3
Culinary Operations
Culinary Operations
Content
Cooking skills
Preparing meals
Measurements, weights and kitchen termonoligy
Kitchen health and safety
Presenting and serving meals
Activities to complete
Finish all activities to earn the playlist badge
Complete the following activities, earn badges and you will see your playlist progress updatedContent
You will learn
- to use different units of weights and measurements
- kitchen terminology
- follow a recipe
- to use different utensil and equipment
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Culinary Operations: Chicken and Vegetable Curry Get this badge
You will learn
- to use different units of weights and measurements
- kitchen terminology
- follow a recipe
- to use different utensil and equipment
You have to finish 1 task to get the badge
Tasks
Task no.1
Evidence verified by: one activity organiser
Preparation
- Chop 1kg of chicken into 1" pieces
- Dice fresh vegetables into 1.5cm pieces
- 300g Onions
- 300g Carrots
- 300g Peppers
3. Crush 2 cloves of garlic
Task no.2
Evidence verified by: one activity organiser
Cooking
- Using a heavy bottomed pan, pour in tblsp of oil and saute chichen pieces for 5mins
- Remove from pan onto a plate and cover
- Saute vegetables in saucepan until soft approx 5mins
- Set aside vegetables
Task no.3
Evidence verified by: one activity organiser
Reconstitution
- Measure 250g or 16oz of curry sauce powder and put in a large bowl or jug
- Add 1.18L of warm water and whisk until smooth
Task no.4
Evidence verified by: one activity organiser
Combining
- Add the cooked chicken back into pan with vegetables
- Stir in curry sauce and bring to the boil
- Turn down temperature of hob and let it simmer
- Continue to cook by letting it simmer for approx 25 mins
Task no.5
Evidence verified by: one activity organiser
Rice
- Measure rice 1 cup of white rice to 1.5 cups of water. Use 3 cups of rice
- Place water and rice in a large saucepan onto gas hob over medium high heat.
- Once the entire surface of the water is bubbling gently and starts to get foamy turn heat down to low and cover with lid.
- Cook for 13 minutes, do not stir, do not remove lid. Water should be absorbed after cooking.
- Remove from hob, leave to rest with lid on for 10 minutes
Task no.6
Evidence verified by: one activity organiser
Journal
Complete attached learning journal after completeting this practice session
Skills
ESCO
#handle kitchen equipment according to the requirements
ESCO
#use cooking techniques
ESCO
#select different cooking methods
ESCO
#cooking vegetable products
Activities: 2
Started: 2
Completed playlist: 0
Time to complete: 6 hours
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Organisers
Youth Work Ireland Midlands
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