Hospo 2018- Salads

Fruit Salad-
         Type-  We used Watermelon, Rockmelon, Grapes, Pineapple, Banana, and Kiwi Fruit

Quality- The fruit can't be mushy or have any rotten parts. It has to be bright in colour. And needs to smell fresh. We were sure that the fruit was fresh as it was brought the day before consumption. 

Quantity- 50g Grapes, 1 Banana, 1 Kiwifruit, a large wedge of Watermelon and Rockmelon. 

We presented the fruit salad in a small bowl by placing all the fruit in the bowl. 

Caesar Salad-

   Type- Bacon, Chicken, lettuce, croutons and a poached egg. 

Quality- Checked the lettuce was in good quality by checking there was no blemishes. 

Quantity- 2 pieces of bacon, 2 chicken brests, 1 poached egg and a bag of lettuce. 

We plated the caesar salad in a deep plate. Topped the lettuce with the chicken and bacon. Sprinkled              Parmesan cheese on top and added the caesar dressing  

                                                       Dressing- Caesar Salad dressing.- Olive oil, lemon Juice, garlic and barely cooked egg  

Couscous salad-

Type- Couscous, feta, pesto, pumpkin, pinenuts 
Quality- No bruises or blemishes and should not be mushy

We cut the pumpkin into small cubes, and placed them into a small tray and roasted them in the oven for 20-30 minutes.When the couscous, pumpkin, and pine nuts were cooked we left them to cool down before placing them into a bowl with the feta. 





FRUIT AND VEGETABLE CUTS

Fruit Flan- 

Type- Strawberries, Kiwifruit, Peaches, Grapes .         

Quality- The fruit can't be mushy or have any rotten parts. It has to be bright in colour. And needs to smell fresh. We were sure that the fruit was fresh as it was brought the day before consumption. 

Quantity- 6 big strawberries, 1 Kiwi Fruit, Half can of Peaches. and a few grapes

We made the sweet flan pastry and Crème patissiere filling from scratch. To prepare the fruit, we washed them and checked that there was no blemishes. We took the skin off the Kiwi Fruit and sliced them. We done the same with the grapes, cut them in half. With the strawberries for the smaller flan, we cut them into quarters and for the bigger one we cut them 3 times. 

We presented the fruit flan by creating a pattern and served with a drizzle of chocolate on a plate.



Vegetable Basket-

Type- Carrot, Capsicum, broccoli, Potato, pumpkin and Kumara 
Quality- No bruises or blemishes and should not be mushy
Quantity- 300g vegetables
We cut the potato, pumpkin and Kumara up into small cubes and placed them into a bamboo basket for steaming for about 10 minutes or until soft. 

We cut the broccoli into florets, carrots into paysanne and capsicum into chunks. We also placed them into another bamboo basket and steamed for roughly 10 minutes or until soft. 

Once the vegetables were cooked, we placed them into the prepared muffin tin that had filo pastry in them. We then covered them with the excess pastry and put them into the oven to cook. 

We served them on a small plate.

Hospo 2018- Steaming

Steaming method: 

Dumplings- Low pressure
Vegetable Soup- High pressure
Fish- Low pressure
Prawns- Low 

Quality checks:
Dumplings- Check that the cabbage and ginger was the correct colour and had no blemishes. 
Vegetable Soup- We checked that they were the correct colour, there was no blemishes. 
Fish- Made sure the fish had a pleasant smell, it wasn't a strong smell. 
Prawns- Made sure the prawns didn't have a strong smell to it and that the eyes are not sunken. As this indicates they ain't fresh. 

Quantity- 
Dumplings- 6 per person 
Vegetable Soup- 1 cup- 2 pieces of garlic bread
Fish- 200g
Prawns- 8 per person

Preparation- 
Dumplings- Washed and finely chopped cabbage, and ginger was peeled and grated. 
No dumpling wrappers were ripped

Vegetable Soup-  We wash the vegetables to remove the dirt and bacteria from it., peeled and cut kumara, carrots, potatoes, pumpkin and onions into small cubes, to help speed up the cooking process.

Fish- Made sure there was no bones in the fish, wrapped it in baking paper with slices of lemon with salt and pepper.

Prawns- Removed head and peeled shell off prawns and washed them under water

Cooking process:
Dumplings- The dumplings were cooked fr about 6-10 minutes. When the dumplings were cooked, the dumping wrappers were see-through. 
Vegetable Soup- The soup was cooked for 15 minutes in the pressure cooker
Fish- We cooked the fish for about 5 minutes until the appearance of the fish was white throughout the whole of it
Prawns- The prawns were cooked for about 5 minutes, until they were a bright orange colour. Wanted to make sure they didn't go rubbery. 

Presentation:
Vegetable Soup 

Accompaniments- Garlic Bread






Fish

Accompaniments- Beans and carrots







Dumplings
 -Sauces: Soy sauce

- Four prawns placed onto of the cous cous salad
accompaniments- Cous cous salad
Sauce- Dressing








Recipes
Vegetable Soup
https://www.youtube.com/watch?v=5PK784dwlFs

Prawns

fish

Hospo 2018- Grilling

Type of grilling

- For grilling the steak we used the between grilling method with the sandwich press

Quality checks

-Meat- No freezer burn

Appearance-
- To make sure the steak was good to eat, we ensured that there was no blackened or green appearance, which is caused by the formation of mold. 

- We made sure that there wasn't an odour smell coming from the steak

Preparation-
- To prepare the steak for grilling, we cut off any excess fat and cut into 100g pieces for each person
  

Degree of cooking

- The steak was cooked in the sandwich press for about 1 minute until a brown colour.
 

The finishing

Garnish- 

Sauces- Mayonnaise 

Portioning- 100g of steak

Type of grilling

- For grilling tomato, we used the over grilling method on the stove

Quality checks

-Vegetables-  
Appearance-  Correct colour, No blemishes 


Preparation- To prepare the tomato we checked that there were no blemishes on it and the skin wasn't wrinkly. We then washed it, took the leaves off and cut it in half ready to be grilled.

Degree of cooking
- The tomato was grilled in a frying pan on the stove for about 5-10 minutes. We knew it was cooked when it was hot and had grill lines on them from the pan.

Hospo 2018- Boiling

Boiling:

• Definition- Having reached boiling point; steaming or bubbling up under the action of heat 

Part One:

It is important to check the appearance, smell and date of expiry before boiling. It is also important to check the freshness of eggs, we can do this by placing the eggs in a bowl of water. If they sink they are fresh, and if they float it means there is a large air bubble and it is not good to eat as this can prevent salmonella and upset stomachs. Checking the freshness on potatoes is important. If there is any green skin it is a sign of poisonous solanine. To check the freshness of green beans we have to look at the colour to make sure there aren't any dark patches and is not too stringy. 

Part Two:

The temperature water boils at is 100.C. There are two ways food can be boiled. Either placing food into hot boiling liquid, quickly bring back to boiling point. This is good for softer foods that cook quickly. eg: Green vegetables or placing food into cold liquid, bring to boil. This is good for hard starchy food that takes longer to cook. eg: Potatoes. 

To boil eggs, you place them into cold water, bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.

Part Three:

It´s important to dish up the food the same in the hospitality industry. 

By using the same garnishes, sauces like Mayonnaise for potato salad and chilli sauce for scotch egg. 
It is important to have the right portion enough for each person. E.g. 110g of potatoes for each person and 2 medium-sized eggs per person. 

Potato Salad

Ingredients
4 medium potatoes
1 hardboiled egg
100g bacon
2 tablespoons mayonnaise
1 tablespoon wholegrain mustard

Scotch Egg 

Ingredients

vegetable oil for deep frying

100g sausage meat or skinned sausages

¼ cup finely chopped onion
Salt and pepper

2 hard-boiled eggs

1 egg, beaten

1 cup fine, crisp breadcrumbs

Hospo 2018- Knife handling

                               Knife Safety-

-When carrying a knife around you hold it by your side with the point towards the ground. Also making sure you are walking around while holding knives and not running.









                                         Storage-
By storing knifes in a cupboard on a metal strip keeps the sharpness of the blade from becoming blunt, because if they are kept in draws the other utensils can bump into the knifes causing them to go blunt and can also end up damaging them.  

- Placing a wet cloth under the chopping board to secure it from moving around and causing injuries. To stop contamination's, Make sure the boards and knifes are clean before using.








-When using a blunt knife on foods, you tend to use more pressure which can lead to injury. Keeping the blades sharp allows to cut food easily and won´t rip the fibres in the foods.












Recipes
Potato Salad:
Ingredients
4 medium potatoes
1 hardboiled egg
100g bacon
2 tablespoons mayonnaise
1 tablespoon wholegrain mustard


Fruit Salad:

Hospo 2018- personal Hygiene

1 March 2018
167- Task 3
Personal Hygiene 

Clothing- By wearing clean clothing and aprons stops our clothes getting dirty and also to stop dirt and bacteria from getting into the food preparation area´s.


Footwear- By having correct footwear keeps feet safe from any hot liquid spillages or equipment that may fall onto your feet.

Nail polish and Jewellery- Remove jewellery like rings, bracelets and hair ties, as these are where bacteria hide and you wont want these bacteria's to get into the food. And removing nail polish to stop it from chipping and falling into the foods. 

Hands and nails- Having clean hands and nails stops the bacteria from getting into the foods you´re handling. After handling raw foods, scratching face or going to the toilet wash hands by using the 20:20 rule ( sing happy birthday).

Hair- Having hair tied back stops little strands from falling into the food,


Cuts and open wounds- Covering cuts and open wounds with a plaster and wearing gloves stops the cuts/wounds from getting infected and stops the bacteria from the cuts getting into the food. By wearing gloves you avoid the plaster from falling into the foods.

Personal Habits- When working in food areas you have to try avoid personal habits such as touching hair, mouth and nose. But if you do, wash hands using the 20:20 rule.

Work habits-  When dealing with food, make sure you use separate knives and boards. Eg. One board and knife for raw food and another board and knife for vegetables/fruit. This is to prevent contamination and getting people sick. 

Task 5

Dispose rubbish in a closed bin, to prevent any infections of pests

Before and after we have cooked we need to clean the work areas with a antibacterial spray to stop bacteria spreading. And follow the instructions on the bottle. Having set boards and knives for different foods.

 When transferring food into a holding cabinet, the temperature must be set to 70C.

When storing raw meat, should be kept in a freezer at a temperature of -18C. But if being stored in fridge, at a temperature between 2-4C. 
When receiving foods, we have to make sure the packages aren't damaged 

Foods can lose their quality, so its best to check their expiry date even though some foods may still be goof to consume.

Task 7 

when uncooked food is taking out of the fridge, the temperature should between 2-4C. Once cooked the temperature should be 75C, And to be re-heated the temperature should be between 70-80C. If the temperatures were in the danger zone you should report it to your boss.