Class Work


List the causes of food spoilage
Moulds and fungi
Deterioration : To diminish or impair in quality
Microbial activity: Refers to herbal or other medicines that can slow the growth or multiplication of microorganisms, or kill them. For example bacteria.
Enzymatic changes: Any of numerous proteins or conjugated proteins produced by living organisms and functioning as biochemical catalysts. For example drugs.
Physical reaction: A physical reaction is the change in the appearance of a substance in which it can change back to its original state. For example a piece of paper being cut up.
Chemical reaction: A change in which a substance (or substances) is changed into one or more new substances. For example burning a log of wood.
How the environment can cause food to spoil: One important cause of food spoilage and spoilage is air and oxygen. Because air is colorless, odorless, and tasteless, it is often taken for granted and sometimes forgotten as a means to cause food to spoil.
Food poising:might be shut down or health inspector gives them a fine or complains to the owners and might become a scene and less people will go there because it will have a bad reputation.
- Make sure the food is refrigerated
- Food is well cooked not half raw
- Use different chopping boards for everything you need to chop.
- Make sure you always wash your hands


Food preservation: The process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value)caused or accelerated by micro-organisms.
What conditions must exist for bacteria to survive? It depends on the bacteria some are thermophiles and thrive in hot temperatures, some are psychotropic are require low temperatures
What does preservation do to these conditions? Preservation refers to restrictions that apply to cashing superannuation benefits. These restrictions prevent you from accessing your superannuation benefits until retirement or another suitable condition of release is satisfied.
Brainstorm common methods of food preservation: Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit, buy turning it into jam, for example involves boiling to reduce the fruit’s moisture content and kills bacteria yeasts, etc. It also reduces the sugaring to prevent their re-growth and sealing with an airtight jar to prevent recontamination. There are many traditional methods of preserving food that limit the energy imputes and reduce carbon footprint.

Method of preservation: Turning fruit into jam How is it done domestically: Remove any stalks or leaves and pips, pith and skin where appropriate from your chosen fruit. Finely chop the prepared fruit and put it in the preserving pan. Bring the mixture to the boil and then reduce the heat and simmer for 20-25 minutes, or until the fruit/vegetable has softened. Add the Jam sugar to the mixture and stir the mixture well until the sugar has completely dissolved. Once the sugar has dissolved bring the mixture back to the boil Boil the Jam, stirring continuously so as not to burn until the jam reaches 104-105 degrees. Having reached this temperature you should get a Jam which will set. Remove the mixture from the heat and carefully ladle the jam into the jars whilst the jam is still hot. Put the lids on quickly as you fill each Jar. If you wait till they are all filled the glass of the jars will be very hot to touch and difficult to hold to screw the lids on.

Store the Jam in a cool dark cupboard or larder. Once opened keep in the fridge.

Practical Work

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It was challenging to work with pastry because when you started to plat it, if you made a mistake you couldnt take it off eachother. It was easy to cook as it didnt get stuck to the baking paper.
It was difficult to get all the twists and plats the same as the pastry was hard to play around with. It would get stuck when you join them together and if you wanted to change it you couldnt.

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In the chicken the bacteria is naturally occuring is called Salmonella. Hospitality establishments have to be carefull of when serving high risk foods because if its not cooked all the way throught people can get food poisining. Some symptoms of food poisoning is neausea, vomiting, cramping, diahrrea etc.

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The recipie was easy to follow, my partner and I split the jobs so that we could get it done faster. The base came out harder then the other people in our bay as we let it cook longer. The slices and biscuits became harder as they cooled down. The slice can be stored in the fridge.

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This particular dish was done very well. It was the best one so far. It tasted nice but it just needed a little bit more salt.



This menu is a “Table D’hôte” menu. It’s more of a country cafe menu. The target market is adults and older.
This menu is a “A La Carte” menu as the prices are labelled. It’s more of a city type of cafe as its meat or chicken. The target market is adults.
This menu is a “A La Carte” menu as the prices are labelled. Its more of a beach cafe as there easy and suitable for the beach. The target market is teenagers to adults.

Name: La Spiagga
Logo: In stead of the dot on the "i" theres a sunset with a bit of water in the picture
Callala Beach
The theme of the establishment is Seafood/Burgers and chips style. The target market would be teenagers to adults. The types of food that we serve would be: calamari’s, octopus, prawns, fish, burgers, chips, salad etc. The seating capacity would be about 52 people and have 5 tables that will seat 8 people and 3 tables that will seat 4.
Triangles = Chairs
Cirlces/Rectangle = Table

La Spiagga Menu

Chicken Burger $6.50

Beef Burger $6.50

Chips Small - $2.00 Medium - $4.00 Large - $6.00 Family - $8.00

Wedges Small - $2.00 Medium - $4.00 Large - $6.00 Family - $8.00

Calamari’s Small - $2.00 Medium - $4.00 Large - $6.00

Barramundi $8.00

Garlic Prawns $8.00

Fish and chips with salad $13.00

Burger and chips with salad $13.00

Oysters Half Doz - $10.00 Doz - $19.00

Cesar salad $6.00

Greek salad $6.00

Rocket salad $6.00



1/2 cup olive oil
4 garlic cloves, chopped
1 teaspoon chilli flakes
1 1/2 teaspoons sweet paprika
1.5kg medium green king prawns, peeled, deveined, tails intact
1 1/2 tablespoons dry sherry
1/3 cup flat-leaf parsley leaves, chopped
1. Combine oil, garlic, chilli and paprika in a large saucepan. Heat over medium heat for 3 minutes or until oil becomes aromatic. Increase heat to high.

2. Add prawns. Cook, stirring, for 2 to 3 minutes or until prawns begin to turn pink. Add sherry and cook for 1 minute or until prawns are cooked through. Remove from heat. Toss through parsley. Spoon prawn mixture into bowls. Serve with crusty bread.

This recipie is suitable as a dish on my established menu as prawns are from the ocean and my theme is by the beach. It is also suitable as it is not difficult nor long to make/cook.

My establishment would have a impact on the local society as they now have a nice restrant where they can eat breakfast lunch and dinner. Also its not very expensive so the customers will visit more. It will have a impact on the environment as the restraunt will be suppling its energy off the sun as we will have solar pannels on the roof. it will also have a impact on the environment because its eat in and the mess stays insside the restraunt and not taken onto the beach and rubish wont be everywhere on the sand and in the water.