Matt+Argitis

=﻿= __Class Work __ = Procedures, manual or computerised, followed by an organisation to achieve the following basic objectives: To determine the quality and quantity needed and the time when an item is needed. To obtain the best possible price. To maintain information on source supply. =

=Purchasing systems are useful in the hospitality industry as they see how much product you are buying, to check the price of the product, and how much product is left.=

= ﻿Food Processing = = ﻿ = //The Cretal series 360 fish skinning machine//

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= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =Causes of food spoilage- ﻿Light, Oxygen, heat all kinds of micro organisms = = Deterioration- degradative changes occurring in a food item   = = Microbial activity- The activity of microscopic organisms that are responsible for the decay of dead material. = = Enzymatic changes- Proteins or conjugated proteins produced by living organisms. = = Physical reaction- Is the change of a substance which can be changed back = = Chemical Reaction- Process in which one or more substances are mixed. Together e.g mixing dough, flour, water. = = It is important to have good quality food in a hospitaly environment because you are serving to the public and if the food is bad, they will lose customers, which leads to losing money. = =Some repercussions that occur when a hospitality establishment serves spoilt food is that the customer will get food poisining, they could lose customers, and they can also sue the establishment for giving them food poisoning.=

=﻿Food Preservation- The process of handling and treating food to stop food spoilage.=

=﻿Bacteria needs moisture and oxygen to survive, preservation helps to prevent this by putting food in the fridge, or in cold areas where bacteria cant survive.=

=﻿Methods of food preservation- Fridge, adding salt or sugar, freezing, high heat or processing, canning.=

=﻿= =__ Famous Foodie __= =Gordon Ramsay= = Has many Tv shows such as hells kitchen, kitchen nightmares, masterchef. = = Ramsay married Cayatena elizabeth hutchson = =Ramsay was appointed OBE in the 2006 honours list for the hospitality industry.= = ﻿In 2008 Ramsay opened his first U.S restuarant in LA next to sunset strip in west hollywood. = =__Practical Work __= =﻿Marshmallow Slice= =﻿1. Evaluation- We had to mix all the ingredients in a bowl, coconut, sugar, oats. We had to melt the butter and mix that in as well. I think i done well in this task because it was fun mixing everything together and then all we had to do was put it in the oven, and when it was done, spread Jam and Marshmallows on them.=

=﻿2. What happens to slices and biscuits as they cool?- As the slices cooled, the biscuits and slices got harder.=

=3. How can the slice be stored? They can be stored in container in the fridge. Because bacteria will grow on it if is not cold.=



=Honey Soy Chicken= =﻿1. What bacteria are naturally ocurring in chicken? Salmonila .= =﻿2. What do hospitality establishments have to be careful of when serving any high risk food? To make sure it is cooked properly and make sure that it is not raw. = = ﻿3. What are some of the symptoms of food poisoning? Vomiting, nausea, diarrhea, cramps. = =Coconut Apple Slice=

=﻿1. What sort of hospitality establishment would serve a dish this? An establishment that focuses on deserts more than their other meals. = =2. Did you think this dish was easy or hard? Why/why not? This dish was hard because the first lot of mixtures needed to do be in the oven really quickly, and there was no room for mistake. It was also hard because there were many ingredients to work with and there was a lot of mixing and combining involved. And also we had to bake it lots of times. =



=Sweet Surprise=

=﻿ Evaluation- The first thing we had to do was remove the blue cover from the pastry which was hard because it stuck to everything it touched. The second thing we had to do was roll the pastry untill it was flat, and then made shapes by using shape stencils. After we cut them all out we added sprinkles, sugar and cinnamon and put them in the oven and baked them for 20 minutes. = =Cheese Twists =

Describe how difficult/easy it was to work with the pastry?
== ﻿**The pastry was difficult to work with for me because it was very soft and everytime you touched it you would get finger marks all over it, and you had to hold the pastry because when you are cutting it into strips it would start to slide off the block. And it was also hard to twist without it falling apart. Also the plastic on the bottom of the pastry was hard to rip off.** ==

Did all of your twists/plats come out the same?
== ﻿No. They came in different shapes and sizes because some were twisted more than others, some were torn and for some the cheese fell out and melted on the plate and then the started joining together. == == =__Assessment __= =Q1. Menus= =1. [] This restuarant is a traditional Greek Cuisine and is targeted to couples, or families whising to have a nice meal.= =﻿2. [] This restuarant is using a romantic theme by using fancy writing, and is targeted to couples who want to eat a nice Italian meal.= =﻿3. [] This restuarant is for families looking for a nice Japanese meal.=

=﻿Q2 My Establishment= =﻿Name: GreekHouse= =﻿Logo:=



=﻿The target market of my restuarant are couples and families wishing to have a good greek meal. The type of food served in my restuarant is Greek for example, lamb/chicken souvlakia, dolmades.=

=﻿Sketch: [|Sketch.docx]= =﻿Menu:= Ελληνικό σ π ιτι (Greek house) Entrees: Octopus- Charcoal Grilled $16.00 Peppers with feta- $12.00 Mixed dips- Taramosalata, Tzatziki $8.00 Main: Lamb Souvlaki- $29.00 Lamb Cutlets- $25.00 BBQ Prawns- $25.00 Desserts: Baklava- filo pastry with nuts and syrup $8.00 Halva- Sesame seed slice $7.50 =Recipe card: Dolmades= =﻿In a large saucepan, saute the rice, mint for about 5 minutes. Pour in half the stock, reduce heat to low and simmer for another 10 minutes, or untill rice is almost cooked.= =﻿Take one leaf, shiny side and place 1 teaspoon of the rice mixture at the end of the leaf. Fold both sides of the leaf toward the center, roll up from bottom to top, and place into a large pot. Repeat with all leaves.= =﻿Pour the stock into just to cover the dolmades. Place a flat plate on top of the vine leaves, cover the pot and simmer for 50 minutes remove cover and let it cool for 1/2 hours. This dish would be suitable for my establishment because it is simple, and also is a traditional greek recipe that everyone would love.= =Scheme: The location I have chosen for my restuarant is just above a hotel room which allows my customers to have a good view on my verandah area, and also to attract more customers. The colour scheme I have chosen for my restuarant is blue tables with white chairs which are the colours of the greek flag. These themes will impact my business, using the colours which will attract any Greeks in the area, and also the view from my verandah.= =﻿Environment: I have made sure that my restuarant is as energy efficient as possible. I have done this by instaliling recycling bins. And also made sure that I installed solar panels to save energy, and i have ensured that their are a number of rubbish bins everywhere to keep my restuarant clean.=