/ Feb. 12,2018 /
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Word Art
Personal Safety, Food Safety, and Hygiene in a colour coding. I put the things we all need to remember and do before, during and after making/cooking food. I also include my definitions of personal and food safety, and hygiene. I made it in light colours and bright to attract people to view and to easily remember them. All words in RED are all about Personal Safety, BLUE for Hygiene while Food Safety is in GREEN colour.
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How to avoid/stop bacteria from growing?
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Reflection
Doing Mise En Place practices is easy to do but at the same time hard to deal with. Using the right boards and stuffs under pressure. But we kept our unit clean and neat, we washed our hands, tied our hair up, wore a clean apron and we also put our bags in the front. We carefully used knives, and the heat in the stove. But when we rush over something, it's tempting to just use different board for different food.
FRIED RICE
Ingredients
1 cup long grain white rice
2 eggs
2 teaspoons vegetable oil
2 bacon rashers, chopped
1 carrot, peeled and grated
2 shallots, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve
Method
1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender.
Drain and leave to cool ( http://www.thekitchn.com/how-to-cook-rice-on-the-stove-44333).
2. Prepare vegetables and bacon: Chop bacon. Peel and grate carrot. Finely slice shallots.
3. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turnover. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
4. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.
We should coordinate properly as a team, like assigned works for who's gong to slice vegetables, cook the rice, who's going to keep the are clean, wash the dishes and cook the others.
Our fried rice turned our to be slightly wet or watery because we put much water for our rice
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Feb. 26, 2018
Chicken and Rice Patties
- 3 cups cooked jasmin rice (about 1 cup uncooked)
- 1 chicken breast
- ½ tablespoon olive oil
- 1 large carrot
- 3 spring onions stalks
- 1⅓ cups grated mozzarella cheese
- 3 eggs
Method:
1. Preheat oven to 200° Celsius.
2. Slice chicken breast in half width ways, so it will cook through quicker.
3. Heat oil in a medium frying pan and cook chicken breast until it begins to brown.
4. Remove from pan and shred chicken using a fork and set aside.
5. Grate carrot so you have at least 1 cup.
6. Finely slice spring onions.
7. Lightly beat the eggs.
8. In a large bowl add cooked rice, chicken, carrot, spring onions, eggs and about ¾s of the cheese and mix well.
9. Spray muffin trays with cooking spray and then spoon mixture into the trays. Top with remaining cheese.
10. Place in the oven for 15 minutes until the tops turn golden brown.
11. Let them sit in the trays for a few minutes before removing to rack to cool. Use a knife to work around the edges of the rice patties to make removing them easier. This recipe made 12 Chicken and Rice Patties.
In making our food; FOOD SAFETY, PERSONAL SAFETY, and HYGIENE comes first. It is not just about how delicious the food is but also the quality of how it is made.
In this practicum, we made some small mistakes again. The plan of assigned tasks or works is not fulfilled. For the second time, we just do what we want to. Working as a team should have a good communication, not because I'm not used in washing dishes or frying chicken does not mean I'm not going to do it because others can. In this class, we will experience doing all sort of handy and messy things, it's no time to be choosy.
Washing our hands, tying our hair up, wearing apron, putting our bags on the front and arranging the chairs became our routine every Wednesdays. I'm getting used to where are the equipments stored and what should we do to the rubbish and towels after cooking.
Our Chicken Rice Patties turned out good, sort of, when we put sauce on it or ketchup. The cheese and chicken are not evenly spread to all trays because of some opposite options in our team that caused a very small argument but it's all good now. We are still hoping for better performance for the next practicum.
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March 5, 2018
Basic Hamburger Recipe
Ingredients - Serves 4
• 250g lean beef or lamb mince
• 1 small onion, finely chopped
• 1 egg
• 1cup soft white breadcrumbs
• Salt and pepper to taste
• 2 tsp oil
Method
1. Mix the mince, onion, egg, breadcrumbs and seasonings
together.
2. Using wet hands shape into 4 flat patties of equal size.
3. Heat oil in a frying pan, add patties and cook for about 5
minutes each side or until cooked through.
4. Serve between buns or bread with desired fillings.
Health and Safety procedures we did:
*We washed our hands before touching the food, tied our hair up and wore a clean apron for hygiene.
*We cooked the patty on a low heat pan for a long time rather on a high heat to make sure that it is cooked well for food safety.
*We carefully cooked the patties, mushrooms, and the buns on low heat not to burn or cut ourselves using knives on cutting the tomatoes and mushrooms for personal safety.
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