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: