Chicken chow mein
Small cabbage wedge
1 c of vegetables ( courgette, broccoli, cauliflower, beans, mushrooms)
1 carrot
1 small onion
1 chicken breast – shredded
1pkt instant noodles
1T cornflour
½t chicken stock powder
1T soy sauce
½ C water
Method
- Make Sauce: in a small bowl stir together the cornflour, chicken stock powder, soy sauce, flavour sachet from instant noodles and water and leave to the side.
- Wash and prepare the vegetables
- Chop the onion
- Cut the carrots into thick sticks
- Break the cauliflower and broccoli into florets
- Shred the cabbage
- Slice Mushrooms/capsicums/courgettes
- Cook then shred the cooked chicken with two forks
- Heat oil in frypan or wok
- Cook the onion for 2-3 minutes. Add the carrots and cook a further 2mins, then add the remaining vegetables and stir-fry for another 2min.
- Add the shredded chicken, instant noodles and sauce and stir to combine.
- Stir in another cup of hot water. Heat through until hot
- Serve immediately
Personal Safety:
Wash my hands before and after touching raw meats during the practical.
Communicating with the team a lot more if food is burning.
Food Safety:
Making sure the food is cooked to the right temperature.
Checking if the food is cooked round the right temperature.
Trying samples of the food to see if the food is tasting right.
Hygiene:
Washing hands
Wiping down the benches
Cleaning the dishes properly
What improvements could be made next time?
More communication
Cleaning the dishes properly
Be more active
