friaday 28-30 bela bela munisepality fungsion

week started off bay working main kitchen and wensday till friday we had te minisipality fungsion it was bit hectik and over welming and i helped to take all the ekompment and i bake the sponges that was used to make poeding and make the desirt for them made a hol lot after all it was not tely exited but we dit it friday tey left and whe had to work bite lat for them and to make soor all of our stasions are clean and the hole kitchen are clean

mbezi 22-23

waine and chees fungsion at mbezi made difrent chees platers chote chees,chote fatha chees parmeson , goda,kamemburg, black peper chees, bloochees and al the froot and decorating whe helped to do after we dit that the hole fungsion began and whe told all the poeple about all the chees and hwe work from 7:30 till 10:30 that nite all was n sikses and after the poeple teft we satrt paking up and toek evrey thing back and that nite all was hectik bad we had our fine time

27 July training kitchen

We started to get all off our ingredients milk, eggs, onions, two slices of bread, spinach and vinegar. We blanched the spinach in boiled water after that you rinse down in cold water and cut in chifonade. Then start to prepare the béchamel sauce. Melt the margarine or butter in a thick bottom medpan add the flower and mix in. Cook for a few minutes over a gentle heat. Remove from the heat to cool the roux. Gradually add the warmed milk and stir until smooth. Add the studded onion with a clove, allow to simmer for 30 minutes remove the onion, pass the sauce through a strainer. Cover with a film of butter or glad rap to prevent a skin forming. Clean your section, after that put your round cut bread in the salamander, then put your eggs in the simerwater, add vinegar when the white of the egg folds over the yellow. Take it out and remember your toast in the salamander, take it out warm up our white sauce and start by frying the onions and put it with the cream spinach after that plate your oefflarintien.

30 May 2011, Training Kitchen (Spongecakes)

I was in charge of making sponge cakes 60 individuals and four big sponge cakes. I got all my utensils and ingredients for making the sponges. I went and got the ramicans that I’m going to use for the individual sponges. First spray the ramicans then measure your flour, butter, caster sugar and 6 eggs. Melt the butter then mix your eggs and bit by bit add the caster sugar in. After the eggs and sugar reach full ribbon stage, take the mixture and fold in the sift flour in the egg mixture, add 1teaspoon of baking powder in the egg mixture and then pour the batter in the folds.

training kitchen choclate cake

Sugar
Vanilla essence
Flour
Baking powder
Coco powder
Milk
Butter
balloon whisk mixing
Sauce pan
Electrical scale
Oven
Beat the eggs, sugar and vanilla until frothy with balloon whisk and mixing bowl add the flour slowly, while mixing it together add the baking powder and the coco powder to the mixture in the sauce pan heat the milk and butter pour the mixture into bainmarienunsurt bake to a preheated oven of 180˚C for 30-35 minutes

training kichen Basic sponge cake

Eggs 4
Caster sugar 1.5g
Flour 1.5g
Melted butter 35g
Baking powder 1tsp
Coco powder 3tsp


Mixing bowls
French whisk
Balloon whisk
Pot
Gas stove
Cake ring
Electric scale
Whisk the eggs and caster sugar to make saboyon slowly fold in the flour, butter, coco powder and baking powder. Place in a lined cake ring bake in the oven for 15-20minutes

Boiling and reasons

Boiling is a method of cooking where prepared food is cooked in a liquid which contains water (water, aromatic cooking liquor, stock, milk).

The boiling action may be quick and rapid as when cooking green leave vegetables or slow with a gentle surface movement known as simmering used when boiling most foods.
Reasons for boiling foods :
Foods are boiled in order to:
.1 make foods tender, by breaking down and softening starch, cellulose, protein and fibrous material

.2 make foods more palatable and digestible

Foods items suitable for boiling:

.1 Meat and poultry boiling is used for the tougher joints, silverside of beef, rolled brisket and hens.

It is a suitable method for producing plain dishes, boiled gammon with cabbage and parsley sauce Equipment used when boiling foods:

Types of equipment include saucepans, stockpots, fast boiling pans, bratt pans and boilers.