Name: Jasmine Cornelius-Davis Recipe: Easy Butter Chicken

Production Date: 06/09/17 Reference: http://www.taste.com.au/recipes/easy-butter-

chicken/2c04ffdf-3cd7-44fb-b6c1-25c5310cd0a6

INGREDIENTS & QUANTITES:

Quantity Ingredients Quantity Ingredients

cup Tamar Valley Greek Style Yoghurt 300g Chicken breast fillets
1 clove Fresh garlic 1/2 tbs Vegetable oil
1.5cm Fresh ginger 10g Butter
1tsp Ground cumin Brown onion
1tsp Ground coriander 205g Can tomato puree
tsp Garam masala cup Chicken liquid stock
1/8 tsp Chili powder cup Thickened cream
sprig Coriander leaves to serve cup Basmati rice

Terminology/Key terms/ Reactions/ Origins of foods

Boil- when the temperature reaches 100C and has vigorous rolling bubbles with lots of steam being produced.
Simmer- just below boiling point at around 85C with small rising bubbles.
Finely chop- to chop something up finely into smaller pieces than bite sizes
Garnish- to decorate or embellish food

WORK PLAN:

Time Ingredients Required Tools & Equipment Sequence of Steps- Explanation of Key Hygiene & Safety Modifications
Processes Behaviour of food rules
ingredients
11:50- Yoghurt, garlic, Wooden spoon, Before collection wash tie hair back, put Wash hands
12:00 ginger, cumin, bowls, measuring blazer and scarf and books away in thoroughly with soap
coriander, Garam jug, measuring cupboard, put on apron and wash and be sure to dry
 masala, chili powder, cups, measuring hands. Then collect all ingredients and properly with paper
chicken, oil, butter, spoons, frying pan, utensils. towel to get rid of
onion, tomato puree, pot, spoon, chefs surface bacteria.
stock, cream, rice knife, red and
green chopping
boards, cling wrap,
12:00- Garlic, ginger, onion, Green and red Using the green chopping board finely Make sure to use
12:10 chicken, yoghurt, chopping board, chop the ginger, onion and garlic. Place different knives and
cumin, coriander, chefs knife, bowl, ginger and garlic in a medium bowl and chopping boards and
Garam masala, chili cling wrap, spoon set onion aside. wash hands between
powder Using the red chopping board cut the touching the
chicken into small bite size pieces and vegetables and the
add to the bowl with the ginger and raw chicken to avoid
garlic. cross contamination
Add the remaining ingredients to the between the two,
bowl still leaving the onion aside though. avoiding serious
Mix the ingredients together and cling illness or death from
wrap putting into the fridge for 10 food poisoning.
minutes.
12:10- - Used equipment Using hot soapy water, wash, dry and Make sure the water
12:20 put away any used equipment and clean is hot and soapy to
work area. allow for all the dishes
to be wash correctly
having all bacteria
removed from the
surface of the
equipment used.
12:20- Chicken mix, oil, Saucepan, wooden Take chicken mixture out of fridge. Heat When using the stove
12:30 butter, onion, tomato spoon butter and oil in saucepan over medium be sure to never leave
puree, stock heat. Add onion and cook until unattended as a fire
translucent. Add the chicken mixture may start and put not
and cook until the chicken just starts to only yourself but
change colours. others in danger to.
 Then add the stock and puree and cover
bringing to the boil. Once brought to the
boil reduce heat and simmer until
chicken is tender.
12:20- Rice Saucepan, wooden Place rice in saucepan and fill to around When taking the lid of
12:30 spoon triple the amount of rice put in. Put onto the rice to check the
stove and bring to the boil. Once rice be sure to lift the
brought to the boil lower heat and wait lid away from you so
for water to absorb into the rice, stirring that the hot steam
regularly to avoid sticking to the bottom from the saucepan
of the pot. doesnt get too hot
for you and make you
drop the lid and
splash into the hot
liquid which could
splash back and burn
you creating serious
injuries.
12:30- Cream Saucepan, wooden Once chicken mixture has slightly When simmering
12:35 spoon thickened mix in cream and cook for chicken be sure to
another 5 minutes. keep a close eye on it
so that a fire doesnt
result and so that the
chicken doesnt stick
to the bottom of the
pan and ruin the
sensory properties of
the dish.
12:35- Butter chicken and Serving plate Once both the rice and chicken are When plating up it
12:40 rice, coriander complete, plate on a plate and take a may be appropriate to
photo of the dish adding coriander to use a dry tea towel to
the top as a garnish. assist in the lifting of
the saucepans as the
handles will be hot
 and holding them for
a minute will get hot
and may cause you to
drop the saucepan
creating a slipping and
burning hazard for
yourself and those
around you.
12:40- Butter chicken and Container After the photo place into a container to When putting into the
12:45 rice take home or eat at lunch container from the
plate, again be careful
as the plate will have
conducted the heat
from the food and
become warm to
touch but hot to hold.
12:45 - All used equipment Using hot soapy water, wash, dry and Make sure to wipe
12:55 put away all equipment that has been down all surfaces as I
used throughout the lesson. any food is left on the
Wipe down all benches and surfaces surfaces including the
including the stove top and wipe down stove the bacteria on
sink. them will grow as
Get teacher to check work area. they stay in the
perfect environment
for FATTOM.