Teaching Design and Reflection on Stir-fried Chicken with Chili
The following was the teaching design for a plate of stir-fried chicken with chili: ** 1. Teaching objectives ** 1. Knowledge and Skill Target - The students could master the selection criteria and processing methods of the ingredients for stir-fried chicken with chili. - Students learn how to use various seasonings correctly, master the steps of cooking and control the heat. 2. process, method, goal - Through practical operation, the students 'hands-on ability and coordination ability of cooking process were cultivated. - Cultivate the students 'ability to adjust the cooking method according to the condition of the ingredients and cooking needs during the cooking process. 3. Emotions, attitudes, values, goals - Let the students experience the joy of cooking and cultivate their interest in culinary culture. - Students were encouraged to share delicious food and enhance emotional communication in social interactions. ** 2. Important and Difficult Points in Teaching ** 1. emphasis - The selection and processing of the tender chicken ensured that the chicken meat tasted fresh and tender. - Master the control of the fire during the cooking process, so that the chicken meat is cooked and tasty, and the chilli and other side dishes are cooked to a suitable degree. 2. difficulties - According to the characteristics of different seasonings and ingredients, he could accurately grasp the proportion of seasoning and adjust the appropriate taste. - During the frying process, the chicken meat should be prevented from sticking to the pot or being burnt. ** 3. Teaching Method ** 1. method of lecture - He explained the ingredients of stir-fried chicken with chili, such as the choice of chicken types, the spiciness and flavor characteristics of different chilies, etc. - It introduced the key skills in the cooking process, such as the function and method of marinating chicken, the heat requirements at different stages, etc. 2. demonstration method - The teacher personally demonstrated the complete cooking process of stir-fried chicken with chili, including the preparation of ingredients, the use of seasonings, the cooking order, and the control of the heat, so that the students could intuitively see the key points of each step. ** 4. Teaching process ** 1. Introduction (5 minutes) - By showing some beautiful pictures of stir-fried chicken with chili or playing a video clip of making stir-fried chicken with chili, the students would be interested in this dish. - Ask the students if they have eaten this dish before and what impression they have of this dish. From this, the topic of this lesson will be introduced-the making of spicy fried tender chicken. 2. Knowledge explanation (10 minutes) - Introduction to the ingredients - Explain the choice of chicken meat, such as choosing tender chicken such as cocks or Sanhuang chicken, and emphasize the importance of freshness. - It introduced the types and characteristics of chili, such as the spiciness of dried chili, the taste of wrinkled chili, etc., so that students could understand the influence of different chili on the flavor of dishes. - Mention the effects of other side dishes (such as onions, ginger, garlic, etc.) and seasonings (such as cooking wine, soy sauce, salt, sugar, etc.). - Cooking Steps - It briefly introduced the basic cooking process of stir-fried chicken with chili, including the processing of ingredients, marinating, stir-frying sequence, etc., so that students had a preliminary understanding of the entire process. 3. Demonstrating Operation (20 minutes) - Food processing - Wash the chicken, cut it into pieces, show how to cut the chicken into evenly sized pieces, and explain the effect of cutting size on cooking time and taste. - He handled the side dishes, such as washing the chili and cutting it into pieces, slicing the garlic, cutting the onions, and so on. - marinated chicken - Add salt, pepper, cooking wine, and other seasonings according to a certain ratio. Mix the seasonings with the chicken evenly by hand, emphasizing the marinating time (such as marinating for about 20 minutes) and purpose (to make the chicken taste). - Stir-frying process - After heating the pot and cooling the oil, he added the ginger slices and stir-fried them until they were fragrant. Then, he added the marinated chicken and stir-fried them over high heat until the surface of the chicken changed color. - He added onions, garlic, dried chili, pepper, and other seasonings in turn and continued to stir-fry until the fragrance was released. - Add an appropriate amount of light soy sauce, dark soy sauce, white sugar, and other seasonings to season, stir-fry evenly to color the chicken. - Pour in an appropriate amount of beer (or water) and simmer for a period of time (such as 10 minutes) to let the chicken be cooked and seasoned. - Finally, he added green and red peppers and other side dishes. He stir-fried them over high heat until the peppers were cut off and served. - During the entire demonstration process, the control of the heat was emphasized. For example, the high fire was used to quickly stir-fry the chicken and quickly cut off when adding the side dishes at the end. The medium and small fire was used to stew the chicken. 4. Student Practice (20 minutes) - The students were divided into small groups. Each group was provided with the corresponding ingredients and kitchenware. The students were asked to follow the steps demonstrated by the teacher to make the spicy stir-fried chicken. - The teacher would guide the students in the process of practice and correct the problems in the handling of ingredients, seasoning, heat control, etc. in time. 5. Exhibition and Evaluation (10 minutes) - Each group displayed the stir-fried chicken with chili on a plate. - The evaluation was based on the appearance of the dish (color, side dishes, etc.), the taste (tenderness of the chicken, accuracy of seasoning, etc.), and the operating specifications during the cooking process. - Let the students taste the works of other groups and express their feelings and suggestions. 6. Review and Reflection (5 minutes) - The teacher summarized the key points of the lesson, including the selection of ingredients, cooking steps, heat control, seasoning points, and so on. - Guide the students to review their gains and shortcomings in the practice process, and encourage the students to continue practicing after class. ** 5. Reflection on Teaching ** 1. the key of success - Through the intuitive demonstration and the students 'practical operation, the students were able to better grasp the cooking method of the spicy stir-fried chicken. Most of the dishes made by the students achieved the expected effect, which indicated that the choice of teaching method was more appropriate. - During the teaching process, the students showed high interest and enthusiasm. The classroom atmosphere was lively, indicating that the introduction of pictures, videos, and practical operations could effectively stimulate students 'interest in learning. 2. deficiencies in - In the practical part of the students, due to the differences in the students 'cooking foundation and operation ability, some students had greater difficulties in the handling of ingredients and the control of heat, such as uneven cutting of chicken meat, the phenomenon of chicken sticking to the pan or burning during the frying process. In the future, he needed to understand the students 'cooking foundation in more detail before class and give more individual guidance to the students with poor foundation. - In the evaluation stage, although the students 'works were evaluated from many aspects, the evaluation criteria could be more detailed and quantitative so that the students could have a clearer understanding of their strengths and weaknesses. - In terms of teaching time control, due to some unexpected situations in the student practice segment (such as the lack of timely preparation of ingredients, problems with the use of equipment, etc.), the time was slightly tight, affecting the final summary and reflection segment. In the future teaching, he needed to make ample preparations in advance to ensure the smooth progress of the teaching process. Read more exciting novels for free
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