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.

cleaning drystore

All the chemicals are sorted in the write other of chemicals, make sure it is packed were it doesn’t come in contact with other products like flower or sugar and then you pack all the other products on the floor and clean the racks. After that you pack all your products in rows and the potatoes and sweet potatoes on the side and the flower and sugar on one side after that you can sweep and mop.

deep cleaning

was in the main kitchen and we started off by deep cleaning the whole kitchen and I

was assigned to the scullery. It was not that fun after all of the gross stuff that

I found; there was even a dead rat. I took a few pictures and some pictures of how I

cleaned the whole scullery. I was cleaning with multi-purpose cleaner.

The others were busy cleaning the other parts of the kitchen.


I was then busy cleaning with multi-purpose and oven grill cleaner.

The walls wouldn’t get any cleaner after I was done.

I started doing the oven inside and outside and that is what I did the whole day just
deep cleaning the kitchen.

remember to look for open kybels and broken pluks if wasing on the groud or wer sun electrisety hangs wer is kan sortsikit of the water

18-09-2011 main kitchen

What sandwiches are there

.1 cheese and ham
.2 cheese
.4 Ham cheese and tomato
.5 Chicken mayo
.6 Chicken mayo, cheese and bacon
.7 Bacon, cheese and egg
.8 Egg and bacon

18-09-2011 main kitchen

Working in the cold kitchen making sandwiches and salads firs I prepared the mice and place for the cold kitchen and after that I made one biltong salad and two Greek salads and a chicken salad. It is important to have all of your mice and place ready before doing anything else and making sure all your salads are prep and ready to use for Sunday buffet /lunch.
.1 Chicken salad: lettuce, tomato, cucumber and chicken on top off the salad on a salad plate.

.2 Greek salad: lettuce, tomato, cucumber, olives and feta cheese on top of the salad on a salad plate.

.3 Biltong salad: lettuce, tomato, cucumber, onions and biltong on top off the salad on a salad plate.

24-08-2011

Packing is the most important and knowing how to pack is important. We saw all of the

products that we had. Then we started to sort all the meat, vegetables, dairy and

all of the other products. Cleaning is important so we had to clean all of the racks

and the roof. Then we put all the products in. The meats go on last so that nothing

can fall in the meat. Packing your dairy products then your vegetables and last your

meat. Then it will be easy, if there is stock counting you can see what is left and what needs to be ordered.

26-08-2011

We went outside and in the back fridge we started to clean. It was something, it was

like doing everything all from the beginging. Still it was fun learning about packets

and how and where you must look for different kinds of dirt and stuff that are wrong but we just used multi-purpose and sanitizer for our cleaning. and always check the

tempruture and make sure that wen you closes the frige that u closes it korektly and sweep a ap all the blood if ther are enie

17-09-2011 cleanin marerieals

The purpose of multipurpose cleaner is to clean more than 1 object in the kitchen, for instance the ovens and different surfaces. Sanitizers are there to clean your hands when you work with vegetables and meat, to avoid cross contamination. The difference between detergents and sanitizer are that sanitizer cleans the surfaces that you work on and your hands. Wear hand clefs and cogels when working with heavy chemicals don’t do something like touch your face or any other body part. Don’t do something that will end in disaster.

17-09-2011

Worked in the cold kitchen and worked on making the pastries for the functions and for the open day that was on Saturday Paflowwas is a merang that is filled with chopped up fruit and on top of the fruit theirs wiped cream mix with caramel treat for the function. For the open day there was muffins filed with cream and custard slices it is food to prepare a second or third platter for if something happened. After that it was a normal work day did all the mise on place for the cold kitchen boiled chicken on the gas stove and made chicken maou.

16-09-2011

Made pancakes from 07:30am until 19:00pm the night, in between I helped to set up the food for “Vleisvreeters”. All the meat I did was marinated rib, sausages, beef roll, and rushers after “Vleisvreeters” ended we cleaned all the shawiendisses and the bamariens and all the utensils, solid basting spoons, purveyed spoons and the salad bowls. I was also in the scullery washing the plates and all the cups and side plates.

19-09-2011 main kitchen

Work in the hot prep making pizza: margarita and barbeque chicken. The day was not busy so I decided to clean. Hygiene is important in the kitchen you use malty purpose and oven grill to clean stains and services to prevent bacteria from contaminating your food that will be use to serve guest. Packing is also important as it keeps food fresh leaves no opportunities for bacteria. It is also important to take the dustbins out if it is full. Keep it closed. When leaving the kitchen make sure the gas switch is off and don’t leave the stove on or unintended.

main kitchen 19-09-2011

Started in the hot kitchen making breakfast which includes farmyard breakfast, continental basket and Sondela breakfast. 1. Farmyard breakfast: one boerewors two eggs, toast and mushrooms, bacon, one tomato 2. Continental basket: one scone, one muffin and two flapjacks. 3. Sondela breakfast: eggs ,toast, tomato and bacon. After that I made the cress food that was sandwiches, on it was jam and peanut butter for their lunch was vienna’s in tomato and onion mix. There breakfast was matabella pap.

15-09-2011

Sauce for chocolate cake 35 g butter Marciano half cup sugar almond 5ml Mix everything in a pot on the gas stove and let it boil take it off and pore over the chocolate cake. Clean everything and pack all of the equipment away. Switch gas off after use never leave the kitchen unintended while stove is on and something is inside.

training kitchen 14-09-2011

Get the mice en place ready for the chocolate and for sponge cakes. Put all your cake ring and solid basting dice together. After that you follow the books recipe and then you make sure every ingredient is correct after u did everything you bake the cake on 180 ˚C for 30-35min after that you take it out and clean all your utensils.