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. 

Chemistry Experiment

18-05-17
Experiment 1:

Aim- I want to investigate how temperature effects the rate of reaction

Equipment:

• A beaker, conical flask
• Measuring cylinder
• Stopwatch
• Black cross on paper
• Water bath
• Thermometer
• 0.1mol/L Sodium thiosulfate
• 1.0mol/L Hydrochloric acid

Method:

1. Put the ¨X¨ on the bench mat, and put the conical flask on the paper
2. Measure 50ml of Sodium thiosulfate solution and put it in the beaker
3. Record the temperature of the sodium thiosulfate
4. Measure 5ml of HCL and pour this into the conical flask 
5. Pour the sodium thiosulfate into the conical flask, start the stopwatch and swirl the flask. Time how long it takes for the cross to disappear when viewed from above.
6. Wash out the flask thoroughly
7. Repeat the experiment, using a water bath to heat the sodium thiosulfate to 30*C then 40*C and finally 50*C. Keep the volume of acid the same time. 

Temperature-Time taken

17 - 25.24

30 - 12.22

40 - 10.15

Conclusion:

For a chemical reaction to occur, two or more particles must collide with the correct amount of energy and orientation.

Increasing the temperature of the reactants gives the particles more kinetic energy, which means it has more of a successful chance of collisions.

23-05-17

Experiment 2:

Aim: I aim to investigate the effect of concentration on the rate of reaction

Equipment:

• Conical flask
• Measuring cylinder
• Stopwatch
• Black cross on paper
• 0.2mol/L Sodium thiosulfate
• 1.0mol/L Hydrochloric acid

Method: 

1. Put the ¨X¨ paper on the bench mat, and put the conical flask on top of the paper
2. Measure 10mL of sodium thiosulfate solution and put it into the conical flask
3. Measure 40mL of water and put into the conical flask. Swirl the flask to mix the contents. 
4. Measure 5mL of acid. Pour the acid into the flask, start stopwatch, and swirl the flask. Time how long it takes for the cross to disappear
5. Wash out the flask thoroughly. Repeat the experiment using the other volumes of sodium thiosulfate and water in the table. Keep the volumes of acid the same each time

Results:

Volume of thiosulfate (mL)	Volume of water (mL)	Time Results (Seconds)
10	40	540
20	30	90
30	20	60
40	10	42
50	0	35

Conclusion: 

For a chemical reaction to occur, two or more particles must collide with the correct amount of energy and orientation.

Increasing the concentration of the reactants means there are more reactant particles. This means there will be a higher frequency of successful collisions and increase of the reaction rate

24-05-17

Experiment 3:

Aim:

Equipment:

• Boiling tube
• Calcium Carbonate chips and powder
• Hydrochloric acid
• Measuring cylinder
• Spatula

Method:

1. Measure 2mL of Hydrochloric acid and pour this into your boiling tube
2. Holding your boiling tube over a sink or heatproof mat, add a pea-sized amount of calcium carbonate powder to your boiling tube. Record your observations..                                                                     Observation of CaCo₃-
3. Repeat the experiment, but this time use a chip of calcium carbonate that is roughly the same size as the spatula of powder you used previously. Record your observations...                                                 Observation of CaCO₃ - 

Conclusion:

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