Isabella+Adrennie

Famous food Adriano Zumbo · He is the patisîer of the entire pressure test that is involving desserts. You name it; the v8 cake, macaron tower with kalamata olive, and beetroot and raspberry macaron, pear perfection, chocolate mousse cake, chocolate swirl croquembouche, vanilla pannacotta with macaron.... · He have trained in Australia and France; worked at high-profile places · He dropped out (from work) and, with his parent’s finance, opened up his own business · Entered the //Coupe du Monde de la Patisserie (World Pastry Cup) in Paris, 2003// // · He created and named all the pastries he made from his experiences // · He makes pastries with an “out there” flavours, he even made 200 flavours for macarons · His childhood is filled with junk food and lollies. And these lollies made him a sweet tooth person and gives the drive to be making pastry
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__Food Spoilage __
Deterioration is, for food, an act of gradual decline of the quality of food. The list of cause of food spoilage is; microbial activity of micro-organisms, which are bacteria, yeast, and mould. // Bacteria: // The cause of food poisoning is because of consumption live bacteria or the toxic. Enzyme can be found in food that causes the ripening in fruits and ‘aging’ food. Food should be stored in specific locations, temperature, and package as these factors affects the food spoilage, for example; for canned food must be placed in the pantry and the can must not be dented, otherwise the gas will react to the food, causing food spoilage. Bacteria needs the following conditions to grow; moist environment, warmth (danger zone), time to grow, food supply, low-acid environment, and lastly oxygen. It is very important for food to be in good quality in the Hospitality environment as cooking is one of the high risk jobs. The ingredients must be in good quality as it last longer than the poor qualities. Repercussions of failing to serve high quality food are; the downhill of popularity, decline of customers, which may lead to bankruptcy and shutting down business until the debt have been payed. A list of ways that a restaurant can ensure food is kept at the optimum quality level is: · Follow the FIFO rule; First In First Out. This rule is related to the ingredients inserted into the pantry/fridge as the longer it is in it, the lower the quality is. This also applies to the LILO rule; Last In Last Out · Buy high quality produce, it is more expensive than the cheap ones, but high quality food last longer than the cheap ones. · Proper storage of ingredients; keep food out of the danger zone (5°-60°) and store in proper container and temperature, e.g. store dry good in air-tight container and pantry

__Food Preservation __
Food preservation is a way to slow down the enzyme activity in food so it has a longer storage life. (Please look at Food Spoilage report for bacteria conditions to survive) Food preservation stops these micro-organism to grow as some of the method (e.g. making jam out of fruits) procedures have; boiling (killing most of the micro-organisms), sugaring (prevent their re-growth), and sealing in air-tight container (avoid recontamination and not giving a supply of oxygen). The common methods of food preservations are: Ø Drying Ø Refrigerating Ø Freezing Ø Vacuum-packing Ø Salt: curing Ø Sugar Ø Artificial food additive Ø Pickling Ø Canning/bottling Ø Added chemicals Sugaring can be done in two ways; domestically and commercially. The domestic product or homemade product will always taste different than the commercial ones, for example; jam. The commercial jams have put additives and artificial flavours so it will taste different and last longer than the homemade jam. While the homemade or domestic jams are different to each other (domestic compare to another domestic product) because there are lots of recipes, methods and errors, for example, not boiling it long enough or not putting enough sugar, mixing different ingredients to substitute other ingredients, etc…
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