Christina+Rojas

__Class Work: practical __
**__ CHEESE TWISTS __** QUESTIONS 1. Describe how difficult/easy it was to work with pastry. I don't think it was difficult to work with the pastry overall, however when it came to platting each of them i found that it was slightly challenging at the beginning of the plat. After i platted the first section of the plat i found it was much easier to plat the rest of the pastry strips. I enjoyed working with the pastry and tried to make each twist look as presentable as possible. Overall i found that working with the pastry was fairly simple and i was pleased with the end result of our cheese twists.

2. Did all of your twists/plats come out the same? No, not all of our plats came out the same but they did come out looking fairly similar to one another. BY CHRISTINA ROJAS 9B =﻿__SWEET SURPRISE:__= Sweet surprise is a quick, easy and delicious treat. This dish takes about 5-10 minutes to prepare and about 15-20 minutes to bake. The various shapes used made the little treats look adorable, they are a very girly treat and I would love to make them again. __ DONNA HAY __ **Donna Hay has revolutionised the way food is prepared and presented. Donna has written many cookbooks to give people her secrets on how to cook a few of her simple yet mouth-watering dishes. A few examples of some of the names of her cookbooks are instant cook, modern classics book 1 and 2. Over the years Hay has won some awards for her pure talent and excellent recipes, one of these awards include the title of “one of the excellent seven”. I strongly advise that you purchase one of her cook books and just get a feel of what cooking is all about. Donnas legacy is “basically u have to cook simple”, by what she has achieved, I think this is something we can all think about doing.** **﻿__ HONEY SOY CHICKEN WINGS __**

**Questions:** The bacterium that is naturally occurring in chicken is called salmonella. Hospitality establishments need to be aware of the way in which they cook, store and prepare the food. This means that they must store the food in a refrigerated area where it is concealed, they must use separate utensils, wash their hands regularly and cook the food all the way through at an appropriate temperature. Some symptoms of food poisoning are severe nausea, headache, diarrhoea and vomiting. =ASSESSMENT:=
 * 1) What bacteria are naturally occurring in chicken?
 * 1) What do hospitality establishments have to be careful of when serving any high risk foods?
 * 1) What are some of the symptoms of food poisoning?

**__MENU EXAMPLES:__** **__A LA CARTE :__** __Bula & welcome to the Plantation Restaurant,__ This will be a dining experience like no other you have had in Fiji & I hope that you will take your time to fully enjoy the complete experience. There are two choices of menu & I would like to take a few moments to introduce these. Firstly, as you turn the page you will begin to peruse our 'a la carte' menu. This consists of four courses set up in the traditional manner. The only way to truly appreciate this menu is to complete every course. Each course is designed to enhance the previous course climaxing in an array of imported cheeses and perhaps finishing with cigars & cognac, creating a night to remember. Our ' Degustation Menu' offers another unique dining option. Our chefs prepare a 9-course extravaganza. Each course a surprise until it arrives at your table, creating an atmosphere of enthusiastic expectation throughout the night. We insist on using only the finest ingredients available & devote absolute attention to detail in both preparation & presentation. Our philosophy of "Use the Best To Serve the Best" is at the fore with this exciting new concept. However you choose to dine, I guarantee that this will be a most unforgettable night. Bon Appetite Chris Zarkades Plantation Chef De Cuisine COURSE ONE Crab Bisque $18.50   Prawn and Coconut Infused Laksa finished with chicken, lemongrass dumplings & hokkien noodles $25.00   Pan seared Momi Scallops raviolo of trpocial fruits and soya dressing $24.00   Classic Caesar Salad Prepared at your table $19.00   Carpaccio of Tuna with an oyster parfait, cucumber, pickled lime and ginger salad accompaniment $24.50   Pumpkin Ravioli (vegetarian) roasted pumpkin and hazelnut pasta with local spinach marscapone and a lemon & pernod jus $26.50   Vietnamese Chicken Salad salad of fresh Vietnamese vegetables served on spicy chicken fritters accompanied with Nam Jim dressing & fried chillies $22.50   Twice Cooked Muscovy Duck Salad Asian-style roasted duck and lobster spiced with sesame, tomato & ginger jam $26.00   COURSE TWO Coulibiac of Atlantic Salmon with a chive buerre blanc, salmon roe and wilted vegetables $56.00   Oriental Chicken with lime & coriander rice dumplings a sweet shallot chutney and a cinnamon & orange infused jus $53.00

Chefs Signatre Oven Baked Seafood Coconut with scallops, prawns, lobster, fish and squid morsels in pernod infused coconut cream $65.00   Japanese Tea Smoked Imported Beef Fillet on wild mushroom gougers with a hazelnut aioli, streaky bacon & red wine jus $64.00   Slow Roasted Vuda Pork served on crab cabbage roll with an apple & muscatel confit finished off with a botrytis semillon infused jus $54.00   Nori Rolled Tempura Lobster pickled okra, orange, cucumber and buckwheat noodle salad,finished with wasabi dressing $110.00   Pine nut, Basil and Lime Risotto (vegetarian) with a sweet pea sauce, olive oil and shaved parmesan $38.00   Sonaisali Island Prawns filled with Cajun spiced mousse, lime hollandaise $54.00   To complement: Fresh Green Beans, Herbed New Potatoes or All Green Salad with Basil Vinaigrette COURSE THREE Signature Belgian Chocolate Terrine with Champagne Sabayon $19.50   Coconut Cream Pannacotta with fresh passionfruit coulis $14.50   Toffee Basket with Sorbet and Tropical Fruits $16.50   Caramelized Fine Apple Tarte Served with Vanilla Ice Cream $14.50   Short Black Coffee Marscapone Flavoured with Kahlua $14.50   Steamed Coconut Pudding with Lime Syrup $14.50   Chocolate Tasting Plate Finest hand-made Chocolates-Dark Chocolate Grand Marnier, Amaretto & White Chocolate Kirsch $24.00   COURSE FOUR Premium New Zealand and Australian Cheese Presentation $34.00   Twinnings or Herbal Tea $6.00   Signature Liqueur Coffee Irish, Calypso, Roman, Mexican or Jamaican $17.50   Espresso, Cappuccino, Short Black $6.00

**__Table D'Hôte Menu:__** Ideal for groups, work functions or parties we offer a number of Table D'Hôte options ranging in price and meal selection. Please note these Table D'Hôte Menus are not available for weddings. Table D'Hôte menus are available for groups ranging in size from 12 to 40 guests Groups under 12 should either pre order from one of the Table D Hote menus or choose from the A La Carte menu and groups over 40 must either pre order or choose 2 meals from each course for an alternative serve. When booking you must choose one of the Table D'Hôte menus and nominate either 2 courses (entrée and main or main and dessert) or the full 3 course menu for the entire group. If you have guests with special menu requirements eg: gluten free/vegetarian, please advise us when booking and we will happily let you know the meals that are available.

Table D'Hôte Menu 1 ◊ $30.00 Per Person - 2 Courses ◊ $35.00 Per Person - 3 Courses

Entrées ◊ Spring Rolls - with salad and sweet chilli sauce. ◊ Vegetable Mornay Vol Au Vents - Puff pastry shell filled with seasonal vegetables in a creamy mornay sauce. ◊ Soup of the Day - with toasted buttered french stick. Mains ◊ Herb Crumbed Barramundi & Chips - Herb crumbed barramundi fillets with crisp salad, tartare sauce and fresh lemon. ◊ Chicken Schnitzel - Crumbed and fried breast fillet served with mash, peas and gravy. ◊ Roast Pork - Served with roast potatoes, steamed greens, pumpkin, gravy and crackling. Desserts ◊ Sticky Toffee Pudding - with butterscotch sauce & ice cream. ◊ Flourless Chocolate & Hazelnut Cake - Served with ganache and double cream. ◊ White Chocolate Cheesecake - Served with triple berry coulis and cream. Extras (if entire group ordering) ◊ Garlic & Herb Bread - $1.00 per person ◊ Tea or Coffee - $1.00 per person ◊ Cakeage - $1.00 per person

Table D'Hôte Menu 2 ◊ $35.00 Per Person - 2 Courses ◊ $40.00 Per Person - 3 Courses

Entrées ◊ Maple Roasted Pumpkin Salad - with mixed leaf, croutons, caper berries, goats fetta, marinated artichokes, dressed with orange and mustard vinaigrette. ◊ Salt & Pepper Prawns - Served with soy & ginger dipping sauce and salad greens. ◊ Smoked Salmon Fondant - on golden potato with asparagus and hollandaise sauce. Mains ◊ Lamb Rump (m) - on pumpkin and potato rosti with snow peas and red wine jus. ◊ Neptune Chicken - Breast supreme with smoked salmon and fresh herbs in a garlic and white wine cream sauce with roast potatoes and salad. ◊ Atlantic Salmon - crispy skin salmon fillet on sweet potato batons with asparagus spears and lemon Beure Blanc. Desserts ◊ Rhubarb Crumble - with hazlenut crust served with ice cream. ◊ Strawberry Sponge Cake - served with double cream. ◊ White Chocolate Cheesecake - Served with triple berry coulis and ice cream. Extras (if entire group ordering) ◊ Garlic & Herb Bread - $1.00 per person ◊ Tea or Coffee - $1.00 per person ◊ Cakeage - $1.00 per person

Table D'Hôte Menu 3 ◊ $40.00 Per Person - 2 Courses ◊ $45.00 Per Person - 3 Courses

Entrées ◊ Wild Mushroom Tart - with fetta, roast beetroot and fennel on rocket. ◊ Prawn & Avocado Plate - With crisp iceberg lettuce, fresh lemon and roast tomato aioli. ◊ Seared Scallops - on lemon and basil risotto. Mains ◊ Chicken Supreme - filled with roast capsicum and basil butter, crumbed and fried, served on creamed potatoes and green vegetables. ◊ Veal Schnitzel - on fetta whipped mash, ratatouille, snow peas, and red wine jus. ◊ Fillet Mignon (m) - wrapped in bacon on mustard potato cake with mushrooms, oven roasted tomatoes and red wine jus. Desserts ◊ Meringue Mousse - Layers of raspberry and chocolate mousse in between hazlenut meringue, rolled in chocolate flakes. ◊ Espresso Syrup cake - Warm mocha flavoured delight with espresso syrup and double cream. ◊ White Chocolate Cheesecake - Creamy white chocolate cheesecake on a crunchy biscuit base served with triple berry coulis & cream. Extras (if entire group ordering) ◊ Garlic & Herb Bread - $1.00 per person ◊ Tea or Coffee - $1.00 per person ◊ Cakeage - $1.00 per person **__Function menu:__** Seasonal Menu Entrée - $15.00 per person Dill cured salmon gravadlax – with pickled cucumbers and caper relish Pork, chicken and veal country style terine – with pickled cucumbers and caper relish Garlic prawn – with mascarpone, avocado and olive salad with extra virgin olive oil Rare cooked beef – Carpaccio with gourmet wild forest mushroom salad, freshly shaved parmesan and our own salsa verde Half a dozen natural coffin bay oysters – with with a lime bloody mary shooter Mains - $25.00 per person Char-Grilled Rib Eye Steak – with "Bubble n Squeek" Rosti Cake, seasonal Vegetables and REAL Jus Market Fresh Local Fish – with a warm salad nicoise and chive holandaise sauce North African inspired braised lamb shank – with spicy cous cous and pumpkin drizzled with lemon oil Seared Hervey Bay Scallops – with Spicy Chorizo Sausage, New Potatoes, seasonal Vegetables and Lemon Aioli 230g chicken breast – stuffed with mushroom, spinach and semi dried tomatoes with creamy mash and buttery green beans Dessert - $10.00 per person CHOCOHOLICS DREAM - Triple chocolate mousse – with chocolate sauce Classic tiramisu – with coffee cream sauce Eton Mess - Strawberry Fool – with fresh berries, Chantilly cream and coulis French vanilla cheesecake – with whipped vanilla chantilly cream, homemdae berry coolis and fresh seasonal berries Flourless Chocolate cake – with Creme Fraiche **__BIBLIOGRAPHY:__** **__PART ONE :__** __A la carte-__ //Examples of a la carte menus 1996-2011.// Retrieved 2nd of March 2011, from: http://www.sonaisali.com/ dining/dining_plantation_ restaurant_alacarte_menu.cfm __Table d’hote-__ //Examples of table d’hote menus (date unknown).// Retrieved 2nd march 2011, from: http://www.theaviatorlounge. com.au/menu/table_dhote/index. html __Function menu-__ //Caterer menu (date unknown).// Retrieved 2nd march 2011, from: __http://www.purecatering.com. au/dining_menu.php__

**__ESTABLISHMENT DESCRIPTION:__** __A la carte-__ I feel that this establishment is designed to cater for younger to middle aged adults and is a fancy and mostly reasonably priced which indicates that the quality of the food is of a high standard and/or in a fairly picturesque location. Overall I feel that this establishment was designed to attend to the needs of younger to middle aged couples seeking a romantic evening out for fine dining and a relaxing atmosphere. __Table d’hote-__ I feel that this menu caters for couples of all ages and families. I also believe that it is a fairly higher class establishment and is reasonably priced with much to offer on their menu due to its vast variety. Overall I think that this establishment was created to satisfy the needs of each age group of their customers. This establishment seems as if it is a cosy fine dining restaurant with much potential. __Function menu-__ I believe that this establishment caters for special occasions and suits a majority of ages. It is well priced and contains menu items of an array of cultures. Each of its menu options are designed to meet the standards and opinions of different people. I conclude that this establishment was designed for those looking for chance to purchase good food at a reasonable price.

**__MY ESTABLISHMENT__** **__BY CHRISTINA ROJAS 9B__** **__PART 2:__** **__Slice of Spain__** **104 majors bay rd., Concord 2137** **Ph. (9702 5398)**
 * 1) **& (b)** **__name, logo and location of establishment:__**

**(c)** **__Brief description:__** A slice of Spain is a traditional Spanish restaurant with a touch of today’s modern cuisine, by dining here you will experience what it is like to eat at a five star quality restaurant; our restaurant is suitable for couples of all ages who would like to enjoy a romantic and relaxing evening out. Our menu style will help you decide which item you would like to try. A brief description of each meal will ensure you that are making the perfect decision according to your preference of flavour. By dining with us you will also experience the traditional Spanish dancing styles of flamenco at lunch and dinner accompanied by a professional guitarist to add to the ambience. Making a booking with us is simple as we are quite a large restaurant and there will always be room, our seating capacity is 84 (max). We hope to see you soon. **__ SLICE OF SPAIN __** **__ENTRÉE-__** **MARINATED MUSHROOMS-Herb garlic mushrooms served hot with a slight lemon flavour.$12.50** **__SEAFOOD-__** **WHITEBAIT-Crispy golden brown fried whitebait served in portions of about 20. $12.00** **__OTHER-__** **CHICKEN CROQUETAS-Crisp, golden, chicken croquets (quantity 5) $16.50**
 * __VEGITARIAN-__**
 * PATATAS BRAVASS WITH ALIOLI- Pan fried potato wedges topped with a thick tomato, chilli and garlic sauce. $16.00**
 * TORTILLIA-A light fluffy potato omelette served warm in reasonably sized slices (6 slices). $14.60**
 * STUFFED MUSSELS-Steaming mussels with a spicy & tangy herb and garlic sauce(quantity 10). $17.10**
 * BEER BATTERED PRAWNS- King prawns fried in a light and fluffy beer batter (quantity 12) 19.00**
 * FRIED CHORIZO- Pan-fried chorizo topped with garlic, parsley and a light drizzle of olive oil (quantity 3) $18.00**

**__ MAINS- __** **__VEGETARIAN-__** **PISTO MANCHEGO-A Spanish version of ratatouille, with a variety of garden vegetables with a thick, flavoursome tomato sauce. $20.00** **__SEAFOOD-__** **PAELLA-A yellow, sticky rice mixed with tender chicken, quality seafood and fresh vegetables topped with parsley an chilli**
 * GAZPACHO-A spicy thick and creamy tomato soup served cold $20.00**
 * small: $48.00**
 * large: $ 76.00**

**__POULTRY-__** **CHICKEN & RICE-Oven roasted chicken with a side of long grain rice $26.30** **__RED MEATS-__** **SPANISH MEATBALLS-Traditional Spanish beef and parsley meatballs baked with a tomato sauce(quantity 8) $21.00**
 * SKEWERED PRAWNS IN SAUCE-Char-grilled prawns drizzled lightly in a herb and garlic marinade, then skewered(quantity 10) $18.30**
 * SPICY CALAMARI SALAD-Fresh calamari lightly tossed through a traditional garden salad, then moderately drizzled with a zesty vinaigrette $ 22.00**
 * PRAWNS WITH RICE-Australian king prawns tossed through lemon and garlic with a side of short grain rice and a mix of garden vegetables $28.40**
 * SPICED CHICKEN-Roast chicken with a spicy herb, chilli and garlic pesto $18.90**

**LAMB & GARLIC SKEWERS-Tender lamb skewers lightly rubbed with garlic, grilled and drizzled with olive oil(quantity 7) $ 17.00** **LAMB & CHORIZO EMPANDILLAS-Quality lamb and chorizo with roasted vegetables packaged in a neatly cut pastry(quantity 6) $ 23.00** __**DESSERTS-**__ **FLAN (CRÈME CARAMEL)-A cooked custard topped with sweet caramel served cold $9.00** __**EXTRAS-**__ **GARLIC BREAD-Warm crisp garlic bread (quantity 6) $ 7.00** __ **DRINKS-** __ **Tea** **$4.30**
 * CHUROS CON CHOCOLATE (MINI CHURROS DIPPED IN CHOCOLATE)-A donut-like deep fried dessert sprinkled with sugar and complimented with a thick and rich dark chocolate (quantity 15) $11.20**
 * TARTA DE ALMENDRAS (ALMOND CAKE)-A dense, soft sponge cake with almonds incorporated evenly through the cake and topped with glazed almonds (one slice) $6.00**
 * PAN CON TOMATE-(TOMATO BREAD)-Fresh, crispy bread drizzled with olive oil and lightly rubbed with tomato, chilli and garlic (quantity 4) $9.00**
 * GARDEN SALAD-Fresh tomato, lettuce and onion drizzled with a light dressing $15.70**
 * GRILLED VEGETABLE SALAD-Grilled garden vegetables lightly tossed through a spicy sauce and sprinkled with salt & pepper $17.20**
 * __All drinks are served singly in a glass unless noted otherwise__ **

**$6.10** **Hot chocolate** **$3.80** **Lemonade** **$3.00** **Coca cola** **$3.00** **Fanta** **$3.00** **Ginger ale** **$3.00** **Lemon lime and bitters** **$3.05** **Beer** **$7.90** **$ 4.20**  **$ 6.40**  **$4.20**  **Apple juice** **$4.20** **Water** **$2.10** **Mineral water (bottle)** **$6.00** **$7.05**
 * Coffee**
 * Sangria (jug) small: $12.00 large: $18.00**
 * Pineapple juice**
 * Peach and grape juice**
 * Orange juice**
 * Horchata **

__**BIBLIOGRAPHY:**__ __**www.euroresidents.com/ euroresiuk/Recepes/fish/fish- recepes.htm**__ **BOOKS:** **Moro- “the cookbook” by Sam and Sam Clark, published by-Ebury Press Random House, 2001** (f) __ **JUSTIFICATION OF INTRICATE DETAILS OF THE ESTABLISHMENT:** __ **The name I have chosen to give my establishment is “Slice of Spain”. The reasons as to why I have decided to name it this is because I feel that it is a catchy name and it tells the consumer about the style of the food and the atmosphere of the venue. “Slice of Spain” is a traditional Spanish restaurant and is suitable for couples of all ages but also suitable for the rest of the family. We are a five star restaurant due to the fact that we provide quality food, excellent service and live entertainment (flamenco dancing and a professional guitarist). As a result of our restaurant being fairly large, we are able seat many people within our homely yet classy atmosphere. Our establishment is situated on 104 majors bay rd. Concord. The reasons as to why we have chosen this venue for our establishment is because it is a lively area with the streets hustling and bustling with people and for the simple factor of convenience as Coles is right down the rd. and if we are in need of an ingredient right at that moment we are able to make a quick visit to Coles and be back to the restaurant as soon as we possibly can. The location we have chosen also fits in well with the colour scheme of our restaurant. Our colour scheme is very rustic and deep in colour consisting of a variety of browns, maroons, reds and deep gold’s. The reason that we decided to uses this colour palette is because of (as mentioned before) the street in which we are situated and the fact that the colour palette reminds me much of Spain. In my opinion, these elements contribute to the overall experience and impact of the business by creating the right ambience (homely, romantic and fun) all at the same time as being suitable to the context of the venue. It also impacts the business by giving the customers something that they would not usually experience- this prospers and strengthens the business.**
 * WEBSITES:**
 * //Spanish food- fish recipes 2001. Retrieved 2////nd// //March 2011, from://**

**__ Recipe: churros con chocolate, price: $11.20 __** · 250ml water · 50ml sunflower oil · ½ tsp. salt · 200g flour · 115g dark chocolate · 1L milk · 1 tbsp. cornflour · 4 tbsp. sugar · Caster sugar · Oil for deep frying cinnamon sugar
 * __ Ingredients __**

**__ Steps __** 1. Put the water (250ml), oil, salt in a heavy pan and bring to the boil 2. Turn the heat down and add the flour- beat together until the mixture forms a ball then remove from heat 3. Heat the oil for frying until very hot 4. Using a piping bag, pipe thick cylinders into the oil and fry until golden brown 5. Place on a plate and sprinkle with cinnamon sugar 6. For the chocolate sauce place the chocolate and half the milk in a pan and heat 7. Dissolve the cornflour in the rest of the milk and mix into the chocolate together with the sugar 8. Continue heating the mixture on a low heat stirring constantly 9. Once the mixture has thickened remove from the heat and whisk until really smooth and serve with the warm churros. **__ JUSTIFICATION OF RECIPE __** This recipe is a suitable dish to be served on my menu for the following reasons, it is a traditional Spanish dessert, it is extremely tasty and it is aesthetically pleasing. This traditional Spanish dessert is served in restaurants, bars and cafes all around Spain; it is also served at local fiestas. When this mouth-watering dessert is served it is served warm accompanied by rich, smooth dark chocolate, the sweetness of the cinnamon sugar on the churros is contrasted with the slight bitterness of the dark chocolate, therefore enhancing the whole experience. Along with being extremely tasty it is also aesthetically pleasing due to the golden brown star-shaped churros in contrast with the darkness of the chocolate arranged neatly on a plate.

**__ part 4: __****__ REPORT: EVALUATION OF ESTABLISHMENT __** It is extremely important that a restaurant does not harm the environment around it in any way nor does it impact the social environment in a negative way. If these requirements are breached in any way then the potential impact on both these environments may be detrimental. Factors in which should be considered in maintaining a clean and respected environment comprise of the following: recycling, lighting, heating, cooking appliance use, water use, waste (rubbish, toilets) and use of rubbish bins outside. Recycling is an important part of preserving our environment, not only locally but nationally. Restaurants should recycle so that their used recyclable materials are not just adding to land fill but are being used for a future product- this ensures a clean environment. Another important factor to preserving our environment is energy efficiency- lighting heating and cooking appliance use, among other things fall under this umbrella. This is an important factor because it contributes to all areas of a restaurant, the kitchen, bathroom, outside and inside of the restaurant. The efficiency of this equipment is vital for two reasons, the first being that it does not harm the environment and the second being the cost to operate all of those appliances. Restaurants should also be aware of how much water its staff and customers use. This means that it is completely necessary for water to be used responsibly and wisely, this can be ensured by using a rainwater tank (if council approves) and by making known to employees the risks of using too much water (harming of environment and cost). The final factor to ensure a clean environment is the disposal of waste. It is extremely important to carry out the procedure of proper disposal so that hygiene is maintained and the environment remains clean. A way in which correct disposal can be carried out is by putting out ash trays for smokers outside the restaurant so that the dispose of their cigarette butts in the ash tray rather that discarding them in the street. The potential impact that “Slice of Spain” could have on the environment if it does not follow correct procedures of disposing of rubbish or energy and water efficiency, consist of; a dirty and unhygienic restaurant, high costs of water and electricity, wasting recyclable products and a messy/dirty street. Factors that should be considered to maintain the up keeping of that particular part of society and the civil behaviour of the community include: parking, noise level and hygiene/waste. All of these issues are important particularly if the restaurant is within close proximity of residential areas. Parking is an important issue because most people drive from place to place which means that people need to be provided with a parking space in order to obtain a seat in the restaurant in which they are going to dine. If a restaurant does not provide its customers with sufficient parking spaces then the issue is raised of where they are to park- this means that they may potentially park in no standing area or in front of houses. Another issue that must be taken into account during the running of a restaurant is the noise level. If the noise level is too high, whether the noise be from machinery/ appliances, e.g. air-conditioning, or from the restaurant itself. This could potentially annoy residents which could consequently cause residents to complain. The final factor that must be addressed during the up keeping of the establishment is waste/hygiene. If waste is not disposed of correctly it may in affect attract vermin and insects alongside producing a foul odour. This could affect society because the vermin/ insects will most likely spread to areas nearby or adjacent to the establishment and the odour would bother not only residents but other restaurant owners, shop owners, visitors and just the general passing by public. The potential impact that “Slice of Spain” could have on society if it does not follow correct waste disposal and does not maintain a civil attitude to those that surround it are attraction of vermin, noise pollution and lack of parking (which in affect may lead to congestion in roads and streets). “Slice of Spain” must maintain a clean venue, respect the environment and remain civil with its surrounding community in order to ensure hygiene, delay and reduce the depletion of the environment, respect the rights and responsibilities of its staff customers and general public, maintain its payment to the electricity and water companies and conclusively, the return of its customers. **__ By Christina Rojas 9B __**

**//__ Marshmallow slice __//** 1. Evaluation.
 * __ Questions __**

v Recipe was easy to follow v Did not require any intricate detail ||  v The base did not cook as anticipated v The marshmallows over cooked v Too sweet v Slightly grainy ||  v We were able to use either jam or honey v We put it into the oven twice, the first so that the biscuit can cook and the second so that the marshmallows can melt || 2. What happens to slices and biscuits as they cool? The slices as a whole continued to melt but the biscuit (base) was crispy and began to harden at the bottom and remained moist as it came closer to where the layer of marshmallows were. 3. How can the slice be stored? The slice can be stored in the fridge so that it hardens and stays cool.
 * ** P ** || ** m ** || ** i ** ||
 * v Was not time consuming

**__ Spaghetti Boscaiola __**



Homework:

 ** 1. **** Write an evaluation of today’s practical. **

Today we made spaghetti Boscaiola for two. This Boscaiola contained butter, bacon, mushrooms, garlic, pepper, salt, cream, parmesan cheese, parsley and spaghetti. This meal was quick and easy to make and the cleaning up part of it was simple as well. My partner and I cooperated well as we split the cooking and washing up half -half. At first the spaghetti did not have very much flavour but gained flavour as we added salt and pepper to the sauce. We attempted to take all the fat off the bacon so that the sauce would be less fatty and therefore healthier; this made the process of chopping a little bit longer. Overall I think our spaghetti Boscaiola turned out well as we cooked in clean and hygienic conditions, we cooperated, we cleaned up after ourselves and we added anything that we felt was necessary.

**__EVALUATION OF THE ASSESSMENT TASK: __** **__ W(what you’ve done well) __** I think that my time management was good and the quality of the final product. I think that my time management was good because I completed each task before I scheduled to. I was also impressed with the overall product, e.g., the taste, the colour, the consistency and the shape. **__ O(other things to include) __** I think that I could have added a bit more sugar to the recipe and also cleaned up as I went along rather than leaving it to the end. **__ W (where to from here) __** I think that I could use these time management and cooking skills when I am older and need to cook for myself. **__ T( why did you choose those mediums of technology, where would you like to go with your technology skills?) __** I used those mediums of technology by following a recipe, following part of my workflow plan and using all equipment, utensils and ingredients available to me. I would like to be able to cook for myself, my family and my friends when I am older, also if I get a job opportunity in the food industry I would like to have a background in food technology so that I can cease that opportunity.

**__ Coconut apple slice __** ** 1. ****__ What sort of hospitality establishment would serve a dish like this? __** I think that a café would serve this kind of dish or possibly even a cake shop/bakery. ** 2. ****__ Did you think this dish was easy or hard? Why/why not? __** I think that this dish was easy to make, however our slice did not turn out as planned seeing as we did not read the recipe correctly. We worked well together because we cooperated and got the recipe done in the amount of time that we had. I think we could have read the recipe over and more carefully in order to ensure that our slice came out as anticipated.

** FOOD SPOILAGE ** List the causes of food spoilage: Light, oxygen, heat, humidity and/or microorganisms. Define deterioration- a gradual decline as in quality, serviceability, etc. DEFINITIONS- Microbial activity- the activity of microscopic organisms that are responsible for the decay of dead material. (eg cheese expiring) Enzymatic changes- the change of or pertaining to an enzyme (eg banana turning brown) Physical reaction- the appearance of something is changed altogetherbut the capability of changing back to its original state is possible. (eg melted chocolate) Chemical reaction- the pathway by which 2 substances bond together (eg making a cake) The environment can cause food to spoil if it is humid, not stored correctly, or if it is not cooked/prepared properly. Why is it important to have food that is good quality in a hospitality environment? It is important to have food that is of good quality in a hospitality environment because you are serving the public and feeding customers, therefor you must ensure that the quality of your food is high in order to avoid food poisoning and to maintain customers returning. Describe some of the repercussions that can occur if a hospitality establishment serves spoilt deteriorated food? Some of the repercussions include the following: customers will not return, the quality of the food may make people sick and the food establishment will get a bad name. The customers will not return if they feel that the food they are eating or being served is not up to a quality standard, according to taste, presentation and the safeness of consuming the product. People may get sick if the food they are eating has expired, not prepared correctly or stored correctly this will lead up to a spread of bacteria in the food. Finally, the food establishment will get a bad name if people spread around that the quality of the food is poor and the conditions are unhygienic. Create a list of ways that a restaurant can ensure food is kept at the optimum quality level. 1. Order it fresh 2. Finish the food before it begins to spoil 3. Store it correctly 4. Prepare it correctly 5. Do not serve food that has expired

** FOOD PRESERVATION ** Food preservation- food preservation is the slowing down or stopping of food spoilage. What conditions must exist for bacteria to survive, what does preservation do to these conditions? The conditions that must exist in order for bacteria to survive are warm moist conditions or exposure to air. Preservation avoids this by sealing off a container, refrigerating and reducing the amount of moisture. Brainstorm common methods of food preservation 1. Caning 2. Refrigerating 3. Freezing 4. Adding preservatives 5. Salting 6. Vacuum sealing 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? Salting is one of the oldest methods of food preservation; it draws all of the moisture out of the product and also acts as an antibacterial agent. This differs commercially and domestically because commercially they add preservatives along with making the product and most people do not use this method of food preservation domestically but rather other methods of food preservation.


 * **__ Little Eataly pizzeria __**

30 Consett St concord west Ph: 97025399 ||

**__ Menu costs. __**

** 1. **** Write down factors that affect a menu items price. **

· Whether or not you will make a profit · How much extra you charge for the food because of the service, chefs, bills, cleaners, electricity, etc. · The demographic in which your restaurant is situated · The size of the portion · The quality of the food and restaurant

** 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). **

For one serve it would be $7.90, therefor 2 serves would be $15.80.

** 3. **** Restaurants often make more than 2 serves of anything; work out the quantities of ingredients and pricing for 50 serves and 70 serves. **

50 serves = $395 70 serves=$553

The quantities would be:
 * ingredient || Amount required (per 50 or 70 serves) ||
 * Milk chocolate || 70 serves=70, 50 serves= 50 ||
 * Dozen eggs || 70 serves= 5, 50 serves= 4 ||
 * Vanilla essence || 70 serves= 7, 50 serves= 5 ||
 * cream || 70 serves= 70, 50 serves= 50 ||

** FOOD SPOILAGE ** List the causes of food spoilage: Light, oxygen, heat, humidity and/or microorganisms. Define deterioration- a gradual decline as in quality, serviceability, etc. DEFINITIONS- Microbial activity- the activity of microscopic organisms that are responsible for the decay of dead material. (eg cheese expiring) Enzymatic changes- the change of or pertaining to an enzyme (eg banana turning brown) Physical reaction- the appearance of something is changed altogether but the capability of changing back to its original state is possible. (eg melted chocolate) Chemical reaction- the pathway by which 2 substances bond together (eg making a cake) The environment can cause food to spoil if it is humid, not stored correctly, or if it is not cooked/prepared properly. Why is it important to have food that is good quality in a hospitality environment? It is important to have food that is of good quality in a hospitality environment because you are serving the public and feeding customers, therefor you must ensure that the quality of your food is high in order to avoid food poisoning and to maintain customers returning. Describe some of the repercussions that can occur if a hospitality establishment serves spoilt deteriorated food? Some of the repercussions include the following: customers will not return, the quality of the food may make people sick and the food establishment will get a bad name. The customers will not return if they feel that the food they are eating or being served is not up to a quality standard, according to taste, presentation and the safeness of consuming the product. People may get sick if the food they are eating has expired, not prepared correctly or stored correctly this will lead up to a spread of bacteria in the food. Finally, the food establishment will get a bad name if people spread around that the quality of the food is poor and the conditions are unhygienic. Create a list of ways that a restaurant can ensure food is kept at the optimum quality level. 1. Order it fresh 2. Finish the food before it begins to spoil 3. Store it correctly 4. Prepare it correctly 5. Do not serve food that has expired

** FOOD PRESERVATION ** Food preservation- food preservation is the slowing down or stopping of food spoilage. What conditions must exist for bacteria to survive, what does preservation do to these conditions? The conditions that must exist in order for bacteria to survive are warm moist conditions or exposure to air. Preservation avoids this by sealing off a container, refrigerating and reducing the amount of moisture. Brainstorm common methods of food preservation 1. Caning 2. Refrigerating 3. Freezing 4. Adding preservatives 5. Salting 6. Vacuum sealing 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? Salting is one of the oldest methods of food preservation; it draws all of the moisture out of the product and also acts as an antibacterial agent. This differs commercially and domestically because commercially they add preservatives along with making the product and most people do not use this method of food preservation domestically but rather other methods of food preservation.

**__EVALUATION OF THE ASSESSMENT TASK: __** **__ W(what you’ve done well) __** I think that my time management was good and the quality of the final product. I think that my time management was good because I completed each task before I scheduled to. I was also impressed with the overall product, e.g., the taste, the colour, the consistency and the shape. **__ O(other things to include) __** I think that I could have added a bit more sugar to the recipe and also cleaned up as I went along rather than leaving it to the end. **__ W (where to from here) __** I think that I could use these time management and cooking skills when I am older and need to cook for myself. **__ T( why did you choose those mediums of technology, where would you like to go with your technology skills?) __** I used those mediums of technology by following a recipe, following part of my workflow plan and using all equipment, utensils and ingredients available to me. I would like to be able to cook for myself, my family and my friends when I am older, also if I get a job opportunity in the food industry I would like to have a background in food technology so that I can cease that opportunity. By Christina Rojas 9b Sweet chilli chicken wraps 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 1. Where have you seen a dish like this served? I have seen this dish served at food outlets, e.g. salsas at Burwood, school camps and in a school canteen. 2. What other flavours could your wraps have? I think that the wraps could have also contained avocado, sour cream and possibly some carrot.

Quick and Easy Pizza 1. What conditions are needed for yeast to gown and make dough rise? The conditions that are needed in order for the yeast to mix properly are wet conditions because it needs to mix with water also for dough to rise the temperature must be very hot. 2. Why is kneading important? Kneading is important because it helps combine the mixture evenly and incorporate it. 3. Name some suitable topping combinations for pizza. Some suitable pizza toppings include: sundried tomato, olives, capers, capsicum, prawns, mushroom, peperoni, tomato slices, eggplant and basil. **__ Chicken and vegetable parcels __** <span style="display: block; margin: 0cm 0cm 0pt 39.3pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: center; text-indent: -18pt;"> ** 1. ****__ Describe how to julienne a carrot. __**   To julienne a carrot you must wash and peel the carrot and slice it vertically down the centre. Repeat this step until the carrots are like French fries. <span style="display: block; margin: 0cm 0cm 0pt 39.3pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: center; text-indent: -18pt;"> 2. **__ Describe the role of the milk in this recipe __**. The role of the milk in this recipe is to moisten the pastry and prevent it from burning and drying out. <span style="display: block; margin: 0cm 0cm 10pt 39.3pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: center; text-indent: -18pt;"> ** 3. ****__ Give some examples of what this dish could be served with in a café and why. __**   I think this dish could be served with a fresh garden salad because it would complement the flavours of the chicken parcels, have a contrasting/complementing temperature and texture and finally it would also be aesthetically pleasing.