Hospo

5th April 2018

Knifes

As you can see from this picture you can see I picked the correct knife for the practical task which was a red knife for red meat and the board has a damp cloth underneath so that the board didn't move.

In this picture, you can see that the knives are stored in a secure cupboard with magnetic strips to hold them in place so they are not just placed in a draw and ruining the fibers on the knife.

















In this picture, you can see i am demonstrating the correct way to hold a knife while walking with it by holding it by the blade towards the floor so if anything happens or you fall you won't be hurt, or hurt anyone else.

















maintenance of the knife


In this picture, you can see Emma sharping the knife with a steel from top to bottom at a 45-degree angle with the blade away from here so if she slips she doesn't cut her self.


















In this picture, you can see Emma sharping a knife on a wet stone at a 45-degree angle with the blade going away from her so if she slips she will not cut her self.















With the knife you should make sure that it is clean and there is no trace of food on the knife and if it is you should clean it and hot soapy water



----------------------------------------------------------------------------------------------------------------------

24 May                                           

                                                                     Boiling

Prepare to boil the food items
When boiling it is important to inspect the quality of the ingredients by checking the appearance, smell of the food and the date of expiry.
.



------------------------------------------------------------------------------------------------------------------------------

Grilling

In the practical class we has this week we had used two different types of grilling  for example we grilled our bacon under the oven grill and we grilled our steak in between the two sides of our sandwich press


When we made checks for the food when we checked the vegetables we looked at there color shape and the smell to make sure they are fresh. When we checked the meat we looked at the color and the smell of the bacon and steak to make sure there was nothing wrong with it.


When cooking the foods how long we had them in for was different to each other because they are different types of food  we had grilled the bacon for about 5 minutes in the oven but we only grilled the steak in the sandwich press for about two minutes and we knew it was done by looking at the appearance of them the steak had grill lines on the top and bottom and the bacon was crispy the vegetables had grill lines two.

This steak sandwich was filled with 100g of steak and had a wide range of vegetables that had been grilled.








In this picture you can see we had two  pancakes with banana syrup and two grilled pieces of bacon each. We used banana because its healthy to eat fruit and used pancakes because they have carbs and will keep you fill and give you the energy you need for the day







For the second practical we did a full breakfast which included grilled tomato which we used the grill plate which left dark lines on the open side of the tomato. We also made lamb kebabs with meat and vegetables which we also cooked on the grill press which also left lines on the side of our food .

The tomato look something like this because the grill plate had more lines on it and because they were smaller 


when we picked our tomato we made sure that they had nice skin and were not soft and squishy and had a nice smell so we knew they were fresh .

it was the same with our meat we made sure it had a nice color and it didn't smell bad 

The temperature was both around six because we were on the cook-top we cooked the tomato's for around 5 minutes  so they didn't burn and Cooked the lamb for around 5 minutes depending on how many times we rotated it.


 ------------------------------------------------------------------------------------------------------------------------


Steaming 

Dumping fish and vegetables and vegetables soup

Dumplings

When checking our food such as the cabbage we made sure to wash it and look dirt ore bugs

and to make sure it was fresh it should be hard and not soft also when checking the meat we

checked for smell color and texture and it had all the right things to prove it is okay.

 Soup

When we made our vegetable soup we made sure that the vegetables that we used were in good condition and weren't  damaged or marked and made sure that they had a good smell to them such as the carrots pumpkin and kumara potatoes and onions then we cut them up and put them into the soup 

https://www.youtube.com/watch?v=5PK784dwlFs

Here is the link to the Soup we made was cooked in a pressure cooker 
which is an intense way of steaming 

The degree of cooking was 10 






Fish and steamed vegetables 


When it came to fish the first thing we did was checked to make sure it was fresh
such as color smell fish and after that we cut it into 200 gram portions and put it in the steaming  basket for 8 minutes until it was white and flaky 


The vegetables we used were beans and carrots we washed them and then cut and peel the to size and tided the bunches together with small pieces of string and then put them into the steaming basket with the fish

The steaming used was low pressure steaming 

Prawns


When It came to the prawns the first thing we did was check the quality of them such as smell, color and texture after that we took the heads off and the the shell and prepared  them to be steamed we steamed them for about 5 minutes until they were cooked and were more of a orange color