Today, we had another practical in home economics.
What is the learning outcome?
To learn to create a chicken, noodle and vegetable stir fry in our groups (my group is Kayne, Chloe, Jade and myself).
What learning process did we use?
We were first given a sheet of instructions showing us how to do it. We first had to select our vegetables. My group selected broccoli, cauliflower, onion and carrot. We had to dice the onion evenly and cut the carrots into thin sticks called "julienne". That is something new I learned!
Next of all we were given our chicken breast which we had to dice into even and small pieces. This allowed the chicken to cook through the whole way without some pieces being cooked faster than others. We also had to wash our hands after handling the raw chicken as if is a health risk to put it in contact with any other foods or cooking surfaces.
After we had cut the chicken and vegetables, we started to fry it all together. On an element we put a pan on high heat and let the oil heat up for a few moments. Then we let the carrots and chicken saute (which means to brown) before adding the rest of our ingredients.
The next ingredients we added were our broccoli, cauliflower, honey, and soy sauce. As we let that cook on medium heat, we boiled noodles for 2-minutes on another element. After they were finished, we added them into the stir fry and continued to fry for a few more minutes.
Cooking the chicken safely
The most important thing about the cooking process was ensuring the chicken was cooked all the way through and evenly.
The best way to tell if your chicken is properly cooked is if it cut it open. If the chicken is brown on the outside and the flesh is white on the inside, it is done.
If the chicken is pink or the outside is not brown then it is safer to keep it cooking for a few minutes. If the chicken is not cooked it puts you at risk for getting salmonella or food poisoning.
If you need to check boned chicken, stick a fork into the flesh. If the juice that runs out is clear and the fork is easy to put in, the chicken has been cooked. The meat should feel firm rather than jiggly or rubbery and juices should not be pink.
The best and safest temperature to cook chicken is 75° degrees Celsius or 165° degrees Fahrenheit.
Cooking the chicken safely
The most important thing about the cooking process was ensuring the chicken was cooked all the way through and evenly.
The best way to tell if your chicken is properly cooked is if it cut it open. If the chicken is brown on the outside and the flesh is white on the inside, it is done.
If the chicken is pink or the outside is not brown then it is safer to keep it cooking for a few minutes. If the chicken is not cooked it puts you at risk for getting salmonella or food poisoning.
If you need to check boned chicken, stick a fork into the flesh. If the juice that runs out is clear and the fork is easy to put in, the chicken has been cooked. The meat should feel firm rather than jiggly or rubbery and juices should not be pink.
The best and safest temperature to cook chicken is 75° degrees Celsius or 165° degrees Fahrenheit.
What evidence can you use to show this?
What worked, what didn't, and what would you change?
What didn't work was our honey to soy sauce ratio, I think we added a little bit too much honey and not enough soy sauce, it didn't have much flavour. We also noticed that halfway through our dishes our element was left on. That is something we have to keep an eye on for next time.
I would change cooked noodles to uncooked noodles to incorporate texture into our dish. I felt the noodles were too soft and didn't have much of a flavour. I would also have added a lot more soy sauce and a little bit of spice.
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