SAFETY PRECAUTIONS

-dry all wok and/or pans and e.g. spatula before use
-hold the handle of the wok to keep it steady when stir frying, and use a wok burner
-place the handle inwards
-be careful when pouring oil

Source:
http://books.google.com.sg/books?id=GGe6fT2Rh8wC&pg=PA17&lpg=PA17&dq=safety+precautions+of+stir+frying&source=bl&ots=iDBzSyf2tJ&sig=dTlzLQWOwomKevf8ZfYJGjjs53I&hl=en&ei=6ZWrSpbcJYeG6APGjpyACA&sa=X&oi=book_result&ct=result&resnum=1#v=onepage&q=safety%20precautions%20of%20stir%20frying&f=false

(EDITED)

HOM Reflection 2

Creating, Imagining and Innovating

We look out for ways to improve our presentation and from there develop our creativity, in this case using blog to present instead of powerpoint slides.

Heat transfer in cooking method

Conduction: Heat passes to the food through direct contact with a heat source or through a medium.
In stir frying, heat is transferred to the wok, then to the food in it.