Prepare and present salads for service

Fruit Salad

For our fruit salad, we included watermelon, pineapple, grapes and rockmelon. To make sure our fruit was the best quality we checked the smell, texture, and appearance. All of the fruit smelled fresh as they were all brought the day before consumption. The fruits were bright in colour and had no visible blemishes. Before added the grapes into our bowls we rinsed them under water to remove any dirt or bugs. We cut all of the fruits roughly the same size and continued to add them into our bowls. We put all the fruit into a small bowl as shown in the picture below. 



Couscous salad

For the couscous salad, we used pearl couscous, pumpkin, feta cheese, basil pesto, and pine nuts. Before using the pumpkin we made sure it was good quality by checking its appearance if it has blemishes and it was rotten inside. We cut the pumpkin into small eatable sizes to ensure that it cooked fast but also to make sure it was an eatable size. We used the white chopping board to cut the feta, using a black handled knife we cut the feta into cubes. We lightly toasted the pine nuts in a pan. We left the pumpkin, couscous and pine nuts to cool after cooking them. Once they were all cooled down we put in 3 heaped tablespoons of basil pesto then we tossed the all the ingredients together but gently so the pumpkin and feta don't get mushed up.











                               Caesar Salad

For the Caesar salad, we made we used lettuce, bacon, chicken, croutons, a poached egg, parmesan cheese, and a Caesar dressing. To make sure that the lettuce was good quality we checked the appearance if there were any blemishes and we washed it to make sure that there was no dirt. We cut the lettuce in chiffonade style due to lettuce being a vegetable we cut it on the green chopping board with the green knife. With the chicken, we placed it on the yellow chopping board and used the yellow knife to cut the chicken into small chunks. We used the yellow chopping board with the yellow knife to prevent cross-contamination. For the bacon we decided to cook it on a lined baking tray in the oven until golden brown on the stove top. As for the poached egg we cracked the egg into a measuring cup and placed it into a pot of simmering water for around 5 minutes. We presented the caesar salad on a big flat plate as it was able to hold the entire salad unlike a regular plate. We placed the lettuce down and then the chicken, diced bacon, grated parmesan cheese, poached egg and then the Caesar dressing 

Steaming 

Dumplings

When making dumplings we need to ensure all the ingredients are up to a good standard.  We ensure that the cabbage is fresh checking the appearance if its hard not soft. Also you'll need to wash the cabbage  to make sure that there isn't dirt or bugs. To check our meat for the dumplings its important to look at the texture, smell and colour.

With cooking the dumplings we steamed them lightly to give the dumplings colour then we proceeded to add a cup of water and placed the dumplings in the pan, also placing the lid on top leaving the dumplings in there for 4-5 minutes. We served 6 dumplings with soy sauce and a small salad on a big flat dinner plate.

Vegetable Soup

The vegetable soup consists of carrots, kumara, pumpkin, onions and potatoes. Before cooking we made sure that the apparence of the vegetables. Checking that there are no blemishes, the vegetables looked and smelt good. We used the wash peel wash method with the vegetables to make sure there wasn't any dirt before peeling. While peeling we made sure that they looked good on the inside. After peeling all the vegetables we washed them again and then proceeded to cutting the ends to later cut into squares. We cut them all the same size so it would cook at the same time.


We cooked our soup in a pressure cooker which was an intense steaming method. We let it cook in the pressure cooker for 10 mins. We presented the soup in a cup and also served it garlic bread.

The video link that we used to make the soup: https://www.youtube.com/watch?v=5PK784dwlFs



Fish and steamed vegetables

With the fish we evenly divided with the 200 grams we were given. To make sure the fish was at a high standard to cook we looked for the quality indicators which is smell, texture and apparence. We then cooked the fish in a steaming basket for 8-9 minutes till it was white and flakey

For the vegetables we decided to use carrots and beans. Before cutting the ends we checked the quality of the beans, we made sure that the beans weren't stringy. We proceeded to cut the carrots into batons so they would cook evenly like the beans. We did low pressure steaming. We put the fish into parcels and tied the vegetables together with string.

 

Grilling Assessment

3/08/18

During this practical, we used the under and between type of grilling for our meats. We grilled the bacon under the oven grill and grilled the steak between the sandwich press. 

The types of checks we made were looking at the colour and smell of the bacon and steak to make sure it was fresh.  For the vegetables, we looked at the appearance and colour of them and the smell.

The time of cooking the bacon was 5 minutes and the time for the steak was a few minutes both cooked at 150 degrees. The appearance of the steak once it was cooked had frill lines and the bacon was crispy. The vegetables had grill lines too.

What we did to make both slices of meat more of a meal we made pancakes with the bacon and a steak sandwich with vegetables.

The second practical we concentrated on grilling tomatoes. To ensure that the tomato was able to be cooked we looked at the outside features. Checking that there was discolouration, damage, blemishes to the tomato but also if the smell of it was fresh too. If there was damage to the tomato like bruises or if it was squishy it wouldn't be a good tomato to consume. Before doing anything else we preheated the grill and applied cooking oil spray on to the grill. To prep the tomato for cooking we washed the tomato, and cut it in half.

The cooking technique we used was under grilling. We grilled the tomatoes for around 10 minutes, we knew that the tomato was cooked when it had the grill lines on the side we grilled the tomato on.

With the tomatoes, we made a full breakfast with sausages, scrambled eggs, and toast. We also got to season it with salt, pepper and tomato sauce. Everyone in the group got an even portion of the full breakfast we made which was one and a half of the grilled tomatoes, two sausages, one piece of toast and one-quarter of a cup of scrambled eggs

Hospo 2018

Title: 167 Task 3 1/03/18                               Personal health & Safety

Apron

Hair

Hands and Nail

Leather Shoes

Washing Hands

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We wear aprons in case food goes everywhere instead of messing our uniforms the aprons are there so they can get dirty.
We also wear aprons to ensure that bacteria does not contaminate the food we will cook

We have our hair tied up with all the hair tied to the back ensuring that no
hair will be falling into the food that is to be made.

By wearing leather shoes we are making sure that if oil or any other liquid hot or
cold falls on the ground our feet are protected.

The hands and nails show us that when in the kitchen and while handling food that the
nails need to be short and your hands have to be clean at all times so that no bacteria from your hands or in your nails will contaminate the food.

We wash our hands to ensure the bacteria on our hands are cleaned off so
we don’t cross contaminate the food. Another time you’d have to wash your hands is if you go to the bathroom
, handling the rubbish or touching your face.

Avoid personal habits like scratching, touching your hair,
touching your mouth and nose, or spitting. This is because it’s a health and safety hazard
and could potentially contaminate the food.

By doing all these procedures we are ensuring that we all are safe with handling the food but also making sure our personal hygiene will not contaminate the food or spread bacteria to make our peers sick.

If you have any cuts or wounds you make sure that you cover them with a bandaid
or have them already covered before you cook.
While cooking make sure that you avoid personal habits that can cause contamination eg: touching hair, face spitting or scratching.

It’s good to practice these work and personal habits while cooking so that everyone is safe during the practical.
Good work habits are using the right boards and correct knives for all foods,
using disposable gloves while handling food, using clean utensils whilst sampling the food

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Work space hygiene & Food storage

To ensure that no bacteria will contaminate the food before and after it’s cooked you have to spray all working surfaces with manufactures anti bacterial spray that's made for the kitchen . By cleaning the work surfaces before and after the practical you are making sure that no excess food or bacteria will contaminate the food. It’s important that you keep your work surfaces clean and sanitized throughout the practical to prevent more bacteria spreading.

While handling and storing food you have to make sure it is handled under the appropriate conditions. When storing food make sure that they go into the right places. If you’re handling meat put it in the fridge but if you're not gonna use it straight away then put it into the freezer. Put canned food into the pantry but put the older cans or other products at the front and the newer products at the back. By doing this you’re using the older products will be used instead of expiring. When handling meat a practical make sure that you’re using the correct boards and knives. With any meat make sure to store it away in the fridge with glad wrap over top to not only keep the chicken chilled but to also make sure if anything was to drip or spill on the chicken while in the fridge it’ll be safe.

After the practical remove the rubbish and store leftover food if needed. By doing this you’re preventing infestations of pests

Temperatures

When handling meat like chicken to ensure that you will not get sick with a serious illness like salmonella,
you have to make sure that the internal temperature of the chicken when it is 75 degrees.
Before you cook the chicken check the temperature is 2-4 degrees.
If you would like to heat up a pie, pizza or chicken you have to reheat it at 80 degrees.
By making sure that the food you’re reheating is at 80 degrees you are ensuring that it’s reheated all the way through.
If any of these temperatures are not correct you could get seriously sick.
If you do get sick tell your boss or supervisor so that they can inform other employees

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Knife safety

While using any knives in a practical to ensure that there is no incidents while carrying the knife you face
it pointing down to the ground on the side of yourself as seen in the photos.

When it comes to using your knife in your knife station. Make sure you are using the same coloured knife with the same coloured board to make sure no cross contamination is going to happen. If unsure on what knives to use with the coloured board ask your supervisor.
Another safety procedure you need to do is placing a damp cloth underneath the board by doing this you are making sure that the board won’t slip while you're using it.

Maintenance

It is important to keep your knives maintained to a good standard. To keep the knives maintained well you have to keep them sharpened. You can use a steel rod, or a wet stone block which is appropriate for sharpening knives too.
While using both make sure to sharpen them on a 45 degree angle so the entire blade gets sharp.

If you are using a wet stone block, make sure you place the knife at 45 degrees and from either the left or right top corner slide it across to the opposite side.
Repeat this process for 5-10 times on the dark side then swap it over.

The maintenance of knives are important if you don’t take care of your knives it’ll become blunt which then will make things
difficult to cut through but you’re also putting yourself in danger too as you could cut yourself.

Storage

It’s important to make sure the knives are stored in a safe place so that it isn’t a hazard to anyone

especially children. Make sure that they're organised in their colours so you know which knives
to use during the practical. We put them on a magnetic strip instead of placing them into a cupboard
as they will get blunt and damaged.

Boiling

Part 1

Prep

Before boiling food it is important to inspect the quality of the ingredients by checking the appearance like if there is blemishes or cracks in the eggs, smell of the food and the date of expiry. Also its important to prepare food items using procedures that meet the cooking requirements.
You check the freshness of eggs by putting them in a bowl of water if they sink they're fresh if the float they are off as there is a big air bubble on the inside the egg. For vegetables we do the wash peel wash method and cut the top and tails of the carrots.

Boiling the food

When boiling the food you need to make sure that it is cooking at the appropriate temperature boiling at 100 degrees also along with the cooking duration.
When boiling eggs you place it in cold water and you let it boil up with the temperature for 8-10 minutes
also when cooking vegetables it's important to make sure the do not over cook as they will be really soft and mushy to eat. Placing potatoes in while boiling is the best way to cook potatoes, for eggs you bring them up to boil so that the eggs boil up to the water temperature.

Present the food

When presenting food ensure that they are served in the same sized plates and that they look alike. It’s important to look at the serving sizes make sure you have a suitable poprotion. With condiments either mix them with the food or have a small serving bowl on the side of the plate. For servings each persons should have two medium eggs, 110 g of root vegetables, 125 g tuber vegetables and 100 g of green vegetables.