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Micro Teaching PlanMSU copy.docx

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Micro Teaching PlanMSU copy.docx

  1. 1. 1 MICRO TEACHING PLAN Topic : Japanese cuisine Course : japanese curry Credit : 4 cr Lecturer : chef azhar Time : 6 hours Week : day 1 Subject Details Methods Teaching Aids Assessme nts Time (minute) Learning Outcomes Introduction Self Introduction get to know participants about Japanese Cuisine Set Induction:  Ask students on their experience in attending events  Describe yourself stating your full name and a brief introduction of current work position  small detail about: o Family background o Education background o Culinary experience Ice braking:  student to present their self background or any business marketing and area of expertise Intro to Japanese cuisine  Geography  People Guided discussion 15 minutes 45 min 30 min
  2. 2. 2 cuisines throughout the 4 days about Japanese Curry brief flow practice of hygiene, attire Starts demo  History Menu of training  Review the lessons plan of the event Brief explanation of Japanese curry  Ingredient used  what normally served with it  method of preparation N/A  Clean – keep yourself and work areas clean.  Separate – keep raw meat and other raw animal products away from other foods.  Cook – always properly cook and prepare foods.  Chill – store foods appropriately both before and after cooking. Demo  Ingredients  Roux Brands  How to Cut Ingredients  Kakushi Aji (Secret Ingredients) o Honey o Apple Recipes Chef station  Chopping board  Knive  Bowl/container  Ingredient for Japanese curry 15 minutes 15 minutes 10 minutes 30 minute
  3. 3. 3 Hands-on Lunch Partcipant hands on  Supervise Demo  Preparation of Rice  Type of rice  Technique  Volume of water Demo: Heat olive oil in a pot and add garlic and onion to add fragrance. Add vegetable chunks and chicken to fry . Pour water into the pot and stir in the grated apple and honey . Skim the scum off occasionally. When the vegetable and chicken is cooked, add the All participant station  Chopping board  Knife  Bowl/container  Ingredient for Japanese curry Chef station  Rice cooker  Biq Bowl  Water  Rice  Konbu Chef station  Portable stove  Small pot  Wooden spoon  Preped ingredient 30 minutes 15 minutes
  4. 4. 4 closing-guided discussion closing and cleaning curry roux and turn the heat off. Make the curry roux pieces dissolve in a ladle with pair of chopsticks, one by one. Serve with cooked rice.

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