Class Work

Gordan Ramsay Famous Foodies:

Food Spoilage :

  • Causes of Food Spoilage :

Food spoilage can be caused by a combination of various factors such as light, oxygen, heat, humidity or all kinds of microorganisms.

  • Deterioration:

Decline in the quality of equipment or structures over a period of time due to the chemical or physical action of the environment.

  • Definitons:

  • Microbial Activity: A variety of factors such as the pH, moisture content, oxidation ­reduction potential, nutrients, etc., influence microbial activity in foods. For example, each organism has an optimum pH for growth. In general, yeast and fungi are more acid tolerant than bacteria.
  • Enzymatic changes: Is a chemical change caused by emzyms within the food which cause ripening and deterioration , eg fruit ,meat

  • Physical Reaction: A physical reaction is the change in the appearance of a substance in which it can change back to it's original state.

  • Chemical Reaction:a process in which one or more substances are changed into others eg, rotting food.

  • Environment and Food Spoilage :
Air and Oxygen : Air is colourless , oderless, and tasteless therefore causes food spoilage
Light: Spoilage of food which is caused by light is called photo degeneration. All food is exposed to light at some time or another.

Repercussions :

Food Poisoning : The Restrauant may be shut down or health inspectors complain or charge fines to the owners and might also become a scene which can cause customers to stop coming due to its bad reputation

List of ways for food to be kept at the optimum quality level:

-Make sure the food is refigerated

-Food is well cooked

-Use different chopping boards for different kinds of foods

- Make sure you always wear a hairnet and wash your hands before and after cooking

Food Preservation:

  • Definiton : Food preservation is the process of treating and handling food to stop or greatly slow down spoilage caused or accelerated by micro-organisms eg, loss of quality, edibility or nutritive value.

  • Bacteria's must be in an environment which suits thier Moisture levels, suitable Temperatue and enough Oxygen provided.

  • Methods :
-Dry Canning: You can preserve raisins, coconut, grains, beans, any kind of dried fruit or vegetable, pasta, rice or legumes.
-The Wet Canning Method or Bottling Method: This method retains the flavor of the fruit, vegetable or meat that is canned.
-Salting: Salt is a natural food preservative that draws out moisture from the food as well as from the cells of the micro-organisms that may be present in it
-Sugaring: Sugaring is used to preserve fruits like apples, apricots and plums in sugary syrup that dehydrates the foods.


Menu Costs :

1. Write down the factors that affect a menu items price.
Food cost refers to the menu price of a certain dish in comparison to the cost of the food used to prepare that same dish. In other words, how much you pay for food will determine how much you need to charge for it.

2. Using the chocolate mousse recipe in your book, write down the cost of making 2 serves of chocolate mousse. You will need to go to Coles on line, work out the price of the products, (remember they sell eggs by the dozen and you only need 2, so the pricing structure must work out the cost of 2 eggs).

cream- 150mLs =$1.07 milk chocolate- 90g =$2.07 vanilla essence- 1tsp = $0.04 eggs-2= $0.88 TOTAL- $4.60

PURCHASING SYSTEM :A method used by businesses to buy products and/or services. A purchasing system manages the entire acquisition process, from requisition, to purchase order, to product receipt, to payment. Purchasing systems are a key component of effective inventory management in that they monitor existing stock and help companies determine what to buy, how much to buy and when to buy it. A popular purchasing system is based on economic order quantity models.

FOOD PROCESSING Food processing is the set of methods and techniques used to transform raw ingredients into other form for consumption.


Cheese Twisits:

Chesse Twists
Chesse Twists

|| || Chesse Twists ||===

1.Describe how difficult/easy it was to work with pastry

Working with pastry was quite easy, as it was not a layered and detailed pasty, it was simple to handle with and was also a quick task.Adding Ingredients to the pasty was also easy as the cheese and herbs was ready for us to use and just princkle on.

2. Did all of your twists/plats come out the same ?

Yes , alot of my cheese twists came out very similar looking to each other

Honey Soy Chicken Wings:


1) What bacteria are naturally ocurring in chicken?
The bacteria that naturally occurs in chicken is salmellona enteritidis
2)What do hosipitality establishments have to be carefully of when serving any high risk food?
That have to be careful of germs such as Salmonella and E-coli.Establishments need to cook them well as when they get hot enough the germs die.
3)What are some symtoms of food Poisioning?
Symptoms of food poisining are
  • nausea,

  • vomiting,

  • diarrhea, and

  • abdominal cramping

Marshmellow Slice:


1: Evaluation:

the recipe was easy to follow, as my partner and i worked well together and took turns to make things easier for us.It was a delicious and interesting recipe to cook.
2. What happens to the slices and biscuits as they cool?
the slices and biscuits became harder as it cooled down.
3, How can a marshmellow slice be stored?
A marshmellow slice can be stored in fridges.

Spagetti Basciola:


Write an evaluation of todays practical. Todays practical was enjoyable and went well ,everything was well set and prepared. We made sure food was well cooked. The pasta turned out soft and to be how we wanted it to be. overall the meal turned out delicious and well presented


1. 1) Collect three different types of menus from various websites; make sure you cite the sources (e.g. Table D’hote menu, A La Carte). For each menu give a brief description of the type of establishment and its target market (e.g. a trendy beachside café that caters towards the young adults).

  • Criniti’s Ristorante - Criniti's Ristorante is one of Sydney's well acknowledged Italian Restaurant’s located in Parramatta and Darling Harbour. Criniti’s Ristorante gives Sydney sider’s the opportunity to experience authentic Italian cuisine in a restaurant environment. Criniti’s targets at all age groups as it has a menu which speciallises in both a kids menu and an adult menu to choose from. It is suitable food for all age groups including Pizza, Pasta’s and salads.
  • Max Brenner, Sweet Icons Menu-Max Brenner is a restaurant located in various Sydney Suburbs which specialises in chocolate Beverages , Meals and sweets introducing the culture of chocolate to the society around it .Max Brenner targets at all ages as chocolate is one the most addictive food and both children, and adults are attracted to chocolate. All ages occupy the Max Brenner restaurants discovering the chocolate menu.
  • Thai Hut, Lunch Menu -Thai Hut is a restaurant with serving the Thai cuisine, using only fresh ingredients, with original and authentic flavors without any food additives. Thai Hut targets at all ages, as it has suitable food for all ages, with all age groups attending with a large majority of families.
all dishes come with steamed rice except noodles

01. BANG-BANG (Chilli Basil Sauce)

NOODLES and FRIED RICE PLEASE NOTE: All dishes come with egg
TOMATO FRIED RICE with BBQ diced beef, raisins, peas, cashew nuts + chicken sausage
Extra RICE 1.0 - CASHEW

2) (a) Name : Erciyes Turkish Restraunt

 Logo :


(b) Erciyes is located in 409 Bondi Road , Bondi ,Sydney NSW.

(c)Erciyes is a Turkish , Beachside Restraunt Located Near Bondi Beach, It is a Turkish restaurant and a beach side café at the same time which attracts many tourists, visitors at Bondi beach and Beachsiders. Erciyes targets at many ages , Its Turkish cuisine provides a variety of traditional food and Seafood which attracts both Adults and Children. Both Children and Adults are also attracted as Friday and Saturday evenings, have two live belly dancers shows that entertain guests as they enjoy their food with their friends and families. Although its beachside cafe targets mainly at adults , as many adults like to usually sit down and socialise which a hot coffee or beverage.The type of food served at Erciyes varies from Dips, Vegetarian dishes, Pide’s, Grills, Kebabs, and Beverages. For Entrée Dips are served, Vegetarian dishes include Cabbage rolls, eggplant, capsicum and falafel.Pide’s include a Meat , Vegetable and meat and Vegetarian range. Deserts include Baklava , puddings etc.Wine , Beers, Spirits and Liqueurs, and soft drinks are all served.Erciye’s is a big restaurant which provides indoor and outdoor seating, it has an approximate of 150 seating capacity.

(e ) Menu :
(served with Turkish Bread )
Homus $7
Carrot $7
Parsley $7
Chilli $8
Mixed Dips : Sml : $13 Large $16
Vegetarian Dishes : (each )
Stuffed Capscium $4
Stuffed Egplant $4
Stuffed Cabbage Rolls $ 2
Fried Eggplant $5
Fried Zucchini $5
Meat Dishes :
beef with onion, tomato, capsicum, parsley and spices $13
Kusbasili Diced leg of lamb onion, tomato, capsicum, parsley and $13
Turkish sausage with garlic, egg and spices $13
Turkish style pastrami with cheese, egg and spices $13
Meat pide with the lot $13
Chicken, tomato, onion, parsley and cheese $13
Vegetarian Pides
Peynirli (folded, feta, mozzarella and haloumi cheeses
with egg and parsley $13
Spinach, onion, cheese and egg $13
Spinach, cheese and tomato $13
Spinach, tomato and onion $13
Spinach, cheese and garli $13
Pumpkin, onion, tomato and $13
All grills served with rice, garden salad and Turkish bread
Mince Kofte (beef meat balls $17
Lamb Shish Kebab $18
Chicken Shish Kebab $17
Lamb Cutlets $20
Mixed Grill (mixture of lamb cutlets, kofte, lamb and chicken shish) $29

Chicken Kebab
Served with salad and sauce and Turkish bread $13
Doner Kebab (beef)
Served with salad and sauce and Turkish bread $12

Garden Salad
Chopped tomato, cucumber, onion, capsicum and parley $8
Greek Salad
Tomato, lettuce, cucumber, onion, capsicum olives and feta cheese
Green Bean Salad $7
Tabouli $7

Diamond Baklava
Diamond shaped pastry with walnuts, butter and syrup $3
Birds Nest Baklava
Round shaped, crispy pastry with walnuts, butter and syrup$3
String pastry with walnuts, topped with pistachios soaked in lemon syrup$3
Turkish Delight $2 (each)

Beverages :
Beers, Spirits and Liqueurs
Efes Pilsener (Turkish Beer) $6
Turkish Raki (Efe $5, Tekirdag $6, Yeni Raki $5)
Crown Lager $ 7.00
Hahn Premium $ 7.00
Efes Pilsener $ 6.00
Toohey’s Extra Dry $ 6.00
Toohey’s New $ 6.00
VB $ 6.00
Glass of house wine $5
Bottle of house wine $14

Soft Drinks 330ml $3.00
Ayran(yogurt, salt and water mix).glass.$3.00 Jug $8.00
Lemon Lime and Bitters $5.00

(f)I have chosen Ericyes to be the name of my restaurant as I have named it after Mount Erciyes, located 25 km south of Kayseri, the town in which my family is from in Turkey. Erciyes is the highest mountain in Turkey and has an extinct volcano located at its peak. I have Located Erciyes to be in Bondi near Bondi Beach as it will attract many people and pick up costumers. After the beach people decide to Wine and dine as they get hungry, as it is across the beach people will notice the restaurant and it will attract many to come. As It is also a café many people in Bondi love to go to café’s sit down socialise and relax, Erciyes will supply these needs for customers. The colour scheme for my restaurant I have chosen Is White and Red. The colours white and red will contribute to the tradition of the restraint and symbolize its meaning for being a Turkish restaurant. These Factors will all contribute to the overall impact for my business, as it will establish the traditional meaning of a Turkish cuisine and will present a basic view of the Turkish Background and its food. It will also contribute to the flowing business and its success in a well established and well known business which is successful.

Recipe Card:

Biber Dolma : Biber Meat Fillings

2 lb (~1kg) bell peppers
1 cup rice, washed and drained
2 onions, finely chopped
1 tomato, diced
1 tsp tomato paste
½ cup olive oil
1 cup hot water
1 tbsp dried/fresh mint
½ tsp allspice
¼ tsp cinnamon
½ tsp sugar
1 tbsp salt
½ tomato, sliced in 4 pieces for caps

Cut tops off peppers, remove seeds and wash. In a saucepan, place the olive oil and finely chopped onions. Sauté lightly. Add chopped tomatoes and tomato paste, sauté for 3 more minutes.Add the rice and braise for 5 minutes. Then add salt, sugar, allspice, cinnamon, dried mint and1 cup hot water. Stir and simmer until all liquid is evaporated.Let it cool.With a spoon fill the peppers with the mixture. Place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the rice stuffed bell peppers in the bottom. Add warm water, enough to almost cover half height of the peppers.

Why I have chosen this recipe?
This recipe is sutiable as a dish on my establishment's menu as it is one of the oldest and traditional dishes ever made in the turkish cuisine, it emphasasises the spices , ingredients and foods that the turkish cuisine mainly encounters. It is also very appealing and interesting which will attract people to try it as it is uncommon and rare to see in other Cultural Cuisines.

4) The potential impact this restaurant could have on the local society is increasing their appetite, providing a different range of food for people and introducing a different way of cooking and food into peoples life, which they consider when dining. The environmental impact my restaurant has on the environment is food wastage which will cause litter. Recycling and composting should be considered for when managing a restaurant as glass, aluminum, plastic and food leftovers can be remade into new glass and new plastic. Recycled or reused building materials, nontoxic paint and chemicals, energy-efficient equipment, recycled packaging (boxes) and sustainable food sources should also be recycled. Energy efficiency is also important to consider when analysing the environmental factors your restraint has impact on, it is good to consider approximately how much energy you are using and how that energy use changes during the year and you can cut down on the use energy efficiency and only use what you need to an extent. It is important to know your own use on energy used in your restaurant, and understanding what you can cut down on.