Steaming-Hospitality 2020

Steaming

Preparation of ingredients: https://docs.google.com/document/d/118p4bRJEJrZmCpjC3CGL1uWQQ2Pn5lrvOCX8n2279hQ/edit

Quality of Ingredients:https://docs.google.com/document/d/1lCfEq1d_SWi9452wIuMHk2GQmVocSUktoDyDkeXdI5w/edit

Steamed Garlic Prawns with Vermicelli 

Recipe-https://drive.google.com/file/d/1CG68UioVn0yfsMKWmCEIYbL1wHZLBsVX/view

Steaming used: There are many ways of steaming but for us in particular, what we had used was a steaming basket, we did this by placing the steaming basket over a pot of boiling water

Why do we use steaming: We use steaming as a way of cooking food, steaming is very helpful for vegetables because it softens the vegetable making it more digestible. 

Different ways we can steam: When steaming there are many options for equipment we can use, one of the main equipment to steam with is a steaming basket which is placed in a pot filled slightly with boiling water. You can also steam in a pan with a couple cups of water, this is a good option when you are wanting to steam dumplings. Another good option for steaming is to put it in the microwave, you could fill a bowl with a small amount of water and place the food you want in the bowl, then put it in the microwave and let it steam. 

How to use a bamboo steamer: https://www.youtube.com/watch?v=ACkyk7LmzvM

What are the advantages of using the steaming cooking method: Using steaming as a way of cooking helps the ingredients keep their colour, taste, and freshness. When you steam the food keeps their nutrients and minerals, which makes it healthier to consume. 

Disadvantages of using the steaming cooking method: Steaming is a much slower cooking process because it doesn't use super high heat. 

Specific safety features that people should be aware of: When steaming you should stand to the side so the steam doesn't rise to your face, the steam will be hot which could burn you. You should also never reach over the pot or pan because the steam could burn you. Always use tools like tongs when you want to move the food to prevent hurting yourself. Steaming can be very dangerous if you aren't careful, so you need to take extra precautions to prevent anything bad from happening. 

This was one of the dishes we had made in hospitality for the steaming unit. It contained shrimp, rice noodles, and a garnish of spring onion. We had placed the noodles and the shrimp on a plate and then put the plate in a steaming basket which was placed in a pot filled with water. We let the dish steam in the basket until the prawns turned pink. When the prawns turned pink we knew they were cooked, we then pulled the plate out of the pot and garnished with spring onion. When picking our prawns we made sure that the prawns didn't have an over baring smell to it, we also checked that they weren't discolored. When getting our noodles we checked the best before date to make sure they were still good to use.  

Lemon and Dill fish on a potato rosti with steamed vegetables 

Recipe-https://docs.google.com/document/d/1x0s-3c21XMOC7T63GdUYPIzw-kXKJKQNzYLOyzZSGg0/edit

When cooking the Lemon and Dill fish we had added hassle back potatoes as a side, as well as green beans and carrots. When cooking the fish we wrapped it with baking paper, placed it in a steaming basket, and cooked it over a pot. We placed lemon on the fish to give it more flavor. We also put a garlic drizzle over the potatoes containing oil and garlic. The fish smelt fresh, there was no bad odor to the fish. The fish was clear/whiteish before we cooked it and it turned white once we were done cooking it. The carrots were firm and crunchy and soft when cooked. There were no dark spots on any of the vegetables and none of them were slimy. We had washed our vegetables and equipment before using them to ensure we had washed away any bacteria that may have been on the vegetables. We used separate boards for separate food groups to prevent cross-contamination. 

Gyoza Dumplings:

Recipe-https://docs.google.com/document/d/1bz2YZKCmoCprn-KlXAz1o1E9v3YJd6yoWG67aGbCyyM

When preparing our dumplings by placing the pork in a bowl with cabbage, spring onion, and a few other ingredients. we then placed the dumpling wrappers on a white chopping board and placed the pork mixture inside of the wrappers. We placed water around the edges of the wrapper and then folded them in half. We browned one side of the dumplings in a pan with some oil so that the dumplings get some colour, and then we placed them in another pan containing water. We cooked the dumplings in the water until the water had evaporated. The pork smelled fresh and in date. The vegetables smelt fresh and the cabbage was firm and there were no spots indicating the food was of bad quality. 

Abi Keene (Art Department) comments: The Prawn and Vermicelli dish had wonderful texture and flavor. 

Hospitality- 2020 Blogpost Knife handling

It's important when cutting food we use the correct knife. For example: Paring knife, cook/chef knife, Bread knife 

 A paring knife is good to use for fruits and vegetables. 

Chef knives are good to use for multiple purposes knife, they can be used for  all types of cutting. 

Bread knives is used for cutting all types of bread. 

In this picture, you can see that we are cleaning tables with: 

A multi-purpose spray and a dry cloth

We had placed a wet cloth under the cutting board to prevent it from moving around when we were using it. 

Cutting board has: 

A wet cloth under it to prevent it from slipping and moving. 

The knife & equipment is clean and sharp

Insert video/Picture of you sharpening a knife, explain how the steel maintains the knife and that's its 45* angle head to toe:

When maintaining knives you need a steel rod sharpens the knife, you need to scrape the knife from the heel to the tip. 

Storage:

 We keep knives in a cabinet that is connected to the wall to avoid them from being damaged and blunt. This way the knives are also stored away with a door preventing the knives from falling and being a safety hazard. 

Fruit and Vegetables

 Fruit and Vegetables

Vegetable/ Fruit Task One:https://docs.google.com/document/d/1He7td5qb73WGn-uCzoCdqhOkrCL6MvQPmDKgdXUZq0U/edit

Vegetable/Fruit cuts:https://docs.google.com/document/d/1UaGuKkIijgdIW8xhE1E1Ep5B6cglQp97Sa2oqIRTmF4/edit

Preparation Pictures for Fruit/Vegetables:

Finished Products

External Correspondence Newsletter

Reduced Plastic Waste 

November Newsletter

Dear Customers and Suppliers, 

I would like to inform you about the new set up to reduce plastic waste. 

• We would like to stop putting plastics into our landfill, biodegradable/degradable plastic bags and bottles only break down in specific conditions. It is not a long term solution

• We are inviting customers to be apart of this idea, we would love to work with them as a community, their feedback and improvements are welcomed as we would like to change the way customers buy their everyday products.

• All plastic bags will be now replaced with hessian bags (which is made from flax and hemp fibers). The first bag will be free with purchases over $50. Or we could provide recycled cardboard boxes (and help carry to your car).

• Most liquid products (liquid soap, shampoo, dishwashing liquid, etc) Will now be available in "fill your own" containers. Bring your own container to fill and get 5% discount.

• With fresh vegetables, we will be trying re-usable waxed cotton bags to keep fresh.

If you would like any more information about this, feel free to contact me on: 07 444 4444. Or email me: stanleyorganicsltd@email.com.nz. Visit our store on 123 Green Road, Newton, or take a look at our website: stanleyorganicsltd.com.ncz

Greatly appreciated,  

Stanley Organics Ltd

Recycling team 

Internal communications Fire Evacuation

From: Meg Markle 

To: Staff

CC: Manager

Date: 27 November 2017

Subject: Fire Evacuation

Hi All, 

It has been brought to my attention that when the fire alarm goes off not everyone knows what to do, I will be writing out some instructions so that everyone escapes the building safely. 

1. Walk calmly to your nearest exit, Do not run as this could hurt yourself or other staff. Leave any items behind as it will slow you down. If you see anyone that is not leaving, get them and take them with you. 

2. Once outside proceed to the parking lot, do not wander off.

3. Once everyone has been accounted for and the building has been checked for any possible fires, you may enter the building only once you have been told to do so. 

Using these instructions will keep you and everyone else safe. These instructions are necessary and can save lives.

 

If you need to, please contact me for any further information 

Many thanks, 

Meg

Fire Instructor 

Internal Communications

Kitchen Recycling 

update

To Jenny McCabe

From: Harry Styles

Date: 25 June 2018

Re- Kitchen recycling update 

To Jenny McCabe, 

 

Thank you for requesting the Kitchen Recycling updates, I have placed all the information in Bullets to make it easier to read. 

• The Recycling bins are mostly being used correctly (E.g Plastics in the plastic bin)
• I have had mostly positive feedback about the new Recycling system
• Some staff members think it is a waste of time, but they still follow the rules
• The food Bin Is not emptied often enough and it tends to become smelly
• Some staff members are confused about the types of plastics that go in the recycling bin 

The installment of the recycling program has been an overall great Investment. Most of the staff agree with the new recycling system which is a very important part of this process. I am more then delighted to be in charge of this investment. 

If you have any more questions, do not hesitate to contact me

Harry Styles 

Kitchen Manager 

Testing

The Department Store

335-337 The Parade 

Beachtown 

Auckland 1111

Ph: 09 889 8899

Email: thedepartmentstore@gmail.com.nz

Web: thedepartmentstore.com.nz

10th May 2016

Mr Jack Sampson

24 Benson Rd 

Auckland 1010

Mr Sampson,

Thank you for emailing about your complaint. I apologize for the way one of our colleagues had treated you, I have informed them about your complaint and I have had a talk with them about treating customers with respect. 

As the manager, I feel it is my duty to reach out to you personally about this matter. There is no excuse for the way one of our staff members had treated you, I assure you the Staff member has been giving a warning and they have had further customer service training. 

I would like to give you a $50 voucher for the inconvenience, this voucher can be used in any department of our store. We would love to see you in our store again. We are again sorry for the behaviour of the staff member and we assure you it will not happen again.

Thanks,

Rebecca Smith

Manager- Footwear

The Department Store