1. To consolidate preparation skills. To safely work with a high risk food.
WHAT:
Practical: Thai Chicken Curry.
Practice using the food probe.
To practise mise en place.
HOW:
WHY:
To put Food Safety and Hygiene into practice.
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.

2. Getting Ready for Practical Work1
Place bags in a locker 2
Stack the stools 3
Hang up blazer and 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
wok
Wooden spoon
Tablespoon
Small bowl

3. Thai Chicken Curry 1 tbsp oil
1 small, skinless chicken breast , thinly sliced
1-2 tbsp green curry paste , depending on how hot you like it
200ml coconut milk
50g green beans , trimmed
1/2 small courgette , halved lengthways and thinly sliced on the diagonal
1 lime , juiced
a handful of coriander leaves
Open the coconut milk. Wash and trim the beans. Wash and prepare the courgette. Juice the lime. Shred the coriander leaves. Prepare the chicken.
Heat a large saucepan or a wok and add the oil.
Cook the chicken for 3 minutes until it starts to brown.
Add the curry paste and cook, stirring, for 1 minute until fragrant.
Add the coconut milk, stir and reduce the heat to a gentle simmer.
Cook for 10 minutes, then add the beans and courgette.
Cook for 3 minutes until the vegetables are just tender.
Probe the chicken to 75°C.
Remove from heat and season to taste with lime juice yoghurt and stir through the coriander.
WHAT:
To consolidate preparation skills. To safely work with a high risk food.
HOW:
Practice using the food probe. To practise mise en place.
WHY:
To put Food Safety and Hygiene into practice.

4. Clearing Away After Practical's1
Clear all dirty equipment and stack on the counter 2
Wipe down your area 3
Rinse our your dirty equipment. 4
Change your water and wash your equipment 5
Dry your crockery and place on a clean surface 6
Dry out the sink and bowl 7
Put your dirty cloths in the basket 8
Have your bowls checked

5. Exam Question – Please complete in your work books
2 (b) (ii) Explain why it is important for chicken products to be cooked thoroughly before serving. (4 marks) 6 (b) (i) What is meant by food contamination? (2 marks) 6 (b) (ii) Explain how food contamination can be prevented by the correct use and care of equipment. (3 marks)

6. Exam Question Answers • (Reduce) risk of food poisoning
2 (b) (ii) Explain why it is important for chicken products to be cooked thoroughly before serving.
(4 marks)
• (Reduce) risk of food poisoning
• Ensures safety of food and consumer
• Food is safe to eat
• Salmonella risks decreased
• References to ‘danger zone’ (5 – 63°C)
• Prevent food contamination by biological sources
• Best checked with a temperature probe
• Heat food to a temperature above 72C
• For at least 2 minutes
• At this temperature most harmful food poisoning bacteria are killed
• Above this temperature bacteria are rendered inactive/reduced to safe level
• Chicken is a high risk food
• Chicken contains proteins and water
• Reference to frozen chickens where relevant

7. 6 (b) Response should explain what food contamination means and how
incorrect use and care of equipment can lead to food contamination.
6 (b)(i) Food contamination means:
• That food has micro-organisms/bacteria in it
• Food may cause food poisoning / unsafe food
• Food becomes harmful because of physical/chemical/biological contaminants
• Reference to high risk foods or dangers of cross contamination can be credited
2 marks
6 (b)(ii)
Use and care of equipment
• Prevention of cross contamination
• If equipment is not cleaned correctly before/after use of contaminants from old/previously used food may gather.
• If sanitizers not used equipment may not be completely clean
• Correct choice and use of coloured chopping boards when preparing different foods
• Chipped or damaged equipment can harbour bacteria which can be passed on to new food
• Use of correct procedure for dishwashing equipment/detergent/programmes
Thorough cleaning and sanitising
3 marks