Fiona - Year 7 Food Technology

Chicken Curry Evaluation - Fiona Today my partner and I made chicken curry. Time - With time, we did make our curry in the correct amount of time given to make it. Hygiene - In terms of hygiene, my partner and I both tied our hair, washed our hands, wore our aprons and used clean tools. Organisation - In this task, we were able to bring the right amount of ingredients since we both wrote on a google doc what we were bringing. Which meant that we knew what we needed to get and not focus on if the other person brought their ingredients or not. We used my phone as a timer since this dish required for us to keep track of time so that we don't burn or undercook it. Both of us got a turn in making the food, blending the curry, and washing up this time. In addition to this, we had a clear layout of utensils and which ingredients were being used in the making of the chicken curry. Cleaning Up - Washing up was straightforward as usual since we knew how to clean the p

Planning - Chicken Curry Here is the planning sheet I used to make my 'Chicken Curry' Name of dish Chicken Stir Fry The original recipe and method Heat the oil in a large saucepan. When the oil is heated, add the onion, garlic, and ginger and stir-fry for about 4-5 minutes. Sprinkle 2 teaspoons of curry powder and mix. Let it sit for about 10 minutes. Pour in the tomatoes and stir once or twice. Keep stirring until the tomatoes are soft. This normally takes 5-7 minutes. Pour in the milk. Transfer the curry into a blender, puree the curry. Return the sauce into the pan and stir in the chicken and salt. Simmer the curry until the chicken is cooked for about 12-15 minutes. Sprinkle the coriander on top of the curry and serve the dish with rice. Ingredients Fiona → ¼ cup milk → Salt → Tomatoes → 2 cloves of garlic → fresh coriander leaves Hannah →Onion →Ginger →Chicken →Rice → Cur

Today, we made cupcakes. I would comment by saying that we need to be more organised with who is doing what in the kitchen.  I was mostly doing the washing up and my partner was preparing most of the cooking. With this, it is okay, but that means that none of us has actually experienced what the other person did in the kitchen since we did different things. Time - To be realistic, I think that we could have done a better job of timing the cupcakes because we didn't get time to decorate the cupcakes in time for lunch. A way for us to get better at cooking cupcakes is to remember to put the oven on 3, not 2 which meant that it took longer for it to cook. In our group, the thing that we did well it is that we both brought in the exact ingredients and we didn't disremember our apron and hats for cooking.

Chicken Stir Fry Making chicken stir fry was today's task in the kitchen. The ingredients were brought in by ourselves which included chicken, vegetables, and our own noodles. When making this dish we got to choose and combine our own mix (flavours) into it which made it enjoyable to cook.  One thing we learnt was that this dish needed a lot of time which meant we had to use it wisely because otherwise, we wouldn't be able to finish it in time. Luckily we came into this task prepared, with a planning sheet I printed and all the equipment used in the task. Furthermore, Hannah and I planned out who was chopping the vegetables, cooking, washing, cleaning and many more.  There are many elements into making this dish like the preparation of the vegetables, the noodles, and the chicken. As mentioned before time was a very important factor to notice in making this, we didn't have much time and we had numerous activities to complete. Instead of doing each activity one b

Planning - Chicken Stir Fry Here is the planning sheet I used to make my 'Chicken Stir Fry' For our sixth session in food technology this year, we will be making ' Chicken Stir Fry'. Here is the planning sheet my partner and I used to make our 'Chicken Stir Fry'. Enjoy! Name of dish Chicken Stir Fry The original recipe and  method Ingredients (including amounts) Fiona 200g Hokkien Noodles 200g Chicken Carrot Beansprout Babycorn Hannah Cornflour Soy Sauce Oil Spring onions Capsicum The equipment needed to carry out each step -Knife                     -Large bowl      -Chopping board Any special safety or hygiene steps necessary for this dish Presentation requirements Containers to bring home the food Approximate cost of the ingredients you have used

Today, my partner and I made 'Chicken Nuggets'. This was our first dish with the main component being meat which means it would be very easy to undercook or overcook it. Considering it was our first 'meat involved' dish, my partner and I did a great job. The chicken nuggets turned out neither undercooked or overcooked and the exterior was slightly crunchy. In the image shown, there is a salad which consists of lettuce, tomatoes, and cucumbers. This would make it more appealing and healthier to the consumer. We had enough time and ingredients for this which meant we were also organised. To make chicken nuggets, we had to use the stove. The stoves we used were different to the ones we had at home which meant none of us knew exactly how to operate it. Luckily we were assisted in this task. One factor that both of us could have done better would be that we should work more on is knowing where all the equipment is in the kitchen since we both had trouble finding the to

Planning - Chicken Nuggets Here is the planning sheet I used to make my 'Chicken Nuggets For our fifth  session in food technology this year, we will be making ' Chicken Nuggets'. Here is the planning sheet my partner and I used to make our 'Chicken Nuggets'. Enjoy! Name of dish Chicken Pasta Salad The original recipe and  method Ingredients (including amounts) Fiona 1 egg ¼ cup of flour 250g chicken tenderloins Salt Hannah ½ cup Bread Crumbs Lettuce Cucumber Tomato Onions The equipment needed to carry out each step -Knife                     -Large bowl      -Chopping board Any special safety or hygiene steps necessary for this dish Special safety steps Hygiene steps When you are chopping be aware of what you are doing. Concentrate on what are you cutting so no incidents will come. Remember to rinse all ingredients before you st