Hospitality 2019

Task 3
Personal hygiene

In this photo, I am wearing a clean apron ready to cook. We wear aprons to keep the bacteria that is on our clothes from outside the kitchen out of our food and keep our clothes clean from any food splatters.

I am wearing leather shoes that cover my feet so if I spill anything it will not go straight on to my foot and burn.







  

In this photo, I am not wearing nail polish on my nails because it could flake off my nails into my food when cooking. I am also not wearing any rings or bracelets because bacteria like to live on them and it could get into your food.

When washing your hands you are meant to wash your hands for 20 seconds (or you could hum happy birthday) with soap and hot water. You must also wash your hands after unavoidable activities like visiting the restroom, if you work with money after touching money, blowing your nose or after touching raw food and many other things that could have bacteria on them.

In this photo, Alazae is wearing a hair net which is stopping any of her hair from falling in our food and contaminating it. In the food industry, people normally wear hair nets or they will wear hats to stop getting hair in food.

In this photo, we can see Michaela wear a glove on her hand because she cut her finger. As soon as she cut her finger she asked for a plaster to cover the cut and wore a glove to cover the plaster so it didn't fall off into our food. if she did not cover her cut she could risk blood contaminating the food.








When working in the food industry we need to use work habits like using disposable gloves (which need to be changed regularly, as often as you clean your hands) so we are not touching other peoples food and getting bacteria in it. We use tongs to serve food and when sampling food we need to use clean utensils every time.

We also need to avoid personal habits like scratching and touching hair because of the bacteria that is on our bodies and in our hair that will get on our hand then into the food. We should also not touch our mouth, nose or spit when working with food.

Task 5
Workspace Hygiene

It is important to clean your workspace with an antibacterial spray that is made for the kitchen and a clean cloth before and after cooking. We do this to get rid of any food particles and bacteria left on the workspace that could be left from the last time the work area was used or from when you cook. Using the manufactures instructions on the back of the bottle is important so it is being used correctly and safely.

When storing foods we need to make sure it is getting stored correctly and at the correct temperature. when storing all ready opened food items they need to be stored in an airtight container to keep food as fresh as possible. When working in the hospitality industry we need to be checking foods to make sure they are still within the expiry date, the colour is correct, there are no holes in the packages and has been stored at the correct temperature. (freezer -18, refrigerator 2-4) When moving food into warming cabinets oven mites need to be worn so we do not get burnt. Food in a holding cabinet should be set at 60 or above and the food should not sit for more than 4 hours in the cabinet and if it sits for 4 hours either use it immediately or throw it out.

Keeping rubbish covered and away from food is very important. Keeping rubbish and access food that could contaminate fresh produce/food away is important because. rubbish bins need to be cover and away for unused food items.

Preventing pests from being in your workspace is very important when working in the food industry. We need to make sure rubbish bins are covered and locked away so dogs can not get to them, floors are clean of any food that could attract rodents and bugs, and making sure tables are clean and any holes in the roof are covered so birds can not get in.

Task 7


Uncooked food should be between 2-4 degrees when first pulled out of a fridge. If it is not and for example is at 15 degrees we need report to a teacher/manager it is not right check the temperature of the fridge then change it.

Cooked food should be at 75 degrees. If it is not at 75 degrees, we need report to a teacher/manager, then keep cooking until it gets to 75 degrees.

Reheated food should be at 80 degrees. If it is not at 80 degrees, we need report to a teacher/manager, then keep reheating until it gets to 80 degrees.

If food is not held at the correct temperature it either needs to be maintained or thrown out if it is no longer safe to eat (this would be determined by how long it had been sitting or what temperature it is at)

Baking

Gingerbread Loaf

425g plain flour
2t ground ginger
2t mixed spices
pinch of salt
115g butter
200g caster sugar
300g golden syrup
225ml milk
1t baking powder

- The mixing method we used was the melting method. We combined the water, golden syrup, brown sugar and butter, we melted it all together let it slightly cool then add it to the dry ingredients.
- The loaf had a slight orange/brown colour to it.
- It was light and fluffy.
- The main flavour was the ginger

Chocolate Log

- We made a simple sponge cake first using this recipe 

3 eggs

1\2 cup of caster sugar

1/ tsp vanilla essence 

25g butter, melted

1 Tbsp hot water

2 Tbsp cocoa

1/4 cup Edmonds standard flour

1 tsp Edmonds standard flower 

1 tsp Edmonds baking powder

- The mixing technique we use was whisking. We whisked together the eggs, sugar and vanilla until it was a light and fluffy consistency.
- We also used folding. We folded the melted butter and hot water through, then we folded the flour, cocoa and baking powder.
- We put jam and cream in the middle of the sponge and rolled it up.
- We put the icing on the cake and put lines down it with a fork to make it look like a log.

Carrot Cake

-We started by making a basic carrot cake because the lesson was mainly on the icing

-We covered the cake with a plain basic icing
-We used a cream cheese frosting in a piping bag to make a grass effect
-We used fondant to make a small carrot for the top
-We sift the flour to aerate the mixture
-We let the cake cool completely before icing it
-We used the creaming method

Chelsea Buns

-We started by making the base then added the cinnamon, sugar and salterns  

-We baked then at 200०C on fan bake
-It was decorated with pink icing
-In the pan put all the rolls together and did not cut them too thick
-We made sure the flour was fine (not lumpy, no pests) it was in an airtight container and within the expiration date.

Focaccia Bread

30g fresh yeast or 3t dried yeast
225ml warm water
450g high-grade flour
2t salt
2T extra virgin oil plus extra oil for top
Coarse sea salt
Optional:
rosemary
sage
olives
cheese

-We made our bread using yeast

-For the yeast, we put dried yeast into warm water and let it grow

-We mixed the yeast with the rest of the ingredients 

-When all ingredients were mixed together we kneaded the bread

-We put the bread in a bowl in the sink (with hot water) coved in glad wrap to rise (for 15mins)

-We then kneaded the bread again 

-We spread it out in the baking tray

-We put rock salt and rosemary on it

-Then we put it in the oven
-The flour should be fine (not lumpy), stored in an airtight container and pest free

Apple turnovers

For the pastry, we made apple turnovers using sheet pastry.

-We cut the pastry into 4 squares

-We cut up the apples 

-We put cinnamons and sugar on the apples
-We baked them in the oven at 190०C

FRYING

Prawn stir fry

Carrots 
Broccoli 
Capsicum 
Onion 
Zucchini 
Prawns 
Rice 
Oil 
Ginger 

What quality points will you be looking for?

Fish: Fresh, fresh aroma. Bright colour
Veg: Firm, bright, 

Type of frying?
Shallow frying
  

What preparation will be required:
Slice caps into 2x2x4mm strips (julienne)
Top and tail zucchini and cut into 3x3x2.5mm strips (jardiniere)
Slice onions into even slices.
Peel and grate ginger to make a smooth semi paste

Colours/Textures and appearance after cooking?

Prawns should be pink veg should be cooked all the way through 

How do you tell if it is under/overcooked? 

the prawns should be pink with opaque flesh

Presentation of the dish?

The dish should be presented on rice or noddles

What garnishments/accompaniments and sauces are you serving with this?

you could serve it with rice or noddles

Beef Schnitzel with noisette potatoes

Egg
bread crumbs
Flour
Potatoes
100g Schnitzel





What type of frying are we doing?
Shallow frying
What quality points are you looking for in the meat?
Not slimy, fresh aroma, dark red 

Explain the batter process and the significance of the batter on the final food outcome...
For the batter, you will need to season the meat and then put the meat in the egg and then into
breadcrumbs and make sure it covers the meat

Degree of cooking?
180-190 degrees 

How do you ensure the meat is not overcooked?
Don't leave it in too long, keep an eye on the temp

What should the appearance of your food look like?
Golden brown, 

What garnishments/accompaniments and sauces are you serving with this?
Noisette potatoes and a side salad

Pakoras

150g chickpea flour 

1/2t baking powder

2t ground cumin 

2t ground coriander

1/2t ground turmeric 

cayenne pepper

1/2t fine sea salt

Broccoli

Cauliflower

What type of frying are we doing?
Deep frying

Quality point of the ingredients? 
The broccoli and cauliflower should firm and bright in colour

Colours/Textures and appearance after cooking?
After cooking the pakoras should be golden brown and crispy

How do you tell if it is under/overcooked?
If it is overcooked they will be dark brown and undercooked they won't be golden brown

Presentation of the dish?
Put the pakoras on a plate with the dipping sauce

What garnishments/accompaniments and sauces are you serving with this?
Mango chutney and greek yogurt dipping sauce

Potching 

Explain in your own words what the method is?

The cooking of food in a liquid normally in milk, water, wine and stock

Types of food used?
Egg, Fish, Seafood and Fruit 

Eggs benedict 

What quality indicators are you looking for?
A high proportion of thick white to thin white, Yolk is in the centre, Firm round yolk, Clean and well-shaped

What method will you use?
- Bowl into water
- Swirl water then tip the bowl
- Glad wrap

How long will it cook for?
3 minutes

How do you know it is cooked?
Soft white

How do you know it is cook/under/overcooked?
The egg whites should be solid but the yolk should be still runny

What garnishments/accompaniments and sauces are you serving with this?
Hollandaise sauce, spinach and bacon on an English muffin

Vanilla poached pears

 What quality indicators are you looking for?

The pear is not soft, no bruising, any blemishes are removed 

What method will you use?
Vanilla syrup - sugar and vanilla boiled to give the pears flavour

How long will it cook for?

20 minutes

How do you know it is cooked?

A knife can easily be put through it

How did you know if it's cooked/over/undercooked

The pear isn't mushy but is soft enough to put a knife through it

What garnishments/accompaniments and sauces are you serving with this?

Vanilla bean

Thai Fish Curry 

Style of poaching happening?Quality you will look for in fish? Fresh smell, bright colour

What are the key indicators?

How do we know it is cooked?

The fish is flaky

What do we want to avoid?

The fish being rubbery and dry

Maintaining knife skills

How do I sharpen my knife?

With the steel

What do I need to be careful with my knife when sharpening it?

That my fingers are out of the way

Find out 4 different cuts used in class

Julienne: Long thin match stick-shaped pieces about 4cm in length. Mostly used as a garnish.

Chiffonade: Finely sliced or shredded green leafy vegetables. Usually lettuce or spinach. Mostly used as a base.

Baton: Sticks of vegetable approximately 5cm long, 5mm thick. Used as an accompaniment

Brunoise: Very small diced cube-sized between 1-3mm. Often used as a garnish