• To understand the food safety principles when
preparing, cooking and serving food
• To know how to correctly use a food probe
• To understand how to prevent cross contamination
• Activity: To make notes of all the possible areas that could
contaminate food whilst demonstrating a meat dish. Key term:
cross-contamination
• Demonstrate how to correctly use a food probe
• Practical: Lamb kofta
•
To prepare you for the course
Expert:
Competently executes a wide range of complex technical skills/processes(eg filleting fish or cutting
vegetables with precision and accuracy eg julienne) to produce excellent quality dishes.
Challenge:
Executes technical skills/processes with accuracy, including some complex technical skills (eg filleting fish
or cutting vegetables with precision and accuracy eg julienne) to produce very good quality dishes.
Aspire:
Demonstrates technical skills/processes with some accuracy to produce good quality dishes.
Getting Ready for Practical Work
1
Place bags and blazers on a peg in the middle
room
2
Stack the stools
3
Put on an apron
4
Run some hot soapy water in your bowl
5
Tie hair up
6
Wash hands
7
Clean your work surface
8
Set out your equipment and ingredients
Equipment
Chopping board
Chefs knife
Round baking tray
Large bowl
Practical:
Koftas
Mis – en – place
Crush your garlic
Mince the mint
Measure the spices
Practical:
1.
2.
3.
4.
5.
Koftas
Preheat the oven to 220°c
Combine the ingredients together in
the mixing bowl
Shape in to ovals
Bake in a preheated oven at 220° for
15-20 minutes
Food probe a kofta to ensure its at
75°C
Make sure you
accurately food probe
your koftas
Whilst you are waiting for your koftas:-
1.
2.
Have a go at the food safety activity
Play top trumps
http://foodbugclub.net/
In your yellow exercise book:1.
Todays date
2.
Title – kofta practical
3.
Take a photo of your koftas
4.
What was the key learning today?
3 bullet points please