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. 

baking hospo level two carrot cake

 type of mixing used was whisking for the icing and carrot cake batter.
 the appearance of the cake was that it looked like smooth thick before going into the oven when came out it looked like a really big overgrown muffin top but smelt really good there was no lumps and it looked moist and was really soft to touch.the carrot cake took 45 minutes to cook.  so me and Sophie decide to share one cake we had the design of a yellow icing base the blue circle for the little ducks made out of fondue and then green icing for the top of the carrot which was also made out of fondue.

Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.

Grate the carrots on the small holes of a box grater. Set aside.

In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.

In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.

With the mixer running, gradually pour in the vegetable oil.

With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.

In a small bowl, toss the raisins with the remaining tablespoon of flour.

Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.

Divide the cake batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.

Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.

Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.

Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.

Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.

Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.

Gently press the walnuts into the icing around the sides of the cake.

Chill for 30-60 minutes to let the icing set, then slice and serve.

level 2 hospo task 3,5 and seven

hygiene and personal grooming

 This is me wearing an apron because The apron prevents your clothes from coming in contact with the food, hence any germs, dust, hair etc, stay within the apron and off your plate  Well by merely wearing an apron, it tucks in all the loose clothing and our clothes are firmly secured to our body.












 this is jaydens hand with no jewelry on.
Before washing hands, remove rings as well as jewelry like bangles you wear on your wrists. You should remove all other jewelry, including your wristwatch This is important as the soapy lather works to suspend dirt and germs so they can be easily washed away.hands and nails need to be clean, ensuring no nail polish is on fingernails and no dirt is on hands or under fingernails

If you have any open wounds or cuts when in the kitchen they must be covered to make sure no bacteria gets into them,





 This is Sophie with her appropriate footwear 
Kitchen floors often become slippery and hazardous through normal use. This underscores the importance of slip-resistant work shoes because the additional traction from footwear can help stop the number of slips and falls significantly. This makes slip-resistant footwear crucial to their safety.















 This is me washing the table before I start cooking with because before you start cooing you need to make sure there no germs or other bacteria on the table from whatever was on it before won't get in the food your making now.











 This is me with my hair tied back ready to cook 
Loose hair or open hair tends to fall easily due to hand friction in them. Cooks or chefs with long hair are advised to tie up their hair. Apart from food safety, braiding up hair is important to avoid their damage due to burner and flame in the kitchen. Hair is required to be tied up with no loose strands either or a hair net is worn if it can’t be tied up







1.5 personal habits  When in the kitchen we must practice work habits to prevent contamination which would include, wiping down all surfaces we will be using with an antibacterial spray and a clean cloth, when we sample food we must use a clean utensil each time to make sure we aren’t spreading the germs from our mouth to the food . And when using disposable gloves we should be changing them every so often to avoid the contamination of foods, for example, if you’ve just touched raw meat and you need to then do a salad you would change your gloves or if you Are not wearing gloves you would wash your hands thoroughly to ensure cleanliness.




1.6 Avoiding personal habits is hard, especially when we don’t know that we’re doing it. Personal habits include touching our hair, our faces, sneezing, coughing. If we are to do these habits we must pick them out then wash hands afterward to make sure we’re clean again and ready to go with what we need to achieve.



task 5


2.1-Clean work area and equipment using the correct cleaning procedure the product that has been prepared according to the manufacture instructions first preparation remove loose dirt and food particles step 2cleaning wash with hot water 60cand detergentsrep3 sanitizing (bacteria-killing stagestep4 air dring

 you should use an antibacterial spray to make use it kill all the bacteria that may be left behind on the benches and make sure you use hot soapy water when cleaning the equipment  to make sure any leftover food is off  and not left on there for next time 
2.2
when receiving and storing new food you should always check the expiry dates . to make sure it's safe to eat . store correctly to keep your food safe eg milk and other dairy products in the fridge to keep the freshness. also, meat, frozen or meat just goes straight into the freezer. when preparing food always check the expiry date to make sure its safe  to eat . or if it smells  off then don't use it .when transferring foods we must do this properly so if you are wanting to put meat in the fridge for tea put a plate under it so no juices leak out on to anything and cause a contamination


2.3
Rubbish and stores it in covered containers in designated areas-Rubbish is a big thing in the hospitality service. It's important that we keep our areas clean and tidy. food scraps can be kept in drums with lids outside the back of the kitchen with the gate closed. making sure this area is always clean and tidy so it doesn't attract   any unwanted company eg dogs, cats, rats, etc



2.4 prevention of pest is important, especially for cafes and restaurants. To keep rodents out we must make sure our floors are cleaned properly making sure no food scraps or crumbs are left behind anything. Another way you could get rid of them is you can set traps in the corners. To keep birds away make sure there are no holes in the roofs or walls if there are make sure you cover them as soon as possible you can use mesh wire also mindful of open doors. and windows also cats and dogs which at the slightest smell of food they will come running. so do not encourage them to make sure all food scraps and bins are tidy and clean and away from there reached. Also, do not engage them by any means to come into your restaurant

Task Seven 3.3

Uncooked foods should be the temperature of 2-4 degrees. cooked foods should be at least 75 degrees and reheated foods should be above 80 degrees. Uncooked foods if they are in the danger zone for longer than 2 hours or not correct temperature we must tell whoever in charge and go over what could be wrong, if it has come straight from the fridge then maybe something is wrong with the fridge and we should check to make sure everything is safe in there. If it’s been sitting on the bench for too long it could be dangerous but if you’re cooking it all the way to that 75-degree mark it should be safe. For cooked foods, if they’re not in the right temperature you keep cooking it to reach the right temperature or even use another thermometer to double check. You don’t want cooked items below the 75 mark as you could get food poisoning and get sick from so, the same thing with reheated food. When reheating food we need to hit above the 80-degree mark, as we don’t know if any bacteria has grown from the point of putting in freezer or fridge then defrosting again, by hitting the 80 degrees we kill any unwanted bacteria making it safe for us to eat stoping the food poisoning from happening.