Docstoc

Thai 
Cooking

Document Sample
Thai 
Cooking Powered By Docstoc
					                                                                       

                                           


                                Thai
Cooking

                                           

Instructor:

Khamtoun
C.
Porter




Purpose
of
Course:

Share
the
joy
of
cooking
and
to
instill
confidence
in
cooking
from
Thai
recipes.

AT
THE
END
OF
THIS
COURSE,
STUDENTS
SHOULD
BE
ABLE
TO:

    ‐   Identify
and
apply
basic
Thai
ingredients
(tamarind
juice,
Thai
ginger,
Thai

        basil,
etc.)

    ‐   Harmonize
typical
Thai
flavors
by
balancing
sour,
spicy,
salty
and
sweet

        flavors.

    ‐   Cook
Thai
Spring
Rolls,
Curry
Dishes,
Evil
Jungle
Prince,
Chiang
Mai
Salad,

        Spicy
Shrimp
Soup
(Tom
Yum),
Thai
Fried
Noodles
(Pad
Thai),
Summer
Rolls,

        Thai
Tapioca
Pudding
and
sticky
rice
and
make
Papaya
Salad
and
any

        requested
Thai
recipe.

    ‐   Realize
how
easily
they
can
cook
Thai
food
and
wish
for
more
Thai
cooking

        classes
at
the
end
of
the
last
class
and
will
ask
for
more!

Method
of
Instruction:


30%
lecture
and
discussion,
60%
hands‐on
learning
and
10%
grocery
shopping.


Each
student
will
receive
all
the
written
instructions
needed
for
the
following
class

one
week
in
advance
so
that
they
have
time
to
study
the
recipes
and
have
time
to

ask
questions
about
unfamiliar
ingredients
before
going
shopping.

For
each
recipe,

students
must
read
the
whole
recipe
first
and
must
take
time
to
plan
ahead
what

they
are
going
to
cook.

They
must
always
make
sure
that
all
the
needed
ingredients

are
lined
up
on
the
counter
by
the
stove
before
turning
on
the
heat.

The
class
will
be
teamed
up
into
3
to
4
groups.

Each
team
must
check
the
recipe

ingredients
and
coordinate
their
own
way
of
shopping
and
bringing
the
needed

ingredients
to
the
class.

Each
team
should
share
all
cost
of
ingredients
equally
and

must
have
exchanged
phone
numbers
or
student
must
always
bring
their
own
knife,

some
plastic
containers
to
take
any
leftovers
home
and
some
paper
towels
for

cleaning.

Students
can
use
electric
and
gas
stoves,
food
processor,
utensils,
and

borrow
kitchenware
from
the
classroom
but
they
must
remember
where
they
take

them.

Daytime
students
are
graded
on
their
arrangement
of
the
kitchenware
so

toward
the
end
of
each
class,
Thai
Cooking
students
must
return
every
item

borrowed
from
the
classroom
to
its
original
location.

They
must
also
clean
up
the

classroom
and
restore
it
to
the
condition
when
they
first
came
into
the
room.




Items
to
bring
for
the
first
class:

A
green,
firm
and
fresh
papaya,
a
green
mango,
1
or
2
carrots,
a
small
bunch
of
long

bean,
a
medium
size
tomato
or
a
handful
of
cherry
tomatoes,
2‐4
garlic
cloves,
2‐3

limes,
some
sugar,
some
Hawaiian
or
Thai
fresh
chili
pepper,
a
half
or
quarter
head

of
cabbage,
½
cup
coarsely
chopped
peanuts,
a
grater
or
a
shredder
and
a
peeler,

some
plastic
containers,
a
roll
of
paper
towels
for
cleaning,
some
cold
drink
to
cool

the
palate,
some
thing
to
eat
with
like
a
plastic
fork
and
spoon,
chop
stick,
plates,
a

small
can
of
paste
or
flat
anchovy
(optional),
a
package
of
dried
shrimp
(optional).


				
DOCUMENT INFO
Shared By:
Tags: Thai, Cooking
Stats:
views:3
posted:1/8/2012
language:English
pages:2