Jessica+Samuel

__Class Work __
=Fabulous Foodies= =﻿Christmas in July Invites= =﻿Food Spoilage and Preservation= =﻿Religious Celebration=

__Practical Work __
=Cheese Twists= The pastry was easy to work with in the beginning but as the pastry began to thaw out, it became sticky and tore very easily. However, because it was soft, it became easier to plait and twist the pastry to look more appealing. Also, using pastry, there was no hassle with it sticking to the backing tray. No, they did not, some of them puffed up more than others, maybe because the amount of cheese was too heavy for some, and it was hard to get the plaits and twists exactly the same.
 * 1. Describe how difficult/easy it was to work with pastry.**
 * 2. Did all of your twists/plaits come out the same?**

=﻿Honey Soy Chicken= The bacteria which is naturally occurring in chicken is salmonella. Hospitality establishments have to be careful to not undercook meat (especially chicken), make sure you keep to general hygiene rules and be careful to keep food out of the danger zone.
 * 1. What bacteria are naturally occurring in chicken?**
 * 2. What do hospitality establishments have to be careful of when serving any high risk food?**
 * 3. What are some symptoms of food poisoning?**
 * nausea
 * vomiting
 * diarrhoea
 * abdominal cramping

=﻿Sweet Surprise (Cinnamon Love Hearts)= Some themes these could be used for are Valentine's Day, Easter, birthday parties and Christmas. =﻿Marshmallow Slice= This was my favourite thing that we have cooked so far! All the components in this dish went together very well, flavours wise and presentation wise. The base was a bit confusing knowing when it was cooked as it felt too soft, however as it cooled it hardened up. At the end when we had to cut the slice it all fell apart and the marshmallows, which were very soft, kept sticking to the knife making it a bit hard to work with. They harden up as they cool. They can be stored in a fridge either wrapped in glad wrap or in an airtight container.
 * 1. Name some themes this recipe could be used for.**
 * 1. Evaluation**
 * 2. What happens to slices and biscuits and slices as they cool?**
 * 3. How can the slice be stored?**

=﻿Spaghetti Boscaiola=

In today's practical my partner was sick, so I was able to get some help from Ms DiMarco. Throughout the process of making this dish, the smells coming from the saucepan were amazing! It was pretty easy to make and a big hit with my peer group at recess and lunch who ate it all leaving hardly any for me! Overall it was a great dish and I think having Ms DiMarco made it even better than everyone else's! YUMM :)
 * 1. Write an evaluation of today's practical.**

=﻿Chocolate Mousse= A soft peak is when it peaks up then slowly folds back down whereas a hard peak is where is stays in place. a- the bowl and beaters should be extremely clean and dry b- Beat the eggs at room temperature c- Beat them with automatic beaters instead of by hand
 * 1. Describe the difference between soft peaks and hard peaks when beating egg whites.**
 * 2. List some rules to follow to ensure the egg whites foam well.**

=﻿Coconut and Apple Slice= A cafe would serve a dish like this I thought this dish was quite easy as all you had to do was combine the ingredients and add ingredients on top.
 * 1. What sort of hospitality establishment would serve a dish like this?**
 * 2. Did you think this dish was easy or hard? Why/why not?**

=﻿Quick and Easy Pizza= It rises best in a warmer environment, with either natural humidity or put near an oven which is on. It mixes the ingredients together and makes the dough easier to roll out and shape. Ham and cheese Meatlovers -> bacon, pepperoni, ham, beef, sausage with mozzarella cheese and barbeque sauce Cheese, mushroom and tomato Barbeque chicken, cheese and barbeque sauce
 * 1. What conditions are needed for yeast to grow and make dough rise?**
 * 2. Why is kneading important?**
 * 3. Name some suitable topping combinations for pizza**

=﻿Sweet Chili Chicken Wraps= At a cafe-like restaurant and some fast food chains like Sumo Salad.
 * 1. Where have you seen a dish like this served?**
 * 2. What other flavours could your wraps have?**
 * Chicken and avocado
 * Honey soy chicken
 * Breakfast wrap (egg, bacon, hashbrown etc.)
 * Meatball

=Chicken and Vegetable Parcels= == When you julienne a carrot, you are basically cutting it up into thin, rectangular matchsticks. The role of the milk in this recipe is to improve the presentation and make the pastry look shiny.
 * 1. Describe how to julienne a carrot.**
 * 2. Describe the role of the milk in this recipe**
 * 3. Give some examples of what this dish could be served with in a cafe and why.**
 * Mashed potato and other vegetables --> easy to prepare in a cafe and goes with the vegetables in the parcel
 * Salad --> easy to prepare and creates dynamic as it is cold, whereas the parcel is served hot
 * Chips --> easy to prepare and a favourite amongst many customers

=﻿Vegetable Rolls= Making the rolls this lesson was a bit difficult because we didn't have a recipe as we were just following Miss' instructions. However, they did turn out rather tasty and I quite enjoyed them. I liked how the outside was crunchy and then the inside was nice and soft. I found it quite difficult to roll them neatly so the appearance of my ones were a little off, with some being square and some with filling spilling out. Birthday parties, weddings, business meetings, christenings etc. =__Assessment __= =Descriptions= ** Red Emperor ** Red Emperor is a small but stylish cafe-style restaurant which caters towards families. ** Everyday Thai ** Everyday Thai is an ideal city-situated restaurant for families which caters for everybody’s tastes. ** Regatta Hotel ** Regatta Hotel is a classy establishment, with a bar and a cafe style menu aimed towards adults. =﻿Establishment= a) Savoureux – means tasty in French ** Logo ** b) Homebush  c) Savoureux is a restaurant which serves only French cuisine, which is a style of cooking which originated from the beautiful country, France. French cuisine has some of the most beautiful and diverse meals in the world. In fact the French are renowned for their culinary talents, and I want to bring this experience of France to Australia. The type of food served is obviously French but some examples of dishes are, soufflés- sweet and savoury, tarte tatin, ratatouille and of course sweet and savoury crepes. The seating capacity of my restaurant is 36; I didn’t want it to be too big as the food quality may go down. The target market of my restaurant are adults and older people who are interested in trying the French cuisine and just want a well presented, classy, tasty meal!
 * 1. Write an evaluation of the practical; describe the flavour, aroma, texture and appearance of your vegetable rolls.**
 * 2. What are some examples of functions where finger foods could be served?**
 * 3. Name some cold finger foods that could be served at functions.**
 * Mini sandwiches
 * Antipasto
 * Fruit kebabs
 * 4. Name some hot finger foods that could be served at functions.**
 * Sausage rolls
 * Mini pies
 * Meatballs
 * Meat skewers

d) LAYOUT 

e) Menu: //Entrees//  **French onion soup $8.00**  An onion and beef broth or beef stock based soup served with croutons and cheese  **Nicoise salad $6.00**  A French salad with tomatoes, anchovies, garlic and black olives   **Bacon and leek quiche $9.00**  A tart filled with rich unsweetened custard with bacon and leek  **Crepes with creamy seafood $11.00**  Savoury crepes filled with a mixture of prawns crab and tuna  **Garlic prawns with provencale mayonnaise $10.50**  Prawns cooked in garlic with a garlic flavoured mayonnaise

//Mains// **Cassoulet $19.00** A rich, slow-cooked bean stew or casserole with pork sausages and duck **Coq au vin $22.00** Chicken, onions and mushrooms braised in red wine with seasonings

**Boeuf bourguignon $20.00** Beef stewed in red wine with bacon, mushrooms and onions **Ratatouille $25.00** A vegetable stew made with tomatoes, eggplant, zucchini, peppers, onion, with seasonings **Chicken provencale $18.50** Chicken cooked in a sauce made with tomatoes, garlic, and olive oil **Creamy beef and mushrooms $18.50** Beef rump served with cooked mushrooms and cream **Fillet steak with béarnaise sauce $20.00** A fillet steak with a sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter **Chicken and mushroom risotto $23.00** Rice cooked with broth and sprinkled with grated cheese as well as mushrooms and chicken

//Desserts// **Apple Normandy tart $12.50** A French apple tart served with ice cream and seasonal fruit **Chocolate marquise $13.00** A very rich chocolate pudding served with ice cream vanilla custard **Baked fruit charlotte $9.50** A sponge cake filled with seasonal fruit **Crème caramel $14.00** Baked custard topped with caramel **Caramelised apple crepes $9.00** Caramelised apple inside fluffy crepes served with cream and a poached pear.

f) I have decided to choose Homebush as the location for my restaurant Savoureux because Homebush is very easy to get to with routes for trains and buses. It also has a lot of parking which makes customers happy! Another reason I chose Homebush is because it doesn’t have lot of competition with other restaurants, especially other French restaurants. This relieves any un-needed stress because of competitors copying our ideas and trying to steal customers. Another plus to Homebush is that the rent would be pretty cheap if I were to rent a space for my restaurant resulting in more profit and the possible outcome to buying a place and expanding the business. The colour scheme, white and red/brown, was chosen because white symbolizes cleanliness, clarity and purity. It also is a colour which makes guests feel like there is more space in my restaurant. The red was because red is a colour which is courageous and noticeable. This colour can also symbolize love, which is a French cliché. Red is also a colour which is part of the French flag, as we need something to remind people of the ethnicity of this restaurant.

**My Recipe** **3)** ** Délice au Chocolat et aux Bananes **** à **** Chocolate Banana Flan ** Preparation Time: 15 minutes  Cooking Time: about 20 minutes

** Ingredients: ** (4 - 6 people)

7 oz. Semi-Sweet Baking Chocolate (white and milk chocolate) 2 Eggs 2/3 cup Crème Fraîche 1/2 cup Whole Milk 2-3 Bananas 1 tbsp. Butter (room temperature) Powdered Sugar to decorate Butter for baking dish

**How to Make It:**

Preheat oven to 350°F 1. Chop chocolate into small pieces and put in a bowl. 2. Heat up cream and milk (don't let it boil!) and pour over chocolate pieces. Stir until chocolate melts and the batter is smooth. 3. Stir in butter until smooth. 4. Once batter is cool, add eggs, and whisk well. 5. Butter and sugar a baking dish (or a flan dish). 6. Cut bananas into thick slices. Line the bottom of baking dish with bananas. 7. Pour chocolate batter into dish, over bananas, and bake for 15-25 minutes, depending on how firm you want it. 8. Take out of oven and sprinkle top powdered sugar. Put back in oven, best if right under grill, and bake for about 3-5 minutes. Serve Warm. __Why it is suitable to my menu__ This is a French dish and it is a dessert- the French are well known for their scrumptious and elegant desserts. 4) To make my restaurant environmentally friendly I will:  · Have recycling facilities   · Be energy efficient   · Buy in bulk   · Have sustainable building   · Compost leftover food   · Make sure the cleaning supplies and other chemicals are chlorine free, non-caustic and earth friendly    · Install low-flow aerators on all sinks to limit water consumption

My restaurant’s impact on the community · It will open up more job opportunities for the community · It can help the local society with numerous fundraises for numerous community groups · Provides a social get-together place

**Original Recipe** Preparation Time: 15 minutes Cooking Time: about 20 minutes

**Ingredients:** (4 - 6 people)

7 oz. high-quality dark chocolate at 70% cocoa) 2 Eggs  2/3 cup heavy cream  2-3 Bananas  1 tbsp. Butter (room temperature)  Rum  Powdered Sugar to decorate  Butter and Granulated Sugar for baking dish

**How to Make It:**

Preheat oven to 350°F 1. Cut up chocoloate and put in a bowl. 2. Heat up cream and pour over chocolate pieces. Stir until chocolate melts. 3. Stir in butter until smooth. 4. Once batter is cool, add eggs, and whisk. 5. Buttera baking dish (or a flan dish). 6. Cut bananas into slices. Line the bottom of baking dish with bananas. 7. Pour chocolate batter into dish, over bananas, and bake for 15-25 minutes, depending on how firm you want it. 8. Take out of oven and sprinkle top with rum and powdered sugar. Put back in oven, best if right under grill, and bake for about 3-5 minutes. =Practical= **Risk Assessment Process ** Determining the level of risk


 * Activity/Tool || Potential Risk  || Priority  || Elimination or control measures  ||
 * Boiling water || It can spit and can burn my skin || <span style="display: block; font-family: 'Calibri','sans-serif'; text-align: center;">3 || <span style="font-family: 'Calibri','sans-serif'; margin: 0cm 0cm 0pt;">Always stand at least 1 metre away from saucepan ||
 * <span style="font-family: 'Calibri','sans-serif'; margin: 0cm 0cm 0pt;">Taking out ramekins from the oven || <span style="font-family: 'Calibri','sans-serif'; margin: 0cm 0cm 0pt;">Can burn my skin || <span style="display: block; font-family: 'Calibri','sans-serif'; text-align: center;">3 || <span style="font-family: 'Calibri','sans-serif'; margin: 0cm 0cm 0pt;">Use a tea towel or oven mitt when removing from the oven ||
 * <span style="font-family: 'Calibri','sans-serif'; margin: 0cm 0cm 0pt;">Melting the chocolate using the saucepan || <span style="font-family: 'Calibri','sans-serif'; margin: 0cm 0cm 0pt;">I can knock over the boiling water and burn myself and/or slip over || 3  || <span style="font-family: 'Calibri','sans-serif'; margin: 0cm 0cm 0pt;">Make sure saucepan’s handle is always facing towards the wall/backboard of the stove ||
 * <span style="font-family: 'Calibri','sans-serif'; margin: 0cm 0cm 0pt;">Cutting up ingredients with a knife || <span style="font-family: 'Calibri','sans-serif'; margin: 0cm 0cm 0pt;">Can cut my finger || 3  || <span style="font-family: 'Calibri','sans-serif'; margin: 0cm 0cm 0pt;">When preparing and cutting ingredients, always have fingers curled toward my palm, away from the knife. ||

** The WorkCover NSW ** ** HAZPAK Risk assessment model (Priority) ** 1. How severely could it hurt someone 2. How likely is it to be bad?


 * <span style="display: block; padding-bottom: 0pt; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt;"> ++ ||


 * <span style="display: block; padding-bottom: 0pt; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt;"> ++ ||


 * <span style="display: block; padding-bottom: 0pt; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt;"> - ||


 * <span style="display: block; padding-bottom: 0pt; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt;"> - - ||


 * || Very Likely   Could happen any time  ||  Likely   Could happen sometime  ||  Unlikely   Could happen but very rarely  ||  Very unlikely   Could happen probably never will  ||
 * Kill or cause permanent disability or ill health ||  1  ||  1  ||  2  ||  3  ||
 * Long term Illness or serious injury ||  1  ||  2  ||  3  ||  3  ||
 * Medication and several days off work ||  2  ||  3  ||  4  ||  5  ||
 * First aid needed ||  3  ||  4  ||  5  ||  6  ||


 * <span style="display: block; font-family: 'Arial','sans-serif'; font-size: 11pt; text-align: center;">TIME AND WORK PLAN ||
 * **<span style="font-family: 'Arial','sans-serif'; font-size: 11pt;">Time ** || **<span style="font-family: 'Arial','sans-serif'; font-size: 11pt;">Action ** ||
 * <span style="font-family: 'Arial','sans-serif'; font-size: 11pt;">9am à <span style="font-family: 'Arial','sans-serif'; font-size: 11pt;"> start of lesson || <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">Gather ingredients and pre-heat oven ||
 * <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">9.10 || <span style="font-family: 'Arial','sans-serif'; font-size: 11pt;">Prepare ingredients à <span style="font-family: 'Arial','sans-serif'; font-size: 11pt;"> weigh and cut ingredients into correct portions ||
 * <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">9.20 || <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">Melt the chocolate and butter ||
 * <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">9.30 || <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">Stir in sugar, egg and flour ||
 * <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">9.35 || <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">Pour into ramekins equally ||
 * <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">9.40 || <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">Bake for 10-15 minutes ||
 * <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">9.55 || <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">Take out of oven and let them cool slightly ||
 * <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">10.00 || <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">Decorate with strawberries and icing sugar ||
 * <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">10.10 || <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">Wash up ||
 * <span style="font-family: 'Arial','sans-serif'; font-size: 11pt;">10.33 à <span style="font-family: 'Arial','sans-serif'; font-size: 11pt;"> End of lesson || <span style="font-family: 'Arial','sans-serif'; font-size: 11pt; margin: 0cm 0cm 0pt;">Have everything finished and put away ||

**<span style="color: #636363; font-family: 'Helvetica','sans-serif'; font-size: 10pt;">Ingredients **<span style="color: #636363; font-family: 'Helvetica','sans-serif'; font-size: 9pt;"> - Chocolate Souffle <span style="background: white; display: block; margin: 0cm 0cm 0pt; mso-outline-level: 5; text-align: center;">

**<span style="color: #636363; font-family: 'Helvetica','sans-serif'; font-size: 10pt;">How to make it ** <span style="background: white; display: block; line-height: 19.45pt; margin: 0cm 0cm 0pt; mso-outline-level: 5; text-align: center;">
 * <span style="background: white; color: #757575; font-family: 'Helvetica','sans-serif'; font-size: 9pt; margin: 0cm 0cm 0pt; tabstops: list 36.0pt;">12 squares semi-sweet chocolate
 * <span style="background: white; color: #757575; font-family: 'Helvetica','sans-serif'; font-size: 9pt; margin: 0cm 0cm 0pt; tabstops: list 36.0pt;">1/2 cup butter
 * <span style="background: white; color: #757575; font-family: 'Helvetica','sans-serif'; font-size: 9pt; margin: 0cm 0cm 0pt; tabstops: list 36.0pt;">1 cup icing sugar
 * <span style="background: white; color: #757575; font-family: 'Helvetica','sans-serif'; font-size: 9pt; margin: 0cm 0cm 0pt; tabstops: list 36.0pt;">2 eggs
 * <span style="background: white; color: #757575; font-family: 'Helvetica','sans-serif'; font-size: 9pt; margin: 0cm 0cm 0pt; tabstops: list 36.0pt;">2 egg yolks
 * <span style="background: white; color: #757575; font-family: 'Helvetica','sans-serif'; font-size: 9pt; margin: 0cm 0cm 0pt; tabstops: list 36.0pt;">6 Tbsp flour
 * <span style="background: white; color: #757575; font-family: 'Helvetica','sans-serif'; font-size: 9pt; margin: 0cm 0cm 0pt; tabstops: list 36.0pt;">Strawberries (for decoration)

<span style="background: white; line-height: 19.45pt; margin: 0cm 0cm 16.5pt 38.65pt; tabstops: list 36.0pt; text-indent: -18pt;"> · <span style="color: #555555; font-family: 'Helvetica','sans-serif'; font-size: 9pt;">Preheat oven to 425 degrees F. <span style="background: white; line-height: 19.45pt; margin: 0cm 0cm 16.5pt 38.65pt; tabstops: list 36.0pt; text-indent: -18pt;"> · <span style="color: #555555; font-family: 'Helvetica','sans-serif'; font-size: 9pt;">Butter ramekin dishes. <span style="background: white; line-height: 19.45pt; margin: 0cm 0cm 16.5pt 38.65pt; tabstops: list 36.0pt; text-indent: -18pt;"> · <span style="color: #555555; font-family: 'Helvetica','sans-serif'; font-size: 9pt;">Using a bowl submerged (not fully) in a simmering pot, add melted butter and chocolate and stir with a wire whisk until chocolate is melted. <span style="background: white; line-height: 19.45pt; margin: 0cm 0cm 16.5pt 38.65pt; tabstops: list 36.0pt; text-indent: -18pt;"> · <span style="color: #555555; font-family: 'Helvetica','sans-serif'; font-size: 9pt;">Stir in sugar and blend well. Take off heat and whisk in eggs and egg yolks. Stir in flour. <span style="background: white; line-height: 19.45pt; margin: 0cm 0cm 16.5pt 38.65pt; tabstops: list 36.0pt; text-indent: -18pt;"> · <span style="color: #555555; font-family: 'Helvetica','sans-serif'; font-size: 9pt;">Divide batter between prepared ramekins. <span style="background: white; line-height: 19.45pt; margin: 0cm 0cm 16.5pt 38.65pt; tabstops: list 36.0pt; text-indent: -18pt;"> · <span style="color: #555555; font-family: 'Helvetica','sans-serif'; font-size: 9pt;">Bake for 10 minutes or until sides are firm but centres are soft. Let stand for 1 minute. <span style="background: white; line-height: 19.45pt; margin: 0cm 0cm 16.5pt 38.65pt; tabstops: list 36.0pt; text-indent: -18pt;"> · <span style="color: #555555; font-family: 'Helvetica','sans-serif'; font-size: 9pt;">Carefully run a small knife around the cakes to loosen them. Invert cakes onto dessert dishes and decorate.. =<span style="background: white; line-height: 19.45pt; margin: 0cm 0cm 16.5pt 38.65pt; tabstops: list 36.0pt; text-indent: -18pt;">Project Evaluation =

=**W(what you've done well)**= =**O(other things to include)**= =W(where to from here)= =**T(why did you choose those mediums of technology, where will you go with your technology skills)**=
 * I think I presented my souffle well and I was organised with my preparation before beginning the cooking process. I also think I was organised with getting my theory done on time and to the best of my ability.**
 * I think next time I should choose my dish I will be cooking more ahead of time so I could have practised more. Also, I think I could have included type of sauce with my souffle to push myself just that little bit more.**
 * I think I want to learn how to make more desserts as I enjoyed making the souffle a lot. (and also eating it!)**
 * I choose to use word for my layout of my restaurant, but next time I will learn how to use Google SketchUp to broaden my technology skills. I enjoyed using the Wiki as it was more interesting than Word, which we use fore everything else.**