Hospitality 2020

                                                           
11/2/2020

Theory:  Health and safety

Their clothing and footwear is clean and hygienic and prepared for work:

Before you start cooking you will need to remove any nail polish on your fingernails, once removed you will then need to tie up your hair or contain your hair with either a hairnet or hat. you will then remove any jewellery form your hands and once you have done all three steps will you then wash your hands to start cooking. also, your fingernails need to be kept short so it's less likely to carry bacteria underneath them or a nail chipping in the food, and then when going to eat the food you will be eating a fingernail in your food. you need to remove jewellery because rings, watches, etc and get washed regularly and carries a lot of bacteria and can contaminant the food. you should always wear a hair net or tie up your hair because you don't want hear falling in to your food because you don't want to be eating hair in your food.

They clean and dry hands hygienically after carrying out any unhygienic activities that could contaminate food after:

If you're cooking and you need to go toilet take your apron off then go toilet then wash your hands after going toilet and then put your apron back on. if you've touched any rubbish, money, chemicals and raw food wash your hands afterward cause they have bacteria or harm full chemicals which is dangerous for your health. if handling raw food you wanna wash your hands cause raw food bacteria and you cook the raw food to kill off the bacteria. you shouldn't ever smoke near food cause of the bacteria that can affect the food like nicotine which is bad when mixed with food. when you blow your nose and cough you should always go wash your hands for the 20 seconds



They hygienically cover cuts, wounds and any skin conditions that could contaminate food:

if they got cuts or any wounds or skin conditions you put a plaster on it and then a glove or if you've cut your finger while cooking and blood coming out then whatever foods around your blood its best to throw it away all the food that you've touched and clean up the blood and clean yourself up.



They avoid all personal habits that may contaminate food:

try to prevent touching yourself like scratching, playing or scratching your hair and your nose and mouth cause they could have bacteria on them. you might scratch your skin which can also scratch off bacteria with your nails and you might pull hair out when you're scratching your hair and you might accidentally pull your hair out and it could get in the food while you're mixing it the food with your hands so its best if you just wear a hairnet and if you've got long hair use a hair net to tie it up and if by any chance you touch your hair you go wash your hands and try not touching your hair again. and also spitting should never happen in cooking space, have some common sense.



They always use hygienic work practices to prevent contamination of food:

make sure when you go to use cloves that they're all clean and they're from the box and not just lying down on the table. grab gloves out of the box, also make sure there's no rips or anything too. when you're dealing with meat or whatever and tongs are needed to grab that food make sure they're clean and there's no food left on them and if there is clean the tongs and then use them. when sampling food you don't need much so just small amounts and if you're gonna use the same spoon just go wash it properly or just go get another spoon, don't use your hands. whenever you gotta wash your hands make sure you wash them for as long as the birthday song goes for which is like 22 seconds.

before cooking:

Before we start cooking as chefs we need to have clean-cut fingernails (NO nail polish) and to remove all jewellery, like watches, bracelets and rings. You do this to stop fingernails, jewellery, bandages nail polish chips from falling into any food thus contaminating the food or bacteria falling into the food from the jewellery or bacteria from falling in the food from any of them and the bacteria from under the fingernails.

Again we are expected to tie up long hair or wear a hairnet and make sure it's over the hairline this includes beard nets its because you don't want a stray hair from falling into the food causing bacteria to spread into the food.

As chefs, we are expected every time we cook to wash our hands with warm soapy water for 20 seconds or alternately the happy birthday song is sung twice warm water is more effective than cold water,  we then dry our hands for 20 seconds with a clean dry towel or a disposable paper towel
and we wash our hands after handling money or going to the bathroom, smoking or touching your face.

. After you have done this you put on an apron then go and wash your hands you do this to stop any bacteria or hair getting onto any of the food. Lastly, you wipe down your bench with Dettol spray and a wiping cloth then wash your hands again because you have been touching Dettol which is a chemical that is harmful for consumption. DO NOT SMOKE DURING COOKING, YOU FILTHY CREATURE.
  

temperatures: its important when we are cooking that we reach the required internal temperature which is 75.c or higher this is when you know there won't be any bacteria

During cooking:

During cooking you have to separate the foods by the different coloured boards and knives, this prevents cross-contamination. The yellow board and knife are for raw chicken, the green knife and board is for vegetables, the red board and knife is for raw red meats, the whiteboard is for dairy products and finally, the brown board is for cooked meats. you make sure you use clean utensils if you are cooking chicken you have to make sure that the internal temp for chicken is 75°C if you don't do that it can cause the people who eat the chicken to get salmonella or food poisoning. Avoid scratching, picking your nose, touching your nose or mouth, spitting and touching your hair and when you cough please do it into your arm because nobody likes your bodily juices in their food. 


after cooking:

when the cooking is done you wash and dry all the things you used during cooking and put them away in their respective places. you then wipe down the tables with Dettol and a wiping cloth you then put your apron and cloths that you used for drying and wiping down the tables and put them in the washing basket to be washed for the next time you cook.





Practical: Satay chicken on rice

Recipe:
Satay Chicken on Rice

Ingredients

1 cup of uncooked rice

1 chicken breast

1 cup of veggies (carrot, peas, corn, capsicum, zucchini, red onion)

Sauce 

1t grated Ginger (peel off the skin)

2T Sweet chilli

2T Honey

1T Soy sauce

2T Crunchy Peanut butter

¼ C Water

Method

1. Wash rice underwater
2. Cook rice: Absorption method 1:2 ratio. 1c of rice to 2 cups of water, boil rice for five minutes while stirring. After 5 minutes remove from heat, place lid on and let the rice absorb the water, should become light and fluffy and no rice should stick to the bottom

3. Dice up the chicken so they are even size
4. Lightly oil the pan and brown up the chicken, once cooked take out of the pan and set aside

5. Prepare vegetables - dice them so they cook quicker
6. Add vegetables to the pan, when they are nearly cooked add the rice in to lightly fry it.

Sauce

7. Add all the sauce ingredients together in a pot and bring it to a light simmer, if it’s too thick for your liking add a little more water. Once the sauce is ready you are ready to plate.

Photos:
        

Feedback:  Delicious!!!
 I really enjoyed the extra peanut butter and the spice was just hot enough to tickle but not burn.

Good job.

~ Matt Stock Head of Science Department  ~

13/2/2020

Practical: Beef burger pita pockets

Recipe: 

• 300g Quality Mark beef mince
• 1/4  cup fresh white breadcrumbs soaked in 3 tablespoons milk
• 1/2 spring onions, trimmed and finely chopped
• 1 cloves garlic, crushed
• 1/2 egg, lightly beaten
• 1 tablespoon Worcestershire sauce
• 1 tablespoon finely chopped parsley
• pinch dried red chilli flakes

To serve

• 1/2 cup natural unsweetened yoghurt
• 1 tablespoon shredded mint leaves
• 4 pita bread
• 4 handfuls small salad leaves or shredded iceberg lettuce

Photos:



Feedback:  "I really enjoyed the flavour of the meat patty - there was a nice amount of spice in it and it was well seasoned". "I particularly liked that the carrot and spring onion flavours came through and added some sweetness to the patty".

"The only helpful thing I can think of would be if cheese could be added to the fillings". 

~ Rowena Clemence Year 11 Dean~

18/2/2020

Practical: Thai beef salad with crispy noodles



Recipe: 

    

1 red chilli, finely diced

• 1 Tbsp Select olive oil
• 350 g beef schnitzel, finely sliced
• ½ red onion, finely sliced
• 90 g spinach
• ¼ cucumber, deseeded and sliced
• ½ cup fresh mint, sliced
• ½ cup fresh coriander, sliced
• 160 g crispy egg noodles

Dressing

• 2 Tbsp lime juice
• 2 tsp fish sauce
• 2 Tbsp sugar
• 1 clove of garlic, mashed into a paste

Method

1. To make the dressing: Throw the lime juice, fish sauce, chilli and garlic into a jar and shake to combine. Pour half into a bowl and set the remaining aside.

2. Heat a frypan on high. When really hot add the oil, then the beef schnitzel and stir-fry quickly. Remove and place into the bowl with the dressing. Combine.

3. Add remaining ingredients to bowl then drizzle over the rest of the dressing and combine.

Photos: 

Feedback: 


19/2/2020

Practical: spicey meatballs with dipping sauce

Recipe:

Meatball

250 gr beef mince

2 slices of bread

1/2t basil

1t chicken stock powder

1t soya sauce

1T lemon juice

Method

1. Place the bread in food processor and process into fine crumbs
2. Place mince, breadcrumbs, chicken stock powder, basil, soy sauce and lemon juice into mixing bowl and mix thoroughly with fork.
3. With wet hands shape mixture into small meatballs
4. Place meatballs in a circle around the edge of large plate
5. And either cook in microwave on high for 4 minutes or place in pan and fry on stove

Dipping Sauce

1 small onion

1T oil

1T tomato relish

2T tomato puree

1t Worcestershire sauce

1t mustard

Method

1. Chop onion finely
2. Heat oil in small saucepan, add chopped onion and cook for 3-4 min
3. Add remaining ingredients and cook for another 3-4 minutes over a lower heat stirring all the time
4. To serve pour dipping sauce into a small bowl and place in the middle of a serving platter 

Or pour sauce over meatballs and serve with rice.

Photos:



Feedback:




24/2/2020

Practical: spicey chicken enchiladas

Recipe: 

SPICY CHICKEN ENCHILADAS

INGREDIENTS

14 t oil of ginger paste 

2 spring onions

200 gr cooked shredded chicken

red pepper 

1T chilli sauce 

1T tomato sauce 

1T hoisin sauce 

1T chopped coriander 

2 large burrito tortillas 

c shredded Chinese cabbage 

50 gr. grated cheese

METHOD 

1. Prepare the vegetables:

2. Slice the spring onions into small diagonal pieces. 

3. Wash and shred the cabbage finely.

4.  De-seed and slice the red pepper thinly. Finely chop the coriander.

5 Prepare the salad:

Wash the salad greens. Cut the avocado and tomato into wedges. Arrange in a salad bowl with the bean sprouts.

6. Heat the oil in a frying pan or wok.

7. Stir-fry the ginger and spring onions for 1 minute.

8. Add the shredded chicken or chicken stir-fry pieces and the red pepper

and cook, stirring constantly for about 3 - 4 minutes.

9. Add the sauces and coriander and cook for another minute.

10. Wrap each tortilla in a paper towel and heat in the microwave on HIGH

for about 20 seconds.

11. Place the warm tortilla on a clean flat surface or serving plate.

12. Place the cabbage and chicken mixture in the centre of each tortilla.

Fold the opposite edges over to enclose the filling. Sprinkle with grated cheese.

Photos: 





Feedback: 

The Chicken was Overcooked
It was a Little bit cheesy

But overall I enjoyed it

~Jaden Rae Year 12 Student~

2/2/2020


Practical: Potato salad


Recipe: 

Waxy potatoes stay whole when they are cooked, making them ideal for salads. Varieties include most early-season potatoes: vadine, Draga, Jersey Bennes and Frisia. Serve the salad soon after it has been dressed as the potatoes will soak up the dressing far quicker when warm. 

750 grams-1 kg waxy potatoes, peeled 4 rashers bacon, diced V2 cup Eta Warm Potato Salad Dressing 4-5 spring onions, trimmed and sliced 2 tblsp chopped fresh herbs (parsley, mint, 

tarragon, sage or oregano) 

1. Cut the potatoes into thick slices and boil in 

salted water until tender. Alternatively, toss the slices in a dash of oil and roast at 200°C until cooked. 

2. Cook the bacon in a hot frying pan until it is 

very crisp. Drain on absorbent paper. 

3. Arrange the potatoes in a serving dish and 

dress with spoonfuls of the potato salad dressing. Scatter over the bacon, spring onions and herbs. Season with freshly ground black pepper and serve warm. 

Serves 4 

photos:



Feedback:






 4/3/2020


Theory: cross-contamination/storage of food and proper pest control

It is important at the start of every practical to ensure both the work area and the equipment are clean and sanitised because we need to ensure that we don't cause cross-contamination.

On the bottles of cleaners, they tell us how to prepare the cleaner this is so we don't get any chemicals into the food when we are preparing the food or cooking the food After wiping down your working space with any cleaning products you need to wash your hands as any of the cleaning chemicals could get into the food . Food should not be left out to defrost for more than two hours but Ideally, you want to defrost foods in the fridge. If you have put foods in a freezer and they have started to defrost then you chuck the food out as you don't know how long the foods have been defrosted for and tell you manager about the freezer. After wiping down your working space with any cleaning products you need to wash your hands as any of the cleaning chemicals could get into the food

How to prevent pests:

1. Inspect incoming goods to make sure they are free from pests

2. Make the building insect proof by using fly screens

3. Bird proof nesting areas

4. Ensure rubbish is removed regularly and kept covered

5. Use electric fly killers and or insecticides

6. Store food in airtight containers

7. Prevent birds from entering the premises

8. Lay traps

9. Do not provide a food supply

10. Ensure cleaning schedules are adhered to

11. Store food in pest-proof containers

12. Store food so that it allows for easy cleaning of storage areas

13. Place closed bait stations around the premises

14. Prevent access by closing gaps

14. Ensure building maintenance tasks are carried out on time

chicken patties

13/5/2020

Grilling Practical

health and safety: use oven mitts when grabbing the oven tray and don't leave the oven door open and check if the chicken is cooked inside it should not be pink and the internal temp should be 75.c

Finished product photo goes in here.

Name of Recipe _chicken patties_____________________________________ Link to Recipe or Picture of Recipe needs to be included here Quality of Ingredients - What do we need to make sure of when selecting the product for the recipe eg fresh, firm, not slimy, the colour of them should be: it shouldn't be slimy or that the date hasn't expired or the package isn't damaged How long was the grilled item grilled for and at what temp? 240.c 20 minutes How do you know its cooked? What are the key indicators you are looking for? when the inside isn't pink and not cold

What should the finished appearance of the grilled item look like and what did yours?

well on the packet it had black grill line

What did you serve with the grilled item eg condiments (sauces) and additional foods

I turned it into a sandwich with garlic aioli mixed with tomato sauce.




26/5/2020

sandwich hot and cold: club sandwich

 health and safety:  wash hands before when using knives carry them but have the tip facing down towards the ground and have it against the thigh and when cutting tuck your fingers away from the blade.



photos:

CLUB SANDWICH RECIPE

Makes 2 

Ingredients

• 4 slices of ham or 100g of shredded chicken
• 6 slices bread
• 1-2 tbsp mayonnaise
• 2 hard-boiled eggs mashed and seasoned with salt and pepper
• 1 tomato sliced
• small handful salad leaves

Method

1. Prepare all the ingredients prior to assembly
1. Tomato is sliced
2. Egg is hard boiled - mashed and add mayo, salt and pepper
3. Shred the lettuce leaves depending of type of lettuce and ensure it’s washed.
2. Butter on side of the bread making sure it’s soft so it won’t rip
3. Layer on the egg and top with 1-2 slices of ham
4. Then top with another slice of bread. Add the lettuce and tomato.
5.  Finish with the final slice of bread and cut into quarters. 

Ingredient Identification Sheet

Sandwich Name __club sandwhich_____________________________________

Ingredients	Type of Ingredient	How much?	I will know it is good quality if it is:
BREAD	White bread  Whole grain	4xwhole grain 2x white bread	If the bread is not stale and there is no mould such as white or black and blue mould
MEAT	ham	2xham	The ham doesn't smell bad and doesn't look dull and slummy
VEGETABLES	Lettuce tomatoes	4x pieces of lettuce 6x pieces of tomatoes	don't have mould or it isn't soggy or soft and the lettuce isn't making discoloured water like a dark yellow
CHEESE
EGG	egg	2xegg	By putting it in a bowl of water and it sinks it's good but if it floats the eggs are bad
SPREADS	butter	10g	If the butter isn't discoloured or has black spots on it

2/6/2020

Ham and salad wrap:

health and safety: wash hands before touching ingredients when using knives carry them but have the tip facing down towards the ground and have it against the thigh and when cutting  tuck your fingers away from the blade when you cut the wraps in half



pictures:




Recipe:

Sandwich Name _ham and salad wrap____________________________________

Ingredients	Type of Ingredient	How much?	I will know it is of good quality if it is:
BREAD	tortilla wraps	2xtortilla	if it is not stiff and does not have spots of mould on it
MEAT	ham	2xham	The ham doesn't smell bad and doesn't look a dull grey and slummy
VEGETABLES	Lettuce tomatoes carrot capsicum	4x pieces of lettuce 1/2 tomato 1xcarrot	don't have mould or for carrot, it isn't soggy or soft and the lettuce isn't making discoloured water
CHEESE
EGG
SPREADS	mayonnaise	1/2 TB	If the mayo isn't discoloured such as a yellow crusty and is used by the best before date

Ingredients	Preparation of Ingredient
BREAD	we put the tortilla breads in the microwave to heat up and put the ingredients in the warp then folded it up and then wrapped the wrap in paper and then cutting in the middle of the wrap and tying the two half wraps with string
MEAT	We left the ham as it was and just placed it opposite to the vegetables
VEGETABLE	For the carrot, we washed it then and cut them into tiny strips. For the lettuce, we washed under the tap and then just chopped it up. For the capsicum we cut it julienne style
CHEESE	the cheese was already graded so we didn't have any preparation for it apart from just
EGG

4/6/2020

grilling: bacon pancakes

health and safety: when using the frying pan turn handle inward so it's not going to get bumped and use oven mitts when using the oven and close the oven door.

photos:

Grilling Practical

Finished product photo goes in here.

Name of Recipe __bacon pancakes____________________________________ Link to Recipe or Picture of Recipe needs to be included here Quality of Ingredients - What do we need to make sure of when selecting the product for the recipe eg fresh, firm, not slimy, colour of them should be the colour of the bacon should be a pinkish red and should not smell off and the flour should not have weevils in it and should be fresh How long was the grilled item grilled for and at what temp? the bacon was grilled on both sides for 10 minutes on 190 on the grill option How do you know its cooked? What are the key indicators you are looking for? the wash a brown/blackish colour

What should the finished appearance of the grilled item look like and what did yours?

the bacon looked brown 

What did you serve with the grilled item eg condiments (sauces) and additional foods

pancakes and maple syrup

pulled pork sliders

15/6/2020

practical: pulled pork sliders

Sandwich Name _pulled pork sliders ____________________________________

Ingredients	Type of Ingredient	How much?	I will know it is of good quality if it is:
BREAD	white bread	2x	if it is not stale or mouldy they mould may be black white or blue
MEAT	pulled pork	150g	The pulled pork doesn't smell bad and doesn't look like a grey and slummy colour
VEGETABLES	cabbage carrot onion	1/2 1/2 1/2	They don't have mould or for carrot, it isn't soggy or soft same with the onion and cabbage
CHEESE
EGG
SPREADS	mayonnaise	1/2 TB	If the mayo isn't discoloured such as a yellow crusty and is used by the best before date

photos:


health and safety: when using knives carry them but have the tip facing down towards the ground and have it against the thigh and when cutting tuck your fingers away from the blade. And use two different tongs to move the pulled pork and the coleslaw.

FULL ENGLISH BREAKFAST

30/6/2020
health and safety: when using knives carry them but have the tip facing down towards the ground and have it against the thigh and when cutting tuck your fingers away from the blade. when using the frying pan turn handle inward so it's not going to get bumped and use oven mitts when using the oven and close the oven door.

Grilling Practical

Finished product photo goes in here.

Name of Recipe Full English Breakfast Link to Recipe or Picture of Recipe needs to be included here ½ cup Bake beans 2x Sausages 1 Tomato 4x Mushrooms 2x Toast 2x Eggs Quality of Ingredients - What do we need to make sure of when selecting the product for the recipe eg fresh, firm, not slimy, colour of them should be? Nothing was expired and the toast was not stale or had any mold on it. They didn't smell funny or didn't look funny either. The tomatoes were fresh and weren't soft anywhere. The mushrooms weren’t sticky or slimy or darker. The eggs don't float in water. How long was the grilled item grilled for and at what temp? The sausages were cooked for 5 minutes and at about medium to high temp. The eggs were 10 - 15 minutes and about medium temp. And the mushrooms were 10 minutes and about low temp. How do you know it's cooked? What are the key indicators you are looking for? The sausages aren’t pink on the inside or still soft and slimy. The eggs aren’t runny. The mushrooms were brown

What should the finished appearance of the grilled item look like and what did yours?

We grilled everything apart from the tomatoes

What did you serve with the grilled item eg condiments (sauces) and additional foods

There were no condiments 

30/6/2020

grilled steak sandwich

health and safety: when using the grill plate use tongs so you don't burn your self and when using knives carry them but have the tip facing down towards the ground and have it against the thigh and when cutting tuck your fingers away from the blade and use tongs to take the meat of the hot plate so you don't burn your hands
photos:

 

Ingredients	Preparation of Ingredient
BREAD	when we got our bread we just had to cut through the middle to split it in half so we can have the ingredients in the bun
MEAT	after the steak was cooked we cut the steak into strips and placed on top of the cheese
VEGETABLE	for the vegetables we washed the carrot and lettuce and cut the carrot in to strips and shredded the lettuce by hand. for our onion we cut them in like a square kind shape and then grilled them until the were caramelized
CHEESE	the cheese was already graded so we just grabbed it out of the bag with tongs and spread in across the bottom half of the bun
EGG
SPREADS	for the sweet chili we just spread that after putting on all the ingredients on the bottom half of the bun and before putting on the top half of the bun

Sandwich Name _grilled steak sandwhich ____________________________________

Ingredients	Type of Ingredient	How much?	I will know it is of good quality if it is:
BREAD	white bread	2x	if it is not stale or has spots of mould on the bread
MEAT	steak	150g	the steak would have a slimy texture if it is bad and become a dull grey and it would be sticky to touch
VEGETABLES	onion carrot lettuce	1/2 1/2 1/2	they don't have spots of mould on them or don't have soft patches and the lettuce isn't soggy and smell bad
CHEESE
EGG
SPREADS	sweet Thai chilli sauce	1/2 TB	if it's past its best before  date then it is bad to use

24/8/2020

It's important when cutting food we use the correct knife, for example, paring cook/chef Knife and bread knife