PROJECT THEME:BRUNEI: A HOLIDAY DESTINATION

Food and Drinks- Lunch Menu

1

CONTENTS

2

A) INTRODUCTION 3B) RESEARCH 1. Lunch menu chosen 4 2. Main ingredients a) Rice 5 b) Chicken 6 c) Vegetables 6 3. Nutrients 7 4. Methods of cooking 8C) PLANNING 1. Choice of dishes 9 2. Time Plan 10 3. Marketing List 11 4. Equipment needed 12D) EXECUTION/PRODUCE 13 1. Practical session 2. Completed productE) Evaluation 14 1. Strengths and problems 2. Conclusion

page

A) INTRODUCTION

No matter where you are in the world, you can create the tastes of Brunei in your own home with a masterful mix of some fairly basic ingredients. Bruneian food is simple, with an emphasis on the freshness of ingredients and a delicate blend of spices.

Brunei is rich with varieties of traditional food or dishes. Most can usually be found at certain 'Tamu' but may also be serve in certain restaurants.

3

B) RESEARCH

1. Lunch menu chosen:

• Plain Rice• Chicken Curry• Stir-fried Mixed Vegetables• Orangeade

Main ingredient

Nutrients Method of cooking

Plain Rice

Chicken Curry

Stir-fried Mixed Vegetables

Orangeade

Rice

Chicken

Vegetables

Oranges

Carbohydrate

Protein

Vitamins,Minerals

Vitamins

Boiling

Boiling

Stir-frying

4

2) Main ingredients

a)Rice

• Rice is an example of cereals• Contain mainly carbohydrates• The grain consists of three parts:–

bran endosperm

germ

• Types of rice:–

• Rice products:-

Black glutinousrice

Polished rice Unpolished riceGlutinous rice

Guotiao Rice flour Mifen

5

b) Chicken• An example of poultry ( domestic birds)• Main nutrient is proteins• Choosing – make sure meat is

fresh and free from smell• Storing – wrapped in polythene

bag and put in coldest part of the refrigerator/freezer

c) Vegetables• There are five groups of vegetables:-

- green leafy - flowers & sprouts;

- legumes & pulses; - fruit vegetables;

- roots, tubers & bulbs

• Choosing – firm, bright in colour• Storing – wrapped in polythene film and stored in

crisper compartment of refrigerator 6

3) Nutrients

a) What is nutrients?- chemical substances in food which nourish the

body

b) Classification of Nutrients- Carbohydrates; Fats; Proteins; Minerals;

Vitamins

Nutrient Main functionCarbohydrates Provide energy for daily activities.

Fats Provide energy for daily activities;Keep the body warm;Protect internal organs.

Proteins For growth and repair body tissues and cells.

Vitamins and minerals Maintain a healthy body;Protect the body from diseases.

c) Functions of nutrients

7

4) Methods of cooking

a) Reasons for cooking food

•Cooking kills bacteria.•Cooking makes food safe for eating.•Cooking softens food.•Cooking makes food last longer.

Method of cooking Advantages DisadvantagesBoiling-Cooking food in a boiling liquid, usually water

•Healthy method of cooking as no oil is required.•Easy to digest.

•Vitamins are lost in the boiling water.

Stir-frying-Cooking food in a small quantity of oil with quick stirring motions to toss and turn the food.

•Little loss of nutrients.•Food is cooked in a short period of time.

•Food may be seasoned with salt, soya sauce or other types of sauces that are high in sodium.

8

C) PLANNING

Dishes chosen

Ingredients

Plain Rice 1 teacup rice1½ teacups water

Chicken Curry 2 chicken thighs, each cut into two pieces1 potato, cut into quarters1 tomato, cut into wedges4 shallots1 star anise½ cm slice of ginger1 level tbsp curry powder, blended with a little water 200ml water½ level tsp salt1 tbsp oil

Stir-fried Mixed vegetables

100 g cabbage, cut into pieces2 dried mushrooms, soaked and quartered8 small sweet corns10 snow peas1 large piece black fungus, soaked and cut into strips½ carrot, skin removed and sliced2 cloves garlic, chopped1 tsp light soya sauce1 tsp salted soya beans, mashed1 tbsp cooking oil

Orangeade 2 oranges400 ml boiled water25 g sugarIce-cube

1) Choice of dishes

9

2) Time PlanTime Order of work8.00 – 8.15 Collect equipment and prepare the ingredient.

8.15 - 8.25Make Plain Rice1.Wash the rice until the water is clear.2.Add water and cover the rice cooker.3.Cook the rice.

8.25 – 8.40Make Orangeade1.Cut the oranges into halves and squeeze out the juice. Leave the juice aside.2.Pour some boiled water into a jug. Stir in the sugar and allow it to cool.3. Stir in the orange juice and chill it in the refrigerator.

8.40 – 9.15Make Chicken Curry1.Pound the shallots and ginger.2.Heat the oil in a saucepan.3.Put the pounded ingredients, star anise and the curry powder into the saucepan and fry till fragrant.4.Add the chicken, potato, salt and water. Stir well.5.Bring to boil and simmer until the chicken is cooked.

9.15 – 9.45Make Stir-fried Mixed Vegetables1.Heat the oil in the frying pan.2.Add the garlic and salted soya beans and fry till fragrant.3.Put in all other cut ingredients and mix well.4.Add a little water and light soya sauce and fry for five to ten minutes. 10

3) Marketing List

Dry ingredients(Non-perishable)

Amount Fresh ingredients(Perishable)

Amount

Rice 1 teacup oranges 2

sugar 25 g Chicken thighs 2

potato 1 tomato 1

shallots 4 cabbage 100 g

Dried mushrooms 2 pcs Small sweet corns 8

Black fungus 1 large pc Snow peas 10

garlic 2 cloves carrot ½

Light soya sauce 1 tsp Chilli

1 tsp Salted soya beans

Parsley

Star anise 1 Water 1litre

ginger ½ slice Ice cube

Curry powder 1 level tbsp

salt ½ tsp

oil 2 tbsp

11

4) Equipment needed

Equipment Picture Equipment Picture

Cook’s knife Frying slice

Paring knife Plates

Bowls Frying pan

Saucepan Squeezer

Teaspoon Jug

Tablespoon Chopping board

Small rice cooker

12

D) EXECUTION/PRODUCE

1. Carry out the practical session on the cooking of the product.

2. Photos of completed product.

Orangeade

Chicken Curry

Stir-fried Mixed Vegetables

Plain Rice

13

E) EVALUATION

1. Strengths and problems.

Strengths How I achieved

Problems How I overcome

2. Conclusion

14