Alamanda Food Technology



Beef & Veg stir fry – EvaluationIn the space provided list two descriptive words for each sensory characteristic that describe your stir fry. – refer to the sensory word list on page 10 if you are stuck.TasteTexture –feelAroma-smellAppearanceAll of the meat and the vegetables needed to be cut and sliced a similar size – Why do you think this is important in this recipe?.................................................................................................................................................................................................................................................................................................................. Why do you think the meat was removed from the wok prior to cooking the vegetables?..........................................................................................................................................................................................................................................Stir frys are quick and easy to make and don’t always require a recipe. Think of four vegetables and four types of protein food that would be suitable for a stir fry other than the ones that you have used today.VegetablesProtein foods ................
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