Experiment 2

Recipe Name: Thai Beef Stir Fry

Total preparation and cooking time: 45 minutes

Ingredient List

Utensil List

- 250g of thinly sliced beef

- 2 knives

- 2 cups of rice

- 2 chopping boards

- 1 tablespoon of vegetable oil

- 1 wooden spoon

- 2 tablespoons of olive oil

- 1 tablespoon

- 3 teaspoons of salt

-1 teaspoon

- 1 tablespoon of soy sauce

- 1 medium sized saucepan

- 1 Corn on the cob

-1 container

- 1/2 carrot

- 1 bowl

- 1/4 Broccoli
- 1/4 Cauliflower
- 1/4 Brown onion
- 1/4 tomato
- 2 mushrooms
- 1 tablespoon of corn flour
- 1 tablespoon of oyster sauce
- A few sprouts of parsley

Method:
Step
1
2

Instruction
Pour 2 tablespoons of olive oil into a large saucepan and turn stove to
medium.
Dice half a carrot into quarters, and once the saucepan is warm, pour
carrots into saucepan. Dice a quarter of a brown onion and a quarter of
a tomato and pour into the saucepan. Mix and once done place lid on an
angle to allow air to circulate.
Cut 250g of beef into thin slices. Once the onion has been caramelised
in the saucepan, add the beef to the mixture and allow to cook for 2-4
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5
6
7

10
11

minutes.
Whilst the meat is cooking, chop roughly a quarter of broccoli into small
pieces and set aside. Slice the kernels off the corn and chop a quarter of
cauliflower into small pieces.
Once the meat is beginning to cook on the outside, add the corn kernels,
broccoli and cauliflower and stir. Place the lid on an angle.
Cut 2 mushrooms into small, thin slices and add to the mixture. Stir and
then again place the lid on angle.
In a cup, add 1 tablespoon of corn flour and pour 80mL of water and
mix. Then add when tablespoon of oyster sauce and soy sauce and mix
again. Then set aside for serving.
Once cooked, take the saucepan off the stove and turn the stove off.
Place the saucepan on something that can resist heat, then add rice to
the mixture depending on how much you would like and then mix
thoroughly.
Place a small amount to serve in a small glass container and put the lid
on top. Then tip over and wait for a few seconds. Then take the lid off
and turn the container so that the opening falls flat on the plate and tip
upside down.
Once complete take photos and inform teacher to assess the final
product.
Leave kitchen under teacher permission.

Action Plan: 12:20pm-1:20pm (Wednesday Period 4)

Time

Action

12:20pm

Arrive at the kitchen

12:22pm

Put on apron, hair net and be prepared with recipe card, tea towels,
container and ingredients needed.
Arrive at bench, wash hands and collect ingredients and equipment
needed for production of dish.
Turn stove on and cut the carrot, onion and tomato. Then cook
ingredients.
Cut beef into thin slices and then add to mixture and let it cook for 2-4
minutes.
Cut broccoli, corn and cauliflower. Then add to mixture once meat is
cooked.
Cut mushrooms into small, thin slices and add to mixture. Cook for 2-3
minutes.
Mix corn flour, water, soy sauce and oyster sauce to create flavouring

12:24pm
12:30pm
12:40pm
12:45pm
12:52pm
12:55pm

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12:57pm

for dish.
Take saucepan off the stove and add rice to the mixture.

1:00pm

Serve dish on a plate.

1:05pm

Take a photo and call teacher to assess.

1:10pm

Pack food in a container.

1:11pm

Begin the cleaning process

1:17pm

Call teacher for sanitising.

1:20pm

Leave the kitchen under teacher permission.

Insert photos here

Evaluate your product - Problems encountered

In comparison to the previous experiment, the numbers of problems that I experienced
were very minor and showed how much I had improved from experiment 1. Although I
had improved between the two experiments, time management was still a major factor
that affected my production of this dish. Again, my basic skill levels and the shortage in
resources and ingredients within the kitchen affected my time management limiting me
in progressing through the cooking process.
Overall, I have improved my skill level in the kitchen, my understanding of the
kitchen and environment and where kitchen utensils are located has been
elaborated benefiting me when cooking my dish as this saves me more time
when preparing equipment at the beginning of the cooking process. In addition,
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looking back at my previous experiment, I can see that my capacity to manage time has
been refined and I was able to leave the kitchen on time. The final product was delicious
and filling, although the presentation did fail me this time due to the fact that the food
was not hot enough to keep its shape. This is something that I can look forward to
improving on.

Evaluation of work plan

My time management has been much improved from the previous experiment resulting
in being able to leave the kitchen on time. Although the issues that I experienced (as
stated above) did interrupt the cooking progress, I was able to stick to my plan and be a
precise as I could with my time. Most important of all, my final product was appetising
and by evaluating my progress in the kitchen I can see that I have improved in my time
management and skill level.

Master Chef