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

External Correspondence Practice

The Department Store

Hospitality Grilling

Grilling

Pancakes

Name of Recipe: Pancakes

Link to Recipe or Picture of Recipe needs to be included here

https://docs.google.com/presentation/d/1K6Vlc7OGh9QT1tS

QWkGxZWOng75E9YeSU-Mo0J38v7g/present?slide=id.p

Quality of Ingredients - What do we need to make sure of when

selecting the product for the recipe

eg fresh, firm, not slimy, colour of them should be:

When choosing the ingredient you

should look for bacon that is red and fresh-looking. When buying eggs

you shouldn't buy ones that have cracks in them. You should check the eggs before using them

by doing a float test, when doing the float test you need to fill a bowl with cold water and then place

the eggs in the bowl, if the eggs sink and is lying on its side then that means it is fresh and good to use,

if it floats and is facing upwards then that means it is bad quality and it should not be used

How long was the grilled item grilled for and at what temp?

We grilled the bacon on 150 for 5 minutes until crispy.

How do you know it’s cooked? What are the key indicators you are looking for?

When the bacon is cooked it will look brown and crispy

What should the finished appearance of

the grilled item look like and what did yours?

The bacon should look crispy and dark brown.

Ours looked dark brown, the sides of the bacon were a little bit burnt.

What did you serve with the grilled item eg condiments (sauces) and additional foods

We served the bacon along with pancakes.

Toasties

Link to Recipe or Picture of Recipe needs to be included here:

Quality of Ingredients - What do we need to make sure of when selecting the product for the recipe eg fresh, firm, not slimy, colour of them should be: When picking bread for the toastie we need to ensure we don't get moldy or bread that is past the best before date. When choosing your ham You should look for the best before date and see if it is in the best before date.

How long was the grilled item grilled for and at what temp?

We grilled the toasted sandwich under a sandwich press for a few minutes 

How do you know its cooked? What are the key indicators you are looking for?

You know its cooked when the toastie looks golden brown and everything inside is melted

What should the finished appearance of the grilled item look like and what did yours?

A cooked toastie should look golden brown and crispy. Our toastie was golden and everything inside was melted.

What did you serve with the grilled item eg condiments (sauces) and additional foods

We didn't serve anything with our toasties

Steak Sandwiches

Link to Recipe or Picture of Recipe needs to be included here: https://docs.google.com/presentation/d/1K6Vlc7OGh9QT1tSQWkGxZWOng75E9YeSU-Mo0J38v7g/present?slide=id.p

Quality of Ingredients - What do we need to make sure of when selecting the product for the recipe eg fresh, firm, not slimy, colour of them should be: When choosing your steak you should look for steak that doesn't have a strange smell, and you should look at the colours of the steak. You should preferably buy steak that is bright red. When choosing your vegetables you should look for ones that aren't moldy, you can tell they're moldy if it is furry, it has dark patches, or it looks rotten. You should look for vegetables and fruit that are firm, and crunchy with no dark spots

How long was the grilled item grilled for and at what temp?

We grilled the item for five to six minutes on an electric press.

How do you know its cooked? What are the key indicators you are looking for?

You know it is cooked when the normally red meat is brown.

What should the finished appearance of the grilled item look like and what did yours?

The finished steak should look brown, with a little bit of pink in the middle. Our steak looked brown with a bit of pink in the middle.

What did you serve with the grilled item eg condiments (sauces) and additional foods

We served the steak in a bread roll with lettuce, Carrot, capsicum, onion and chilli sauce.

Hospitality Sandwich Unit

Club Sandwiches 

Link for Club sandwich recipe:
https://docs.google.com/document/d/164yI_lhvzK3dNEVKKJp0iqyUThXBCluFwiSsxzCe6sk/edit

Link for ingredients: https://docs.google.com/document/d/1QQoS0yJSDAZEfNwKdpJjKw04Y_LuTH5d6x3iRe9e_4I/edit

Link for ingredient preparation: https://docs.google.com/document/d/1c6ztCQ8Mc97kLQHkPXw_4bs5KK9r6dyRrIMez6k_Fh0/edit

Food safety: We washed our hands to avoid getting germs on the food and to ensure we wouldn't be consuming the germs. We also washed the equipment we were using so any leftover food/ bacteria on the equipment wouldn't get onto the food and possibly harm us in anyway. 

Health and Safety: When handling the knives we must hold them downwards and have them facing backwards in case somebody bumps into you or you fall over. If the stove has been on then you should tell everyone around it not to touch it so nobody possibly burns themselves. 

Steak Sandwiches

Link for Steak Sandwich recipe:
https://drive.google.com/file/d/1FntdWlJTvwwmcvuJ5-F-U_N7MU5uZlrv/view

Link for Steak Sandwich ingredients:https://docs.google.com/document/d/1-x0YDDodqbQhYC7kvVTSPtYvnxPaPfpCd1xRwtCm5Tg/edit

Link for Steak sandwich preparation:https://docs.google.com/document/d/1XNJ8NGEzD6QsQKFlj_tEE6TmEWcv9da4EWVU1AMyjZ8/edit


Food Safety: We washed our hands to avoid getting bacteria on the food. If something fell on the floor then we would not use the food as all of the bacteria on the food would make us sick.

Health Safety: We washed our hands before cooking and we wiped the table to prevent bacteria/germs. If a towel/cloth we were using fell on the ground then we would get a new one instead of using the one that had fallen on the ground to prevent bacteria from the ground getting onto the table.

Wraps

Link for Wrap Ingredients:https://docs.google.com/document/d/1wkcPvcr6K0lJdUjBsI16hHzSKRrRmSkVYSiNt4GMFCw/edit

Link for Wrap Preparations:https://docs.google.com/document/d/1JPtFKFQ2mvipBApQur_YB4A9bW58N7QRl09b4TFrwcY/edit


Food Safety: We placed our foods on separate boards to prevent any cross-contamination. We also washed our vegetables to remove any bacteria left on the ingredients and cleaned our equipment before we used them

Health and Safety: We made sure when we grabbed our knives we held them away from everyone to prevent people from bumping into us and accidentally hurting them. 

Toasties            

Link for

ingredients: https://docs.google.com/document/d/1AmwndEsJqyBxdKhYZMvs3lH6XEswlpk5UGBfXPqNIdI/edit

Link for preparations: https://docs.google.com/document/d/1A6xLze1nQgHcdfUFWbJbmIV-2Dfv71ifcYDuIPXAbfc/edit

Food Safety: While preparing the toasted sandwiches we used different boards to prevent cross-contamination. We also washed any utensils before using them in case they had bacteria or leftover food on them. When storing our food we made sure we were putting the food in the right areas, Like opened spaghetti in the fridge and the cheese and ham we also stored in the fridge. 

Health and Safety: When we were using the sandwich maker I told our group mates that it was hot and not to touch it so they prevented burning themselves. If there were a spill on the ground then we would clean it up immediately so then no one would slip on it and hurt themselves badly. I also held the knives facing down to prevent bumping into anyone and potentially hurting them.