Boiling Assessment

Boiling

Part 1
At the beginning of our practical we checked that our vegetables, eggs and potatoes were clean and free of any soil, they weren't damaged, they were an even shape and size and they were firm and soft and not soft and spongy. We also checked that it didn't smell off and that it wasn't expired. 


Part 2
When boiling the veges and eggs we made sure that they were cooking at the right temperature and that they were cooked properly for the correct amount of time. So for the veges we needed to cook them for about 10-20 mins at 100 degrees and for our eggs we needed to cook them for about 5-10 mins at 100 degrees. 















Part 3

When presenting your food your dishes should look like alike and the proportions for each person is the same and reasonable. A proportion for each person it should be 2 medium eggs, 110g per person of root vegetable, 125g of tuber vegetables and 100g of green vegetables.

Mashed potatoes and eggs with bacon

Schnitzel with baby carrots and peas

Scotch egg with salad

Knife Safety

138285 - Handle Knives

Occasion 1 - Fruit Salad

Before working just make sure that your area is clean and ready for use. To make sure that the chopping board was secure we placed a wet cloth underneath the board to prevent it from slipping it off the bench.







When walking around the kitchen you must remember to hold your knife in a sensible manner to avoid hurting anyone or yourself. Before using your knife you must check your knife is clean and sharpened. The photo below is a demonstration of how to sharpen your knife. You must hold your knife at 45 degree angle and sharpen from one end to the other.




Once you have finished cleaning your knives are stored in a safe manner and in a suitable cupboard or draw that is kept out of reach of children. 

Chicken Srir Fry Recipe

INGREDIENTS

• 1 tablespoon + 1 teaspoon vegetable oil, divided use
• 1 cup broccoli florets
• 1 cup mushrooms, halved
• 1 yellow bell pepper, cored, seeded and thinly sliced
• 1 pound boneless skinless chicken breast, cut into 1 inch pieces
• salt and pepper to taste
• 4 cloves of garlic, minced
• ¾ cup chicken broth
• 1½ teaspoons sugar
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch

INSTRUCTIONS

1. Place 1 teaspoon of oil in a large pan and heat    over medium high heat.
2. Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
3. Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
4. Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
5. Add the chicken to the pan in a single layer and season with salt and pepper to taste.
6. Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
7. Lower heat to medium, add the garlic and cook for 30 seconds.
8. Add the vegetables back to the pan.
9. In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch,
10. Pour the sauce over the chicken mixture and bring to a simmer.
11. Simmer for 1-2 minutes or until sauce has just thickened.
12. Serve immediately, with steamed rice if desired.