Steaming Assessment

Dumplings
1. The type of steaming we used for the dumplings was low-pressure steaming.
3. To check the quality of the ingredients are suitable for cooking we checked the appearance, smell, and expiry date of the meat, cabbage, crushed garlic, and dumpling wrappers. The pork mince looked slightly pink and smelled fresh. The cabbage was bright green and had no blemishes and smelled like fresh cabbage. The crushed garlic was pre-packaged and was well within its expiry date. The dumpling wrappers were soft to the touch and had no cracks indicating it was fresh. It also was well within its expiry date.
4. Each person had approximately 8 dumplings, which had 50g of pork mince, 1 tablespoon of cabbage, 1/4 teaspoon of crushed garlic, and 8 dumpling wrappers.
5. We washed the cabbage to ensure any dirt or bugs weren't in it. To prepare the dumpling wrappers we put them on a floured surface and got a bowl of water ready to fold the dumplings.
6. We steamed the dumplings for about 6-10 minutes in a bamboo steamer in a pot of water. Once the dumplings were cooked the wrappers went slightly transparent. When steaming it is important to remember to open a lid away from you as the steam is very hot and can burn.
7. We presented our dumplings on a square, white plate. We layered 6 on a plate so they were resting on each other. On the plate, we also had a small dish with soy sauce in it to dunk the dumplings in.
8. People said our dumplings were very flavourful and that they were good.

Lemon Fish and Vegetables
1. The type of steaming we used to cook the fish and vegetables was low-pressure steaming.
3. The fish smelled and looked fresh. There were no visible signs of it being bad quality. The carrots and beans were fresh and bright with no blemishes.
4. Each person had roughly 100g of fish and 1 cup of beans and carrots.
5. To prepare the fish we ensured there were no bones, placed it in some baking paper, sprinkled with salt and pepper, green onion and lemon and folded it up. To prepare the carrots washed then top and tailed them, peeled the skin off, and cut it into small strips. To prepare the beans we washed them, then top and tailed them.
6. We steamed the fish for approximately 5 minutes. We could tell it was cooked because the fish was white and fell apart.
7. We presented the fish in a tin container with the beans and carrots on the side.
8. Some comments we got was that the fish had good flavour and was well cooked.

Vegetable soup
1. To cook the vegetable soup we used a pressure cooker. This type of steaming is high-pressure steaming.
3. To make our vegetable soup we used pumpkin, kumara, potato, carrot, and onion. We knew these ingredients were of the best quality because they had no blemishes and they had no bruises.
4. Each person had roughly a cup of vegetable soup and two pieces of garlic bread.
5. To prepare the carrot, potato, and kumara, we washed, peeled, and cut them into chunks. We also removed the outer layer from the onion and finely diced it. To prepare the pumpkin we removed the skin and chopped it into chunks the same size of the carrot, potato, and kumara.
6. We cooked the vegetable soup in the pressure cooker for about 15 minutes. Once it was cooked it was mushy looking and after it had been blended together it looked smooth.
7. We served our soup in a recyclable cup.
8. We were told the vegetable soup tasted like it had equal parts of each vegetable. They also said the garlic bread was delicious.

Recipe:
https://www.youtube.com/watch?v=5PK784dwlFs



Prawns and Couscous 

1. We steamed the prawns using low-pressure steaming.
3. The prawns smelled slightly salty which is an indication that the prawns are fresh. The shell was also clean, translucent, and glossy. The eyes were not sunken. These are all indicators that the prawns were fresh. The couscous was good to eat because it was still within its expiry date.
4. We served up 4 prawns on each plate. There was approximately 1 cup of couscous mixed with rocket and capsicum.
5. To prepare the prawns we removed the head, shell, legs, tail, and 'dirty track', and rinsed them off with water before placing them in a bamboo steaming basket.
6. We steamed the prawns for about 5 minutes in the steaming basket. To cook the couscous we lightly toasted it, then boiled it with water and chicken stock until the liquid was all evaporated. We then lightly toasted some pine nuts.
7. To serve our food we first placed the couscous, rocket, capsicium, and pine nuts into the plate. Then we topped it with 4 prawns and drizzled it with our dressing.
8. Some comments we got were that the prawns weren't rubbery and the portion sizes were perfect.