Transcript File - Year 9 Street Food

PRACTICAL REFLECTION JOURNAL
Insert some of your food photos or image of you
working in the kitchen creating street food.
Week 1 Vietnamese rice paper rolls
Insert a photo of your rice paper rolls
Explain the term cross contamination and the important points for avoiding it in producing these rice paper rolls.
What is the name of the harmful bacteria present in raw chicken? It can cause food poisoning. FInd a definition of
food poisoning.
What is the main nutrient in the pork and chicken? Give 4 other foods (try to include some vegetarian options too)
that are high in this nutrient
Give 2-3 important tips for using knives safely, use photos to assist in your explanation.
Show some images of different vegetable cuts and how these are performed (use resources on the ‘homework’
tab)
Describe the flavors/textures and appearnance of your completed rice-paper rolls, remember to consider your
sauce and garnish. Aim to use at least 4-6 good sensory words to describe it-Appearance, texture and taste.
Week 2 flat bread and dips
Insert a photo here of
your bread and dips
Use good sensory words to describe the completed
bread and dips. Appearance, taste and texture. Make
sure you identify these for each component.
Give 2 ideas for how you could make flavour
modifications to your design
Name 3 tasks in the kitchen you think you are doing
well.
Name 1 area you think you could work on to improve
Research and find pictures of 3 different street food
style breads from 3 different countries. Explain country,
name of bread and what it is serve with.
Week 3 Lentil Vadas
Insert a photo here of
your dessert
Name 3 of the main ingredients in the lentil vadas?
List the chemical properties (nutrients in each )
Why are they healthy for us to eat?
What are legumes? Give 3 other examples of legumes.
Explain 3 safety tips for deep-frying?
Why is controlling the temperature so important? What
happens to the sensory properties if it is too hot? too
cold?
How do the physical and sensory properties of the
vadas change during preparation and cooking. Can you
name the browning reaction here? Explain your choice
week 4 INDIAN vegetable fritters
Insert a photo here of
your fritters and raita
here
Ingredient investigation-besan flour
Insert a photo of a besan flour. Describe its physical
properties-What color and form(solid. liquid, powder).
What is it and how is it made? Name 2 different
cuisines(countries) that use this and give an example of
a dish from each country where it features.
What design alterations did you make? Were you able
to keep the original Indian flavors?
This is your assessment of your production
work.Give them a score out of 10. Give your self a
score out of 10 for how you worked in the kitchen.
Do a PMI (positives, negatives,
improvements/interesting of how you and your
partner worked. Think about how well prepared
you were prior as well as during the class. Did
you use time well?, share tasks?, keep to time?
Week 5 Portuguese Custard tarts
Put a picture of your
tarts here
Show photos of how you prepared the pastry for tarts?
What was the purpose of this technique? Explain
List the steps and use images if you can to show the
steps in making the custard filling
What is the role of the egg yolks? flour?
Make a list of sensory properties of your finished tarts?
Name 2 techniques/processes that were important to
make sure you got the desired texture and appearance
Week 6 Rice Congee
Put a photos of your
rice congee here.
Find a photo of rice congee being served on the streets
of China
Can/would you find a similar dish in Indonesia,
Singapore or Malaysia. Can you explain this
Functional properties of ingredients
What is the main nutrient in rice? In what form is it?
What happens to the rice as it cooks? What does it do
the the texture of the soup as it cooks? Can you explain
the scientific name for this process? Name another rice
dish in which this occurs?
Week 7 Vegetarian Mie Goreng
Insert a photo of your
Mie Goreng here.
What country is this Dish from? what is the translation of
‘Mie’ and ‘Goreng’
Name the vegetables that you used?
Name 3 other interesting options of vegetables you
could put in an asian stirfry
What is tofu made from? Why is it a great alternative to
meat for vegetarians?
Investigate the different categories of ‘Vegetarians’
What types of foods does each include in their diets?
How do vegetarians make sure they are getting all the
essential amino acids in their diet?
List 3-5 advantages and disadvantages of being
vegetarian
Week 8 Lamb/spinach golzeme
Insert a photo here of
golzeme
Find a photo of these being prepared in the
traditional way by woman in Turkey
Do a comparison between equipment and
techniques that we used versus the traditional
way.
Suggest 2 other interesting Turkish flavored fillings you
could try, think about at least 1 vegetarian option
Week 9 Steamed dumplings
Insert a photo here of
your dumplings
Outline the technique for folding the dumplings that you
used, showing photos if possible
Show 2-3 other shape options for dumplings
Show an image of the Steamer. List 2 safety tips when
steaming
How do they make dumpling wrappers? What
ingredients? What technique? could you try and make
your own?
Try to find images and even a video to demonstrate the
technique
Find an interesting vegetarian and an interesting meat
filling different from the ones you have used in class.
Week 10 Polenta and ricotta chips
Do a PMI on your lesson today.
Insert a photo here of
your Polenta chips
Positives-What did you do well?
Minuses? What could you improve on next time?
Interesting? What did you find interesting about the
flavors? Ingredients?
Show pictures of at least 2 pieces of equipment that you
used during this class. Now explain some safety points
or explanation of why this was the correct tool for the
process in the recipe.
Week 11 Japanese Mochi
Explain the process of making the pressed rice cake
Insert a photo here of
your Japanese Mochi
rice cakes
Do some research of the sweet Japanese versions of
mochi. Show some images and note the flavors and
ingredient that are use in these.
These are quite unusual textures and flavors for a rice
dish.
Describe the sensory properties of these and discuss
the techniques and processes that have accounted or
contributed to these flavors and textures.
Week 12 Japanese inside/outside rolls
Insert a photo here of
your sushi
In the practical lesson you were asked to take photos of
the steps in this process of making these rolls.
Use these photos(or photos of google images) and
underneath each photo explain how to do this step
correctly and then explain why this step is important for
success(the desired appearance, texture, taste)
Week 13 Chicken Souvlaki
What country are these originally from?
Insert a photo here of
your chicken souvlaki
Why are they so popular?
Are they are relatively healthy option? Why? Why not?
Can you find at least 3 other popular street foods from
this country and show images of each.
Now Submit this on study turf
Please make sure that you have shared me
onto your google drive
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