Culinary Operations: Chicken and Vegetable Curry
You will learn
- to use different units of weights and measurements
- kitchen terminology
- follow a recipe
- to use different utensil and equipment
Jums jāpabeidz 1 uzdevums, lai iegūtu nozīmīti
Uzdevumi
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
Atslēgvārdi
ESCO
#handle kitchen equipment according to the requirements
ESCO
#use cooking techniques
Organizācija
Youth Work Ireland Midlands
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