167 Task 3
Personal Health And Safety pg 5
As you can see in this image I am wearing a clean apron that is ready to be used for the cooking activities ahead of us, which means no previous food or bacteria is on it and able to contaminate the food. 
This image shows leather shoes that cover the toes so that if hot water, oil or knives are dropped on your feet they will be protected and the person is less likely to be injured if any of those things happened.
Here I am washing my hands after carrying out and unavoidable task the may cause contamination such as touching and cutting raw meat like chicken and red meat, to make sure no cross contamination has occurred and is less likely to infect anyone.
When cooking it is important to avoid personal habits you may have such as scratching your face, touching you hair, mouth and nose area and also avoid spitting. As if you were to do these habits while cooking you would be contaminating what food you are making.
Having good work habits is important, such as using a clean utensil to taste food or sauces, using disposable gloves if you have any open wounds that need covering and also using tongs to dish and collect food.
Covering any skin conditions, cuts or open wounds that may cause infection is important due to the high contamination risk's that come along with them. Cover a cut or open wound with a plaster and then place disposable gloves over top.
Workspace Hygiene, pg 7
It is important to wipe down your workspace with a manufactures antibacterial spray made for a kitchen before and after cooking to get rid of any bacteria or food particles that were there before you started cooking and also after you have finished cooking. It's also very important to keep your space clean and sanitized when you are cooking to help stop the spreading of bacteria.
When cooking and storing food it is important that they are handled in the appropriate conditions. When storing ingredients in a pantry it is important you put the older stuff at the front and newer ingredients at the back if they are canned food or can be frozen. When preparing food it's important to prepare different ingredients on their correct boards to avoid cross-contamination. When preparing chicken when you don't need it straight away store it in the fridge until you need it. When storing ingredients it's important to store them correctly in the right place. If they need to be chilled place them in the fridge or freezer, otherwise store them in the pantry.
Removing rubbish from your cooking area and storing it in covered containers, in designates area prevents the infestations of pests.
Temperatures, pg 9
Chicken should be cooked to the correct temperature of 75 degrees, to prevent any illness like salmonella, which makes you very sick. When reheating food it should be piping hot and at 80 degrees, that way you know its reheated all the way through.
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Safety
When carrying a knife you must hold it from the handle so the blade is facing the floor. This is the safest way to hold it if any accidents were to occur. As shown in this image.
When setting up your knife station for your practical it is important that you have a wet cloth under your board to stop it from moving around. You must use the correct board and matching knife for the correct task to avoid cross-contamination also.
It is also very important that you are using the correct knives for the appropriate tasks you're doing.
Here is a video on knife safety by Jamie Oliver
https://www.youtube.com/watch?v=yJ44SxiemMs
This image is of a green cutting board with a wet cloth underneath to prevent slippage while cutting on the board.
Maintenance
It is important to keep knife maintenance up to standard by sharpening your knives regularly either by using a steel or a wet stone block and are making sure to hold your knife on a 45-degree angle to get the whole blade sharpened.
When using a set stone block it is important to hold your knife on a 45-degree angle and start at either the right or left top corner and end on the opposite side of the one you started at. Do this 5 to 10 time on the darker side first then repeat on the other side.
Keeping knives sharp is important as using a blunt knife is dangerous and makes things harder to cut and gives you more risk of cutting yourself.
Storage
When storing knives it is important to keep them away where little hands can reach them and in a safe place that isn't a hazard for people using them.
Our two practices for knife handling were fruit salad and a chicken stir-fry.
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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. It is also important to prepare food items using procedures that meet the cooking requirements. You do this by checking the skin of ingredients, you check the freshness of eggs by putting them in a bowl of water if they sink they're fresh if the float they are off as there is a big air bubble on the inside.
Boil food items
When it comes to boiling the food items is important you check the degree of cooking which is the time. When boiling eggs you should cook them for 5 to 10 minutes and when cooking vegetables it is important not to over boil them as they should be soft but not mushy. The temperature for boiling food should be 100 degrees, gentle boiling makes it easier to break down the tough structure which makes it easier to work with. Placing food into a cool liquid and bring it to a boil then reducing it to a simmer is a good way to cook starchy foods like potatoes which take longer to cook. When simmering it is important to bring down the temperature of the water down to 95-98 degrees as if the water continues to boil there is a risk the food will break.
Present food items
When you present the food it is important that the dishes are plated the same and like alike, it's important that the portioning is suitable for the person eating it and the proportions are the same. With sauces, they should either be mixed in with the food or in a small bowl on the side. For proportions, each person should have 2 medium eggs, 110g per person for root vegetables and 125grams of tuber vegetables and 100 grams of green vegetables per person.
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In this weeks practical we used the under and between type of grilling for our meats. We grilled the bacon under the oven grill and grilled the steak between the sandwich press.
The types of checks we made were looking at the colour and smell of the bacon and steak to make sure it was fresh. For the vegetables, we looked at the appearance and colour of them and the smell.
The degree of cooking the bacon was 5 minutes and the degree of the steak was a few minutes. The appearance of the steak once it was cooked had frill lines and the bacon was crispy. The vegetables had grill lines too.
We each had three pancakes with two strips of bacon and had a banana each with some syrup. We used 1 banana each because it's important to get your 5+ a day. We had 3 small pancakes because it made around about 2 servings of carbs, which will help keep you full.
The steak sandwich was filled with 100 grams of steak each with onion capsicum and a teaspoon of aioli.
For the second practical we did a full breakfast which included a grilled tomato. Which we used the grill plate for which left lines on the cut side of it. The other dish we made was lamb kebabs with vegetables, we also used the grill plate which left lines on side of the meat and vegetables.
The grilled tomatoes looked something like this because of the grill plate lines they had more and were smaller.
When choosing our tomatoes we made sure their skin wasn't soft or wrinkly had a good smell and colour to them, as we know that means their freash.
It was the same with the meat we made sure the smell wasn't bad and it had a good colour to it.
The temperature for cooking both was around 6 on the cooktop so they didn't burn but it didn't take to long we cooked the tomato for around 5 minutes and the lamb for about 4 depending on how many times we had to rotate them.
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Steaming
When cooking it is important to avoid personal habits you may have such as scratching your face, touching you hair, mouth and nose area and also avoid spitting. As if you were to do these habits while cooking you would be contaminating what food you are making.
Having good work habits is important, such as using a clean utensil to taste food or sauces, using disposable gloves if you have any open wounds that need covering and also using tongs to dish and collect food.
Covering any skin conditions, cuts or open wounds that may cause infection is important due to the high contamination risk's that come along with them. Cover a cut or open wound with a plaster and then place disposable gloves over top.
Workspace Hygiene, pg 7
When cooking and storing food it is important that they are handled in the appropriate conditions. When storing ingredients in a pantry it is important you put the older stuff at the front and newer ingredients at the back if they are canned food or can be frozen. When preparing food it's important to prepare different ingredients on their correct boards to avoid cross-contamination. When preparing chicken when you don't need it straight away store it in the fridge until you need it. When storing ingredients it's important to store them correctly in the right place. If they need to be chilled place them in the fridge or freezer, otherwise store them in the pantry.Removing rubbish from your cooking area and storing it in covered containers, in designates area prevents the infestations of pests.
Temperatures, pg 9
Chicken should be cooked to the correct temperature of 75 degrees, to prevent any illness like salmonella, which makes you very sick. When reheating food it should be piping hot and at 80 degrees, that way you know its reheated all the way through.
__________________________________________________________________________________________
Handling Of Knives
When carrying a knife you must hold it from the handle so the blade is facing the floor. This is the safest way to hold it if any accidents were to occur. As shown in this image.When setting up your knife station for your practical it is important that you have a wet cloth under your board to stop it from moving around. You must use the correct board and matching knife for the correct task to avoid cross-contamination also.
It is also very important that you are using the correct knives for the appropriate tasks you're doing.
https://www.youtube.com/watch?v=yJ44SxiemMs
This image is of a green cutting board with a wet cloth underneath to prevent slippage while cutting on the board.
Maintenance
It is important to keep knife maintenance up to standard by sharpening your knives regularly either by using a steel or a wet stone block and are making sure to hold your knife on a 45-degree angle to get the whole blade sharpened.
When using a set stone block it is important to hold your knife on a 45-degree angle and start at either the right or left top corner and end on the opposite side of the one you started at. Do this 5 to 10 time on the darker side first then repeat on the other side.
Keeping knives sharp is important as using a blunt knife is dangerous and makes things harder to cut and gives you more risk of cutting yourself.
Storage
Our two practices for knife handling were fruit salad and a chicken stir-fry.
__________________________________________________________________________________________
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. It is also important to prepare food items using procedures that meet the cooking requirements. You do this by checking the skin of ingredients, you check the freshness of eggs by putting them in a bowl of water if they sink they're fresh if the float they are off as there is a big air bubble on the inside.
Boil food items
When it comes to boiling the food items is important you check the degree of cooking which is the time. When boiling eggs you should cook them for 5 to 10 minutes and when cooking vegetables it is important not to over boil them as they should be soft but not mushy. The temperature for boiling food should be 100 degrees, gentle boiling makes it easier to break down the tough structure which makes it easier to work with. Placing food into a cool liquid and bring it to a boil then reducing it to a simmer is a good way to cook starchy foods like potatoes which take longer to cook. When simmering it is important to bring down the temperature of the water down to 95-98 degrees as if the water continues to boil there is a risk the food will break.
Present food items
When you present the food it is important that the dishes are plated the same and like alike, it's important that the portioning is suitable for the person eating it and the proportions are the same. With sauces, they should either be mixed in with the food or in a small bowl on the side. For proportions, each person should have 2 medium eggs, 110g per person for root vegetables and 125grams of tuber vegetables and 100 grams of green vegetables per person.
__________________________________________________________________________________________
Grilling
The types of checks we made were looking at the colour and smell of the bacon and steak to make sure it was fresh. For the vegetables, we looked at the appearance and colour of them and the smell.
The degree of cooking the bacon was 5 minutes and the degree of the steak was a few minutes. The appearance of the steak once it was cooked had frill lines and the bacon was crispy. The vegetables had grill lines too.
We each had three pancakes with two strips of bacon and had a banana each with some syrup. We used 1 banana each because it's important to get your 5+ a day. We had 3 small pancakes because it made around about 2 servings of carbs, which will help keep you full.
The steak sandwich was filled with 100 grams of steak each with onion capsicum and a teaspoon of aioli.
For the second practical we did a full breakfast which included a grilled tomato. Which we used the grill plate for which left lines on the cut side of it. The other dish we made was lamb kebabs with vegetables, we also used the grill plate which left lines on side of the meat and vegetables.
The grilled tomatoes looked something like this because of the grill plate lines they had more and were smaller.When choosing our tomatoes we made sure their skin wasn't soft or wrinkly had a good smell and colour to them, as we know that means their freash.
It was the same with the meat we made sure the smell wasn't bad and it had a good colour to it.
The temperature for cooking both was around 6 on the cooktop so they didn't burn but it didn't take to long we cooked the tomato for around 5 minutes and the lamb for about 4 depending on how many times we had to rotate them.
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Steaming
Dumplings
When checking our cabbage for our dumplings we had to check for the quality of the food in its appearance we had to make sure it was fresh and, not old so the cabbage would be hard, not soft. You also need to wash it and check for dirt and bugs. when checking our meat for the dumplings it was important to look at the texture, smell and colour. The pork and chicken mince had all the right indicators.
We used a light method of steaming by frying the dumpling on one side to give them some colour then we added a cup of water and placed the lid on the pan to let them steam for 4-5 minutes.
We served the dumpling with a small saucer of say sauce and had around about 6 dumplings.
Vegetable Soup
For our vegetable soup, we made sure the carrots, kumara, pumpkin onion, and potatoes we made sure that they had no blemishes, smelt and looked good and when peeled they were nice on the inside. We then cut them cut the head and tails of the kumara and cut them into squares.
https://www.youtube.com/watch?v=5PK784dwlFs
Link to the vegetable soup we made. For our soup, we made the soup in a pressure cooker which is high pressure steaming.
Each person had roughly a cup of vegetable soup and 1 slice of garlic bread. To prepare the vegetables we cut and washed them then put them in the pressure cooker for 15 minutes. Once it had finished cooking it was mushy but once blended together the texture was smooth. We were told the soup was good and the garlic bread was great.
Fish and steamed vegetables
When it came to the fish we evened it out into even portions of 200grams, we looked for quality indicators which included smell, texture and appearance. We steamed the fish in a steaming basket for around 8 minutes till it was white and flakey.
The vegetables we used were carrots and beans. We started by washing them and then top and tailing the beans, we then checked the quality of the beans and made sure the beans weren't stringy. We cut the carrots into batons so they would cook evenly alongside the beans. We steamed the fish in parcels and tied the vegetables together with string. This was low pressure steaming.
When checking our cabbage for our dumplings we had to check for the quality of the food in its appearance we had to make sure it was fresh and, not old so the cabbage would be hard, not soft. You also need to wash it and check for dirt and bugs. when checking our meat for the dumplings it was important to look at the texture, smell and colour. The pork and chicken mince had all the right indicators.
We used a light method of steaming by frying the dumpling on one side to give them some colour then we added a cup of water and placed the lid on the pan to let them steam for 4-5 minutes.
We served the dumpling with a small saucer of say sauce and had around about 6 dumplings.
Vegetable Soup
For our vegetable soup, we made sure the carrots, kumara, pumpkin onion, and potatoes we made sure that they had no blemishes, smelt and looked good and when peeled they were nice on the inside. We then cut them cut the head and tails of the kumara and cut them into squares.
https://www.youtube.com/watch?v=5PK784dwlFs
Link to the vegetable soup we made. For our soup, we made the soup in a pressure cooker which is high pressure steaming.
Each person had roughly a cup of vegetable soup and 1 slice of garlic bread. To prepare the vegetables we cut and washed them then put them in the pressure cooker for 15 minutes. Once it had finished cooking it was mushy but once blended together the texture was smooth. We were told the soup was good and the garlic bread was great.
Fish and steamed vegetables
When it came to the fish we evened it out into even portions of 200grams, we looked for quality indicators which included smell, texture and appearance. We steamed the fish in a steaming basket for around 8 minutes till it was white and flakey.
The vegetables we used were carrots and beans. We started by washing them and then top and tailing the beans, we then checked the quality of the beans and made sure the beans weren't stringy. We cut the carrots into batons so they would cook evenly alongside the beans. We steamed the fish in parcels and tied the vegetables together with string. This was low pressure steaming.
Prawn and couscous salad
We steamed the prawns using low pressure steaming.
Key indicators that the prawns are fresh is that they smelled slightly, the eyes were not shrunken and it had a nice glossy shell, the prawns we used all had these. The couscous was fine to eat as it was in its expiry date.
To plate, we served around about 1 cup of couscous mixed with rocket and capsicum and had 4 prawns on top.
For the preparing of the prawns we removed its head, tail, shell, legs and its dirt track. Then rinsed them with water.
We steamed the prawns in the steaming basket for around 5 minutes. To cook the couscous we lightly toasted it, then boiled it with water and chicken stock until the liquid was all evaporated. We then lightly toasted some pine nuts.
For serving we plated by adding the couscous, rocket, capsicum and pine nuts. We then plated the 4 prawns on top and drizzled over the sauce.
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Vegetable and fruit cuts
The quality of the vegetables we used was fresh and made sure they had no blemishes, such as bruises or rooten areas. By smelling the vegetables we could tell if they were fresh or not as if they were bad they would have a funky smell. By looking at the outside skins of the fruit and vegetable you could tell by the texture if they were good or not.
When cutting the vegetables for the fruit kebab we made sure to cut them in even chunks for presentation. By using different fruits it provides different textures.
When cutting and preparing fruit it is important to wash and peel the fruit to get rid of any dirt or bacteria.
For our vegetable baskets, we cut the vegetables evenly throughout the different types of vegetables so they cooked evenly and were bright in colour.
By cooking starchy vegetables first its gives them along enough time to cook before we add the others as they take longer to cook.
When presenting our flans we cut the fruit in the pattern we were aiming to create. If wanting to add icing sugar we could have sprinkled it on with a sift. We drizzled the chocolate sauce over evenly as well.
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By cooking starchy vegetables first its gives them along enough time to cook before we add the others as they take longer to cook.
When presenting our flans we cut the fruit in the pattern we were aiming to create. If wanting to add icing sugar we could have sprinkled it on with a sift. We drizzled the chocolate sauce over evenly as well.
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