Handling of Knifes

1. Select the correct knife for the right job.

It's important when cutting food we use the correct knife for example: 

-Paring knives are ideal for peeling fruits and vegetables.

-Cook/chef knives are larger than a paring knife and are used for cutting large things.

-Bread knives are used for cutting bread cause of its unique blade that can cut bread easier than a chef knife.

2. Area is prepared for use. 

In this the picture you can see that we use the cloth to wipe the spray off the table to clean it. we also put a wet cloth under the cutting board so that when we use the cutting board the board doesn't slip.

 

when we walk around the workspace we always carry the knife like in the picture below as its the safest way to carry the knife.

3. To maintain a knife.

we sharp it like that from heel to toe at a 45 degree angle three to four times then do the other side three to four times too.

4. Storage.

Knives need to be stored correctly to avoid them being Damaged or Broken. in class we store them in the cabinet that's at the back connected to the wall. 

hospitality 2020

Task 3: Maintain personal hygiene when you work with foods.

Their clothing and footwear is clean and hygienic and prepared for work:

Before you start cooking you will need to remove any nail polish on your fingernails, once removed you will then need to tie up your hair or contain your hair with either a hairnet or hat. you will then remove any jewelry form your hands and once you have done all three steps will you then wash your hands to start cooking. also, your fingernails need to be kept short so it's less likely to carry bacteria underneath them or a nail chipping in the food, and then when going to eat the food you will be eating a fingernail in your food. you need to remove jewellery because rings, watches, etc and get washed regularly and carries a lot of bacteria and can contaminant the food. you should always wear a hair net or tie up your hair because you don't want hear falling in to your food because you don't want to be eating hair in your food.

They clean and dry hands hygienically after carrying out any unhygienic activities that could contaminate food after:

If you're cooking and you need to go toilet take your apron off then go toilet then wash your hands after going toilet and then put your apron back on. if you've touched any rubbish, money, chemicals and raw food wash your hands afterward cause they have bacteria or harm full chemicals which is dangerous for your health. if handling raw food you wanna wash your hands cause raw food bacteria and you cook the raw food to kill off the bacteria. you shouldn't ever smoke near food cause of the bacteria that can affect the food like nicotine which is bad when mixed with food. when you blow your nose and cough you should always go wash your hands for the 20 seconds



They hygienically cover cuts, wounds and any skin conditions that could contaminate food:

if they got cuts or any wounds or skin conditions you put a plaster on it and then a glove or if you've cut your finger while cooking and blood coming out then whatever foods around your blood its best to throw it away all the food that you've touched and clean up the blood and clean yourself up.



They avoid all personal habits that may contaminate food:

try to prevent touching yourself like scratching, playing or scratching your hair and your nose and mouth cause they could have bacteria on them. you might scratch your skin which can also scratch off bacteria with your nails and you might pull hair out when you're scratching your hair and you might accidentally pull your hair out and it could get in the food while you're mixing it the food with your hands so its best if you just wear a hairnet and if you've got long hair use a hair net to tie it up and if by any chance you touch your hair you go wash your hands and try not touching your hair again. and also spitting should never happen in cooking space, have some common sense.



They always use hygienic work practices to prevent contamination of food:

make sure when you go to use cloves that they're all clean and they're from the box and not just lying down on the table. grab gloves out of the box, also make sure there's no rips or anything too. when you're dealing with meat or whatever and tongs are needed to grab that food make sure they're clean and there's no food left on them and if there is clean the tongs and then use them. when sampling food you don't need much so just small amounts and if you're gonna use the same spoon just go wash it properly or just go get another spoon, don't use your hands. whenever you gotta wash your hands make sure you wash them for as long as the birthday song goes for which is like 22 seconds.

Ingredient Identification Sheet

Not all spaces need to be filled in, just the ones you are using for this sandwich

Sandwich Name ________breakfast club sandwich_________

Ingredients	Type of Ingredient	How much?	I will know it is good quality if:
BREAD	Wholegrain bread White bread	4 whole grain 2 white	Got no mold or anything and it's fresh and isn't frozen
MEAT	ham	2 pieces, 50g	The hams slimy
VEGETABLES	lettuce tomato	Half a tomato	The tomatoes weren't soft. The lettuce wasn’t slimy or soggy.
CHEESE
EGG	boiled egg	2 eggs	The water egg float test
SPREADS	-mayo	1 tsp	The smell in them

Ingredient Preparation 

Sandwich Name _____Club Sandwich

Ingredients	Preparation of Ingredient
BREAD	place two pieces on a white board then place the ingredients on one piece of bread then place the other piece on top.
MEAT	for our meat we didn't cut it up or anything we just placed in on the bread then placed the other ingredients on top.
VEGETABLE	for our vegetables we washed them and cut, like the tomato we sliced them into thin round circle and also scooped the seeds out and for the lettuce we washed and shredded it with our hands.
CHEESE
EGG	once we boiled the egg we put them in a bowl and put mayo in the bowl too to mash them in together and spread in across the sandwich.
SPREADS	we put the mayo in the bowl with the boiled eggs to mash them together to have like crummy looking eggs.

                       <  photos of the club sandwich  >                                                      CLUB SANDWICH

for my health and safety, I made sure I checked everything was clean and I wore my hair net and washed my hands. and for the food safety, I made sure nothing was expired and checked for the quality. when I was cutting the food I was making sure I carried the knife correctly by pointing the tip to the ground and also when cutting I made sure I wasn't cutting my fingers.

Ingredient Identification Sheet

Not all spaces need to be filled in, just the ones you are using for this sandwich

Sandwich Name: Ham and Salad wrap

Ingredients	Type of Ingredient	How much?	I will know it is good quality if:
BREAD	wrap	2x wraps	Doesn’t have mold and wasn't stale
MEAT	ham	4x slice 50g	wasn't slimy
VEGETABLES	carrots lettuce Red capsicum	50g sliced carrot 2 shredded leafs 50g sliced capsicum	The carrot isn't soggy. Lettuce isn't Slimy and soggy. the capsicum isn’t soft
CHEESE	cheese	50g grated	Wasn’t moldy
EGG
SPREADS	Sweet chili	½ Tsb	The smell the expiry date on the bottle too

Ingredient Preparation 

Sandwich Name: ham and salad

Ingredients	Preparation of Ingredient
BREAD	we put the tortilla breads in the microwave to heat up and put the ingredients in the warp then folded it up and then wrapped the wrap in paper and then cutting in the middle of the wrap and tying the two half wraps with string
MEAT	We left the ham as it was and just placed it opposite to the vegetables
VEGETABLE	For the carrot, we washed it then and cut them into tiny strips. For the lettuce, we washed under the tap and then just chopped it up. For the capsicum we cut it julienne style
CHEESE	the cheese was already graded so we didn't have any preparation for it apart from just
EGG
SPREADS

photo of the warp

for my health and safety, I put my apron on and washed my hands and put my hair net on then wiped down the table. for the food safety it was making sure the equipment was clean

Ingredient Identification Sheet

Not all spaces need to be filled in, just the ones you are using for this sandwich

Sandwich Name steak sandwich

Ingredients	Type of Ingredient	How much?	I will know it is good quality if:
BREAD	white	2	There was no mold on the bread
MEAT	steak	100g	There’s no mold and smells fresh and the meats are with white creamy fat
VEGETABLES	onion lettuce carrot	½ cup chopped ½ cup lettuce ½ a carrot	It’s not soft and not sprouting. lettuce was fresh. the carrot was fresh
CHEESE	Cheese	½ cup grated cheese	It's a fresh smell and has no mold
EGG
SPREADS	Sweet chili	½ Tsb	the smell and the expiry date on the bottle

Ingredient Preparation 

Sandwich Name steak sandwich

Ingredients	Preparation of Ingredient
BREAD	when we got our bread we just had to cut through the middle to split it in half so we can have the ingredients in the bun
MEAT	after the steak was cooked we cut the steak into strips and placed on top of the cheese
VEGETABLE	for the vegetables we washed the carrot and lettuce and cut the carrot in to strips and shredded the lettuce by hand. for our onion we cut them in like a square kind shape and then grilled them until the were caramelized
CHEESE	the cheese was already graded so we just grabbed it out of the bag with tongs and spread in across the bottom half of the bun
EGG
SPREADS	for the sweet chili we just spread that after putting on all the ingredients on the bottom half of the bun and before putting on the top half of the bun

the photos of the sandwich

for my health and safety, we used grilling plates and tongs so we wouldn't burn ourselves. when carrying the knives we made sure they were up against our thigh and the tip was facing down at the floor. and when we were cutting with the knife we tucked our fingers in.

Ingredient Identification Sheet

Not all spaces need to be filled in, just the ones you are using for this sandwich

Sandwich Name ________cheese and ham toasties_________

Ingredients	Type of Ingredient	How much?	I will know it is good quality if:
BREAD	Wholegrain	x4	The bread wasn’t moldy or stale
MEAT	ham	30g - 50g	They smell fresh and aren't slimy
VEGETABLES
CHEESE	cheese	½ a cup	It's not moldy
EGG
SPREADS	butter	½ Tsb	the butter shouldn't have mold and the smell is bad

Ingredient Preparation 

Sandwich Name ___________ham and cheese toasties_______

Ingredients	Preparation of Ingredient
BREAD	for the bread we buttered the bread on the outsides and the put the ingredients on the inside of the bread then once we put the ingredients in we put the breading the toasties machine
MEAT	we cut the ham up into pieces and then when assembling the toasties we we spread the ham across the cheese
VEGETABLE
CHEESE	the cheese was already grated so we just grabbed the cheese out of the bag with tongs and then spread it across the the bread
EGG
SPREADS

photos.

for my health and safety, we used tongs and a plate to grab the toasties from the toastie machine so we wouldn't burn ourselves 

Grilling Practical

The finished product photo goes in here.

Name of Recipe bacon pancakes Link to Recipe or Picture of Recipe needs to be included here https://docs.google.com/presentation/d/1K6Vlc7OGh9QT1tSQWkGxZWOng75E9YeSU-Mo0J38v7g/present?slide=id.p Quality of Ingredients - What do we need to make sure of when selecting the product for the recipe eg fresh, firm, not slimy, the color of them should be the foods not out of date or don't have mold. How long was the grilled item grilled for and at what temp? we grilled the bacon for 15 minutes on fan grill at 180. How do you know its cooked? What are the key indicators you are looking for? the bacon was crispy and was a red color.

What should the finished appearance of the grilled item look like and what did yours?
pancakes should be golden and round and the bacon should be crispy and brown/red.

our pancakes were also golden and a rough round shape and the bacon was red and crispy.

What did you serve with the grilled item eg condiments (sauces) and additional foods?
we served chopped up bananas with maple syrup. 

Grilling Practical

Finished product photo goes in here.

Name of Recipe ___steak sandwich____ Link to Recipe or Picture of Recipe needs to be included here Ingredients 100g steak per roll ½ cup of cheese ½ onion ¼ capsicum Salt and pepper for seasoning Aioli Preheat an electric panini press on the “sear” setting. Sprinkle the cheese on the bottom halves of the rolls. Season the steak on both sides with salt and pepper. Place the steak on the preheated panini press, close the lid and cook for 5 to 6 minutes for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes. Wipe off the panini press with paper towels and adjust to the “panini” setting. Cut the steak across the grain into thin slices and arrange on the bottom halves of the rolls, on top of the cheese. Top with the caramelized onions and bell pepper strips. Cover each with the top half of the roll. Place 2 sandwiches on the panini press, close the lid and cook until the bread is golden and the cheese is melted 4 to 5 minutes. Transfer to a plate. Repeat to cook the remaining sandwiches. Open the sandwiches and top with the arugula. Close the sandwiches and serve immediately. Repeat with the remaining 2 panini. Serves 4. Quality of Ingredients - What do we need to make sure of when selecting the product for the recipe eg fresh, firm, not slimy, the colour of them should be For the steak, it wouldn’t be slimy or smell off. For the onion, it would be a shinny dry type of skin feel. For the cheese, it wouldn’t be moldy or have an offsetting smell to it. For the carrot, it wasn’t slimy. How long was the grilled item grilled for and at what temp? For the steak it was cooked for 5-6 minutes with the lid closed for a medium rare steak, its temp we grilled it at was medium-high. For the onion they were cooked till they looked like a caramelized onion, and the onions temp was about low-medium. How do you know it's cooked? What are the key indicators you are looking for? The steak was no longer slimy or squashy and the onion wasn’t dry and it had more brownish colour to it.

What should the finished appearance of the grilled item look like and what did yours?

If everything is correct it should have the cheese first layer then the steak for the second layer and then the caramelized onions with the capsicum on top.

For me and daunte, it was cheese being the first layer with steak being on top and then we had the onions on top of the steak but then we had the lettuce on top of the onions with the last layer being carrots.

What did you serve with the grilled item eg condiments (sauces) and additional foods

We just had sweet chili sauce in the sandwich.

Grilling Practical

Finished product photo goes in here.

Name of Recipe Full English Breakfast Link to Recipe or Picture of Recipe needs to be included here ½ cup Bake beans 2x Sausages 1 Tomato 4x Mushrooms 2x Toast 2x Eggs Quality of Ingredients - What do we need to make sure of when selecting the product for the recipe eg fresh, firm, not slimy, colour of them should be? Nothing was expired and the toast was not stale or had any mold on it. They didn't smell funny or didn't look funny either. The tomatoes were fresh and weren't soft anywhere. The mushrooms weren’t sticky or slimy or darker. The eggs don't float in water. How long was the grilled item grilled for and at what temp? The sausages were cooked for 5 minutes and at about medium to high temp. The eggs were 10 - 15 minutes and about medium temp. And the mushrooms were 10 minutes and about low temp. How do you know it's cooked? What are the key indicators you are looking for? The sausages aren’t pink on the inside or still soft and slimy. The eggs aren’t runny. The mushrooms were brown

What should the finished appearance of the grilled item look like and what did yours?

We grilled everything apart from the tomatoes. It looks like the photo in the box there

What did you serve with the grilled item eg condiments (sauces) and additional foods

Bake beans