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Describe the safety precaution demonstrated by the student/s in the video.

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Describe the safety precaution demonstrated by the student/s in the video.

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Look through to research on possible DIY steaming method of cooking strategies.

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Name ONE equipment and ONE appliance featured in this picture.

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Name ONE equipment and ONE appliance featured in this picture.

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When is the best time to do this?

Why is this process necessary?

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How to grease and line your baking pans/tins

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You need parchment paper and vegetable oil

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Does this video feature any use of appliance?

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Does this video feature any use of appliance?

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Name an equipment/appliance featured in this picture [1m]

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Name an equipment/appliance featured in this picture [1m]

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Name ONE equipment and ONE appliance featured in this picture.

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Name ONE equipment and ONE appliance featured in this picture.

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What are the equipment featured in this picture? Is there an appliance featured in this picture

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What are the equipment featured in this picture? Is there an appliance featured in this picture

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What are the equipment featured in this picture?

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What are the equipment featured in this picture?

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Name ONE equipment and ONE appliance featured in this picture.

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Name ONE equipment and ONE appliance featured in this picture.

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State one safety precaution of conducting this cooking method?

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Name the two different types of consistency that can be achieve from the batter?

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Name the two different types of consistency that can be achieve from the batter?

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View the interactive video by Luo Hailun

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Present either a picture or write a short paragraph on what you think it is.

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Task 1: Apply a suitable cutting skills to your selected vegetables.

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Task 1: Apply a suitable cutting skills to your selected vegetables.

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Watch the different cutting skills demonstrated in the video above.

Next, select and identify the cutting skill of your choice by presenting your information in this format:

Vegetable: [state the name of vegetable]
Cutting skill : [state your choice]

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9 Essential Knife Skills To Master | Epicurious 101

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4. What are the nutrients available in your one-dish meal? (Refer to Chap 2 of your textbook)

Answer in the following format
Ingredient name -- Nutrient
Ingredient name -- Nutrient

5. What are the cutting skill(s) you had used in the dish?

6. What is the cooking method used?

7. List some challenges you had faced?

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Carefully study the KFC meal above and identify the main nutrients found. Answer the question in the following format:

Ingredient -- Main nutrient found

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T6, 1, 2, 9 - Scenario A

T3, 4, 10 - Scenario C

T5, 8 - Scenario B

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Submit a picture of your collected ingredients tray

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Submit a picture of your collected ingredients tray

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1) Find the materials needed to re-create the DIY steamer that you have found.

2) Discuss with your partner how it can work: Like what do you need to create the steam/ vapour.

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1. Identify the type of flour your table is using.

2. Name flavouring/s incorporated in this recipe.

3. State the volume of milk used in this recipe.

4. Elaborate on two key points to take note when using today's cooking method [Person A]

5. Describe one key advantage of using the type of sugar provided [Person B].

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1. How many sponges are there in each unit?

2. What are each chopping boards used for?

3. Can we wash everything on our free-standing cooker?

4. Describe how to start your wash up prep?

5. List FIVE items in the first aid box

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Refer to page 148 to find out FOUR points on the cooking method FRYING

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Refer to page 148 to find out FOUR points on the cooking method FRYING

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How can your group modify the above meal to make it a healthier option yet appetizing?

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Watch the following youtube advertisement:
https://youtu.be/M-rsruugB3o

Discuss what the main character choose to avoid in her meal; and why it do you think she did that?

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Quarter, Quarter, Half for healthier, balanced meals! (30s)

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No whole egg is given.

It will be replace with beaten egg [2tbsp]

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Video recording yourself with the help of your partner to showcase what you learnt in Activity 2.

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page 291 to 297: Equipment list

page 298 to 301: Measurement & oven temperature (Temp*)

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Practical 1: To complete BEFORE the practical lesson 

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Practical 1: To complete BEFORE the practical lesson 

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Before posting:

1. Indicate in the Title "Your Name".

2. Post a picture of the ingredients that you and your partner have decided to use.

Place your ingredient on the tray provided/ measuring glass before taking a picture.

3. After cooking, take a close up photograph of your stacked burger.

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Page 154/ 162 of your textbook.

a) Identify the INGREDIENTS found in the dish.
b) Can you match the ingredients we are using in today's dish based on the  "Quarter-Quarter-Half" in My Healthy Plate?

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Explore further as a pair what it means by Quarter-Quarter-Half: https://www.healthhub.sg/programmes/55/my-healthy-plate

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Read how a balanced meal helps you to stay well-nourished.

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1. Look through last week's discussion and assessment.

2. Take note of which special group you are preparing the burger for.

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julienne

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adding seasoning to the meat patty

cut the burger buns with the sawing method to make the buns more presentable

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check if it is sizzling.

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don't turn on the stove so high

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1. Seasoning the burger with the perfect amount of seasoning

2. Cut the bread using the sawing method to make the burger buns to look nicer

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pan frying

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Julienne

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Cut the vegetables into pieces so that it is easier to assemble onto the burger

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Drop a small piece of meat to check if it is sizzling

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Keep the handle of the pan inward over the other non lit parts of the stove

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Pan frying

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Pan frying. Fry both sides of the meat evenly.