Q3. Based on your evaluation of the colour, fl avour and texture and the comments of your critical friend, identify any changes you would make to your Thai green prawn curry.
Q4. Many curries are cooked using the gentle cooking method of stewing. Defi ne ‘stewing’ and suggest two guidelines to follow when stewing foods.
Defi nition:
Guideline 1:
Guideline 2:
Q5. Optional activity: Prawns are a type of shellfi sh. In the box, identify two types of fi sh belonging to each category:
White fi sh 1.
Oily fi sh 1.
Shellfi sh 1.
Q6. Optional activity: Thailand is famous for its curries. Investigate the difference between Thai red curry, Thai green curry and Thai yellow curry. Include details on the colour of the chillies used, which curry is hottest and which is spiciest.
2. 2. 2.
Thai red
curry
Explain two nutritional benefi ts of including fi sh in the diet: