Michelle+Champ

==__﻿ [|brain storm]Class Work__ ==


 * FAMOUS FOODIE ||

Adam Liaw 



· Enrolled in university at the age of 16 and completed year 11 when he was 14 · Graduated from uni and did a double degree in science and law · Winner of 2010 Masterchef Australia series · In 2004 he worked in media law for Walt Disney · He became a lawyer at the age of 21 · He learned to cook from his parents. · He wants to open his own Japanese Izakaya, pub with small resturants

Define: Purchasing system Is the way in which the food for an establishment is ordered and stock levels are controlled. Describe the features of a purchasing system and how the purchasing system is useful in the hospitality industry: The features of the purchasing system are the ordering (which can be done online, through a supplier, or done by the chef himself, the receiving of the food (checking that produce is fresh and order is correct), the stock control (the checking of stock, and the issuing. These steps are important for the hospitality industry because it helps make sure that the food they are using is of a high standard and that food is ready for the orders (customer purchase) It ensures the stock levels are well monitored.

__ MENU: Elderly: __ __ Breakfast: __ Cereal with milk (full cream milk) tea Fruit __ M.Tea __ : Carrot cake Juice __ Lunch: __ Ham, tomato and avocado sandwiches (small triangles) Salad __ Dinner: __ Mashed potato Crock pot fall off the bone meat Steamed vegetables (carrots and beans) 1 Scoop of ice cream with either caramel or strawberry sauce Fruit salad (small Orange juice  Cup of tea

The special needs that I have catered for are: That the food is palatable and not chewy or hard so that they don’t put strain on their teeth or have trouble digesting it. The desert is a special treat for the elderly ice-cream with topping but then there is also the healthy side of it (the fruit salad). This is to ensure that the meal is balanced, nutrition wise. Another special need that I have catered for are that some people like really flavoured foods and some don’t, this main meal is in-between. Also I have put full cream milk and ice-cream so that it helps keep their brittle bones as strong as possible. The menu would differ from a children’s hospital because the age group enjoy different foods. For example young children prefer foods with not as much flavour or different flavour and different textures. This is due to less developed tastebuds. For the children in the hospital they might all have different health conditions which will require different dishes all together, with the retirement village there might be a select few who need special needs but overall they can all palate the same dish.

Define food processing: Food processing is to turn raw ingredients to food. This can make the food long-life.

foodmachiene sorts food into containers

home food prosessor Blender

Bread making machinery Dough moulder

How has food processing changed: Food processing has gone through a major stage due to technology. During the 20th century technology advanced which meant that food technology changed as well. They invented things such as heat processing and drying. Computerisation helped with making more of this machinery. This is instead of more manual processing. By 1999 there was now healthy and good foods that were made using technology. Food processing has helped the hospitality industry by making foods that last longer and are less costly. This is because there are some fresh foods that need to be bought regularly so this helps preserve them Eg. Long life milk.

Define oxidisation: It is the interaction between oxygen molecules and other substances. Physical effect of bananas and apples: When excessive air gets to the flesh part of either an apple or banana the fruit and the air react turning the flesh of the fruit to go a brown. To prevent this from happening to an apple you need to put it in lemon juice so that the air doesn’t get to it.

HOMEWORK: interview with mum. Q1- Did they have as many canned foods available? No Q2- How much fresh produce did they have? She had lots because they lived on a farm Q3- What did they have for resess and morning tea? Home baked sweets like cake and biscuits also fruit. The school also provided a bottle of milk for each child so she had one of those. Q4- How did the foods they consumed at your age differ from what you consume. We have more packaged foods like chips and muslie bars, instead of home baked goods and we have more processed foods that she did. __PIZZA BOX: __  FOOD SPOILAGE: 1. List the causes of food spoilage: 2. Define deterrioration Deterioration is the prosess of the reduction in quality. 3. Using your text and the internet, define and give an example of microbial activity, enztmatic changes, physical and chemical reaction and how the environment can cause food to spoil. The environment can cause food to spoil by air and moisture deterioriating the parts of the food and then it gets bacteria forming on it.
 * excessive expousure to light, humidity, heat and oxygen.
 * microbial activity: how much bacteria is present. Eg. mould on a piece of bread
 * enzymatic changes:
 * chemical reaction: the transformation one chemical to another. Eg. a piece of fruit turning brown

. Why is it important to have food that is good quality in a hospiality environment?
==== so that people do not get sick and so that they enjoy the food. It is important because it will help shape the reputation of the company but most of all it is important so that people are not harmed. ====

What are the repercussions that can occur if a hostpitality establishment serves spoilt and deteriorated food (you should have at least 3 detailed examples. One repercussion is that the people could get sick. This could end up with inquiries into the food companies service and health which could end up in a bad out come for the company.  Another repercussion of a company seving deterirated food is that it could ruin their reputaion. By this I mean if the word gets around then mabe people will not wish to use that particular company's service.  A third repercussion is that if it happens frequently then the company might be asked to be closed because it could be a danger to further customers.  6. create a list of ways that a resturant can ensure food is kept at an optimum level of quality.


 * To keep food in the fridge
 * To make sure they dont cross-contaminate by using clean utensils and to wash hands before touching other foods
 * To keep vegitables, raw meat, cooked meat, fruit and all other groups of food in seperate places.

AUSTRALIA DAY

<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">The name of my celebration is Australia Day. It is an Australian celebration celebrated on the 26th of January all across Australia. This is a very cultural related day, from the food to the sport to family get togethers.

<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">The history of Australia Day started after Australia federated in 1901. The date 26th January was chosen as the date to celebrate Australia Day because that was the date that Captain Author Phillip landed at Sydney Cove and the British flag was raised. This day marks British colonisation of this land (Australia). The Australian native Association initiated the idea to have a committee for organising Australia Day in Melbourne. This was during 1946. The colours of the Australian flag were changed during 1954. In 1979 there was a committee made to not only catering for the Australian needs of Melbourne but the whole of the country (to make it nation wide). Australia Day was claimed to be a Public holiday nation wide to celebrate the history of Australia.

<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Australia Day marks a celebratory public holiday for Australia in which family and friends get together, enjoy each others company and have a good day off. It is a great way to socialise and can bring communities both extended and local together. Some places hold community events like a fair or a time for purely Australian activities and performances.
 * <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Social Significance: **

<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">**Religious Significance:** <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">This day does not have much religious significance but more historical and cultural. However it could recognise the British religion, Church of England (Anglican) which people are still involved in today.

<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">**Cultural Significance:** <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Australia Day shows/enforces Australia’s foundation and colonisation as well as our federation in 1901. It just gives us a day to be AUSTRALIAN!! This is our national day which has lots of history and cultural significance.

<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Foods served on Australia Day are usually traditional. These are:


 * <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">BBQ
 * <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Pavlova
 * <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Lamingtons
 * <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Roast meal
 * <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Steak
 * <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Beer
 * <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Wine
 * <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Meat pies
 * <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Coleslaw

<span style="font-family: 'Times New Roman','serif'; font-size: 16px; line-height: 115%;">

<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">PARTY AT MY HOUSE <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">OCCASION: 50th Birthday Party THEME: evening dinner <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;"> FOOD: //<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Main // <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Rump steak with gravy and vegetables (carrots and broccoli) and baked potatoes. <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">OR <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Lamb chops with gravy and a green salad and mashed potato //<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Desert // <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Apple crumble with cream <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">OR <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Lemon Sorbet //<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">KIDS: // <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Battered Fish and hot chips with green salad <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Vanilla ice-cream with caramel, strawberry or chocolate sauce __<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">DRINKS: __ <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">ADULT: <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">White wine <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Red wine <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Lemon lime and bitters <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">KIDS: <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Orange/apple juice <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Solo/Sunkist

<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;"> LOW CARB MENU:

<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">ADULT MAIN: <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Rump steak with vegetables (carrots, broccoli and Peas) and gravy <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Or <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Lamb chops with gravy and green salad

<span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Dessert: <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Fruit swirl (passionfruit yogurt with fruit piece toppings) <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Or <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Lemon sorbet <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Kids: <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Fish fingers with sweet chilli and sour cream and Carrot and celery sticks <span style="font-family: 'Times New Roman','serif'; font-size: 17px; line-height: 115%;">Ice cream with toppings





FOOD PRESERVATION

1. Define food preservation. Food preservation is when you treat food so that it helps prevent food spoilage. 2. What conditions must exist for bacteria to survive, What does perservation do to these conditions? The conditions needed for bacteria to exist is warm and hot conditions between about 20-70 degreese celcius also in an areas that are exposed to exsessive amounts of ligght and oxygen. 3. brainstorm common methods of food preservation.

4. Investigste 1 method of preservation and report on how it is done comercially and domestically, what principle of preservation does it use? How does food preservation differ commercially and domesticly? One method of preservation is to freeze the product. This is used in both commercial and domestic situations. on mass in commercial and minimal indomestic. The commercial have large walk in freezers and domestic situations there are small freezers. Freezing is when the food is cooled so much as to go solid and so that now bacteria can develop. Food preservation is different for commercial and domestic because the quantity of food that needs to be stored is greater but becides that..nothing is different.

MENU COSTS:
things that cafe's and food places take into account when they price food items on their menu are: the cost of the food, labour to prepare the food, bills (electricity and water), the cost of the setting. eg. plates and cutlary. also the cleaning and maintenance of the place and the main reason i price for chocolate moose recipe: cream- 150mLs =$1.07 milk chocolate- 90g =$2.07 vanilla essence- 1tsp = $0.04 eggs-2= $0.88 TOTAL- $4.60

=__<span style="color: #000fff; font-family: 'Lucida Console',Monaco,monospace;">Practical Work __<span style="background-color: #fff30f; color: #000fff; font-family: 'Lucida Console',Monaco,monospace;">﻿ =

Question 1: Discribe how difficult/easy it was to work with pastry?
==== ﻿This pastry was a little bit trickey to work with because it was really quite stickey. Taking in mind the Stickeyness of the pastrey, I think that I did a pretty good job. I thought the pastry was not easy to work with, but also not hard, I would rate it 5 out of 10 (difficulty). The reason it wasnt easy to work with stickey pastry is because when I was platting them sometimes the pastry stuck to the other strings of pastery. Also after cutting the pastry into strips and moving it to another part of the board it would stretch because it stuck to the board. ====

Question 2: Did all of your plats/twists come out the same?
==== It was a little bit hard to see if the shape of the plats were the same once cooked because the cheese had melted on the top of the plats, but most of the plats were a similar length and overall size. There was one longer one but it was still an OK size. The answer to the question is no they didn't all turn out the same, but for a first go they went well!! ====

Question 2: What do hospitality establishments have to be careful of when serving any high risk food?
==== They have to be carefull of making sure that the food is really well cooked to make sure that people dont get sick from the harmfull bacteria that is in the high risk food. And to make sure that when working with this food that they dont cross contaminate wwith the other food. ====

Some of the symptoms of food poisoning are:

 * ===== Vomiting =====
 * ===== Diarrhoea =====
 * Cramps
 * ==== Fast heart beat ====
 * ==== Dizziness ====
 * ==== Nausia ====
 * ==== Fainting ====

SWEET SUPRISE: The sweet supprise was really simple to make but they tasted good-OK. I did different shapes with different toppings like sprinkles and brown suger. It I made about 7. This recipe would go well as gift parcels for cookie/sweet shops.

COCUNUT APPLE SLICE: 1. The hospitaliy establishment that would serve this type of food is a cafe and a meals on weels company as a dessert. 2. I think that this dish was not hard because my group worked well together and so we split the jobs up and worked on each seperatly but also we worked on parts together.

__QUICK AND EASY PIZZA:__ 1: What conditions are needed for yeast to grow and dough to rise? Warm, and moist conditions. 2. Why is kneeding important? It airates the dough so that it helps it rise 3. Name some suitable topping combinations for pizza. __Chicken and vegetable parcles:__ 1. describe how to julienne a carrot. you need to cut it into long matchsticks: cut the carrot in half, then slice it through the centre, then cut it longways multiple times 2. Describe the roll of milk in this recipe. It acts as a decorative part in the sence that it is put on the top and it turns crispy golden on the top when it is cooked 3. give some examples of what this dish could be served with in a cafe and why. it could be served with hot chips and a rocket salad because in a sence it is kind of like a burger. it could be served with this because it contains a full range of nutrients. eg. carbs, protiene and vegetables. Alos this makes it a filling meal and these other 2 things that it is served with are both what people like to see and are uswally on most cafe menu's, so it is normal.
 * Cheese and tomato
 * ham and pineapple
 * mushrooms capsicum, olives... supreme
 * meatlovers: chuncks of meat and bbq sauce

__SWEET CHILLI CHICKEN WRAPS:__ 1. Where have you seen a dish like this served? At home, in cafe/take away shops 2. what other flavours could your wrap have? mustered, beef, salsa

__ Pancakes: evaluation __ This recipe was very easy, you just had to mix it all together and cook it. They were lacking a lot of flavour and after a little while they went a bit rubbery. They looked plasticy/rubberey but when the ice-cream was put on top of it, it tasted better.

CHOCHOLATE MOUSE: What is the difference between a soft peak and a hard pear when beating eggwhites? hard peaks keep their shape... soft do not. List some rules to follow to ensure egg whites foam well. 1. To beat for about 30 secs to1 min 2. keep continuosly beating till ready 3. the air needs to get to it. SWEET CORN BREAD: 1- Where does this recipe origonate from? It was made in England 2- List as many corn based products as you can: 3- Even though yeast is not used in this recipe, there is an ingrediant that makes the breads rise. Name the ingrediant and explain how it works. The ingrediant is baking powder. It produces carbon dioxide and that makes it rise.
 * popcorn
 * Chicken and corn snitzchel
 * cornflakes
 * corn on the cob

ROCKEY ROAD: 1. How did you present your food? I presented my food by putting some of the mixture into different coloured paty pans. These colours were Orange and Pink. 2. What things must be concidered when packaging food? You need to make sure that the packaging is functional (can easily be accessed and used) but it also needs to look asthetically good and appealing for someone to consume. This is to ensure the value of the food (taste wise) complements the looks. 3. When is food taken home from parties? Lolly-bags and when there is exsess food that the host cannot consume and when a person is full and then offers or is offered to take the food (E.g. Cake) home.

LEMON MARANG TARTS: 1. What celebration would you use this for? I would use this recipe for occasions like birthday parties, weddings, special occasions eg. baptisms/confirmation/communion. Also christmas parties. Pretty much anything because they can be fancy or dressed down. They are snack sized so they are good for after dinner appertisers. 2. What is gelatinisation? It is when starch and liquid are heated together then the starch explaodes 3. what is starch? it is a carbohydrate and it has lots of glucose in it. 4. What would happen if you added eggs to the hot mixture? I think it would create gelatinisation but i am not 100% sure because i did not make the mixture soi dont know what would happen if it wasnt mixed. This is because miss dmarco made the mixture for us. MARSHMELLOW SLICE: 1. evaluation: The marshmellow slice was a little bit more complex than the other recipies we have cooked so far. I think I did a good job with making it becaus it looked asthetically good. It was not just a mess. It was relitivley e

asy to make. I rather enjoyed making this dish....on the other hand it tasted really, really sweet and the flavour was overpowering and I had to stop eating it. I don't think it would go well in a cafe as is but if it were modified it it would be good. This is because it is too sweet that it is nearly off-putting.My partner and I worked well together this lesson. 2. what happens to the slices as they cool? The base hardens and the marshmellows still stay a bit melted 3. How can the slice be stored? It can be stored in a cool dry place. Mabe in a container.

Spaghetti Boscaiola: 1. Evaluation: I think that this dish was the most complex so far. But it was still easy. The dish turned out well but it needed more flavour. It was a bit dissapointing that I couldnt eat bits of it because it had meat in it and it was Ash Wednesday. Overall I think that we (me and Alecia) worked OK. Unfortunatly I had to do a majority of the drying and washing because Ricci and Matt burnt their hands and Alecia did half the washing job and left the rest to me. But becides that I think this lesson was alright.

=__<span style="color: #0000ff; font-family: 'Lucida Console',Monaco,monospace;">Assessment __=

__ PART 1: __
This is a Table D'hote menu: Pron Prohm Thai Restaurant $23.50 per person

Thai sping rolls, Goong pronprohm, Satay chicken, Curry puff
__**Main courses: Choice of A, B, C**__

1. Sauteed Seafood 2. Fried chicken with Cashew Nut 3. Gang Mussamun Beef 4. Honey Pork RIbs 5. Pad Puk Nam Mun Hoy (fried vegetables with oyster sauce)
 * A:**

1. Sauteed Seafood 2. Fried chicken with Cashew Nut 3. Pad Khing Pork (Ginger) 4. Red Curry Beef 5. Pad Puk Nam Mun Hoy (fried vegetables with oytster sauce)
 * B:**

1. Sauteed Seafood 2. Fried chicken with Cashew Nut 3. Sweet & Sour Pork 4. Gang Mussamun Beef 5. Pad Puk Nam Mun Hoy (fried vegetables with oytster sauce)
 * C:**

[] This is a traditional Thai Restaurant located on concord road. Its target market is groups of people Eg. families and functions.
 * Coffee or Tea (English tea or Chinese tea)
 * Add dessert (Fried Banana with Ice-cream) = $25.50 per person
 * Add Fried rice & Dessert (Fried Banana with Ice-cream) = $27.50

This is an A La Carte Menu: BISTRO LILLY __ENTREE__

MARKET SELECT ROCK OYSTERS**, FRESHLY OPENED SERVED NATURAL WITH CHAMPAGNE VINEGAR** �901 902� PROVENCALE FISH SOUP**, PRAWNS, ROUILLE AND SOURDOUGH** �905 906� SCALLOP CARPACCIO**, LEMON CRÈME, CRESS, APPLE AND CITRUS SALT** TRUFFLED DUCK LIVER PATE**, SPICED BEETROOT, PORT JELLY AND TOASTED BRIOCHE** �913 914� SERRANO HAM**, GREEN ASPARAGUS, FRIZEE, POACHED EGG AND PARMESAN** �917 918� ALASKAN KING CRAB AND BRANDADE CANNELLONI**, TOMATO RELISH AND LOBSTER CREAM** __MAIN COURSE__
 * AND ESCHALLOTS OR VODKA & LIME SNOW**
 * 22.5**
 * 22.5**

GRILLED YAMBA PRAWNS, RISOTTO OF BALMAIN BUGS**, TOMATO, GLAZED ONIONS, SPINACH & BABY BASIL** GRAIN FED ANGUS BEEF FILLET**, FOIE GRAS RAVIOLI, FONDANT CARROT, SAUTEED SPINACH, BORDELAISE** SEAFOOD PIE, FLATHEAD, SCALLOPS, PRAWNS, FENNEL, PERNOD & SOUBISE**, NEW POTATO AND DILL SALAD** DUCK RAGOUT WITH RED WINE**, MUSHROOM, BROAD BEANS, OLIVES AND PAPPARDELLE** �937
 * 33.9**
 * 36.9**
 * 31.9**

SHOESTRING FRIES**, ROSEMARY SALT**
THE MENU IS SUBJECT TO CHANGE AT ANY TIME

__ PART 2 __
MY ESTABLISHMENT:

b) LOCATION : Norton Street, Leichardt
==== c) DESCRIPTION : The theme for my restaurant is Italian. Its target market is Adults, aged people and families. It is a fancy setting and it is a medium sized restaurant. It can hold up to 60 people. We also do small functions like work parties. The type of food served is Italian dishes. It has pizzas, pastas, seafoods and an interesting entree choice. The type of menu that my establishment is, is an A La Carte. ====

f) JUSTIFICATION OF INTRICATE DETAIL:

 * COLOUR: The colour theme of my restaurant is green, white and red. The floor is timber floorboards. I chose this colour scheme because it is the colours of the Italian flag. This contributes to the overall impact of my establishment because it gives a more traditional Italian setting and this gets you 'in the mood' for what you are about to eat. (Italian)
 * BATHROOM COLOUR: The colour for both bathrooms are cream tiles, with a silver tiled border about 1.7m above ground level. In the girls bathroom there will be a big vase of light pink and white flowers on the hand basin, and in the boys toilets a big vase of light blue and white flowers. There will be silver toilet paper role holders. The reason for having such a pretty setting is so that guests feel comfortable and 'at home'.
 * LOCATION: I chose Norton Street, Leichardt because this suburb has a large Ialian background population, which means the style of restaurant will be appreciated more, so more people will come to it.
 * DECORATION/THEMES: Each table will have a candle on it. Red table cloth - green candle, green table cloth - red candle. Placement - if a table seats 12 there will be 3 candles to that table, if a table seats 2 or 4 then there will be 1 candle. Decoration is important to my establishment because if it is attractive then people will will want to come back again and again.
 * NUMBER OF PEOPLE: I chose my resturant to have 60 people. This is a good amount because it not a huge resturant but also not cafe sized. It means that the group settings are appropriatly sized. Eg 6, 12, 4 and 2 saeated at a table. It also makes the night some what a communal site. The seating is also very flexable and can be moved to any combination required.
 * LAYOUT: I have the front desk right at the entrance. This gives a sense that the guests are welcome and a sense of good service.

=__ PART 3: __= =This is the original recipe: []=

SPAGHETTI BOLOGNAISE
====

SBMITTED BY: LEE.ROB====

Prep time: 15-30 minuites
====

====

parmasan cheese
====

__METHOD:__====


 * 1) Fill a large pot of water and bring to the boil
 * 2) To a frypan add oil, onion and garlic, and stir untill onions are just softened
 * 3) Add beef, breaking up any lumps while cooking for 5 minutes
 * 4) Add mushrooms, herbs, paprika, pepper, sugar and stock cubes and continue to stir
 * 5) Add tomato paste and cook for 5 minutes over a low heat, stiring all the time.
 * 6) Add tomatoes and red wine, cover and cook for a further 15 minutes
 * 7) To the pot of boiling water add a pinch of salt and the spagetti
 * 8) Cook until just al dente
 * 9) Drain spaghetti, mix with sauce and serve with parmesan cheese

MY DEVELOPED RECIPE: (standard recipe card)
====|| INGREDIENTS 1 large onion finley chopped 2 cloves crushed garlic 450g minced beef 1x400g tin diced tomatoes 100g tomato paste 1/2 tsp sugar 11/2 tbsp mixed herbs 1/4 tsp origarno 1/2 tsp cracked pepper 1/2 tsp cracked rock salt 500g spaghetti fresh parmasan cheese grated extra cracked rock salt || # Boil water in pan and put the extra salt in it
 * METHOD || || 2 tbsp olive oil
 * 1) Put oil, onion and garlic into a pan, simmer until onion is transperent
 * 2) Then put meat in and cook until all meat is brown and make sure that all meat is broken up (not in chunks)
 * 3) Add tomato paste and diced tomatoes and stir
 * 4) Put spaghetti in boiling water and boil for 8 mins or until soft
 * 5) Then add mixed herbs, origarno, cracked pepper, salt and stir and cook for 10 minuites or untill aroma is evident and full
 * 6) Serve and sprinkle fresh grated parmasan cheese on top ||====

====This recipe is a suitable dish for my establishments menu because it is a traditional Italian dish. It originates from Bologna. Although it is a common Italian dish it is also a FAVOURITE. This dish would go nicely in the main course pasta section because it is a spaghetti dish. In the mains section there are lots of 'different' choices and seeing as my establishment also caters for kids as well as adults, this dish would be a nice plain option.====

=__ PART 4: __= = The potential impact that my establishment will have on the environment is that it will use: =
 * = WATER: I will need to use water for washing/cleaning, serving to guests (in a flask), and for cooking. The impact that this will have on the environment is that I will be contributing further to the amount of water used from the dams but on the other hand this would be minimal. Minimising waste water would definately be a priority. An environmental consideration that my establishment would take into account is water saving fittings and water saving dish washer. =
 * = ELECTRICITY: Electricity plays a major part in the running of my establishment. I will need it for many things. The impact this will have on the environment is large, because I will need it for lighting, cooking, heating/cooling etc. The impact this would have on the environment is that we would be contributing to the production of fossil fuels and carbon polution. To help minimise the impact of this I could use energy efficient light bulbs, fridges and dish washers and switch to green energy . =
 * = GARBAGE: I would use Recycling and normal garbage. I would use recycling a lot because there will be a lot of jars and glass bottles that can be recycled. The normal garbage I would use for food and packaging scraps. This will effect the environment by putting more rubbish in the tip but I will minimise this by recycling as much as possible, so that these things can be reused. =

= The potential impact that my establishment will have on society is: =
 * = COMMUNITY: It gives members of the community another food outlet which they can eat at. This is a positive impact because it gives these people more choice. Another impact my establishment has on the community is that it provides competition. This is neither good or bad because there is a lot of other Italian resturants on this road. It impacts which restaurant people might choose to go to . =
 * = SUPPLIERS/SUPPLIES: We would get food direct from the vegi markets and the other food from shops. My establishment would impact this area, because we would need other businesses to do deliveries to our restaurant. This would help other businesses keep more jobs for people because eventually demand will be higher. =
 * = NEIGHBOURING BUSINESSES: 1.The potential impact this would have for non-restaurant businesses is that it could attract customers to this shop. Eg. As people are walking past to or from my establishment they might briefly pop into nearby shops and buy something. 2. If the ajacent shops were other restaurants or cafes the impact that my business might have is that it might take away some of their guests but overall might attract more people to the area that my establishment is in . =
 * = PROVIDES JOBS: My establishment would provide jobs for people (staff). These jobs would be waitresses, cooks, chefs, front desk and cleaning staff. This would impact members of the communtiy positivley because it would provide people with work that they otherwise would not have. =

**W**- (what have I done well)
==== I ave made a lovley tasting dish that tasted great. It had lots of flavour of herbs. I have done well with my wiki... SUPPRISINGLY. I did a fantastic job with the presentation and table setting for my dish. Eg. the table cloths and candle. I did a good job with designing and changing this dish because I halved the recipe and then took away and changed ingrediance and it turned out well the first time. ====

**O**- (other things to include)
====On this assessment I think my partner and I did a good job with working well together. We gave each other minor assistance but we mainly stuck to our dish and we made it fit together just fine. The presentation of both our dishes was good!!====

**W**-(where to from here)
====Now that I have completed the task I can use this as my new spaghetti bolignase recipe in my house. It is a good recipe. I also just have to keep chugging on with my occasional cooking of the dishes for dinner.====

**T**- (why did you choose those mediums of thechnology, where would you like to go with your technology skills)
==== The reason I had to use the wiki is because it was an effective form of keeping our classes work together seperatly. It took a little bit of stress to get to understand how to use this form of technology but I got the hang of it in the end. I dont really know what I would use this form of technology for becides more class work and assignments so I think I will stick to that. ====