Sarah+Girgenti

__Class Work __
Fabulous Foodies Donna Hay : Fact: Donna Hay is an Australian-based food stylist, author and magazine editor Fact: She is one of the best-known names in cookbook and magazine publishing in the world Fact: She has sold over 3 million copies worldwide, her books are known for their simple recipes and professional photography Fact: She has also appeared many times as a guest judge on Masterchef Australia Image:

__ Cheese Twists: __ 1. Describe how difficult/easy it was to work with pastry? I thought it was quite easy to work with pastry as it could be easily shaped and molded; however, pastry is very delicate and can break easily. 2. Did all of your twists/plats come out the same? No, it was very difficult to make all of the twists identical

__ Honey soy chicken: __ 1. What bacterium naturally occurs in chicken? Salmonella is a natural occurring bacteria found in chicken. 2. What do hospitality establishments have to be careful of when serving any high risk food? They need to be sure that food is stored at the right temperatures and they are fully cooked when being served to customers. 3. What are some symptoms of food poisoning? Nausea, Vomiting, Headaches, Light-headed, Diarrhea

__ Sweet surprise:  __ 1. Name some themes this mixture could be used for. Valentine’s Day (hearts), Christmas (tree), Easter (bunny or an egg), Birthdays (balloon or a present)

__ Marshmallow slice: __ 1. Evaluation I really enjoyed this lesson. We faced a few difficulties, our base wasn’t cooked enough and we couldn’t place it back in as we didn’t have enough time and it wasn’t cooling for long enough so it wasn’t able to harden much. 2. What happens to slices as they cool? They get firm and harden. 3. How can the slice be stored? In an airtight container so it doesn’t go stale.

__ Spaghetti Boscaiola __ 1. Write an evaluation on today’s practical Today’s lesson ran very smoothly. I don’t think our cream was simmering for long enough and our bacon was cooked on a heat that was too high, therefore affected the final result of the dish. We all finished early and had about 40 minutes at the end of the period.

Food Technology: 1. Collect three different types of menus from various websites; make sure you cite the sources (e.g. Table D’hôte menu, A La Carte). For each menu give a brief description of the type of establishment and its target market (e.g. a trendy beachside café that caters towards the young adults). i) Table D’hôte menu: The Aviator Lounge is an example of a restaurant that uses a Table D’hôte menu. The Aviator Lounge is a modern cafe that caters towards adults between the ages of 30 and 50. Example:

ii) A La Carte menu: Matilda Bay is an example of a restaurant that uses an A La Carte menu. Matilda Bay is a relaxed, contemporary Australian restaurant that caters towards young adults. Example of an A La Carte menu:

iii) Buffet menu: Garden Buffet is an example of a restaurant that uses a buffet menu. The Garden Buffet is a classy restaurant that caters towards families with children. Example of a Buffet menu:



2. Create your own establishment and provide the following information: a) Name and logo of your establishment. The name of my establishment is ‘The French Gardens’. The logo is:  b) Location of your establishment. The location of my establishment would be in very quiet area. It would be on a small street that isn’t very busy, so that traffic can’t be heard. c) A brief description of the theme of your establishment including its target market, type of food served and its seating capacity. My establishment would be themed in the style of a garden. It would be decorated with bright and colourful flowers. The target market would be adults and seniors that want to maybe take a step back from their busy lives and enjoy the calm atmosphere. The type of food that would be served is French food. My establishment would have two areas, an outdoor and an indoor area. The indoor area would hold around 6 tables while the outdoor area would hold 3.
 * The French Gardens ||


 *  Door ||


 *  Front desk ||

d) An annotated sketch of the layout of your restaurant including appropriate colour scheme, using Google SketchUp or similar.




 * 

Coq au Vin $28 Marinated half chicken with charlottes, garlic, mushroom & bacon. ~Desserts~ Crème Brulée $10 Coconut crème brulee served with a berry compote. Crepes Suzette $12 Fresh crepes flamed in Grand Marnier, orange zest & vanilla ice. French Toast $8 Traditional French toast ||

Panier de pain $4 Basket of fresh bread and butter. Pain a l’Ali $5 Garlic Bread Soupe a l`oignon gratinée $10 French onion soup served with croutons ~Main Course~ Escalopes de veau Normande $28 Veal fillet served with mushrooms, chives & cream. Filet de boeuf Béarnaise $28 Thick eye fillet grilled with asparagus & béarnaise sauce.
 *  ~Entrée~

|| e) Design a well-presented and suitable menu for your establishment.


 * The French Gardens ||

f) Justification of the intricate details of your establishment, for example, why have you chosen the location, why have you chosen the colour scheme? Explain how do these elements contribute to the overall impact of your business? I have chosen the location of a quiet suburb because I think it helps create the calm, relaxing atmosphere. If I was to place the restaurant near water, I feel that there would be too much noise and if it was on a busy street I feel like there would be a lot of noise from the traffic.  I have chosen the indoor colour scheme because it looks classy and the outdoor colour scheme because it also contributes to the atmosphere which is bright and calm.  These elements contribute to the overall impact of my business because they both play a part in creating the atmosphere, and in relation to the design of the restaurant, I feel that the atmosphere that is created plays a large role in determining whether the restaurant is successful or not.

3. Develop one recipe and complete a standard recipe card that could be used in your establishment. Justify why this recipe is a suitable dish on your establishment’s menu. 8 slices of brioche 125g dark chocolate 2 eggs ½ cup milk ¼ cup castor sugar 1 teaspoon vanilla extract Butter Method: Whisk together the eggs, milk, sugar and vanilla in a bowl. Spread melted chocolate inside 4 brioche slices and sandwich together with the remaining slices. Heat a greased frying pan over medium heat. Dip a brioche sandwich into the egg mixture and cook for 2-3 minutes each side or until golden. Repeat with the remaining slices. ||< Ingredients: 8 slices of bread ½ cup milk ¼ cup castor sugar ¼ cup cream 1 teaspoon ground cinnamon 20g butter maple syrup (to serve) Method: Whisk together the eggs, milk, sugar, cream, cinnamon and lemon rind. Heat a frying pan over medium heat, add the butter and heat until melted and just starting to bubble. Dip the bread slices in the egg mixture and cook, in batches, for 2 minutes each side or until golden. Serve with the maple syrup. ||
 * = Adapted French Toast Recipe: || Original French Toast Recipe: ||
 * < Ingredients:

This dish would be suitable for my establishment because it is very quick to make, so its suitable for a busy restaurant. This dish is easily made so it’s less likely that the dish will be messed up. It’s also very suitable because it’s delicious and sits well with the French cuisine theme. 4. Evaluate the potential impact your establishment would have on the local society and the environment. Include any environmental considerations that a business would need to be aware of when establishing a business, i.e. recycling facilities, energy efficiency etc. The potential impact my establishment would have on the local society would be that it provides people living in the area with a place to go to where they can quietly relax and temporarily forget about their stresses at home or at work. My establishment would be environmentally friendly. Some of the ways I can achieve this could be by: · Building skylights to decrease the amount of electricity used during the day · Installing a solar powered water heating system · Recycling anything that can be recycled · Change the lighting to compact fluorescent lighting · Offer leftovers to local gardeners who want organic matter to enrich their soil · Making sure the cleaning supplies are earth friendly · Install low-flow aerators on all sinks to limit water consumption · Making sure that the paper towels that are used are recycled