Class Work

Gordon Ramsay
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Gordon James Ramsay was born on the 8th November 1966 is a Scottishchef, television personalityand restaurateur. He has been awarded a total of 12 Michelin Stars. Ramsay is known for presenting TV programs about competitive cookery and food, such as the British series Hell's Kitchen, The F Word, and Ramsay's Kitchen Nightmares, along with the U.S. versions of Hell's Kitchen, Kitchen Nightmares, and MasterChef. Gordon’s cooking styles are French/ Italian/ British. Gordon’s first years in the kitchen were spent training under culinary luminaries such as Marco Pierre White and Albert Roux in London, after which he moved to France to work in the kitchens of Guy Savoy and Joël Robuchon for three years, where he was able to enhance his expertise in classic French cooking.Gordon has also published a number of hugely successful books including his autobiography, Humble Pie, which became a bestseller. His most recent recipe books, Ramsay’s Best Menus and Christmas with Gordon, were published by Quadrille in September and November 2010 respectively

purchasing systems

Define purchasing systems:
To determine the quality and quantity needed and the time when an item is needed.
Purchasing system features:
Ø Allows people to spend their money in an efficient way
Ø Allows people to purchase items safely
Ø Allows people to purchase items quick
Ø Allows people to buy any product with a barcode or an inscription into the system
Ø Allows people to use different payment methods such as cash, credit cards, debit cats etc.

Advantages for the hospitality industry: I think that purchasing systems are useful for the hospitality industry because it allows cooks and chefs to get there ingredients before hand and prepare there meals quickly.
Three meals a day plus morning and afternoon tea. Extra fruit, tea and coffee is available to the residents and their guests

Food Spoilage
1. List the causes of food spoilage?
Food spoilage can be caused by a combination of various factors such as light, oxygen, heat, humidity and all kinds of microorganisms.
2. Define deterioration
To make or become worse or lower in quality, value, character,
3. Give an example and definition of:
- Microbial activity: microorganism, especially a bacterium that causes disease. E.g. Mould growing on food.
-Enzymatic changes: Enzyme activity is a measure of the quantity of active enzyme present and is thus dependent on conditions, which should be specified.
-Physical reaction: changes the look and visual feature of it eg. mould
-Chemical reaction: changes within the food eg. fruit
4. How can the environment cause food to spoil?
Bacteria lives, eats and breathes to survive similarly to humans, in that oxygen is a primary element for survival for us as well as bacteria.

5. What can occur if a hospitality establishment serves spoil and deteriorated food
- closed down
- fined
- could result in a court
- Imprisonment
6. Create a list of ways that a restaurant can ensure food is kept at the optimum quality level.
· To keep food in the fridge
· To make sure they don’t cross-contaminate: Don’t use unclean utensils and wash hands.
· To keep vegetables, raw meat, cooked meat and fruit in separate places.

Brazilan carnival

The Carnival of Brazil is an annual Festival held forty-six days before Easter.
Carnival was then exported to Brazil by the Portuguese, who organized masquerade balls, held by members of the elite, while processions with decorated carriages in allegorical themes took over the streets, in the mid nineteenth century. That was the beginning of the today famous Samba Parade at the Sambodromo.
Social significance: Carnival is the largest party in the world. The consumption of beer accounts for 80% of annual consumption and tourism receives 70% of annual visitors.
Religious significance: Carnival backgrounds come from Christianity. Carnaval marked the last opportunity to celebrate and make use of special foods before Lent, a six-week period where no parties or other celebrations were accepted, with people refraining from eating rich foods, recalling the biblical account of the forty days that Jesus spent in the wilderness. Lent serves to mark an annual time of turning to God and religious discipline.

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Practical Work

Cheese Twists 9/2/2011

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I found that the pastry was very easy to work with and it was very easy to twist because it was so soft and delicate. It was also very easy to make the cheese twists very long because the pastry was so easy to stretch and the cheese stuck on the pastry well. It was also easy to cut and did not stick to the bakeing paper. Not all my cheese twists came out the same because some had more cheese than others; some had herbs and spices on them and some of them where very long. When I took them out of the oven some of them where stuck together because the cheese melted through the pastry.
Overall the cheese twists where delicious and they were very full of taste and they were very easy and quick to make.

Sweet Suprise 22/2/2011

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When we made the sweet surprise it was very easy and fast. We started by oiling the pastry with oil spray and then cut out shapes such as flowers and hearts with stencil cutters. We then sprinkled them with hundreds and thousands and cinnamon sugar. When they came out the oven, they were golden and very crunchy. Overall it was very fun to make and where was not allot of cleaning involved.

Honey soy Chicken wings 22/2/2011

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The Honey soy chicken wings where very fun to make. When the marinade was addend the mixing was the fun part, when we put gloves on and mixed the wings around and coating them on the shiny sauce. When they came out of the oven they were very shiny and the ends of the wings where all burnt. This was probably due to the ends not getting enough marinade. Taste wise the chicken had no flavour inside the wing but the outside was nice.

1. What bacteria are naturally occurring in chicken? The most well-known Bacteria naturally in chicken is Salmonella. Salmonella may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs.
2. What do hospitality establishments have to be careful of when serving high risk food? They have to Shop with care. Maintain the cold chain., Always wash their hands before and after preparing foods, Keep their kitchen clean, Use separate chopping boards for preparing raw meat /poultry and vegetables, Keep foods separated, Cook foods thoroughly, especially red meat, poultry and eggs and Keep hot foods hot (65°C) and cold foods cold (4°C).
3. What are some symptoms of food poisoning: The symptoms of food poisoning may vary, depending on the type of bacteria causing the illness. When you get sick, you usually experience one or more of the following symptoms:
  • Nausea
  • Stomach cramps
  • Diarrhoea
  • Fever
  • Headaches.

Marshmallow Slice 8/3/2011
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Evaluation: One Tuesday the 8th of March we made marshmallow Slice. It did not have a lot of ingredients and it was very simple to make. When it came out of the oven the base of the slice very soft. I think it would have been a bit crunchier if we left it in the oven for longer but if we had done this the marshmallows would have burnt. In my opinion I thought it was way too sweet. It had too much sugar from the base, marshmallows and the jam. It would have tasted nicer if we didn’t put oats instead of coconut.
What happened to the slices as biscuits as they cooled? They would have gotten harder as they cooled.
How can the slices be stored?
The best way to store the marshmallow slices is it the fridge. This is because no bacteria will grow on it when it is in a cold temperature.

Spaghetti Bosciaola 9/3/2011

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Evaluation: On Wednesday the 9th of March we made Spaghetti Bosciaola. It was very fun to make and I liked how there was a lot of things to do. The most enjoyable part was the making of the sauce. We made allot of pasta and it was very tasty. It was not very hard to make. When I tasted the sauce it tasted very bland so I added pepper and salt then it tasted perfect. The end result looked and tasted good. Overall it was a very well chosen recipe to do and it was very pleasing.

Sweet chilli chicken wraps

Today we made sweet chilli sicken wraps. This resispe was very easy to make and it was very simple. Making the chicken was very easy and it didn’t take long to cook. The sauce did not have allot of chilli so we added more sweet chilli sauce. The wraps were not big enough to cover the chicken and salads and when we raped them they came apart. We should have heated the wraps up on a frypan so they would become more flexible. Overall it was a very delicious recipe and it was very interesting and simple.
1) Where have you seen a dish like this served? I have seen a dish like this a McDonalds when they had mini chicken wraps with sweet chilli sauce.
2) What other flavour could your wraps have? I think that garlic would have been nice in the dish.
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Quick and easy Pizza

Today we made pizza. When we started the dough was very simple to prepare and knee. Kneeing the dough was very hard because the dough was so sticky. When we rolled out the dough on the tray we used a lot of oil so it would not stick to the tray. Others did not use oil and their base stuck to the pan. The sauce base was very acidic and tasted funny. Usually when my family makes pizza at home we put sugar in the sauce to make it non acidic. When the pizza came out of the over it had rose incredibly and it was very think. Overall a very interesting and fun recipe to make.
1) What conditions are needed for yeast to grow and make the dough rise? Temperatures at 220 degrees Celsius.
2) Why is kneeing important? It helps the dough to rise.
3) Name some suitable toppings for pizza:
· Cheese
· Ham
· Pineapple
· Peperoni
· Mushrooms

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Chicken and vegetable parcels
1. Describe how to julienne a carrot.
First cut it into long sticks then cut the carrot in half, then slice it through the centre the cut it lengthways as many times as possible to create the thinnest slice of carrot.
2. Describe the roll of milk in this recipe.
The milk acts as a shiny finish to the pastry to make it glossy and presentable.
3. Give some examples of what this dish could be served with in a cafe and why. It could be served with hot chips and a nice salad because it like a baked burger. It could be served with this because usually when you order a burger it comes with chips to balance out the nutrients due to the meal having allot of protein and carbs.

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Today we made pancakes. The pancakes where very simple and very easy to make the mixture. I like that making pancakes only needs 3 ingredents. Frying the pancakes challeging because it was hard to flip the panckes. I found that the panckes where very bland in taste and needed some sweetness in them. Today I learnt that when making a pancke, you must take the pan off the heat before adding the next panckae mixture on the pan to prevent burning. When making panckaes, it is always easier to make samller panckakes that large thick panckes because if you make a large thick pancake it is vey chalenging to flip and it is possible that is will break. When making a large pancakes, make sure that the panckce is thin so it is easy to flip. When making the pancakes, do not use allot of oil or the panckces will burn or deepfry. Overall a very intersting resipe and it was very simple and also challenging.
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Project evaluation:

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