16 March 2011 HOSTEX HOSTEX HOSTEX!!!

What an inspiring day it was yesterday at Hostex in Sandton at the Convention Center!They promoted new kitchen equipment,new wines,foods etc...There was also a Cooking demo which was really interesting, like how to make salmon and a lot of different foods.They also talked about health and safety in the kitchen area and what equipment to use with different foods.I really enjoyed tasting everything and even had the opportunity to buy some of the new stuff.

What a fun day!

11 March 2011 (Chefs course)

Today I wrote my last Chefs test,which went very well!I really stressed a lot but it was worth it at the end.I also went for a interview with the principal,Mel and Chef Edward which also went great,they said that they really like the fact that I'm so positive and friendly because that's what guests expect.

In this three weeks I've learned that it's really important to have a passion for the whole chef thing to enjoy it.I've learned how to make some really good food and I'm very proud of that!I'm becoming more and more independent everyday which is a great thing!

What a great three weeks!!!   

Task and Recipe ...

Basic White Chicken Stock (Fond Blanc):

•  Chicken, 1.4 kg
•  Carrots, 250g
•  Cellary, half a packet
•  Onions, 150g
•  Water
•  Dry White Wine, 300ml
•  Pepper corn, 5g
•  Bay Leaves, 2g 

Equipment needed:

•  2, Mixing bowls
•    1, Pot
•  1, Paring knife
•  1, Chefs knife
•  1, Collender
•  1, Measuring jug
•  1, Perverated spoon
•  1, Yellow cutting board
•  1, Green cutting board
•  1, Spider
•  1, Wooden spoon
•  1, Stock pot (20L)

Methods:

• Need a 2L pot to make your chicken in it. Aromatic ingredients= Bay leaves,pepper corn and celery,Boiling= 100 degrees,demi.Remove the scum and impurities (Debouillet) onions,carrots and celery must be mire poix (chopped).Scum= Impurities.White stock (Fond Blanc), Skimmer= Turn the heat down to 98 degrees,Skim.to= Remove scum.Must put the stock through a conical strainer.

Health and safety:

•  Work area must be sanitized 
•  Sanitize hands before working with food

Chefs tips:

•  No salt
•  Yellow and green chopping boards
•  Add the water after you add your Chicken with the vegetables! 

Task and Recipe ...

Basic Sponge cake:

•  Eggs - 2 eggs
•  Sugar - 30g
•  Coffee powder - 15g
•  Flower 35g 
•  Butter - 5g

Equipment Needed:

•  4, Bameries
•  1, Wooden spoon
•  1, Mixing bowl
•  1, Balloon wisk
•  3, Ramicins
•  1, Enamel tray

Methods:

•  Switch oven on (180)
•  Mise on place, Break eggs in mixing bowl, then mix with balloon wisk,Add the sugar half half and savion it. When it's soft ribbon add the other half,till you see a full ribbon. Then add flower,dissolve coffee in a bain-marie and add it to the mixture. Fold it in slowly then slowly add the flower and fold it in. Then put butter in your ramekins and then you add some flower as well and only after that you add the mixture. Then you put it in the oven for 20 to 30 min. After the baking process is done you'll take it out to cool down, then you need a knife to make the sides loose to take them out of the ramekins. There you have your lovely Basic Sponge cake!!! =)   

7 March 2011 (Chefs course)

Today I did welcoming at the reception which was really fun because it's really fun working with people for me. At first I  had to be at the main kitchen from 11am to 12 midday to bake a few pancakes there. After that we had lunch from 12pm to 1pm. I then started with welcoming at reception from 1pm to half past 5pm even though I had to work till 7. They gave me off earlier because all the guests arrived earlier.
What a fun day!!!

White Sauce...

What do you need???
-Pot
-500g flower
-500g butter
-3L milk
-Salt and pepper.
-Stir until it boils!
What types of sauces you can make:
-White
-Garlic
-Brown
-Cheese

Poaching...

What do you need???
-Pan
-Egg lifter
-Eggs
-Water
-Vinigar (2 Table spoons)

Process:
-Poor water and vinigar into the pan
-Wait until it boils
-Break the egg close to the pan when adding it
-Wait until the egg is as desired,Sunny side up,sunny side up going,turnover,easy over,medium and hard.

(The vinigar keeps the egg together and prevents it from sticking to the pan)

Sunny side up:
-Egg white must be hard and the yellow.

Sunny side up going:
-Yellow =running
-White = cooked
-Splash oil on top of the egg to make a white layer.(yellow must still run underneath the white layer)

Turn over:
-Same process as sunny side up going
-Turn the egg over again for about 5 sec.

Easy over:
-Same process,but turn the egg over for 10 sec. to make it harder.

Medium:
-Continue with the same process.
-Turn the egg as you go but leave it for 20 sec. this time.

Hard:
-Let the egg cook longer until it is as desired.
-Put pressure on the egg with the egg lifter to see if the egg is running,if not the egg is perfect.

How to make a omelet:
You need:
-3 Eggs (Whip)
-The process is almost identical to the pancake process.
-Mix the eggs in a mixing bowl.
-It's important to wait until the oil is warm before you add the mixture.

Filling:
-Mushrooms
-Bacon
-Tomato
everything must be chopped.

Piet Gouws advice...The Site Rules.

• Consider other people's safety
• Provide a safe enviroment and a healthy enviroment.
• HAZZARDS
• Prove that you're educated and trained(Prove certificate)
• Report all incidents to the MOD!!!

Chefs Questions...

What is the difference between a Ramikin and a Dadiomil???

Dadiomil:Is made of ceramic.

Ramikin:Is made of stain and steel.

What is the purpose of MULTI PURPOSE,OVEN & GRILL AND SANITISER???

MP=Cleans walls and general equipment.

OG=Cleans ovens,grills,cooker hoods and filters.

S=Cleans food preperation areas,equipment and utensils.

Dosage and Method:

MP=Spray,Dispences via Ecolab wall mound dispences.

OG=Pot cleaner,spray

S=Spray for worksurface.

Frequency:

MP=Daily

OG=After each use

S=Daily.

Safety:

MP=Hand protection

OG=Hand protection,Avoid eyes and do not inhale.

S=Hand protection.

Skills Proficiency Certificate in Basic Food Preperation

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