home economics blog

8/2/19
In home economics, we made chicken chow mein here is the recipe

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

1. 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.
2. Wash and prepare the vegetables
1. Chop the onion
2. Cut the carrots into thick sticks
3. Break the cauliflower and broccoli into florets
4. Shred the cabbage
5. Slice Mushrooms/capsicums/courgettes
3. Cook then shred the cooked chicken with two forks
4. Heat oil in frypan or wok
5. 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.
6. Add the shredded chicken, instant noodles and sauce and stir to combine.
7. Stir in another cup of hot water. Heat through until hot
8. Serve immediately

the three components that I had to remember for

personal safety would be to remember to check what's on the ground like to see if the ground is wet etc) and for food safety would

be to remember that chicken cooks at 75 degrees and the between 4 and 60 degrees is the danger zone and for the hygiene is not to touch your face and wash your hands

next week I need to not eat out of the pan and not to use knives to point at stuff

well, when eating out of the pot you can spread bacteria from the fork to the food and there are on average 1,000 to 100,000 bacteria living in your mouth.