Hospitality: Steaming

Gyoza Dumplings

Type of steaming: High pressure - Steaming takes place in purpose-built equipment, allowing the steam to escape.

Recipe: https://docs.google.com/document/d/1bz2YZKCmoCprn-KlXAz1o1E9v3YJd6yoWG67aGbCyyM/edit

Ingredient quality:

The mince in this recipe should not have any trace of a pungent smell or feel slimy and sticky. All vegetables should have an appealing healthy look and should not be soft and flimsy or have a bad smell about them. The gow gee wrappers should be flexible and not dry if mold is present they are not a good quality to use. 

Ingredient preparation:

The cabbage must be finely shredded or cut up on a green board with a green knife as it needs to be mixed with the mince, sesame oil, garlic, and soy sauce. The green onion must be thinly chopped with a green knife on a green board. The gow gee wrappers should be placed on a white board or plate until ready to be used. The garlic cloves must be crushed, and the ginger peeled then grated. The sesame oil, soil sauce, and vegetable oil must be measured correctly with clean measuring spoons. 

Degree of cooking:

When inserting a knife or sharp object such as a tooth pick into the dumplings it should come out clean with no liquid and should have a good heat to it. When eatng the dumplings the cabbage should be soft and not crunchy, the gow gee wrappers should not be burnt or taste like uncooked pastry.

Photos:

Lemon and Dill Fish with vegetables

Type of steaming: Low pressure - Also known as atmospheric steaming, food is cooked by direct or indirect contact with steam.

Recipe: https://docs.google.com/document/d/1x0s-3c21XMOC7T63GdUYPIzw-kXKJKQNzYLOyzZSGg0/edit

Ingredient Quality:

The fish in this recipe should been in date and should have a fresh sea smell. The broccoli and carrot should have no traces of mould and have firm stems. The carrots should be firm with no cracks through them, the color should be even throughout the whole carrot and no deterioration should be present.

Ingredient Preparation:

The fish should be grabbed with tongs and placed onto a plate before being put onto balking paper, seasoned with salt, pepper and pieces of lemon then wrapped up to be steamed. The carrot should be washed and peeled before being cut into batons. The broccoli needs to be washed before being cut or broken into sections which are not too large so they do not take too long to cook.  

Degree of cooking:

When cooked the fish should be fully white and break easily. The broccoli and carrot should be soft and not crunchy but also not flimsy and fall apart, this would mean they are overcooked. 

Photos:

Prawn and Vermicelli

Type of Steaming: Low pressure - Also known as atmospheric steaming, food is cooked by direct or indirect contact with steam.

Recipe: https://drive.google.com/file/d/1CG68UioVn0yfsMKWmCEIYbL1wHZLBsVX/view

Ingredient Quality: 

The prawns should be blue-grey in color when raw and have no cracks or broken shells, they should not have a fishy smell. The vermicelli should not have an odor or off smell, if mold or insects are present the vermicelli should be discarded.

Ingredient Preparation:

The prawns should be deshelled and all poop should be removed, the heads should also be removed so they look more appealing when served. The prawns should then be rinsed/washed. The vermicelli should be put into a bowl of hot water to soften.

Degree of cooking:

When cooked the prawns should be an opaque white color, the prawns will shrink and curl when cooked. Because the vermicelli is so thin they do not actually need to be cooked so can just be softened then drained.

Photos: 

Knife Safety

 Correct knife selection. 

When using knives in hospitality you must be sure you grab the correct knife for what you intend to cut.

A paring knife is an all-purpose knife used commonly for paring or peeling as it is small and has a plain edge.

A cook/chef knife is a multi-purpose knife used for most kitchen tasks such as slicing meat, vegetables, and disjointing large cuts.

A bread knife is used for cutting bread. It is ideal because it has serrated blades to avoid crushing the bread as it cuts.

 

Preparation of area correctly.

The table has been sprayed with a multi-purpose spray and wipe and is being wiped down with a clean cloth to remove as much bacteria as possible before placing any knives or board on the surface.

We are placing a wet cloth flat underneath the board before putting the board down to increase the amount of grip the board has on the table.

The board we put down is clean as well as the knives we will be using.

Knife Maintainance. 

The steel rod must be held at a 45 degree angle to correctly sharpen the blade and you must the the knife along it from heel to tip. The knife is sharpened by the rod due to the indents in it. 

Knife Storage.

Knives must be stored somewhere which avoids them being damaged or made blunt. This must also be somewhere where people are not going to injure themselves or others.

This is how the knives are stored in the Hornby High School cooking classes. The knives are magnetised in the cupboard to avoid them falling at any point are there is a door on this cupboard to avoid young children getting into it. The cupboard it situated at the back of the classroom so it is out of peoples way and is less likely to injure anyone as they grab knives. 

Walking around with a knife in hand.

When walking around with a knife in hand you should have the tip of the blade facing directly to the floor, your hand gripping firmly around the handle. This is done to avoid injury of yourself and others while you re holding the knife.

An example of this technique is...

Hospitality: Sandwich Making (Club Sandwich)

Food safety:  The correct boards were used for this practical (white for bread, green for the vegetables) and all ramekins that were used were clean. The knives used were correct for their use such as we used a clean green knife for the vegetables and a clean butter knife for spreading the mayonnaise. 

Health and safety: A clean apron was worn during this practical and I washed my hands before touching any equipment or food. 

Hospitality: Sandwich Making (Ham and Salad)

Hospitality: Sandwich Making (Pulled Pork Sliders)

Pulled Pork Countdown recipe for 30 people 

• 2 kg 100% NZ pork shoulder (bone-in)

• 2 Tbsp smoked paprika

• 2 tsp fennel seeds

• 1 tsp ground coriander

• 2 tsp dried oregano

• 1 tsp ground mustard powder

• ¼ tsp cayenne pepper

• Salt

• Freshly ground black pepper

• Few sprigs of thyme

• 1 ½ cups apple juice (or half apple juice, half cider)

• ½ cup barbecue sauce

• 30 soft white dinner rolls

• ½ cabbage, shredded (less if the cabbage is large)

• 1 red onion, finely chopped

• 1-2 carrots, grated

• 1/3 cup roughly chopped parsley or coriander

• ½ cup aioli

Method

1. Place the pork in a baking dish and rub with the spices and herbs. Refrigerate overnight.
2. Preheat the oven to 130°C. Pour the apple juice around the pork, cover with foil and cook for 5 hours. Remove the foil for the final 20 minutes of cooking. Make sure there is around 2cm of liquid in the dish; if not then add a little extra apple juice. You will know when the pork is ready as it will be falling off the bone.
3. While the pork is cooking make the coleslaw. In a bowl place the cabbage, onion, carrots, parsley, and peanuts in a bowl, then toss to combine. Add the aioli and toss again. Cover and refrigerate until needed.

To keep the food safe and avoid cross-contamination we separated each ingredient in their own ramekins, used tongs to grab ingredients, made sure we used the correct board that was needed, and wore a clean apron to stop from getting bacteria on the food. To keep ourselves safe we made sure that we had correct footwear on, wore no jewelry and kept all equipment away from the edges of tables.

Hospitality: Sandwich Making (Toasted Sandwich)

Sandwich Name: Toasted Sandwich

To keep the food safe we made sure we used the correct boards (white for the bread), separated each ingredient in their own ramekins, and used tongs when grabbing ingredients instead of our hands.

To keep ourselves and our area safe we made sure that the knives were not hanging off the edge of our table and the sandwich press was away from the edge of the bench, we didn't have the cord traveling across the room between our table and bench and we had it closed when it was on and nothing was in it so no one would burn themselves.

Hospitality: Fruit and Vegetable cuts.

On the 16th of March, we made Vegetable Baskets where we had to cut veggies such as Onion, Carrot, Mushroom, Broccoli, Potato, etc. A range of different cuts was also used for different veges such as Brunoise, Paysanne, and Julienne.


Ingredients

50 gr. butter                                                                           

12 sheets of filo pastry (makes 4 baskets)
Oil or melted butter
300 gr. assorted vegetables
1/4 c grated cheese
1/4 c milk
Salt and pepper

Method

1.  Preheat oven to 200 degrees Celcius.
2. Melt butter in a microwave cup.
3. Place one sheet of filo pastry on a clean flat surface and brush with melted butter or oil. Place another sheet on top and brush that also. Proceed to do this with one more sheet of pastry.
4. Brush muffin tins with melted butter and place filo sheets in each one. 
5. Prepare the vegetables: cut into cubes or florets. Either steam or cook in the microwave for about 4 minutes until tender.
6. Grate cheese and place in a bowl with the milk and remaining melted butter. Mix together.
7. Drain cooked vegetables and add to mixture.
8. Carefully spoon mixture into filo cases. Fold in edges to make a rim.
9. Bake for 20 minutes at 200 degrees Celcius. Serve hot.

Cuts used:

Onion - Brunoise or dicing.

Carrot - Peeled and then Paysanne/Cut into Paysanne shape and then cut into quarters.

Mushroom - Stalk removed and then Paysanne

Broccoli - Rinsed Florets

Potato - Rinsed, peeled, rinsed again the cut into bite-sized pieces.

Hospitality: Health and Safety

25/02/2020 Task 3: Maintain effective personal hygiene and follow hygienic work practices.

Before entering the classroom all jewelry such as watches, rings, bracelets, etc will be removed from hands and wrists as well as any nail polish. After this hair is tied up high or contained in an appropriate hair net to avoid hair landing in any food and becoming contaminated. This is done so that any metal, nails, or nail polish will not end up in food during preparation or cooking.

Upon entering the classroom or kitchen you must wash your hands to be sure that any bacteria from habits such as going to the bathroom, smoking, touching your face and nose, and sneezing is removed and your hands are dried thoroughly with a clean hand towel or paper towels. After doing this you must make sure you do not touch your hair, face, or nose during preparing or cooking of food, or if you do you must rewash your hands thoroughly before touching food again.

All cuts, scrapes, or skin conditions that can contaminate the food must be covered hygienically to be sure that no skin, blood, or bacteria enter the food and contaminate it making it unable to be served. These are covered with blue plasters and possible gloves if needed also. We do this to ensure that bacteria do not grow on our hands, inside cuts/scrapes or in the food. 

Personal habits such as nose-picking, scratching, playing with hair, and touching of mouth or noses must be strongly avoided in the cooking room as it may mean you are transferring bacteria from dirty parts of your body to the food you are preparing, cooking and serving for other people. If any of these habits are acted on during preparation, cooking, or serving of food you must instantly stop what you are doing and rewash your hands thoroughly and dry them with a clean hand towel or paper towels to make sure no bacteria is transferred.

A few important work practices to keep in mind that you may choose to do in the cooking room is to use clean disposable gloves, these are appropriate to use if you have a plaster or cut on your hand. When handling food, especially raw meat, using clean utensils such as tongs is recommended so you are not touching the meat with your hands unnecessarily. The hygienic way to wash and dry your hands before cooking is to use antibacterial soap and hot water to wash them and then drying them with either disposable paper towels or a clean hand towel. When cleaning your hands you should wash them for at least 20 but if you are someone who finds it hard to count at a good pace you can sing "Happy Birthday" in your head which is the exact same length of time.

Task 4: Prevent cross-contamination of food.

Students must be sure to clean and sanitize their work area with an approved disinfectant spray and a clean cloth before placing any equipment on the surfaces. They should then check all equipment they will be using, that they have been correctly and thoroughly washed with hot water and disinfectant dishwashing liquid and that there are no leftover pieces of food.

When using cleaning and sanitizing substances, the student should check the manufacturers' instructions on the bottle before using it to clean or sanitize anything. Using cleaning and sanitizing substances according to the instructions on the bottle means we reduce the risk of ruining any equipment, contaminating anything, and incorrectly using substances. The student should continue to either wipe down or sanitize their work area as well as rinsing or washing their equipment throughout their whole work period or shift to reduce any possibility of contamination to food being made.

Procedures such as regular checks and reorganizing stock should be followed to be sure that you are always stocking and cooking fresh produce that is not past their use-by dates.

Handling procedures that must be followed include the way food enters the premises, the way it is stored including the temperature, location, packaging. When food enters the premises the boxes must be correctly sealed and must come out of a place/truck that has been at the correct temperature. Food that has and must be frozen must be stored at a temperature of -18 degrees Celsius and a fridge temperature must be at 5 degrees Celsius or lower. Food in packaging or boxes that can be put into the cupboard must be kept at room temperature of 18 degrees Celsius. Handling procedures also come into action when you are cooking, preparing, or transporting food. When food is transferred from a kitchen, cupboard or fridge to a hot or cold holding cabinet it must be covered and at the correct temperature.  

• When cooking, hot foods should be at 75 degrees or above before serving.
• Cooled food or refrigerated food should be stored at 5 degrees or lower.
• Frozen food should be stored at -18 degrees or lower.

All rubbish during the work shift or work period must be removed and put into the designated bins with suitable lids on them as soon as you are not busy so that the rubbish does not inhabit bacteria near your food. Appropriate work procedures are undertaken to be sure no pests are able to leave, create, or spread bacteria in your workplace that will result in contamination of your food.

Steps that can be taken to prevent food contamination by pests are things such as laying traps, using fly nets, closing doors, and keeping things stored correctly in containers. 

The workplace should always follow workplace requirements for personal and workplace hygiene when working with food in relation to the workplace Food Control Plan and other policies or procedures, the Food Act 2014, and the Health and Safety at Work Act 2015.

Task 5: Measure and record the internal temperature of high-risk food

As seen in image 1 a thermometer was used to check the temperature of the cooking chicken by being inserted into the thickest piece of meat. We see that the temperature is acceptable and it above the required temperate of 75 degrees celsius. 

In image 2 we see that the thermometer has been used to measure the temperature of raw chicken which has come out of the fridge. The thermometer has been put into the thickest part of the chicken and has come out with a temperature of 3.6 degrees celsius which is acceptable because the temperature needs to be between 2-4 degrees celsius.

When reheating food you must make sure the temperature hits 80 degrees celsius or higher to kill off any bacteria which may have grown during the time it has been stored. If the food has not reached the desired temperature you must cook or reheat it to get rid of the bacteria. When cooking and reheating if the temperature is not reached you must continue the process.