b'EQUIPMENT NEEDED PRACTICAL SKILLS White ingredients trayWeighing and measuring Sharp knifeKnife skills preparing meat Chopping board and vegetables Measuring jugMarinating and tenderisingChopping boardsStir-frying Large wok or frying panUsing the hob safely SaucepanPresentation and food Pan stand styling skillsColander Wooden spoon Temperature probe Serving dishMARKS UPTRY MAKING YOUR OWN FLAVOURED NAAN BREAD, CHUTNEY OR RAITA DIP TO ACCOMPANY YOUR CURRY.'