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