Now You’re Cooking!


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 warm chicken salad.


Q4. Identify where you applied specifi c hygiene and safety rules in the preparation and serving of this dish.


HYGIENE


SAFETY


Q5. Optional activity: Chicken is low in fat and a very good source of protein. Considering these two factors, name two groups of people you think would nutritionally benefi t from including chicken in their diet. Give a reason for each group.


Group of people Benefi t to group


Q6. Optional activity: Give a brief defi nition of the term ‘marinating’. Research the purpose of marinating food. Give examples of three culinary dishes that would benefi t from utilising this process.


Defi nition: Purpose: Dish 1: Dish 2: Dish 3:


170 UNIT 8


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