Lamia+Yacoub

[[file:Gordon Ramsay.docx]]
FOOD SPOILAGE list the causes of food spoilage? food spoilage can be caused by a combination of various factors such as light, oxygen, heat, humidity and all kinds of microorganisms. deterioration the act or process of deteriorating or to dimish or impair in quality. an anti-microbial is a substance that kills or inhibits the growth of microoganisms such as bacteria funghi or protozoans. enzymatic changes enzymes are proteins that catalyze increase or decrease the rates of chemical reactions e.g. drugs physical and chemical changes a physical change in a substance doesn't change what the substance e.g. a piece of paper is still is paper. a chemical reaction is something that is changing e.g. mixing an acid with base, producing water and salt. what causes food to spoil mold and bacteria growth leads to spoilage. the molds and bacteria are picked up from the environment and are always on the fruits breads etc and as the colony grows, spoilage occurs. foodpoisoning: might be shut down or health inspector gives them a fine or complain to the owners and might become a scene and less people will go there. LIST make sure the food is refridgerated food is well cooked not half raw. use different chopping boards for everything you need to chop make sure you always wash hands. food preservation- methods of preparing food so that it can be stored for future use. Because most foods remain edible for only a brief period of time, people since the earliest ages have experimented with methods for successful food preservation what conditions must exist for bacteria to survive? It all depends on the bacteria.. some are thermophilic and thrive in hot temperatures, some are psychotropic and require low temperatures. what does preservation do to these conditions?

Preservation refers to the restrictions that apply to cashing superannuation benefits. These restrictions prevent you from accessing your superannuation benefits until retirement (as defined in law) or another suitable condition of release is satisfied. brainstorm common methods of food preservation

Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit, by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). There are many traditional methods of preserving food that limit the energy inputs and reduce carbon footprint.

Food preservation are methods of processing the food and food products to inhibit or slow down the growth of micro-organisms that cause spoilage of food. Growth of certain micro-organisms in food, leads to the loss of its nutritive value and may also make it poisonous. While processing the food for its preservation, care should be taken that its flavor and texture is kept intact, along with its nutritive value. Each type of foodstuff requires a different method of preservation. Some of the commonly used methods to preserve food against [|bacteria] are listed below:

**Canning** [|Canning] has been in use for food preservation since early nineteenth century. Firstly, the food is boiled to destroy the bacteria and then sealed inside sterile containers like cans or jars. These filled cans are further boiled to kill any remaining bacteria. Thus, no bacteria can get into the can and spoil the food.

**Drying** This is an age-old process of food preservation. Here, the water content of the food is reduced to a great extent by dehydrating the food. As a result, most of the bacteria are not be able to survive. Cereals like maize, rice, wheat, barley are preserved by the drying method. However, in some cases, the flavor and the texture of the food material changes completely because of drying. For example, raisins are formed by drying grapes.

**Freezing** This is a common process that is practiced, both commercially as well as domestically. Freezing completely halts all the actions of bacteria and thereby, protects the food from spoiling. It does not affect the taste of the food. In various countries, freezing is used for storing food on a large scale, for the purpose of utilizing them at the time of emergency.

**Salting** This is an ancient method of food preservation. The [|salt] draws the moisture out of the foodstuff by the means of osmosis. As a result, the bacteria do not get suitable conditions for their growth and multiplication. Salting is particularly used for the preservation of meat, like ham and beef. Salting should be done in cold atmospheric conditions because in hot weather, salted foodstuffs may get spoilt quickly.

**Pickling** In this method, food is kept in some pickling agents, either to destroy bacteria or to prevent its growth. Some common pickling agents are vinegar, brine (concentrated salt water), alcohol and [|olive oil]. This is way in which foods can be preserved for several years. It is an effective way of preserving fruits, vegetables and meat.

**Pasteurization** This method is used for preservation of liquids, especially milk. Here, milk is boiled at a specific temperature, which kills the bacteria present in it. The pasteurized milk is not only bacteria-free, but the nutritional value of [|milk] is also retained. Other food items like [|juices] and [|ice-creams] can also be pasteurized in similar manner.

Some chemicals like benzoates and nitrates are also used for food preservation against bacteria. Bacteria present in foodstuffs can be killed by using radiation as well. However, many scientists debate that such foods may not be good for our health. PIZZA BOX DESIGN

[[image:http://t0.gstatic.com/images?q=tbn:ANd9GcRSneOMH_XZRzcXKI-Zif55Mx1LZDNSpOL8Z_avZ7qgXFKemEmz width="269" height="209"]]
==1.Describe how difficult/easy it was to work with pastry? It was an easy thing to make but hard to twist and make shapes due to the wet pastry. It was easy to put the ingredients and simple to cook and do.==

2. Did all of your/plats come out the same? No all of my twists were not equally the same some were smaller and some were different shapes.
Honey Soy chicken 1. What bacteria are naturally occuring in chicken? In the chicken the bacteria that is naturally occuring is called Salmonella. 2. What do hospitality establishments have to be carefully of when serving any high risk food? Hospitality establishments have to be careful of when serving any high risk food is to make sure the food is well cooked not raw. 3. What are some of the symptoms of food poisoning? some of the symptoms of food poisoning is vomiting and diarohea and stomach upsets. Marshmallow slice 1.evaluation: cooking marshmallow slice went well. it was well cooked and turned out how we wanted it to be. the tricky bit is you need to make sure that the biscuit is well cooked. 2. what happens to slices and bisucuits as they cool? the slices and biscuits get harden when they cool down. 3.how can the slice be stored? the slice can be stored in a fridge. Spaghetti bascaiola 1. write an evaluation of todays practical. todays practical went well everything was well set and chopped good. we made sure food was well cooked not raw. the pasta turned out soft and good how we wanted it to be. overall the meal turned out good and well cooked.__Knefe __ __﻿ __

__Coconut apple slice __ __﻿ __  1. what sort of hospitality establishment would serve a dish like this? A cafe would serve this on there menu. 2. did you think this dish was easy or hard? why/why not? i found this dish easy to make. you had to be careful and make sure the egg yoke didn't fall in with the mixture.

__Assessment __ ==|||| 1) Starters == This Menu is targeted towards adults and elderly people aged 30-elderly. It’s the type of food they would eat and like. It’s known to be a classy restaurant and a restaurant which is suited towards winter. It serves soup which will be good in winter. ==
 * || Golden Brie Wedges Served With Cumberland Sauce || Fresh Pineapple & Prawn Platter Garnished with a Seasonal Salad ||  |||| Chef's Cream Of mushroom Soup Served Piping Hot With Croutons & Freshly Baked Bread ||   ||   ||   ||   |||| Main Courses ||   || Succulent Roast Loin Of Pork Served. With apple sauce || Chef’s Special Chicken Stroganoff Served with rice ||   |||| Paupiette Of Lemon Sole Filled with a Salmon Mousse Sat on a pool Of Lobster Bisque ||   ||   ||   ||   |||| Dessert's ||   || Golden Syrup Pudding Served With Hot- Custard. || A selection of dairy ice creams Vanilla Strawberry Chocolate  ||   || Cheese & Biscuits a mixed assortment of fine cheese accompanied with biscuits || Pear Belle Helene Swirled with Fresh Cream ||   ||   ||   ||   |||| Coffee & Mints ||   || Why not round your evening off with one of our Speciality Coffees or Liquors || Gaelic, Cointreau, Irish- Whiskey Bailey's Port Drambuie ||   |||| Special Coffees & Liquors will incur an additional charge ||   ||   || ==

__1) __
Table D’hôte Menu |||| Starters || Served With Cumberland Sauce || Fresh Pineapple & Prawn Platter Garnished with a Seasonal Salad || Hot With Croutons & Freshly Baked Bread || Served. With apple sauce || Chef’s Special Chicken Stroganoff Served with rice || Salmon Mousse Sat on a pool Of Lobster Bisque || With Hot- Custard. || A selection of dairy ice creams Vanilla Strawberry Chocolate || Swirled with Fresh Cream || Bailey's Port Drambuie || additional charge ||
 * Golden Brie Wedges
 * Chef's Cream Of mushroom Soup Served Piping
 * Main Courses ||
 * Succulent Roast Loin Of Pork
 * Succulent Roast Loin Of Pork
 * Paupiette Of Lemon Sole Filled with a
 * Dessert's ||
 * Golden Syrup Pudding Served
 * Golden Syrup Pudding Served
 * Cheese & Biscuits a mixed assortment of fine cheese accompanied with biscuits || Pear Belle Helene
 * Coffee & Mints ||
 * Why not round your evening off with one of our Speciality Coffees or Liquors || Gaelic, Cointreau, Irish- Whiskey
 * Why not round your evening off with one of our Speciality Coffees or Liquors || Gaelic, Cointreau, Irish- Whiskey
 * Special Coffees & Liquors will incur an

This Menu is targeted towards adults and elderly people aged 30-elderly. It’s the type of food they would eat and like. It’s known to be a classy restaurant and a restaurant which is suited towards winter. It serves soup which will be good in winter. 2)

//Starters //

 * //The Wine Bar Antipasto - 24/36 //
 * //House shucked oysters -shallot vinaigrette, -mustard au gratin, fried with hot & sour dipping sauce - 4.5ea //
 * //French onion soup, gruyere toast & croutons - 19 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Salt & pepper squid, nahm jim & lime - 16.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Pumpkin & lentil bhajis (fritters), mint yoghurt & tomato kasundi - 20.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Grilled chipolata sausages, tzatziki, parsley & fennel salad - 18.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Baked lamb koftas ( middle eastern meatballs) with tomato, egg & pinenuts - 21.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Prawn & chorizo risotto, peas, saffron & piquillo pepper aioli - 28 //

//<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 12pt;">Mains //

 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Walter’s fish & chips with tartare sauce - 30 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Confit duck leg, braised red cabbage & bacon, roast carrots - 30 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Grilled field mushrooms with pesto goats cheese, hazelnuts & beetroot vinaigrette - 34.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Curried seafood pie, homemade puff pastry, crushed peas & kaffir lime - 36.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Rosemary and parmesan crumbed pork cutlets with celeriac remoulade - 37.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Roast chicken with pancetta, mushroom risotto & truffle oil - 37 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Lamb rack with spicy fried potatoes, pinenuts, currants & zucchini mint salad - 42 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">300g Peppered porterhouse steak, goats cheese mash & red onion jam - 41 //

//<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 12pt;">Winter Specials - lunch, dinner & supper //

 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Smoked Salmon & ricotta agnolotti with dill white wine sauce served with a glass of Briarose Semillon Sauvignon Blanc - 22 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Red Wine braised beef, mash potato & gremolata served with a glass of Winners Tank Shiraz - 22 //

//<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 12pt;">Sides //

 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Rocquette parmesan salad - 10.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Market vegetables - 12.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Roast potatoes with aioli- 10.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Mash, bacon & brussel sprouts - 13.5 //

//<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 12pt;">Desserts //

 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Affogato: Ameretto, vanilla bean ice cream, espresso & ameretti biscuit - 16.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Cherry ripe ice cream bombe, meringue & hot chocolate sauce - 16.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Rhubarb and apple crumble with maple syrup ice cream - 16.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Vanilla & blueberry créme brulee - 16.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Chocolate pudding with gingerbread ice cream - 16.5 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Raspberry souffle, raspberry sauce with vanilla & coconut ice cream (made to order) - 22 //

//<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 12pt;">Cheese Plate //
> //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Selection of 4 cheeses: Delice de Bourgogne (white mould), Soignon 'St Maure' (goats cheese),Ironstone (cheddar) & Queso Valdeon(blue vein). // //<span style="color: #0000ff; font-family: 'Arial','sans-serif'; font-size: 10pt;">This restaurant is targeted for adults who want to spend a night at a classy restaurant with a bottle of wine over the water and enjoy there dinner with delious desserts. //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">SMALL - 22.50 //
 * //<span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">LARGE - 39 //

<span style="background: white; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">3) <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**CREOLE ONION SOUP** **<span style="color: #660000; font-family: 'Times New Roman','serif'; font-size: 12pt;">ENTREES **

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**TROUT NANCY** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Filet of trout sautéed and topped with lump crabmeat sprinkled with capers, lemon butter sauce. Formidable!

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**REDFISH PEREZ** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Sauteed f ilet of redfish covered with lump crabmeat, shrimp and topped with Hollandaise sauce.

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**VEAL PECAN** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Sautéed veal topped with crabmeat, roasted pecans and pecan butter

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**VEAL KOTTWITZ** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Baby veal sautéed with sliced artichoke bottoms and fresh mushrooms topped with lemon butter sauce.

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**VEAL ALANA MICHELLE** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Sautéed baby veal topped with lump crabmeat and Béarnaise sauce

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**BABY RACK OF LAMB ROUSSEL** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Grilled whole and sliced into mini-chops. Served with Béarnaise or Choron Sauce and a bouquetiere of fresh vegetables

<span style="background: white; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">** TOURNEDOS CHANTECLAIR ** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Three prime tournedos each with a different sauce: Béarnaise, Choron, Marchand de Vin, accompanied by a bouquetiere of fresh vegetables

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**PEPPER FILET WITH BARBECUED SHRIMP** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Finely ground peppercorns are pressed into a prime butterflied filet. Accompanied by our fabulous barbecued shrimp

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**FILET BRENNAN** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Center cut tenderloin, grilled to your liking and topped with a fresh mushroom and red wine sauce

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**FILET STANLEY** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Topped with a fresh mushroom and red wine sauce and served with a sautéed banana and tangy horseradish sauce. Truly unique!

<span style="background: white; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">** RIBEYE MAITRE d' HOTEL ** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Prime 14oz. ribeye broiled as you like it, in its natural juices

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**PEPPER RIBEYE** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Finely ground peppercorns are pressed into this prime 14oz. ribeye. Served in a sauce of natural juices, brandy and cream **<span style="color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt;">STEAK DIANE ** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Prime beef filets are sautéed in a sauce of natural juices, butter, fresh mushrooms and seasonings

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**CHATEAUBRIAND BOUQUETIERE** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">(For Two) <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Grilled tenderloin, sliced, served with an assortment of vegetables, Béarnaise sauce

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**REDFISH AU POIVRE** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Filet of redfish with a sauce of freshly ground peppercorns, brandy and cream.

<span style="background: white; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">** FILET BLANGE ** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Boursin cheese stuffed filet of beef with cracked black peppercorns and orange Cabernet reduction sauce.

**<span style="color: #660000; font-family: 'Times New Roman','serif'; font-size: 12pt;">SALADs ** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**BRENNAN SALAD** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Romaine lettuce with a tangy Creole dressing, grated Parmesan cheese and croutons

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**JACKSON** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Iceberg lettuce, chopped hard-boiled egg, crumbled bacon, Bleu cheese, chives and Jackson dressing

<span style="background: white; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">** FRESH SPINACH SALAD ** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">With sliced fresh mushrooms, crumbled bacon, hard-boiled egg and Brennan's tangy Creole dressing

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**HEARTS OF PALM** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Vinaigrette dressing

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**DEGAS SALAD** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Mesclun greens with a cranberry vinaigrette, crumbled Bleu cheese and candied pecans.

**<span style="color: #660000; font-family: 'Times New Roman','serif'; font-size: 12pt;">DESSERTS **

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**CREPES BRIDGET** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Crepes with a delicate filling of cream cheese and sour cream, topped with chocolate fudge sauce and whipping cream

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**BANANAS FOSTER** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Brennan's Creation and now World Famous! Bananas sautéed in butter, brown sugar, cinnamon and banana liqueur, then flamed in rum. Served over vanilla ice cream. Scandalously Delicious!

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**CREPES FITZGERALD** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">Crepes with a delicate filling of cream cheese and sour cream, served with a topping of strawberries flamed in Maraschino. Scrumptious!

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**LOUISIANA CHOCOLATE PECAN PIE** <span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">A chocolate twist to this traditional pie.

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**BREAD PUDDING JOAN d'ARC**

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**CREOLE CHOCOLATE SUICIDE CAKE**

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**CREOLE WHITE CHOCOLATE MOUSSE PIE**

<span style="background: white; color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">**BRENNAN'S LEMON CURD CREPES**

<span style="background: white; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: normal; margin: 0cm 0cm 10pt;">** BRENNAN'S IRISH COFFEE ** <span style="background: white; color: #000000; font-family: Calibri; line-height: normal; margin: 0cm 0cm 10pt;">This business is targeted towards adults who what a getaway restaurant and a romantic restaurant. It’s not suitable for children due to food and not knowing what to eat.

2. a) Name and logo for your establishment  Sweet City

[|Doc3.docx] b) Location of my establishment Sweet city will be located at 32 Broadway st Leichardt Sydney NSW.  c) Brief description of my theme Sweet city it targeted towards families. Also targeted to couples or friends ages 16- any age. The types of food it serves is cake, different kinds of Turkish sweets and gelato and hot beverages and cocktails and cold beverages. Seating capacity would be 20-35 seating area. People who have finished dinner and feel like to spend a night somewhere would be good to come into sweet city and have a seat and taste our special cocktails and delicious cakes and Turkish sweets. It feels like you are at Turkish eating homemade Turkish sweets that elderly lady would make.

d) ﻿[|food tech.docx][|Doc3.docx]  f) I chose this location for my cafe because Leichardt is a main place where people will go to have dinner. So when they have finished dinner they would like to visit a cafe which would be sweet city and have somewhere to sit and have a coffee. In Leichardt there aren’t many sweet shops around Leichardt for people to have sweets and a cup of coffee.

RECIPE CARD RISK ASSESSMENT


 * ** Cut yourself with the knife. Priority 3 ** || ** Make sure the knife is facing down. Always make sure you move your fingers when chopping something or needing a knife for any reason. If you have cut yourself rinse finger with water and place a band aid on the spot you have cut. ** ||
 * ** Burn yourself Priority 2 ** || ** Make sure you’re away from the stove at all times unless you are cooking something. Never touch anything that is hot if you have touched something always put hand under cold water and uses burning cream. ** ||
 * ** Glass could break Priority 4 ** || ** Make sure all glass are away from the edge on the bench make sure there not hanging of the edge. If broken glass, immediately stop and get a dust pan and pick up the glass making sure no glass is left on the floor. ** ||

WORKFLOW PLAN Equipment needed:
 * shredder for cheese
 * knife
 * lemon squeezer
 * bowl
 * pan
 * tray


 * <span style="background: white; color: #222222; font-family: 'Arial','sans-serif'; font-size: 10pt; line-height: normal; margin: 0cm 0cm 10pt; tabstops: list 36.0pt;">First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.
 * <span style="background: white; color: #222222; font-family: 'Arial','sans-serif'; font-size: 10pt; line-height: normal; margin: 0cm 0cm 10pt; tabstops: list 36.0pt;">Once this occurs, you start adding the butter while continuously shredding the dough. When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions.
 * <span style="background: white; color: #222222; font-family: 'Arial','sans-serif'; font-size: 10pt; line-height: normal; margin: 0cm 0cm 10pt; tabstops: list 36.0pt;">In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the ricotta cheese. Lay the cheese patties onto the prepared dough in the pan. Once the layer of ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.
 * <span style="background: white; color: #222222; font-family: 'Arial','sans-serif'; font-size: 10pt; line-height: normal; margin: 0cm 0cm 10pt; tabstops: list 36.0pt;">Preheat the oven to 350 degrees, then place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once achieved, you will need a larger pan in which you will flip the Knefeh so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.