AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.5.3 · Paper 1
Revise: Sensory Evaluation MethodsA flavouring paste is a concentrated mixture of finely ground or blended ingredients. In the Thai curry, the green curry paste is stirred in warm oil for about a minute until fragrant before the chicken and liquids are added. The recipe uses one to two tablespoons depending on the desired heat.