hospo 2020

                                    knife handling  

Today in Hospitality before we started preparing our equipment we made sure we had a clean and prepared to start our lesson by removing a jewellery(ring,bracelet,etc)making sure we have are hair







If you go to the toilet, blowing your nose, handling money and food we always wash our hands after touching money or our face or going to the toilet.

If you get a cut or a wound make sure you cover it with a band aid and make sure its covered so it wont contaminate any food or any blood in anything

When scratching your face, touching your hair, coughing and spitting, and touching their nose and mouth we always make sure our hands are washed and cleaned before handling food again to avoid cross contamination or getting any kind of contamination in it

fruit and veg
 in home ec we are making vegetable baskets and we also made fruit balls
here are the kind of cuts we did to the vegs






club sandwich
https://docs.google.com/document/d/1UkskDuirQhN-iiadfKHcinT5cRL0Nw5y4XMU-pNvVLU/edit

https://docs.google.com/document/d/12Rnu_npYE-DSrrQhiIOdPHMY9DmU46lEobQ6Un60Dic/edit
 

The lettuce looked nice and bright in colour it was all so crunchy when we cut it.
The ham was a nice pink colour smelt fresh and had fridge at the correct temp.
The egg didn't float when we put it in the water which meant it was fresh.
We know we by it was bright red in colour and was firm to touch.

The beard soft to touch and the outer crust was not hard.

We made sure that we carried the knives at our sides with the blades pointing down and the correct boards colour were green for veges and white for bread.
we made sure the handle was facing to the side of the bench so no body knocked it over.




ham and salad wrap
https://docs.google.com/document/d/1btkcXz0qFNi9pFcu87pLcegzyeHgwWc_-grxAx8G684/edit

https://docs.google.com/document/d/1Ipwq-pTxHXC8QHNVwFle8TQTlE5DGVAER9CCcTExcv4/edit

 

our group made sure the chicken was cooked thoroughly and has no pink areas or blood.
we washed the lettuce and made sure we had enough leaves for each wrap.
after that we washed the tomato and then cut it up.
we made sure the wrap was soft and able to be warped up and we checked the expiry date.
we got half a carrot, peeled and washed it after that we cut it up in to small slices.
lastly we took a slice of capsicum we washed it and then cut it up in to thin slices.

we used a white board to put the wraps on,then we got the green board to cut vegetables and the correct knife,making sure we have the knife at our sides with the blades pointing down.





Toasted sandwich

https://docs.google.com/document/d/1Im2yFh5ChsXslOI0yxtu_iIzkmC-hJJAJQNqkZp8LY4/edit

https://docs.google.com/document/d/1gvIijnt87IrVDaBz1DpPob1RI_-ocHitITjRFO3_P-I/edit

We used tin pineapple,we made sure there we no dents in the can and it was bright yellow in colour and smelt fresh.
The ham was a nice pink colour smelt fresh and had fridge at the correct temp.

then we got the white board to put the butter on the bread.
we used the toasty maker and we made sure the cord was out the back of the machine and if we were not using it, it was shut so no one got brunt.



Pulled Pork
pulled pork
pulled pork 

                                       fruit and vegetable  

fruit and vegetables are sprayed with pesticides while they are growing,so it is important to wash them to remove any leftover chemicals before cooking and serving.

peeling   



some fruit has skin that to be able to be eaten but the recipe may require it to be peeled.

Julienne, allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.

bread knife 


Bread knives are used for cutting bread

chief knife 



A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular



pairing knife 


A paring knife is a small all-purpose knife with a plain edge that is ideal for peeling