Tools and equipment table;

What?
Tools/Equipment
Sauce pan
Wooden spoon

Measuring cups

Why?
Explanation of how and why it is
used to achieve a high quality
product
this pan spreads the heat evenly.
The handles are generally gently
rounded and just feel good to hold.
This is especially important when
you have to stir a dish a lot. It
doesnt heat up.
measure the volume of liquid or
bulk solid cooking ingredients such
as flour and sugar, especially for
volumes from about 50 mL
upwards.

Properties of the main ingredients table;

Ingredient
Basmati rice

Cardamom pod

turmeric

Function
Used to accompany
Indian food; curries

The pods must be heated

to release the essential
oils in the seeds

Brings color to a food

Chemical
Fine quality
Cooks to a firm/dry
texture
Fragrant
Rich
Bright fine color
Wrinkled and
resilient
a yellow coloring
matter, lignin, salts,
and ferric oxide.

Cooking techniques table;

Cooking technique
used
simmering

mixing

Explanation of this
technique (eg.wet/dry)
Occurs when foods are
cooked in water at a
temperature of around
85dgc. And bubbles
rise slowly up the
sides of the pan
Food combining

Other possible cooking

techniques that could
be used to replace this
technique
boiling

Stirring

Sensory analysis table;

The flavor of this dish has a strong savory, Gingery and smooth. The rice gave this
dish moisture and soft texture and the chicken is also tender. The aroma of this dish
smells aromatic. The appearance of this dish is bright yellow shinny and lumpy.
History of culture/cuisine questions;
Answer the following questions;
1. What country does this dish originate from? Pakistan
2. What are the traditional ingredient commonly used in this cuisines
food/cooking?
Coriander, mixed spice, curry paste, rice
3. what are some alternative options for the dish we made?
Panko breadcrumbs (breadcrumbs) gravy (curry cubes)
4. Why is this dish common in the country it originally come from?
Muslim invaders like Turks, Arabs, Persians, and Afghans introduced the culture of
feasts to India and chicken biryani is one of the dish
5. How is this dish traditionally made in the country it comes from?
par boiled rice, which is then assembled with the other ingredients, sealed and put on
"dum" (put on a very low heat, so that all the flavors inside the pot amalgamate well) for
at least 45 minutes.
Evaluation of finished product questions;
Answer the following questions;
1. What was the most difficult aspect of producing this food item?
Checking the rice if its cooked
2. What skills did you demonstrate in the production of this food item?
boiling
3. Were you able to produce this food item in the 72 minutes period?
yes
4. What safety and hygiene procedures did you follow in the production of this
food item?
Explain these safety and hygiene procedures in detail.
- Tuck your fingers while slicing
- Put the handles out of the walkway
- Wash your hands before you start cooking
- Adjust the flame so that it does not extend past the base of the saucepan

5. Did the food item turn out the way you had anticipated?
Yes
6. If you were to make this food item again, identify 2 things you would improve
on or do differently?
Nothing really
1. Rate your finished food item out of 10. 10 being the best and 0 being
the worst. 10/10