What?

Tools/Equipment

Saucepan

Why?
Explanation of how and why it is
used to achieve a high quality
product
The saucepan was used to heat the
butter and onions and the rest of
the spices.

Meat pallet

The meat pallet was used to flatten

the chicken breast.

Wooden spoon

To combine all the ingredients and

keep the mixture together while
stirred on the stove.

Ingredient
Onion

Chicken stock

Coriander

Function
The onions property
function was to give the
dish a flavor of texture
and a crunchiness.
The chicken stock was
used to make the
mixture watery but being
on the stove it became
thick.
The coriander was used
as a spice to top off the
dish when cooked.

Chemical
The synthase enzyme
converts the amino acids
sulfoxides of the onion in
sulfonic acid.
No amino acid but may
contain protein.

The chemical composition

of the essential oil of
coriander leaves has shown
it to be composed of
around 40 different organic
compounds.

Cooking technique
used

Explanation of this
technique (eg.wet/dry)

Tenderizing the
chicken breast

Tenderizing the
chicken breast made
the chicken easier to
cook.
Using hot water to boil
the rice was an easier
technique

Boiling the rice

Other possible cooking

techniques that could
be used to replace this
technique
Cut into small chunks.

Use rice cooker.