High Standards Of Personal Hygiene
You must also remember to remove and nail polish and jewellery. Disposable Gloves should be worn if you have any skin conditions or wounds if approved by your doctor and manager..... As well as a bandage.
It is very important to wear the correct footwear inside the kitchen doing this will protect your feet from any items that fall or hot liquids that may burn your skin. Footwear must also be clean so that we do not bring any dirt into our working environment.
In this picture we have Fleur demonstrating how to clean our work space. She is making sure to wipe down our table, this is done by spraying down our table and wiping it in a circular motion. We do this before between and after cooking. This is done to kill any harmful bacteria that could be lingering around our table/work space. This will help to stop our costumers from getting sick from diseases like hepatitis (A) (B) and (C) and other sicknesses.
Thai Red Fish curry
Quality points we are looking for?
When making our fish curry some of the quality points that we were looking out for were that our fish was fresh ( we did this by making sure that the fish didn't have a slimy texture, we made sure that all of the fishes scales were pointing the right way, we made sure we had fresh smelling fish, and we also made sure that the fish was the correct color.
work habits
Washing hands
Wearing clean uniform
Using disposable gloves when serving and preparing food
Using tongs when handling food
Using hygienic hand drying facilities
personal habits
Wiping nose
Scratching nose
Blowing nose.
Coughing
Sneezing.
Rubbing eyes
Scratching face
Spitting on food during Presentation
Keeping Our Work space Safe and Clean
This picture is showing us what your freezer temp should not be. The temp of your freezer should be at -18 degrees as it is freezing point for our food. If it is under -18 degrees the the first step would be to make sure that the dial is set in the correct mode. If it is and your freezers still at the incorrect temp then you are to contact your manager. The manager will then contact a plumbing company to come on in and access your freezer. It is important to remember that while waiting you remove food and store it in a cool chilly bin, this will help to stop bacteria growth.
In this picture we are showing you an example of proper food storage. All meats must be separate from fruit ,dairy, and Veges in order to stop contamination and bacteria growth. If we were to allow contamination to happen we would be allowing the high risk of customers becoming sick, and contracting things like salmonella.
Chicken Fried Rice
1 cup long grain rice
2 eggs
2 teaspoons of vegetable oil
1 chicken breast - chopped
1 carrot - sliced
Prawn stir fry
What Products are we going to use?
What preparation will be required:
What Products are we going to use?
The quality points we are looking for?
Poaching
Definition of poaching
Shallow poaching
Egg Benedict
When making egg Benedict we made sure to check and look out for key quality points. These quality points were that we had fresh eggs "to do this we made sure the egg had no dirt or anything stuck to it." we also made sure out eggs had no cracks. Another thing we were looking out for was weather or not the egg would sink to the bottom of or jug of water or it would sink. This would indicate weather or not our eggs were fresh and safe to eat. Other quality points we looked out for were if the greens had bruising or rotting. The bread was fresh soft and had no mold. And that the bacon was safe to eat, we did this by checking the smell and feel of the bacon.
When making the egg Benedict we started by using a pot fulled half way with boiling water. We used the technique of adding vinegar to the water and stirring the pot around then cracking the egg in. It was important to remember that we had to turn down out element and let the water stop boiling. This was important because the egg yolk and white would have been broken otherwise. Key quality points were that the outer layer around the yolk was a nice white color and the middle had a nice yellow yolk. We made sure our bacon was crispy and hot and that out buns were a golden color with a bit of a crunch. The buns were soft in the middle.
The ingredients we used to make this were?
In this picture we are showing you an example of proper food storage. All meats must be separate from fruit ,dairy, and Veges in order to stop contamination and bacteria growth. If we were to allow contamination to happen we would be allowing the high risk of customers becoming sick, and contracting things like salmonella.
Uncooked food should be between 2-4 degrees when first take it out of the fridge. If it is not and is at 10 degrees you need to tell your teacher/manager it is not right check the temperature of the fridge then change it if need.
Cooked food should be at 75 degrees. If it is not at 75 degrees you need to tell your 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 you need to tell your teacher/manager, then keep reheating until it gets to 80 degrees.
Transferring food items.
When transferring food items it is important to put food in safely in the correct temperature environments/storing places that it belongs in. This will vary for different food types for an example can food, cereals and dry box food and Herbs and Spices would usually be stored inside a pantry which would usually be at a room temperature which would be set at (20-25 degrees.)
Foods like meats, dairy product and frozen packed vegetables should be stored in a cooled place like a freezer this will help to keep the products fresh and will help to prevent bacteria and contamination, ( Meat and other frozen goods is usually stored at -18 degrees).
And hot foods like pies and sausage rolls are held in a warming cupboard in order to keep them hot enough to enjoy by putting hot food in a warming draw or warming oven you are keeping your food hot. (These warming cupboards usually sit at the temperature of 30 to 110 degrees.)
Food like fruits, drinks and vegetables (should be stored at 1.6 degrees) this allows the food to stay fresh and vibrant. It neither freezes your food or makes it warm. Storing your food in a fridge you are preventing or slowing down your food from rotting and growing mold.
Maintaining expiry dates
When maintaining expiry dates it is important to store fresher foods toward the back of the shelves and older foods that are closer to the expiry dates closer toward the front of the shelves. This is so that we can allow all food to be used and prevent food from being unused or getting old. This will prevent bacteria and growth of mold.
Removes Rubbish and stores it in covered containers, in designated areas.
When handling food scraps it is important to keep a clean bench. You can store food scraps in a plastic container or bowl sit until you need to empty it into a covered and enclosed container. You would usually keep this covered container away from food or in a corner where it wouldn't be a hazard for you to trip up on or walk into. These covered containers or bins would eventually be emptied at the end of the week and the food scraps would then be disposed of in a way that is beneficial for the environment.
Prevents infestation of pets.
It is important to take actions in order to prevent pest infestation as best as we can. We can do this by making sure that you should have fly screens up and on your windows, this will help to stop flies from entering the room and contaminating the food, this may also help to prevent a maggot infestation. We can also make sure to have our air vents covered this will help to stop bird infestation.
The mixing technique that we used on our Carrot cake was wisking. This needs to be mixed in a particular way, It needs to be folded within so that we can trap air into our mixture and so that we are able to combine every ingredient that we have added within the mixture ingredients to combine.
Quality of ingredients.
When handeling the ingredients of carrot cake you are looking for the key quality points, these quality points maybe that the flour is in a non ripped bag without scuffs and tears on the bag this will stop anything from contaminating the flour this will also show us weather or not pests have gotten into the ingredient. you will also be looking out for an expiry date this will let you know if your food or ingredient is still fresh and weather or not its safe to eat. Quality points you are going to be looking out for with your carrots are if the carrot is brightly coloured and also making sure that they feel crisp to the touch, having these quality points will help to indicate weather or not the vegetable is fresh we can also find this out by making sure that the smell of our carrots are fresh rather than a rotting smell and our milk shouldn't have a sour oder and rather should have almost no smell at all.
Quality of cake
After our cake came out of the oven it was around the temperature of (180 Degrees) which we needed to let it cool down so that we added the icing later it was not going to melt I test the quality of the cake. We did this by using the bounce test method. The tests the sponginess of the cake and wether or not the top is cooked we can also test the cake by stabbing a squire through the cake and making sure it comes out clean id the stick is not clean then the middle of the cake if still sticky and needs more cooking. When tested the cake was moist and bouncy which was how we wanted it and the colour was displayed as a caramel brown with flakes of carrot. The inside of our cake was moist and soft, this tells us that our cake was cooked perfectly on the inside and out and that we had done everything that we needed to do in order to make our cake. We made sure to make the icing glossy a full and bright colour, we used white icing as a base coat before adding some green to represent leaves on our carrot and orange for the actual carrot itself.
Ingredients
- 3 eggs
2 cups Chelsea Soft Brown Sugar
1 cup oil
3 cups grated carrots
2 1/4 cups flour
1/2 cup milk (warmed)
1 tsp salt
2 tsp cinnamon
2 tsp baking soda
1/2 cup walnuts
Cream Cheese Icing
50g butter- softened
1/2 cup cream cheese
2 cups Chelsea Icing Sugar
1 tsp vanilla
2-3 Tbsp milk to mix
Chelsea Buns
Techniques.
The techniques you would usually use when making Chelsea Buns consist of the different way that we handle our dough. Measuring and weighing ingredients. It is essential to weigh each ingredient correctly for example to much salt will kill the yeast. Fermenting the yeast Mix the yeast with Luke warm water to activate the yeast and then the fermenting procession should start. It is important to allow enough time for this step. When the yeast mixture begins to froth and bubble fermentation is underway. This will generally take about 20 minutes. Kneading the dough is very important it is the process of mixing and stretching the dough. To do this you will need to Gather the dough into a ball, on a firm surface, stretch the dough away pushing it and flatting it away from you with the heel of your hand, roll or fold the dough away from you again, And continue to fold and push the dough repeatedly. When the dough is needed enough, it will change texture to become more smooth, silky and elastic. When cooking we set the ovens temperature around 190 degrees.
Quality Of Buns
Chelsea Buns
Transferring food items.
When transferring food items it is important to put food in safely in the correct temperature environments/storing places that it belongs in. This will vary for different food types for an example can food, cereals and dry box food and Herbs and Spices would usually be stored inside a pantry which would usually be at a room temperature which would be set at (20-25 degrees.)
Foods like meats, dairy product and frozen packed vegetables should be stored in a cooled place like a freezer this will help to keep the products fresh and will help to prevent bacteria and contamination, ( Meat and other frozen goods is usually stored at -18 degrees).
And hot foods like pies and sausage rolls are held in a warming cupboard in order to keep them hot enough to enjoy by putting hot food in a warming draw or warming oven you are keeping your food hot. (These warming cupboards usually sit at the temperature of 30 to 110 degrees.)
Food like fruits, drinks and vegetables (should be stored at 1.6 degrees) this allows the food to stay fresh and vibrant. It neither freezes your food or makes it warm. Storing your food in a fridge you are preventing or slowing down your food from rotting and growing mold.
Maintaining expiry dates
When maintaining expiry dates it is important to store fresher foods toward the back of the shelves and older foods that are closer to the expiry dates closer toward the front of the shelves. This is so that we can allow all food to be used and prevent food from being unused or getting old. This will prevent bacteria and growth of mold.
Removes Rubbish and stores it in covered containers, in designated areas.
When handling food scraps it is important to keep a clean bench. You can store food scraps in a plastic container or bowl sit until you need to empty it into a covered and enclosed container. You would usually keep this covered container away from food or in a corner where it wouldn't be a hazard for you to trip up on or walk into. These covered containers or bins would eventually be emptied at the end of the week and the food scraps would then be disposed of in a way that is beneficial for the environment.
Prevents infestation of pets.
It is important to take actions in order to prevent pest infestation as best as we can. We can do this by making sure that you should have fly screens up and on your windows, this will help to stop flies from entering the room and contaminating the food, this may also help to prevent a maggot infestation. We can also make sure to have our air vents covered this will help to stop bird infestation.
Carrot cake
TechniquesThe mixing technique that we used on our Carrot cake was wisking. This needs to be mixed in a particular way, It needs to be folded within so that we can trap air into our mixture and so that we are able to combine every ingredient that we have added within the mixture ingredients to combine.
Quality of ingredients.
When handeling the ingredients of carrot cake you are looking for the key quality points, these quality points maybe that the flour is in a non ripped bag without scuffs and tears on the bag this will stop anything from contaminating the flour this will also show us weather or not pests have gotten into the ingredient. you will also be looking out for an expiry date this will let you know if your food or ingredient is still fresh and weather or not its safe to eat. Quality points you are going to be looking out for with your carrots are if the carrot is brightly coloured and also making sure that they feel crisp to the touch, having these quality points will help to indicate weather or not the vegetable is fresh we can also find this out by making sure that the smell of our carrots are fresh rather than a rotting smell and our milk shouldn't have a sour oder and rather should have almost no smell at all.
Quality of cake
After our cake came out of the oven it was around the temperature of (180 Degrees) which we needed to let it cool down so that we added the icing later it was not going to melt I test the quality of the cake. We did this by using the bounce test method. The tests the sponginess of the cake and wether or not the top is cooked we can also test the cake by stabbing a squire through the cake and making sure it comes out clean id the stick is not clean then the middle of the cake if still sticky and needs more cooking. When tested the cake was moist and bouncy which was how we wanted it and the colour was displayed as a caramel brown with flakes of carrot. The inside of our cake was moist and soft, this tells us that our cake was cooked perfectly on the inside and out and that we had done everything that we needed to do in order to make our cake. We made sure to make the icing glossy a full and bright colour, we used white icing as a base coat before adding some green to represent leaves on our carrot and orange for the actual carrot itself.
Ingredients
2 cups Chelsea Soft Brown Sugar
1 cup oil
3 cups grated carrots
2 1/4 cups flour
1/2 cup milk (warmed)
1 tsp salt
2 tsp cinnamon
2 tsp baking soda
1/2 cup walnuts
Cream Cheese Icing
50g butter- softened
1/2 cup cream cheese
2 cups Chelsea Icing Sugar
1 tsp vanilla
2-3 Tbsp milk to mix
Chelsea Buns
Techniques.
The techniques you would usually use when making Chelsea Buns consist of the different way that we handle our dough. Measuring and weighing ingredients. It is essential to weigh each ingredient correctly for example to much salt will kill the yeast. Fermenting the yeast Mix the yeast with Luke warm water to activate the yeast and then the fermenting procession should start. It is important to allow enough time for this step. When the yeast mixture begins to froth and bubble fermentation is underway. This will generally take about 20 minutes. Kneading the dough is very important it is the process of mixing and stretching the dough. To do this you will need to Gather the dough into a ball, on a firm surface, stretch the dough away pushing it and flatting it away from you with the heel of your hand, roll or fold the dough away from you again, And continue to fold and push the dough repeatedly. When the dough is needed enough, it will change texture to become more smooth, silky and elastic. When cooking we set the ovens temperature around 190 degrees.
Quality Of Buns
When looking for Quality points for your Chelsea Buns you will be looking out for things like if the top of our buns are a nice gold brown this will indicate weather or not the top of our buns are cooked you can also test if your buns are cooked by seeing if they bounce back. Cutting into your buns you should notice that they have a airy risen bounce and that they are not doughy in toward the middle.
Quality of ingredients
When handling the ingredients of Chelsea Buns you are looking for the key quality points, these quality points maybe that the flour is in a non ripped bag without scuffs and tears on the bag this will stop anything from contaminating the flour this will also show us weather or not pests have gotten into the ingredient. All dry ingredients should be in well contained dry packaging this will protect the ingredients from being contaminated by unwanted pests and bacteria. It is also very important to check for expiry dates on all packaging, this will allow you to have health good quality ingredients and will help to prevent you from getting sick due to old ingredients.
Quality of ingredients
When handling the ingredients of Chelsea Buns you are looking for the key quality points, these quality points maybe that the flour is in a non ripped bag without scuffs and tears on the bag this will stop anything from contaminating the flour this will also show us weather or not pests have gotten into the ingredient. All dry ingredients should be in well contained dry packaging this will protect the ingredients from being contaminated by unwanted pests and bacteria. It is also very important to check for expiry dates on all packaging, this will allow you to have health good quality ingredients and will help to prevent you from getting sick due to old ingredients.
Chelsea Buns
Products we will use?
- Flour
- Cinnamon
- Icing sugar
- Sugar
- Salterns
- Milk
- Egg
- Yeast
Chicken Fried Rice
1 cup long grain rice
2 eggs
2 teaspoons of vegetable oil
1 chicken breast - chopped
1 carrot - sliced
half an onion - finely chopped
Mushrooms 4 sliced
Prawn stir fry
What Products are we going to use?
- Carrots
- Prawn
- Broccoli
- Onion
- Zucchini
- Rice
- Oil
- Ginger
- Capsicum
The quality points we are looking for?
- Fish- Fresh, Fresh aroma, Bright color
- Vegetables- Firm feeling, Bright color (Orange)
We will Slice our capsicum into 2x 2x 4mm strips using the cut (julienne)
Top and tail zucchini and cut into 3x3x2.5mm strips (jardiniere)
Slice onions into even slices.
Fish and Chips
Fish and Chips
What Products are we going to use?
- potato's
- Fish
- Flour
- Oil
- Egg
The quality points we are looking for?
- Healthy and fresh looking fish
- When cooked batter on fish is golden
- Chips are soft and have a bit of a crunch
- Bright color to chips
Poaching
Definition of poaching
- Is a cooking technique in which food is placed in a liquid,such as milk,water,wine or stock at just below boiling point.
- Temp should be 71-98 Degrees
Shallow poaching
- Is suitable for most foods but is more commonly used for chicken or fish.
- Use water,milk stock,wine or court bouillon
Egg Benedict
When making the egg Benedict we started by using a pot fulled half way with boiling water. We used the technique of adding vinegar to the water and stirring the pot around then cracking the egg in. It was important to remember that we had to turn down out element and let the water stop boiling. This was important because the egg yolk and white would have been broken otherwise. Key quality points were that the outer layer around the yolk was a nice white color and the middle had a nice yellow yolk. We made sure our bacon was crispy and hot and that out buns were a golden color with a bit of a crunch. The buns were soft in the middle.
The ingredients we used to make this were?
- Fresh eggs
- Bacon
- Vinegar
- Bread
- Parsley
Thai Red Fish curry
Quality points we are looking for?
No comments:
Post a Comment
Note: only a member of this blog may post a comment.