fish and chips

quality of fish that you will be looking for
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1. Go to a reputable store or fishmonger.
2. Ask what is the freshest or check what the catch of the day is.
3. Don't be misguided by the term "fresh." 
4. Look for firm, shiny flesh. 
5. Sniff the fish. 
6. Check the eyes
7. Check the gills
8. Check cuts of fish.

quality of potatoes need to be 

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The black heart makes the tubers unusable and it cannot be detected unless tubers are cut. The long-term storage temperature range for fresh potatoes is 4-10ºC, under which they should retain their quality for at least two month

1. Squeeze potatoes for firmness. 
2. Check for cuts and blemishes. 
3. Smell potatoes before buying them. 
4. Buy sprouting potatoes only if you're going to eat them immediately. 
5. Don't buy wrinkled potatoes. 
6. Avoid potatoes with green skin. 
7. Don't buy potatoes with dark spots or bruises.

method of frying for fish is shallow 

key inductors of when fish is cooked when the fish is golden brown cloudy

texture color and flavors of food should be  clour should be white cloudy golden brown shouldn't be rubbery 

corn fritters

what actually happened
we made corn fritters on Wednesdayfrislt we got all the dry ingredients into a bowl  then all the wet ingredients and then we mix them  together while Jayden was mixing that I had about half a teaspoon of oil in a frying pan getting it ready to fry the corn fritters at 5 on the stove I put a little bit of the mixture in the pan and waited for 10 seconds each side till it was cooked
degree of cooking how we knew it was cooked I knew  it was cooked when I cut a little part into the fritter and seen that the middle wasn't gooey and the outside was golden brown
what was the presentation photo

we also had some salsa on the side aswell made with tomato and parsley

crumbed beef schnitzel &potatoes

what type of frying are we doing 
pan-fry/shallow frying  but making sure we don't overcrowd your frying pan when cooking schnitzel or it will stew rather than fry
 what quality points are we looking for on the meat that it is frem we don't want it to do pink after its cooked 
 the batter process first we are going to whisk the egg together in a bowl spread bread crumbs out onto a big tray sprinkle garlic powder salt and parmesan cheese on it to next we will dip each piece of beef into the mixture then thoroughly coat with crumbs then put it on oil paper.
how do you know the meat is not overcooked. if it is then i is just going to be this bunch of tough meat 


1)The deep-frying method we put a little bit off oil and hen the beef in being careful of the oil spitting and making sure it doesn't burn.

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prawn stir fry

what products will you use

• prawns 
• 1 tablespoon peanut oil

• 20 green prawns, peeled and de-veined

• 4 cloves of crushed garlic

• 1 teaspoon chili sauce

• 1 teaspoon fish sauce

• 2 teaspoons sesame oil

• 1 tablespoon oyster sauce

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 cup of broccoli, cut up

• 1 cup of snow peas cut in thin strips

• 1/4 cup carrot cut into match sticks

• Jasmine rice to serve
• what quality points will you be looking for
•  making sure the oil has no flotes the prawn are fresh smell alright and the rice cook no burn 
• type of frying is used and the oil level we use shallow frying one tablespoon
• what preparation will be required clean the prawn but the tails of cut vegetables into little even bits  
• how do you know if it is cooked When properly cooked, the exterior should be pink with red tails and the flesh is slightly opaque and a little “white” in color? Here's where it gets confusing because a “little white” may vary from cook to cook. If it is bright white in color, there's a good chance the shrimp is overcooked
• Cook vegetables until soft, but so they still have a bite to them (think green beans that remain firm rather than droopy). To keep vegetables from overcooking before serving, submerge in ice water to stop from cooking and again briefly in boiling water when you're ready to serve
• To determine if the rice is cooked, taste it and see what you think about the texture. If it is chewy or hard in the center then add 1/8 to 1/4 cup of water. Place the lid on the pot and cook the rice for another 3-5 minutes on very low heat.
• ~
• the taste I would not know because I don't eat fish so I gave it to Nathaniel he said it was good a little rubbery which means I cooked them for a bit too long the prawns looked white  and golden vegs were sort but noot to soft brown 

pastry blog spinach and ricotta rolls

today we made ricotta rolls. what we looked for in our products before using them. Our risotto best by date also that the spinach was okay, not brushed or had any bugs on it the pastry was good it wasn't hard it was mosited we have to defrost it in the microwave  .degree of cooking time 15 minutes on bake and what we were looking for  pastry should look golden crispy on the outside. the appearance of the roll  should be like sausage rolls so gold on the top does not burn that how you know it cooked   

Ingredients

• 500 g of ricotta

• 80 g of parmesan cheese finely grated

• 100 g of baby spinach leaves

• 1 egg

• 4 sheets of puff pastry - partially thawed

• 1 teaspoon of nutmeg

• salt and pepper

• sesame seeds - optional

• 1 egg to brush the rolls with.

Instructions

• Line your two trays with baking paper and preheat your oven to 210 degrees.
• Place the ricotta, grated parmesan cheese, baby spinach leaves, 1 egg, nutmeg and salt, and pepper into a large bowl and stir until all of the ingredients have combined.
• Break the extra egg into a small bowl and lightly whisk.
• Place the partially thawed pastry sheets onto your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of the mixture down the center of the pasty.
• Roll the pastry (starting from the edge without the egg) to enclose the filling.
• Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired.
• Repeat the process until all the pastry and Spinach and Ricotta mixture has been used.
• Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.

level two fruit syrup cake

what was the mixing  method used for  the fruit cake  first we creamed butter and sugar together with the electric better   in a bowl  then we were supposed to then fold the dry ingredients with the wet ingredients but my group missed a step  so we had the then cream the wet and dry ingredients with the electric better to try and save our batter 
the appearance of the cake   it looked like a big muffin moist 
the texture of cake  it was warm fluffy and bonce not dry 
flavor all I could taste was orange
how was it presented in a container with some of the fruit syrup on top?

1 orange, quartered, cored, seeds removed 
235g (1 cup)  Raw Caster Sugar2 Tbsp honey 1 Tbsp lemon juice 125ml (½ cup) olive oil or melted butter2 large eggs, lightly beaten 150g (1 cup) self-raising flour 66g (½ cup) ground almonds
Preheat oven to 180ºC conventional or 160ºC fan-forced. Grease a deep round 18cm x 20cm cake pan. Line the sides and base with baking paper.
Place orange, Raw Caster Sugar, honey, lemon juice, oil and eggs in a food processor. Process until orange is finely chopped.
Add flour and ground almonds and process until just combined.
Pour into prepared pan and bake for 60 – 70 minutes or until a skewer comes out clean. Cool in pan for 10 minutes then turn onto a wire rack. Drizzle over syrup while still hot or serve on the side.
Serve slices of cake while warm.
Combine all ingredients and stir over low heat until Raw Caster Sugar dissolves. Bring to boil, then reduce heat and simmer for 10 minutes, or until syrup thickens slightly. Remove cinnamon stick.
Pour over cake while still hot.


Syrup 

hospo level two chocolate log

type of mixing we used was folding and creaming first we creamed the egg-sugar and vanilla extract until it was pale yellow. then we folded our wet ingredients without dry ingredients until it was all mixed together without any air bubble left in it .appearnce of the sponge cake before it went in the oven it looked like a big chocolate brownie and as it cooked it started to look more like a cake as it rises up and then after it looked like a cake .texture of sponge was soft but fluffy also if you touched it it bounced back at you degree of cooking we baked for 5 minutes and fan baked it for 7-10 minutes. and then we put the icing on top here's a picture 
what things we had to look for is that the sugar didn't have any lumb or and other things in it the egg had all the shell out of it.

IMETHOD

1/2 cup caster sugar

1/2 tsp vanilla essence

25g butter, melted

1 Tbsp hot water

2 Tbsp cocoa

1/4 cup Edmonds standard flour

1 tsp Edmonds baking powder

icing sugar

FILLING AND ICING:

jam and whipped cream

Chocolate Butter Icing

1. Preheat the oven to 200˚C. Lightly butter a 20 × 30cm sponge roll tin and line the base and 2 sides with a piece of baking paper. 

2. Beat the eggs, sugar, and vanilla until pale yellow and very thick and fluffy. About 10 minutes.

3. Fold through the melted butter and hot water, and then sift on the flour, cocoa and baking powder. Fold gently through until the mixture is smooth and has no streaks. 

4. Pour the mixture into a greased and lined 20 × 30cm sponge roll tin and bake for 10 to 12 minutes or until the cake springs back when lightly touched. While the cake is baking put a piece of baking paper on the bench, dusted with icing sugar. 

5. Turn the cake onto the baking paper and spread it thinly with jam, then roll it up from a short side, using the baking paper to help it roll.

6. Leave the roll wrapped in the paper until cold, then unroll it and fill with whipped cream.