1. • To understand and apply appropriate hygiene and safety procedures when preparing, cooking and serving food
• To know and explain key terminology
• To utilise your new knife skills
• To develop practical skills: vegetable stir fry
WHAT:
Practical: Vegetable stir fry.
HOW:
WHY:
To prepare you for the course
Expert:
Competently executes a wide range of complex technical skills/processes(eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce excellent quality dishes.
Challenge:
Executes technical skills/processes with accuracy, including some complex technical skills (eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce very good quality dishes.
Aspire:
Demonstrates technical skills/processes with some accuracy to produce good quality dishes.

2. Practical: Vegetable Stir Fry

3. Getting Ready for Practical Work1
Place bags and blazers on a peg in the middle room 2
Stack the stools 3
Put on an apron 4
Run some hot soapy water in your bowl 5
Tie hair up 6
Wash hands 7
Clean your work surface 8
Set out your equipment and ingredients
Equipment
Chopping board
Chefs knife
Wok
Wooden spoon

4. Practical: Vegetable Stir Fry Practical:
Mis – en – place
Prepare your vegetables
Cut large vegetables into batons

5. Practical: Vegetable Stir Fry Practical:
Make sure you have a vegetable “thermometer” in your wok when you heat your oil so that you can check when its sizzling!

7. Collect ingredients for next lesson:- meatballs / koftas / burgers
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LEARNING: