Hospo 2k19
Task 3
Personal Health and saftey
Here you can see that Alazae is wearing a freshly washed apron, that will make sure to keep any contamination's that are currently on her clothing, away from the food.
In this photograph we have Alazae wearing a hair net, to keep loose strands of hair securely out of the way of the food we are about to cook and consume.
As you can see here, fleur is wearing the correct shoes that will protect her feet from spilt boiling water, dropped knifes or other mistakes that may take place in our work space by accident.
Now we have moved onto washing our hands, its important to remember the 20 second rule, wash to the tune of happy birthday if you are unsure of how long. This will make allow you to move forwards into handling the foods and protect them from any germs that were lingering on our hands previously .
Here we show you a picture of freshly washed hands with no nail polish or jewellery that could potentially fall or chip off and fall into our food and maybe contaminate what we are about to prepare.
When we are cooking in kitchens its is very important to remember not to touch or pick at any part of your body, this will defiantly spread bacteria into the food you are going to end up consuming, things such as touching your nose, mouth and or spitting will ensure this, if you do happened to do this you will need to make sure you wash your hands before you re handle the ingredients.
When working with food its is also important to remember our general work habits, When we are needing to touch foods such as raw meats we should be using disposable gloves or tongs to handle. It is also very crucial to remember to wash our hands each time we have handled raw meats to stop the spreading of their juices.
Any spreadable skin issues or cuts or any other type of open wounds that would potentially contaminate you're food need to covered with a plaster and a glove over the top.
Task 5
Work space hygiene
It is very essential to keep the area you are working clean and sanitary before and after the use of it, using an antibacterial spray and clean wipe to use on your bench before you cook will ensure a hygienic work space and won't lead to any contaminants that were there before you started, spread into your food. If you also wipe down your work space after you have used that area it will stop the spreading of bacteria's lurking around now.
When cooking food, the correct storing is just as much a big part as keeping the area hygienic is, You need to make sure that when it comes to storing food its is done correctly at the right temperatures in the right places. Keeping rubbish and excess foods that could potentially cross contaminate fresh produce away is vital. When u are using chicken, a good idea is to keep it stored in the fridge until you need it, to keep it out of the way.
When preparing food keeping different boards and ingredients that could contaminate each other away and in the correct places is a good idea for example if you are handling raw chicken and vegetables, they will be kept away from each other and on there own assigned boreds.
If you are to transfer food from an oven to a hot plate it is key to wear safety cloves to prevent any burns other injures
From the photos provided below you can see how we went about this.
When preparing food keeping different boards and ingredients that could contaminate each other away and in the correct places is a good idea for example if you are handling raw chicken and vegetables, they will be kept away from each other and on there own assigned boreds.
If you are to transfer food from an oven to a hot plate it is key to wear safety cloves to prevent any burns other injures
From the photos provided below you can see how we went about this.
In this photo we have a picture of the pantry/ dry foods storing area. We keep the long shelf life foods eg tins of backed beans, spaghetti and different sauces. we make sure to check and do a rotation of our produce to keep our products up to date and throw anything hat is past its used by dates.
And in this picture we show you the main fridge sorted correctly and kept at the right temperature of -2 to -4 degrees Celsius making sure that ingredients like raw meats and vegetables are kept separate
Once all the cooking is done and even during the cooking process it is necessary to keep you're area clean by throwing away any rubbish or scraps that are not needed anymore, disposing the in reusable ice cream container or throwing them away in the bin will help this, the bins should also be emptied regularly.
At the same time by doing this correctly you will reduced the risk of pest infestations from food crumbs and messy bin areas being scavenged by birds, dogs or other animals
Task 7
Temperatures pg 9
When it comes to produce like raw meats they all have there own cooking and storing requirements, I am going to use chicken as an example.
Chicken should be cooked at the correct temperature of 75 degrees, it is very important with this, because it will avoid certain sicknesses such as salmonella, and when re heating it should be at 80 degrees ensuring your chicken is heated all the way through evenly.
When cooking or re heating chicken we make sure to use a thermometer to ensure the correct temperature is displayed, if it is not up certain degree we have to make sure we reach that before we continue with anything else.
When cooking or re heating chicken we make sure to use a thermometer to ensure the correct temperature is displayed, if it is not up certain degree we have to make sure we reach that before we continue with anything else.
Chicken sure be stored in a freezer at the correct temperature of -18 degrees Celsius.
If you find that your freezer or wherever you're chicken is stored not at the correct storing temperature you must check and throw away the product if necessarily straight away, if not this will cause sickness and potentially more depending on the exposure to bacteria.
If you find that your freezer or wherever you're chicken is stored not at the correct storing temperature you must check and throw away the product if necessarily straight away, if not this will cause sickness and potentially more depending on the exposure to bacteria.
Baking
Carrot Cake
With making a sponge cake as we did for the carrot cake, we used a light whisking method to create a light almost fluffy texture, only by beating eggs and sugar and folding in flour.
After our cake came out of the oven its looked nice and golden, the cake was moist and bounced back when we flighty touched it. The inside of our cake was soft this tells us that our cake was cooed perfectly on the inside and out and that we ha done everything we needed to do in order to make our cake correctly
Chocolate log
We then beat the eggs sugar and vanilla until it gave us a pale yellow look and a think and fluffy consistency, this would usually take up to 10 minutes.
We folded through the melted butter and hot water and then sifted on the flour cocoa and baking powder, we folded this gently through until the mix was small and had no streaks
We poured the mixture into a greased and lined tin and baked it for 10 to 12 minutes or until the cake sprung back after applying a small touch. While the cake was baking we put a piece of baking paper on the bench, and dusted with icing sugar.
After we pulled the cake out of the oven we carefully flipped our cake onto the dusted piece of paper and carefully rolled it up until it had cooled down.
While we waited for it to cool we made a rich chocolate icing that would later be placed on and around the cake to give it the look of an old log.
Once our cake was ready we unrolled it ad spread jam and whipped cream over the top.
After this step we rolled up our cake again and placed it on a tray and began icing it. When icing it we made sure it was fully covered. After icing a fun step we decided to do was using a fork to scrape over the top to give us that log looking pattern and texture.
All together when out cake was done we has a nice spongy chocolate log that has really good flavors and a nice fluffy texture that looked very similar to a log that had been cut up.
Bread
Chelsea Buns
We started by making our bun base then added cinnamon, sugar and salterns and baked it at 200०C on fan bake.
Once cooked It was decorated with pink icing and put them in the pan together making sure not to cut them too thick.
We made sure the flour was fine and smooth (not lumpy, no pests) and it was in an airtight container and within the expiration date.Frying
Prawn stir fry - shallow frying
we served this on some fresh cooked rice
Schnitzel - shallow frying
Our schnitzel will be served with a fresh salad and noisette potatoes
What Products were used?
egg
bread crumbs
flour
oil
potatoes
lettuce
tomatoes
carrot
What quality points will you be looking for?
Schnitzel - golden brown fresh aroma slightly firm
Salad - fresh, vibrant, fresh
Potatoes - golden, firm, not breaking apart
Pakoras - Deep frying
we got a bunch of cauliflower and broccoli and cut them up into reasonable bite sized pieced and dipped them into this curry batter that we had made earlier. we put oil into a pan until it was ready and slowly added the battered veges, we knew they where ready once we saw a crisp golden looking shell around the vegetables, we let them rest for a while on a paper towel to soak up the excess oils and served them up with a yogurt sauce.
Fish and chips - Deep frying
we first cut up a washed potatoes into skinny chip sized portions and cooked them on low heat in the oven for about 25 minutes.
we then got our fish and cut them up into six small chunks that would also fit nicely and small portions, from there we rolled them in flour, egg them breadcrumbs to form our batter and placed them in our pan to cook
A good tip for checking to see if you're fish is fresh is by checking the texture. the fish should not be slimy or have any residue on it, another key is also the smell you should not be able to smell any strong fishy smell if it is fresh.
we cooked out fish in the pan until it was nice a golden brown colour with the correct crisp texture fried fish should have.
Poaching
Eggs Benedict
We needed to put two drops of vinegar into a pot of hot water and stir it around once it had cooled a bit we were to created aa whirlpool motion with the water and crack an egg into the pot while the water was continuing to spin
We toasted muffin spits inn the toaster and buttered them and served our egg Benedict with bacon and spinach ad some hollandaise sauce on top to garnish it.
Vanilla Poached pear
