Prepare and present salads for service

Fruit Kebabs
What we are looking for in the quality of the fruit was that they smell fresh, they don´t have any bruising or blemishes and they don´t feel squishy.

Steaming Assessment

Gyoza Dumplings

The type of steaming we used for the dumplings was low pressure steaming. What we were looking for was if there was any blemishes on the vegetables and the pork mince smells fresh. We finely chopped the cabbage, peel and grated the ginger and crushed the garlic cloves. Once we done that we added 1/2 cup of the cabbage, 400g of pork mince and other ingredients and mixed it all together. 

We then pan fried them for a couple of minutes on each side and added 1/2 cup of water and just let them steam in the wok. When opening the lid, we made sure we opened it away from us, so the steam doesn't come into our face. Once they were cooked we made sure the mince was cooked in the middle and it was a little brown on the outside and we served them with a dipping sauce and a green leafy salad.

                                           

    Ingredients:

400g lean pork mince

1 cup finely shredded cabbage 

1 teaspoon sesame oil

1 tablespoon soy sauce

3cm piece ginger, peeled, grated

2 garlic cloves, crushed

30 gow gee wrappers

1 tablespoon vegetable oil

sliced green onions, to serve

Vegetable Soup

Here is a link to the vegetable soup recipe video: https://www.youtube.com/watch?v=5PK784dwlFs#action=share

The type of steaming we used for the soup was high pressure steaming. What we were looking out for was if there was any blemishes on the vegetables, no off smell coming from them and there wasn't any dirt left on the potatoes once we had washed them. We cut the carrots, potatoes and pumpkin into little pieces but just so they were the same size so they cook evenly and finely chopped the onions.

We then sauteed the onions first and then added the rest of the vegetables into the pressure cooker and let them cook. Once the pressure cooker let the steam out, we checked to see if the vegetables were soft but not too soft that they are mushie. We served the soup in a cup with some garlic bread we made in the oven with some garlic spread and put them in the oven for a couple minutes until they were brown and crunchy. 

Lemon and Dill Fish on a potato rosti with steamed vegetables 

The type of steaming we used for the fish was low pressure steaming. What we were looking out for was that the fish smelt fresh and looked white on the outside and there wasn't any blemishes on the vegetables/lemon. We cut the carrots into thin sticks and cut the ends of the beans so there wasn't any of the stringy bits hanging off before we steamed them in a steamer basket. We then put some water into a pan enough that the vegetables can steam, but not a lot that the steaming basket is touching the water because we don´t want them to be mushie after finished cooking them. Let them cook for 2-3 minutes or until they were tender. 

While they were cooking we got 200g of hoki fish (for each person) and put the slices of lemon on top followed by some green onion and seasoning of salt/pepper. Rapped them up in baking paper and tied them up in some string ready for them to go into the steaming basket. Once the veges were finished we made sure the veges were nice and tender and put the fish into the steaming basket for about 6-8 minutes or until they were cooked through. Then we added everything together, put the potato rosti on the bottom, fish on top and the vegetables on the side with a couple lemon wedges.

Ingredients for Lemon Dill Fish:
2 lemons, sliced
2 tablespoons dill leaves, finely chopped
4 thick (about 200g each) white-fleshed fish fillets (such as blue eye or ling)
2 green onions, thinly sliced diagonally
8 small yellow button squash, halved
200g snow peas, trimmed
2 teaspoons extra virgin olive oil
lemon wedges, to serve

What we were looking out for, for the potatoes was after we had finished peeling and washing them there wasn't any dirt left on them, no potato peels and it's a nice white colour. Before we made the mixture, we grated the potatoes and put them into a large bowl with the melted butter, salt and pepper then mixed it all together. Then we heated a fry pan up with some olive oil and added the potato mixture in but in small mixtures so there is enough for everyone in your group. Cooked them for about 15 minutes or until each side was nice and brown.

Ingredients for Potato Rosti:
750g sebago (unwashed) potatos, washed
60g (3 tablespoons) butter, melted
salt & ground black pepper, to taste

Prawns 

The type of steaming we used for the prawns was low pressure steaming. What we were looking out for was the prawns smelling fresh and the colour of them was white, the capsicums, mint, parsley and the rocket leaves didn't have any blemishes and the colour of them was green and red. We cut the capsicum into small slices and pan fried them for a couple minutes until they have a little bit of black on them and we pan fried the pine nuts for a couple minutes as well so they are a more crunchy and adds a texture element.

To make the salad we added a bit of oil and then added the couscous to a fry pan. Pan fried them until the couscous was lightly toasted, once they were we added chicken stock, water and salt then bring it to boil for a couple minutes. Once you've done that reduce the heat and let it simmer, covered for about 10-15 minutes or until the couscous is tender and not still crunchy.

When we think the couscous is tender and cooked, we took it off the heat and drained the excess liquid out with a strainer. Then we unpeeled, cleaned and took the little sac out, so we don´t have any dirt in our food or any shells left on the prawns. Once we done that we put the prawns into a bamboo basket (4 each person) on top of a pan with about a cup of water and let them cook for about 5 minutes. Then we served it with the couscous, capsicums and pine nuts mixed with it and put the prawns on top and served with rocket, fresh herbs.

Ingredients:
- Dressing:
1/4  cup olive oil
1/4 cup lemon juice
1 tsp honey
1 tsp smoked paprika or paprika

- Salad:
1 1/2 cup Israeli couscous
2 cups chicken stock
1 cup water
8 prawns
1 yellow capsicum, roasted and sliced
1 red capsicum, roasted and sliced
2 cups rocket leaves
1 handful fresh mint leaves
1/4 cup chopped fresh coriander or parsely

       50 g feta cheese, crumbled

    1/4 cup pine nuts, toasted

Grilling assessment

Basic Hamburger

The type of grilling we used was between grilling when we put the patties between the sandwich maker. What we were looking out for was the smell and appearance of the bun and meat, making sure there wasn't any mould and the bun smelt fresh and the meat looks red and also smells fresh not smelling like its off. Also checking they are being cooked before or on the day of the expiry date otherwise they will go off and I wont be able to use the ingredients.

We mix the mince, onion, egg, breadcrumbs and salt and pepper together. Once it is all mixed in, put some water onto your hands so the mixture can stick together and shape them into flat patties equally. Then we heat up a frying pan and cook the patties for about 5 minutes on each side or until each side is cooked and brown on the outside. Add some of your own fillings and sauces like lettuce, grated carrot and cheese, mayonnaise, tomato sauce etc.

Ingredients:

• 250g lean beef or lamb mince
• 1 small onion, finely chopped
• 1 egg
• 1 cup soft white breadcrumbs
• Salt and pepper
• 2 tsp oil

Oaty pancakes with grilled bacon and fruit

The type of grilling we used for the bacon was under grilling when we put the bacon into the oven. What we were looking out for was the bananas didn't have any blemishes or black spots on it and the bacon didn't smell like it was off. 

First we sift the flour, baking powder, and salt into a large bowl then we add the rolled oats. Beat the egg and 1/2 cup of milk together and then create a well in the middle,pour the mixture in and whisk until it is a smooth batter. Spray the pan with oil and pour the batter in evenly, cook until underneath of the pancake is brown and the top is bubbling then you can flip it over. The pancake will take a couple of minutes to cook or just until both sides are brown. 

Then line the oven tray with baking paper and place 8 slices of bacon. Put the oven on 150 degrees onto grill and cook the bacon until it is crispy and brown. You can caramelise your bananas and add other fruit you would like, with maple syrup. 

Ingredients:

1/2 cup flour

1t baking powder

Pinch of salt

1/2 cup rolled oats

1 egg

1 1/2 cup milk

1T melted butter

Oil to spray

To serve:

8 slices of streaky bacon

Sliced fruit (banana...)

Maple syrup

Boiling assessment

Definition of Boiling: When cooking things in water and you get your first big bubble or you are close to it boiling then your near or at boiling point.

Part 1: Prepare to boil food items
To inspect the appearance of the eggs there shouldn't be any cracks on the outside of the shell and to test for the freshness of the eggs, you should float them in water. If it has a small air cell and it is lying on its side then it's fresh, slightly larger air cell means it is starting to become stale and it's standing upright and an enlarged air cell means it has gone stale, it is starting to float.

A strong odour from the eggs will mean it has gone off and you should not use them because they could be contaminated and cause food poisoning. You also have to make sure it hasn't gone over the used by date because they won't be any good to cook.

Before you go to cook the egg, make sure the water is at 100 degrees at boiling point or you can put the egg into cold water and then bring it to boiling point. Once the water is at 100 degrees boil the eggs and then let them simmer for the duration of cooking.

Part 2: Boil food items
Once you put the eggs on the heat and the water is at 100 degrees then you should start timing them for 5-8 mins between medium boiled and hard boiled. When the time is up, take them out and put them into a bowl of cold water because they will be easier to peel than eggs that have just been boiled. As you peel the egg, look out for a thick layer of egg white and that the yolk is in the centre of the egg, firm and a good even colour.

Part 3: Present food items
We made a Scotch Egg in class, that we boiled the eggs first and then we peeled them after being in a bowl of cold water. We coated them with breadcrumbs and deep fried them to get crunchy brown on the outside.

Scotch Egg recipe

Ingredients:

3 eggs (1 raw)

150g sausage meat

1/2 cup white breadcrumbs for coating oil for deep frying

Knife assessment

Handling and Maintaining Knives

1.  As you can see down below the knife I am using is a green knife to cut the vegetables (broccoli,cauliflower etc) and the yellow knife is with the chicken. It´s important to use the correct knife for your preparation incase you cause cross contamination, with using the same knife on every meat/vegetable etc.  

2.   Having a wet cloth underneath your chopping board is important because it is stopping the board from moving and helps you to cut your fruit or veges accurately. 

3. By carrying the knife beside me I´m not putting anyone in danger or myself because I will know where the knife is at all times and I´m not waving it around. 

4.  Before I go to use the knife, I have to make sure it is clean and has been sharpened because then cross contamination may occur with transferring the bacteria and the food particles onto a different piece of food. 

5.  Before you go to cut your fruit,veges meat etc you sharpen the knife with a steel or stone on a 45 degree angle so that you have a better job of cutting or slicing your food and have a less chance of badly cutting yourself.

6.  By sharpening your knife twice on each side will keep it sharp when you are cutting and preparing your fruit/vegetables etc. 

7.  By having the knives set up in a cupboard where they can be facing up on a magnetic strip, the blade will stay sharp whereas having the knives in a draw the blade will go blunt.  

Personal Hygiene

Task 3 - Personal Hygiene

1.1

In this picture I am wearing the correct shoes to ensure that nothing goes through my foot e.g knife and nothing drops on it and looking after my safety and hygiene. If I didn't wear correct shoes then I would be having high risks of more sharp objects dropping my foot and it being more painful,than having leather closed shoes.

In this picture I have my hair tied back to ensure that I don´t get any hair in the food and it´s out of the way, so that I can see what i´m doing. If I didn't have my hair tied back then there would be hair in the food and then no one would want to eat the food or they would be worried if there was going to be anymore hair in there.

In this picture I have no nail polish on/acrylic nails on because for mine and the peoples health and safety, I won´t be putting any chemicals from the nail polish into the food and I won´t be worrying about whether my acrylic nails will fall off into the food either.

In this picture I am wearing a clean apron on top of my clothes to make sure I don´t get my clothes dirty from whether if I was baking and making dough etc. It´s also to make sure that I don´t get any stains or marks onto my clothes, whereas if I wear a apron then the mess that I make goes onto my apron and then I can wash my apron straight away after i´ve finished cooking or baking food.

In this picture I have no jewellery on e.g bracelets, rings, watches to make sure no bacteria or dirt from underneath my jewellery gets into the food and i´m not risking anyone´s health. Bacteria, dirt and germs cab be found anywhere on the jewellery so it is better to be safe. 

When you wash your hands your meant to do the 20/20 which is 20 seconds of washing your hands and 20 seconds of drying. It is important to wash and dry your hands for 20 seconds because then you are getting rid of all the bacteria and dirt from under your nails and from your jewellery.

1.2

It is important to cleanse your hands after taking out the rubbish, going to the toilet etc because you aren't carrying around any bacteria or causing any contamination from anything.

1.3

If you have any cuts or open wounds, its important to cover them up with a plaster and if you need to wear a glove as well to make sure no blood is going to be dripping out.

1.5

To make sure you prevent from any contamination, you should wear disposable gloves or use clean tongs when handling with food when sampling to people so that the food is going to be safe.

1.6

It is important to avoid scratching, touching your hair, touching your mouth etc because you don´t want to cause any contamination within the food.

Task 5 - Preparing and handling food

2.1

Before you start cooking and preparing the food, you have to use a clean cloth and spraying the table down with disinfectant spray so your area is clean and germ free.

Once you´ve done that, get your ingredients out and start preparing your food. By getting the correct coloured boards and knives to match the food you are preparing.

You have to wash the dishes in hot soapy water so you get rid of all the food particles off the equipment.

2.2

When you are preparing food, make sure you are using the correct boards and knives with the correct food to ensure no cross contamination.
When receiving and storing food items, make sure there is no ripped packets or dents in cans etc. Transferring food items, making sure they are put into the correct temperature and in the correct place they are meant to be in.
Maintaining foods within their expiry dates, putting the oldest food in the front so they get taken away and putting the newer food in the back. 

2.3

As you remove the rubbish from the rubbish bin, make sure you tie the end up of the bag and then put it into a red rubbish bin or in a big container where rubbish goes in to.

2.4

To prevent pest infestation make sure you have a cleaning schedule set up for your kitchen etc, inspect incoming goods when they get delivered to ensure everything is free from pests, Storing food in airtight containers with pest proof lids and there are other things you can do to make sure no pests get into anything.

Task 7 - Observation

3.2

The temperature of a chicken that is uncooked and came out of the fridge is between 2-4 degrees. Checking that the chicken is cooked, you use a thermometer and seeing if it is at 75 degrees, if it isn't at 75 degrees then you have to cook the chicken some more until it is at the correct temperature.
When reheating the chicken the next day, the temperature has to be 80 degrees.

3.3

If the chicken is in the danger zone, then you must report it to your teacher or whoever is there and then throw the chicken out so you don´t create more bacteria growth. Make sure none of the other food has been contaminated with bacteria. 

Japanese rice balls

JAPANESE RICE BALLS

http://allrecipes.com/recipe/onigiri---japanese-rice-balls/

Ingredients 

• 2 cups uncooked short-grain white rice
• 2 cups water
• 1/2 cup water
• 1/8 teaspoon salt
• 2 sheets nori (dry seaweed), cut into 1/2-inch strips OPTIONAL
• 2 tablespoons sesame seeds OPTIONAL

Filling

• Avocado
• Peppers
• Chicken with teriyaki
• mayo

Directions

1. Wash the rice in a mesh strainer until the water runs clear.
2. Combine washed rice and 2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes.
3. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
4. Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 4 equal portions. Use one portion of rice for each onigiri.
5. Divide one portion of rice in two. Create a dimple in the rice and fill with filing. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle.
6. You can also use glad wrap in a bowl – see teacher for demonstration.
7. OPTIONAL: Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.
8. - Why do we need to clean our ingredients?
9. To get rid of all the dirt particles from the vegetables
10. - What were 2 high risk foods we need to be weary about?
11. Chicken and rice
12. - What were 2 strategies did you put in place?

Washing your hands after handling with high risk foods

Cooking the food properly

-  How do you know this is keeping you safe? 

Because we won't cross contaminate any food that we touch

Because we wont get salmonella therefore i know my food will be safe

1.