Class Work

Famous Foodie - Gordon Ramsay

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  • Born November 8, 1966
  • Brought up in Stratford-upon-Avon, England but was born Scottish
  • First went to college to complete a course in hotel management.
  • Set up his first wholly owned Restaurant in 1998 in Chelsea called "Gordon Ramsay". It was awarded 3 Michelin stars within first 3 years.
  • Launched his first international restaurant in Dubai, in 2003
  • He now operates a number of restaurants across the globe in New York, LA, Tokyo, Dublin, Doha, Paris, Tuscany, Sardinia, Melbourne
  • International small screen star in shows such as Ramsay's Kitchen Nightmares, The F Word, Hell's Kitchen USA
  • Published bestseller autobiography called "Humble Pie"
  • Most recent recipe books (late 2010): Ramsay's Best Menus, Christmas with Gordon


Food Spoilage
List the causes of food spoilage?
Food spoilage is caused by many different factors such as oxygen, light, heat, humidity or different kinds of micro-organisms.
Define deterioration
Deterioration is a process that continues from the moment the animal is killed to the moment the meat is no longer eatable and literally turns to dust. The main techniques used to slow down this process are freezing, drying, blanching, use of additives and canning.
Using your text and the internet, define and give an example of microbial activity, enzymatic changes, physical and chemical reaction and how the environment can cause food to spoil.
Microbial activity – major cause of food spoilage. Food develops odors and slime, and the microorganisms/shell of life may be shortened.
Enzymatic changes – slows down or speed up chemical reactions, enzymes can be inactivated by heat (the reason for blanching vegetables), can also be inactivated by cold temperatures (the reason for refrigerating vegetables).
The environment can cause food to spoil in a few different ways by causing the bacteria in foods to multiply. This can occur if foods are left in the wrong kinds of environment such as too hot or too cold.
Why is it important to have food that is good quality in a hospitality environment?
This is important because the food in a hospitality industry is going to be served to customers and if the food is not good quality the customers may get food poisoning. This could not only cause bad sickness, but would also affect the amount of customers the restaurants get.
Describe some of the repercussions that can occur if a hospitality establishment serves spoilt and deteriorated food (you should have at least 3 detailed examples)
Some of the repercussions that can occur are:
- Loss of business for the restaurant, loss of profits, bad name
- Food poisoning sickness for the customers from eating the deteriorated food
- Could be sued and/or closed down
Create a list of ways that a restaurant can ensure food is kept at the optimum quality level
- Keep the food in an appropriate condition (wrapped up)
- Store the food at the right temperature
- Don’t cross contaminate the meat with the vegetables
- Make sure it is cooked properly

Food Preservation
Define food preservation
Food preservation is a process of handling and treating food to stop or slow down food spoilage. It prevents the growth of bacteria, yeasts, fungi and other micro-organisms.
What conditions must exist for bacteria to survive? What does preservation do to these conditions?
For bacteria to exist, the conditions must not be appropriate for the way the food is supposed to be stored. For example, if a certain food is supposed to be stored in the freezer but it is just left out, this could cause bacteria and food spoilage to occur. Preservation prevents the forming of bacteria by taking care in the way you handle and store the food.
Brainstorm common methods of food preservation
Common methods of food preservation are:
- Freezing
- Refrigerating
- Heating
Investigate one method of preservation and report on how it is done commercially and domestically, what principle of preservation does it use? How does preservation differ commercially and domestically? __
“You can preserve raisins, coconut, grains, beans, any kind of dried fruit or vegetable, pasta, rice or legumes. Anything dry will be good for this method of canning.
You need to have access to a canner machine. Some canned food factories will allow you to use their canning machine. You can purchase the cans and the seals that you put on top.” –

Pizza Box - Grace's Pizza

Practical Work

Cheese Twists

1. Describe how difficult/easy it was to work with pastry.
It was easy to work with pastry because it's soft and it molds easily, you can roll it up, flatten it and the cheese sticks to it. But it can also get a bit difficult because it breaks off a lot and stretches when you take the plastic wrapping off it.

2. Did all of your twists/plats come out the same?
Some of my cheese twists looked similar because I made them all in the same way, but none were identical.

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Honey Soy Chicken Wings

1. What bacteria are naturally occuring in chicken?
The bacteria that naturally occur in chicken are:
Salmonella Enteritidis, Camplyobacter jejunii, Listeria monocytogenes.

2. What do hospitality establishments need to be careful of when serving high risk food?
When serving high risk foods, hospitality establishments need to be careful of undercooking the food. Undercooked chicken and poultry is extremely dangerous and can cause severe food poisoning. They also need to be careful not to serve any traces of anything the customer is allergic to (including ingredients in sauces/toppings and oils). They also need to make sure they follow the procedures of washing hands and using certain chopping boards to prevent cross contamination of foods.

3. What are some of the symptoms of food poisoning?
Some of the symptoms of food poisoning are:
Nausea, abdominal pains, diarrhoea, headaches, vomiting, fatigue.

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Marshmallow Slice

I was away for this practical work.

Spaghetti Boscaiola

1. Write an evaluation of today's practical work

Today we made Spaghetti Boscaiola. I think it was overall a good thing to cook because it was easy to make, didn’t have a lot of ingredients, didn’t take long to make and it tasted good. Personally I think it would have been nicer if we put bacon in it like everybody else. It needed a lot of salt and a bit of pepper to add flavour but after that it was great. I really enjoyed making it.

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1. Menu One: An A La Carte menu is where everything is priced separately. The picture below is of an A La Carte menu for a café called Shoreline Café. Shoreline Grill provides meals with a friendly and comfortable casual dining experience, right at the edge of the Atlantic Ocean.


Menu Two: This is a menu for KFC. It is a static menu, meaning that it hardly ever changes and customers have the same food available every day. It is aimed at young people who want to eat on the go and usually aren’t planning to eat inside.

Menu Three: This is a menu for a golf club. It is a Table d’hote menu. This club caters gourmet food for hungry people who are members of their club and serves many different courses.


2. A) The name of my establishment is “The Great Italiano”.
The logo for my restaurant is:


B) My restaurant is located in Five Dock.

C) It is an Italian-themed restaurant which serves Italian food including pizza and pasta. It is an eat-in restaurant. “The Great Italiano” is mainly a family based restaurant – there is no bar and a kids menu is included in the Mains. It is a small, quiet restaurant, much like a café, so the seating capacity is average sized.

D) Menu (Table D’hote):


Focaccia w/ tomato and herbs $7.00
Stuffed Mushrooms w/ cheese $7.00
Fried calamari $7.00
Octopus w/ chilli $7.00
Garlic Bread $7.00


Venezia $13.00
Ham, bacanossi, cheese, olives, mushrooms
Margherita $13.00
Tomato, cheese, oregano
Vegetarian $13.00
Tomato, olives, mushrooms, cheese, pineapple
Formaggio $13.00
Cheese and only cheese!
American $13.00
Mushrooms, cheese and pepperoni
Prosciutto $13.00
Ham and cheese
Seafood $13.00
Prawns, fish, octopus, lemon

Spaghetti Bolognese $11.00
Spaghetti Carbonara $11.00
Spaghetti Marinara (Seafood) $11.00
Ravioli (beef or spinach) $11.00
Beef Lasagne $11.00

Kids Menu
Mini Kids Pizza $8.00
Ham, cheese and tomato
Kids Pasta $8.00
Spaghetti Bolognese topped with cheese
Chicken Nuggets and Chips $8.00
Fish Fillets and Chips $8.00

Sorbet (served with fruit of your choice) $6.00
Sundae (strawberry, chocolate or caramel) $6.00
Tiramisu $6.00
Porfiteroles $6.00

3. Recipe for Spaghetti Bolognese:
Preparation Time
10 minutes
Cooking Time
15 minutes
Ingredients (serves 4)
  • 6 short-cut bacon rashers, excess fat trimmed
  • 375g dried spaghetti
  • 2 tsp olive oil
  • 400g lean beef mince
  • 1 x 575g jar bolognese pasta sauce
  • 1/3 cup loosely packed shredded fresh basil leaves
  • Shaved parmesan, to serve
  1. Heat a frying pan over medium-high heat. Add half the bacon and cook for 2 mins each side or until crisp. Transfer to a plate lined with a paper towel. Repeat with remaining bacon. Coarsely chop and set aside.
  2. Cook spaghetti following packet directions, until al dente. Drain well.
  3. Meanwhile, heat oil in the frying pan over high heat. Add mince and cook, uncovered, stirring with a wooden spoon, for 3-4 mins or until the mince changes colour. Pour in pasta sauce and simmer over medium heat, stirring occasionally, for 5 mins. Remove from heat.
  4. Stir in the basil and half the bacon. Divide pasta among bowls and spoon over sauce. Top with remaining bacon and parmesan.

This would be a suitable dish for my establishment’s menu because spaghetti Bolognese is a traditional and very popular Italian dish that is enjoyed by the majority of people. In my establishment, spaghetti Bolognese is included on both the “mains” menu and the “kids menu”, so the dish targets people of all ages.

4. I think that overall my establishment would have a positive impact on the local society because there are lots of Italians who live in Five Dock. The restaurant would make things easier for those families who don’t have time to cook. Also, eating out can be considered a social event, so the establishment could improve relationships and allow people to have a nice, quiet night out. As for the environmental considerations, I think that the establishment would have many different factors that make it environmentally friendly. First of all, all the plates that the food is served on is then washed and re-used. Nothing gets thrown out or littered. Second of all, because it’s a small restaurant, it won’t have many electrical demands such as a large number of lights or kitchen appliances. If the customers wish to take their food home with them, it will be given to them in a recyclable container (for pasta meals) or recyclable box (for pizza).