Tools and equipment table;

What?
Tools/Equipment
Cooks knife
Non-stick frying pan
Chopping board

Why?
Explanation of how and why it is
used to achieve a high quality
product
Cooks knife is used to cut the meat
s, vegetable and other food.
Non- stick pan is used to heat or
cook a dish
Is used to place material for
cutting

Properties of the main ingredients table;

Ingredient
Curry cubes
Panko
bread crumbs
Carrot

Function
Used to give a dish more
color and more flavor
Used to make the dish
crispy and texture
Add more components

Chemical
Cubes to liquid and add
flavor
Changes its color (white to
golden brown)
Solid to tender

Cooking techniques table;

Cooking technique
used

Sauting
Dicing

Sensory analysis table;

Explanation of this
technique (eg.wet/dry)
to cook food quickly in
a minimal amount of
fat over relatively high
heat
Slicing is the
technique to break
down and cut big food

Other possible cooking

techniques that could
be used to replace this
technique
Caramelizing

chopping

Flavour

The flavor of this dish taste like savory with a sweet, salty and
spicy sauce.

Texture

The texture of the chicken is really tender, and the breadcrumbs

makes this dish crunchy with a thick gooey sauce.

Aroma

The odor of this dish smells like aromatic

Appearance

The appearance of the dish looks light golden and the texture is
lumpy

History of culture/cuisine questions;

Answer the following questions;
1. What country does this dish originate from? Japan
2. What are the traditional ingredient commonly used in this cuisines
food/cooking?
Panko breadcrumbs, seafood, vegetables, tofu
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?
Curry was introduced to Japan during the Meiji era (18681912) by the
British
5. How is this dish traditionally made in the country it comes from?
katsu was traditionally made from beef.
Evaluation of finished product questions;
Answer the following questions;
1. What was the most difficult aspect of producing this food item?
Checking every minute so that the chicken wouldnt burn
2. What skills did you demonstrate in the production of this food item?
Sauting, marinade, chop, deep fry, beat
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
- Use oven mitts while putting and taking something in the oven
- Wash your hands

Never run your finger along the cutting edge of the knife to test its
sharpness

5. Did the food item turn out the way you had anticipated?
No
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. Explain why you have given it this rating. 10 I love chicken
katsu XD