Fiona - Year 7 Food Technology

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

Cupcakes - Planning Recipe #1 2 (240g) cups self-raising flour 1⁄2 teaspoon salt 1⁄2 ( 125g) cup butter, softened 3⁄4 cup sugar 2 eggs 1 cup milk 1 teaspoon vanilla essence (optional) Icing: 250g butter, cubed, at room temperature 450g (3 cups) pure icing sugar, sifted 60ml (1/4 cup) milk Recipe #2 4 ( 480g) cups of self - raising flour 1 teaspoon of salt 1 1⁄2 (250g) cup of butter, softened 1 cup of sugar 4 eggs 2 cups of milk 2 teaspoons of vanilla essence ( optional ) Icing: 500g butter, cubed, at room temperature 900g (6 cups) of pure icing sugar, sifted 120ml (1/2 cup) milk

To make a burger healthy you can add ingredients like pickles, tomato and many more. The difference between  McDonald's burger and the burger we are making is that ours is healthier than theirs. On the top is our method of making our burger and ingredients, and on the bottom, is all the ingredients inside the McDonald's burger. McDonald's has lots of fat and lots of sodium in their burger. There is also no vitamins in the burger.