Monday 24 October
We made chicken and lettuce convenience wraps. Sam and I cut up and crumbed/marinated the chicken in the herbs and spices that the container wrap container contained. Then Carrie and Mondi cooked the chicken. The wraps were placed in the oven and the lettuce was washed and cut. Once all was cooked, we each assembled our wraps. They tasted delicious and I would definitely make that at home again! Excellent for lunch or a quick, easy dinner!
Tuesday 25 October
Carrie, Mondi, Sam, and I made Nachos today they were mouth-watering. To make the sauce we chopped the capsicum and onions and added them to the beans, garlic, and oil in a saucepan. Once the sauce was cooked, we put it over the tip of the corn-chips and divided it among four oven-proof containers, added some cheese and wacke it in the oven for about 10 minutes, just until the cheese had melted.
Wednesday 26 October
Today in theory we watched you-tube videos on how a ginger bread house in cooked and constructed. We got some ideas on how to decorate our own houses which we will be starting next week on Monday the 31. We will work in pairs for this task and we will be given the ginger-bread house walls, icing and lollies in a package for us to decorate and make our own! Just in time for Christmas!!! Amazing it is that time of year again, this year has gone so fast!
Wednesday, October 26, 2011
Schedule/Plan for PRAC
When: Wednesday 19 October, Period 6
2:20-3:15pm
2:20-3:15pm
2:20-2:25
Kate and Sam
Get to Class
Get Apron on and wash Hands
Gather all ingredients and Equipment
2:25-2:2:45
Kate
1.Cook pasta in a large pot of boiling salted water until al dente.
2.Cook remaining garlic (1/2 teaspoon) in a fry pan over moderate heat until pale golden. Add peppers and cook, stirring, for 3 minutes.
3.Add beans and garlic puree to pan and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.
Sam
1.Mix 2 teaspoons of garlic with ½ teaspoon salt.
2.Cut peppers into 2 cm pieces.
3.Mince ½ teaspoon garlic with thyme and remaining ½ teaspoon salt using large knife. Transfer along with spinach to a large serving bowl.
2:45-2:55
Add pasta, sauce, vinegar, and cheese to spinach and garlic in a serving bowl. Toss to combine. Add some of reserved cooking water if mixture is dry.
Add the pasta to the container. Take photos of finished product.
2:55-3:3:15
Wash and Dry all equipment. Wipe benches.
Reflect on the process. Write notes.
Eat the pasta!
Get to Class
Get Apron on and wash Hands
Gather all ingredients and Equipment
2:25-2:2:45
Kate
1.Cook pasta in a large pot of boiling salted water until al dente.
2.Cook remaining garlic (1/2 teaspoon) in a fry pan over moderate heat until pale golden. Add peppers and cook, stirring, for 3 minutes.
3.Add beans and garlic puree to pan and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.
Sam
1.Mix 2 teaspoons of garlic with ½ teaspoon salt.
2.Cut peppers into 2 cm pieces.
3.Mince ½ teaspoon garlic with thyme and remaining ½ teaspoon salt using large knife. Transfer along with spinach to a large serving bowl.
2:45-2:55
Add pasta, sauce, vinegar, and cheese to spinach and garlic in a serving bowl. Toss to combine. Add some of reserved cooking water if mixture is dry.
Add the pasta to the container. Take photos of finished product.
2:55-3:3:15
Wash and Dry all equipment. Wipe benches.
Reflect on the process. Write notes.
Eat the pasta!
Task 2
Explain what you will need to include in your meal to satisfy the group you have targeted.
2. Decide on the sauce you will make and the pasta which will be suitable for this sauce. You may have to research pasta types to make sure you choose the correct pasta.
We have decided on using penne pasta. The hollow centre allows it to hold sauce, while the angular sides act as a scoop for the sauce allowing the pasta and sauce to be eaten together.
3. Design packaging to suit the scenario and the item you will be preparing. Justify your choices.
The pasta product will be placed in a small plastic disposable container with a cardboard sleeve around it. The plastic container will be an advantage for the consumer because they could either purchase the product heated and ready to eat or chilled so that they can put it in the fridge or freezer and easily reheat it at a later point in time in the microwave as the plastic container is microwave safe. The cardboard sleeve will provide the consumer with all the necessary details about the product such as the ingredients, how to reheat, how many serves and information about what the product is.
EVALUATION
EVALUATION
The purpose of the assignment was to research food technology and its impact on the hospitality industry and the society. The time given to complete both Task A and B was adequate.
Task A of the assignment was individual. We were given six weeks to write an essay on the topic of our choice. My essay was on food additives. I chose to do this topic as food additives are added to 95% of all foods we consume and so we ought to have some understanding as to what they are. Some fascinating material that I learnt about food additives were that they have been used all throughout history, and have only quite recently been enhanced upon new technology. Additives are used to make food more convenient or more appealing through flavor, texture and colour; to increase their nutritional value or to make them safer for long-term storage.There is a long, extensive range of food additives, categorised by numbers that can be used for many different purposes.
We had two weeks to complete task B in which we had to work in pairs to plan, prepare, present and package a pasta meal suitable for sale to a targeted group. I worked with Samantha Pearce for this task and our target group was for vegetarians. In this unit I leant about the information that needs to be added to packaged food for the consumers use. This was a fun task overall. I enjoyed getting an insight into what it would be like to create your own food product and being allowed to use our imagination to make and create our own product.
We had 50 minutes for the practical work where we cooked the pasta and packaged it. In the PRAC task I learnt that you can be creative and use your common sense when cooking- you don’t have to follow the recipe word by word. When I making the pasta sauce, for example, I added some water to the sauce and then let it reduce down to create a ‘sauce’ consistency. The skills used in the practical task was the ability to read a recipe, use equipment, write and follow a time plan and work as a team.
The practical task was a success. Our pasta tasted extraordinary and looked appealing, alluring the consumer- using fresh products, with lots of flavors and colours. We served the vegetarian pasta meal in a plastic tub-aware container with a cardboard plastic sleeve over the top, displaying the company name, name of product, ingredients list, when and where it was made, how many people it served, instructions for micro-waving, how many serves it was and displayed a picture. I would make this three way pasta with garlic and peppers again as it tasted delicious and would be great cold for lunch or made fresh for dinner.
The purpose of the assignment was to research food technology and its impact on the hospitality industry and the society. The time given to complete both Task A and B was adequate.
Task A of the assignment was individual. We were given six weeks to write an essay on the topic of our choice. My essay was on food additives. I chose to do this topic as food additives are added to 95% of all foods we consume and so we ought to have some understanding as to what they are. Some fascinating material that I learnt about food additives were that they have been used all throughout history, and have only quite recently been enhanced upon new technology. Additives are used to make food more convenient or more appealing through flavor, texture and colour; to increase their nutritional value or to make them safer for long-term storage.There is a long, extensive range of food additives, categorised by numbers that can be used for many different purposes.
We had two weeks to complete task B in which we had to work in pairs to plan, prepare, present and package a pasta meal suitable for sale to a targeted group. I worked with Samantha Pearce for this task and our target group was for vegetarians. In this unit I leant about the information that needs to be added to packaged food for the consumers use. This was a fun task overall. I enjoyed getting an insight into what it would be like to create your own food product and being allowed to use our imagination to make and create our own product.
We had 50 minutes for the practical work where we cooked the pasta and packaged it. In the PRAC task I learnt that you can be creative and use your common sense when cooking- you don’t have to follow the recipe word by word. When I making the pasta sauce, for example, I added some water to the sauce and then let it reduce down to create a ‘sauce’ consistency. The skills used in the practical task was the ability to read a recipe, use equipment, write and follow a time plan and work as a team.
The practical task was a success. Our pasta tasted extraordinary and looked appealing, alluring the consumer- using fresh products, with lots of flavors and colours. We served the vegetarian pasta meal in a plastic tub-aware container with a cardboard plastic sleeve over the top, displaying the company name, name of product, ingredients list, when and where it was made, how many people it served, instructions for micro-waving, how many serves it was and displayed a picture. I would make this three way pasta with garlic and peppers again as it tasted delicious and would be great cold for lunch or made fresh for dinner.
Wednesday, June 1, 2011
Assesment for Term 2
I have finished the assignment on lifestyle dieases and habits. (due Friday 13 May). I feel that I did a good job. It was quite a long assignment which required a lot of reseach. It was challenging because it had to be written in an essay format. Throughout the task, I did learn a lot and found it interesting as I wrote in my evaluation (due on Friday 27 May).
I have also done the Practical assesment on Monday 16 May, where I cooked vegetarian and high-fibre enchiladas & a banana and coconut smoothie.
Recipes/Meals made in Term 2 2011:
- Sweet and Sour Chicken and rice
- Beef Strogonoff and Fettucine Noodles
- Mexican (Beef) Enchiladas
- Caramello Chocolate cookies
- Hokey Pokey Biscuits
- Lemon Meringue Slice
- Lasagne
Please Note: These are just the recipes I was here for (I was away and missed 3 recipes as I was at National Swimming)
Saturday, March 12, 2011
Hospitality Reflection - 2 March 2011
I have only had one theroy lesson to work on my Hospitality assignment so far this year, which was on Wednesday 2 March. (Away on 7 March becasue of House Muscials, and 9 March QG Swimming).
In this lesson I downloaded the assignment off Blackboard and read through it. I also started on the first part of question one - Investigate Lifestyle Habits and Diseases by indentifying circumstances that may lead to special food needs.
All my reflection for the PRAC work is in my Kitchen Workbook.
In this lesson I downloaded the assignment off Blackboard and read through it. I also started on the first part of question one - Investigate Lifestyle Habits and Diseases by indentifying circumstances that may lead to special food needs.
All my reflection for the PRAC work is in my Kitchen Workbook.
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