Transcript year 10 thai chicken curryx

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To consolidate preparation skills. To safely work with a
high risk food.
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•
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Practical: Thai Chicken Curry.
Practice using the food probe.
To practise mise en place.
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To put Food Safety and Hygiene into practice.
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.
Getting Ready for Practical Work
1
Place bags in a locker
2
Stack the stools
3
Hang up blazer and 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
Tablespoon
Small bowl
Thai Chicken Curry
•1 tbsp oil
•1 small, skinless chicken breast , thinly sliced
•1-2 tbsp green curry paste , depending on how hot you
like it
•200ml coconut milk
•50g green beans , trimmed
•1/2 small courgette , halved lengthways and thinly sliced
on the diagonal
•1 lime , juiced
•a handful of coriander leaves
1. Open the coconut milk. Wash and trim the beans. Wash and
prepare the courgette. Juice the lime. Shred the coriander leaves.
Prepare the chicken.
2. Heat a large saucepan or a wok and add the oil.
3. Cook the chicken for 3 minutes until it starts to brown.
4. Add the curry paste and cook, stirring, for 1 minute until fragrant.
5. Add the coconut milk, stir and reduce the heat to a gentle simmer.
6. Cook for 10 minutes, then add the beans and courgette.
7. Cook for 3 minutes until the vegetables are just tender.
8. Probe the chicken to 75°C.
9. Remove from heat and season to taste with lime juice yoghurt and
stir through the coriander.
WHAT:
To consolidate preparation
skills. To safely work with a
high risk food.
HOW:
Practice using the food probe.
To practise mise en place.
WHY:
To put Food Safety and
Hygiene into practice.
Clearing Away After Practical's
1
Clear all dirty equipment and stack on the counter
2
Wipe down your area
3
Rinse our your dirty equipment.
4
Change your water and wash your equipment
5
Dry your crockery and place on a clean surface
6
Dry out the sink and bowl
7
Put your dirty cloths in the basket
8
Have your bowls checked
Exam Question – Please complete in your work books
2 (b) (ii) Explain why it is important for chicken products to be cooked thoroughly
before serving.
(4 marks)
6 (b) (i) What is meant by food contamination?
(2 marks)
6 (b) (ii) Explain how food contamination can be prevented by the correct use and
care of equipment.
(3 marks)
Exam Question Answers
2 (b) (ii) Explain why it is important for chicken products to be cooked thoroughly before serving.
(4 marks)
• (Reduce) risk of food poisoning
• Ensures safety of food and consumer
• Food is safe to eat
• Salmonella risks decreased
• References to ‘danger zone’ (5 – 63°C)
• Prevent food contamination by biological sources
• Best checked with a temperature probe
• Heat food to a temperature above 72C
• For at least 2 minutes
• At this temperature most harmful food poisoning bacteria are killed
• Above this temperature bacteria are rendered inactive/reduced to safe level
• Chicken is a high risk food
• Chicken contains proteins and water
• Reference to frozen chickens where relevant
6 (b) Response should explain what food contamination means and how
incorrect use and care of equipment can lead to food contamination.
6 (b)(i) Food contamination means:
That food has micro-organisms/bacteria in it
Food may cause food poisoning / unsafe food
Food becomes harmful because of physical/chemical/biological contaminants
Reference to high risk foods or dangers of cross contamination can be
credited
2 marks
6 (b)(ii)
Use and care of equipment
Prevention of cross contamination
If equipment is not cleaned correctly before/after use of contaminants from
old/previously used food may gather.
If sanitizers not used equipment may not be completely clean
Correct choice and use of coloured chopping boards when preparing different
foods
Chipped or damaged equipment can harbour bacteria which can be passed
on to new food
Use of correct procedure for dishwashing equipment/detergent/programmes
 Thorough cleaning and sanitising
 3 marks