威廉安格斯第五課:支解全雞，取魚菲力，印度糖肚裡雞，麵包粉炸雞胸肉，炸沙丁魚

我的廚房實作：

  想到今天要做很多 肉 ，肉，肉!!!

  腳指頭就不自覺跳舞起來~

  實在無法抗拒牙齒撕扯肉片間所透出的肉汁壓

  我會好好做好環保   以及少買點無謂性的用品(好險我的衣服少之又少)   來填補二氧化碳的增加



  今天的課主要在教導學生的溫度&衛生&魚肉刀工&油溫掌控

  必須將全雞取雞胸，雞翅，雞大腿，雞小腿

  沙丁魚取魚菲力

  牛臀肉切丁

  這些肉品拿出來前測量溫度，支解後再測量溫度

  封上保鮮膜標示品名&日期&過期日後就可以放入冰箱

  必須這樣做是因為食物在攝氏5-70度之間

  是不良性微生物最喜好的活躍溫度

  所以身為一個食物管理者

  必須掌握良好的技術與知識，才能幫食用者把關

Tandoori Chicken 印度糖肚裡雞 -Combine 125ml yoghurt& 1cm piece peeled grated ginger& 1/2 clove crushed garlic& 10ml lemon juice& 10ml oil&  & 1/2tsp coriander ground& 1/4 tsp chilli powder& 1/4 tsp turmeric powder& 1/4 tsp salt -Add chicken thigh to yoghurt mixture and coat well  -Add chicken thigh to yoghurt mixture and coat well -Cover and put into fridge for at least 2 hours -Preheat oven to 220 degree .take out tandoori chicken and put into a greased  small frypan -Roast for 30 mins then serve    Ÿ Chicken breast 麵包粉炸雞胸肉   -Mix 100g Panko crumbs& parsley& pepper& parmasan in a small flat tray-Prepare seasoned flour in a small flat  tray   -Prepare seasoned flour in a small flat  tray   -Mix 1 egg& 50ml milk  - Dip chicken breast into seasoned flour then into mixed egg/milk then into breadcrumbs mixture, each step should coat liberally  - Cover, labelling and put into fridge for 10mins   - Fry crumbed chicken golden brown, turning once only   - Drain on absorbent paper and serve  Crumb Sardines in Panko 麵包粉炸沙丁魚      -Take one sardine at a time from fridge and note and record the temp of each   -Remove scales and fillets from a sardine   -Butterfly the other two Sardines, remove bones and flatten them   -Cover, labelling and put into fridge for 10mins   -Heat oil in a fry pan   -Fry crumbed chicken golden brown, turning once only   -Drain on absorbent paper and serve   Ÿ-Fry sardines golden brown, turning once only   -Drain on absorbent paper and serve  Chuck beef 切牛臀肉   -Trim into 2cm dice 180g-200g  -Check temp(must not exceed 15 degree)  -Label, date& store   老師說我的雞胸肉"Well down" 沙丁魚一隻大概8-10公分的長度 一隻取魚片  兩隻切成蝴蝶狀(注意:皆去骨!) 這樣一隻小小的魚，居然要取成像做生魚片的魚菲力，不簡單 老師說我做的OK(但是沙丁魚有個特殊的魚味，個人不愛) 但是要注意烤Tandorri 雞腿時，雞大腿與雞小腿的受熱度不一 所以雞小腿可以比雞大腿多烤5分鐘 而切好的生牛臀肉則是封好保鮮膜    放進學校冰箱裡   是不能帶回家的 所以失去了我放上照片的慾望.....