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.