Year 8 - Cooking and nutrition
Making a Thai curry
Local food to worldwide cuisine
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This pupil-friendly study guide includes a unit summary, clear notes, common mistakes, and quick questions with answers.
Unit Summary
This unit focuses on the wide range of cuisines, ingredients, cooking techniques and equipment that are used around the world. Pupils explore food imports, food produced in the UK, and food waste. They cook two dishes to highlight cuisine differences, undertaking different types of evaluation.
Lesson Summary
You will learn to use food skills to make a Thai curry.
Key Notes
- Thai curry is a dish in Thai cuisine made from curry paste, coconut milk or water, meat or fish, and vegetables.
- Food leftovers can be used in recipes safely, helping to reduce food waste.
- The food skills used to make a Thai curry are measuring, peeling, slicing, mixing, using the hob and presenting.
- Ambient, fresh and frozen foods should be stored, cooked, chilled and/or reheated properly to ensure food safety.
- Cooking technique and proficiency can be rated, allowing for improvements in the future.
Vocabulary To Learn
- Thai: the people and cuisine of Thailand
- curry paste: a mixture of ingredients pounded into a paste
- proficiency: a high degree of skills and expertise
Common Mistakes To Avoid
- If a food is placed in the fridge, there is no need for it to be covered or placed in a container, as the fridge is a cold and safe storage area.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Thai curry is a dish in Thai cuisine made from curry paste, coconut milk or water, meat or fish, and vegetables. Food leftovers can be used in recipes safely, helping to reduce food waste.
2. What does this key word mean in this lesson? 'Thai'
the people and cuisine of Thailand.
3. Correct this common mistake.
Mistake: If a food is placed in the fridge, there is no need for it to be covered or placed in a container, as the fridge is a cold and safe storage area. Correction: All food placed in the fridge must be covered or placed in a container to prevent cross contamination with other foods, preventing food poisoning. It also helps to stop the food drying out.
More Lessons In This Unit
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