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.
No comments:
Post a Comment
To support my learning I ask you to comment as follows:
1. Something positive - something you like about what I have shared.
2. Thoughtful - A sentence to let us know you actually read/watched or listened to what I had to say
3. Something thoughtful - how have you connected with my learning? Give me some ideas for next time or ask me a question.
Note: only a member of this blog may post a comment.