THEME : PFMP A L’ETRANGER 2. PHASE DU TRAVAIL DE TERRAIN

TBHR1-CSR & CUISINE CLIL/DNL 2021-2022

THEME : PFMP A L’ETRANGER 2. PHASE DU TRAVAIL DE TERRAIN

Recueillir des informations en langue anglaise, renseigner et élaborer une fiche technique relative à la production, savoir vendre au restaurant

CUISINE CSR

Competence : C1-1.1 Gather information & inform or elaborate documents related to food production C2-1.1 Communicate within a team C4-1.1 Determine food needs

Competence : C1-1.1 Gather information & inform or elaborate documents related to food production C2-2.1 Communicate before the service with the teams C4-1.1 Determine food needs

Necessary prerequisite : - School cooking experiment - Culinary techniques - International opening - Spices knowledge

Necessary prerequisite : - School cooking experiment - Culinary techniques - International opening - Spices knowledge

Associated knowledge : - English professional vocabulary - English measurement - Gastronomic culture - Professional inquisitiveness

Associated knowledge : - English professional vocabulary - English measurement - Gastronomic culture - Professional inquisitiveness

INTENTIONS: - Gather information about the curry chicken dish;

- Realize the recipe of the curry chicken;

- Elaborate a proper cookery technical data sheet;

- Sell the curry chicken.

Key for this

document:

Tsp Teaspoon

5/10g

Tbsp Tablespoon 15/30g

2’’ 2 inches 5cm


Professional Context

Early in January you arrive in London. Your first day of professional internship has

just started at The Ivy Brasserie in Kensington. The chef Duncan is organizing an

Indian themed evening. You are working with him to cook the main-course: a curry

butter chicken. He is giving you two days not only to acquire the necessary

knowledge but also to set up the detailed technical sheet for four people. After this

delay you should be ready to get in action.


During this dinner, Chef Duncan will invite

Sawan Dutta. Sawan Dutta is a music director,

composer, songwriter, record producer, vocalist

and blogger based in Mumbai, India. She is best

known for her original songs at her video song

blog. She is going to perform some of her

favourite songs including “butter chicken

recipe”.

https://www.youtube.com/watch?v=g5FSJdcnA5c 0’40- 3’00

To pay tribute to Sawa Dutta, you will base your recipe on that of the

video. But the blogger uis only an amateur and you need to transform

this recipe video on professional and functional documents you can use

to organize this dinner.

Step 1 : find the ingredients and the correct quantities;

Step 2 : prepare the order form

Step 3 : find the operating method

Step 4 : prepare the cookery data sheet

https://www.youtube.com/watch?v=g5FSJdcnA5c


CURRY BUTTER CHICKEN

STEP ONE : FIND THE INGREDIENTS AND THE CORRECT QUANTITIES Ingredients are given for 4 people

There are 10 ingredients numbered from 1 to 10. First describe orally what you see and then find the correct names of each ingredient by completing the following table:


PART 1

First describe orally what you see and then fill the blank to find the 4 ingredients you need for the gravy.

Key:

Kasoori methi is in

French feuille de

fenugrec séchée

Kashmri mirch is in

French piment du

Cachemire


PART 2 There are 9 ingredients numbered from 1 to 9. First describe orally what you see and then find the correct names of these ingredients by completing the following table:


STEP 2 PREPARE THE ORDER FORM

Work to do: List the ingredients in the correct columns in the following summary table :

kasoori methi – sugar – salt – ginger paste – garlic paste - kashmri mirch – garam masala – turmeric – curd – mustard oil – lemon juice – green cardamoms – peppercorns – cloves – cinnamon sticks – tomatoes pureed – chicken boneless

CURRY CHICKEN ORDER FORME

CONDIMENTS Qty SPICES Qty HERBS Qty DAIRY

PRODUCT Qty

FRUITS & VEG

Qty BUTCHERY Qty


STEP 3 FIND THE OPERATING METHOD

Work to do: Have a look at the picture-documents. Listen carefully to the song. By using the enclose documents find the chronological sequence of the recipe. Number the step-sheets (#1-#2-#3…) to show how to proceed.


STEP 4 PREPARE THE COOKERY DATA SHEET

Homework: Complete the following technical data sheet

CURRY CHICKEN (Butter Chicken) COOKERY TECHNICAL DATA SHEET


#1

Hang the curd (in a plastic strainer) Let it thicken (for a few hours).

#

Add the chicken, simmer (5 min) / Add fresh cream (after switching off heat)

#

Cook in oven or tandoor, or like me, if you’re poor and have neither just use a frying pan!

#

With some salt, chilly, lemon(mixed together) rub the chicken (keep for 30min)

#

Ginger, garlic paste, one one spoon / Haldi, salt oil daal soon / Garam masala (add), the marinade looks right

#

Cinnamon, cardamom, pepper and clove (2 min) / Ginger, garlic paste add and stir (2min)/ Tomato puree, chilly, salt and water (1/2 cup)/ Bring to boil lower heat, let it simmer (10 min)


# Coat the chicken, keep in fridge overnight

#

In hot butter you should fry all the chicken by and by / Fry until golden brown if u can

#11 You have the butter chicken of your dream

# Heat more butter, and sauté on stove


1) Hang the curd (in a plastic strainer) / Let it thicken (for a few hours). 2) With some salt, chilly, lemon(mixed together) rub the chicken (keep for 30min) 3) Ginger, garlic paste, one one spoon / Haldi, salt oil daal soon / Garam masala (add),

the marinade looks right 4) Coat the chicken, keep in fridge overnight 5) Cook in oven or tandoor, or like me, if you’re poor and have neither just use a frying

pan! 6) In hot butter you should fry all the chicken by and by / Fry until golden brown if you

can 7) Heat more butter, and sauté on stove 8) Cinnamon, cardamom, pepper and clove (2 min) / Ginger, garlic paste add and stir

(2min)/ Tomato puree, chilly, salt and water (1/2 cup) / Add kasoori methi and some sugar / Bring to boil lower heat, let it simmer (10 min) /

9) Add the chicken, simmer (5 min) / Add fresh cream (after switching off heat) 10) You have the butter chicken of your dream

Documents

THEME : PFMP A L’ETRANGER 2. PHASE DU TRAVAIL DE TERRAIN