Sunday, March 31, 2013
Getting better I think
This I think is some of my best plating so far, hopefully will get much better.
Plating so far
So been it's been a few practical classes and it's been so much fun, so I thought I should show you some of the stuff I've done
Saturday, March 30, 2013
Kio
Went to dinner with the girlfriends and they took me to kio, really nice up market ,relaxing atmosphere ,great decor and good service. I like the place so much I took my boyfriend their that weekend. My first meal I ordered was egg noodles with pawns and soya sauce, was ok to much veggies not enough pawn. The dim sum variety and flavors combinations where delicious. The tea menu is very impressive and tasty. I liked this place so much I went back with my boyfriend and just had tea and my new favorite dessert, green tea panna cotta, that was really awesome.
Sunday, March 10, 2013
JB's Corner
The boyfriend took me to a a wonderful restaurant in sandton, called JB's Corner. Good food great atmosphere, very well set up. One of many things I found good is that they cater for the healthy gym going crowd, as well as the normal "I just want good food" people. Good looking plating and delicious flavor combinations. All in all just a great place to go and eat.
Learning the cuts
Trying to perfect the different cuts requires a lot of practice. I will get this eventually , here's pic of what it,s suppose to look like.
Thursday, March 7, 2013
Fire
Fire can be caused by the combustion of two or three elements. There are three requirements for a fire to occur, first a source of ignition eg. a spark or electrical energy . Then a fuel or a substance to burn, then oxygen to feed the fire. There are five different types of fires as well as different types of fire extinguishers to put out those fires, as the pictures below shows.
Monday, March 4, 2013
Hazards in kitchen and how to avoid them
The kitchen is prone to accidents weather it's cutting off a finger or burning your self on hot oil, hazards are all around and if not properly managed hazards can lend to serious accidents.
The most common hazards in the kitchen are, faulty equipment, untidy and unhygienic kitchens, unsafe traffic paths, uneven and slippery or wet floors, incorrect lifting or moving of equipment, incorrect handling of equipment and incorrect handling and storage of cleaning chemicals.
Here are a few simple guidelines to combats these hazards. Regular maintenance of equipment will help reduce hazards as well as help the lifespan, it is preferable that you keep a record of all maintenance as well as have regular inspections. Clean your equipment regularly especially your ovens, have cleaning schedules and set aside enough time to clean properly. Keep walkway clear of obstacles, clean spills immediately and keep to the left of walkway to allow for easy traffic flow. It is important that you warm others around you when you are walking with heavy or hot objects and watch where you are going, no one wants hot oil all over the floor.NEVER!!!!! Run in the kitchen, never.
Kitchen flooring is also quit important in the kitchen, you should choose flooring that is non- spill, not polished, or without glossy finish, that is non- porous and durable, for example not wood, look more for porcelain, vinyl, or rubber flooring. There shouldn't, b any cracks in the floors or walls, the fewer joints or grouting the cleaner and easier to clean, what also helps with clean is having rounded edges on the corner and floors. To help reduce strain and problems when lifting heavy objects, put them on lower shelves or closer to the ground. When handling equipment or chemicals always follow the manufacturers instructions, and store them in dark, cool ventilated room.
When using your knives always keep them sharp, never use a blunt knife it requires more force and can cause injures. Never have your knife laying around, never leave them soaking in water or at the bottom of the sink, this could damage your knife and injure people. Always secure your cutting board with a wet cloth under the cutting board. Now finally if an accident where to happen because you can't control everything, what info would you need to fill out on the accident report, well first you'll need the name of the person who was injured. Then the date of accident, next nature of injury eg. Cut or oil burn. Then state if medical help was needed, then the place of accident, take down a witnesses account of the accident and finally the signature of witness and supervisor. Hopefully this will help you keep a clean and safe kitchen for years and years.
The most common hazards in the kitchen are, faulty equipment, untidy and unhygienic kitchens, unsafe traffic paths, uneven and slippery or wet floors, incorrect lifting or moving of equipment, incorrect handling of equipment and incorrect handling and storage of cleaning chemicals.
Here are a few simple guidelines to combats these hazards. Regular maintenance of equipment will help reduce hazards as well as help the lifespan, it is preferable that you keep a record of all maintenance as well as have regular inspections. Clean your equipment regularly especially your ovens, have cleaning schedules and set aside enough time to clean properly. Keep walkway clear of obstacles, clean spills immediately and keep to the left of walkway to allow for easy traffic flow. It is important that you warm others around you when you are walking with heavy or hot objects and watch where you are going, no one wants hot oil all over the floor.NEVER!!!!! Run in the kitchen, never.
Kitchen flooring is also quit important in the kitchen, you should choose flooring that is non- spill, not polished, or without glossy finish, that is non- porous and durable, for example not wood, look more for porcelain, vinyl, or rubber flooring. There shouldn't, b any cracks in the floors or walls, the fewer joints or grouting the cleaner and easier to clean, what also helps with clean is having rounded edges on the corner and floors. To help reduce strain and problems when lifting heavy objects, put them on lower shelves or closer to the ground. When handling equipment or chemicals always follow the manufacturers instructions, and store them in dark, cool ventilated room.
When using your knives always keep them sharp, never use a blunt knife it requires more force and can cause injures. Never have your knife laying around, never leave them soaking in water or at the bottom of the sink, this could damage your knife and injure people. Always secure your cutting board with a wet cloth under the cutting board. Now finally if an accident where to happen because you can't control everything, what info would you need to fill out on the accident report, well first you'll need the name of the person who was injured. Then the date of accident, next nature of injury eg. Cut or oil burn. Then state if medical help was needed, then the place of accident, take down a witnesses account of the accident and finally the signature of witness and supervisor. Hopefully this will help you keep a clean and safe kitchen for years and years.
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