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.

Grilling Assessment

Grilling

Bacon
The food item we grilled was shoulder bacon. To ensure the bacon was safe to eat, we checked the appearance and the smell. It was a pink colour and it smelled fresh. If the bacon was not safe to eat it would have been a brownish colour and would have smelled bad. To prepare the bacon we cut off the excess fat and placed it on a lined baking tray ready to grill in the oven.

We cooked the bacon in the oven for 5-10 minutes at 150.C using the over grilling technique. We knew the bacon was cooked because it was golden and crispy looking.

To accompany the bacon we served it with pancakes and banana slices. We also had maple syrup to drizzle over once we had dished everything up. We each had 2 pancakes, 2 slices of bacon, and one banana - sliced.


Tomato
The second food item we grilled was a tomato. To ensure the tomato was eatable we checked for any discolouration or blemishes. The tomato was a nice red colour with no blemishes or discolouration. The tomato smelled fresh and delicious. If the tomato was not fresh and ready to eat it would be squishy with blemishes or bruises on the skin. To prepare the tomato for consumption we washed it, removed the leaves and cut it in half. Before grilling we preheated the grill and sprayed it with cooking oil. We grilled the tomato using the under grilling technique.

We grilled the tomatoes for about 10 minutes on a medium heat. We knew when the tomato was cooked because it was hot and had grill lines on the part we grilled.

When we presented our dish we served it with breakfast sausages, toast, and scrambled eggs. We seasoned it with salt and pepper, and served it with tomato sauce. We each had one half of a tomato, two breakfast sausages, one slice of bread and a quarter of a cup of scrambled eggs.

Boiling Assessment

Boiling 

Definition of boiling: Having reached boiling point; steaming or bubbling under the action of heat. To change from a liquid to a gaseous state, producing bubbles of gas that rise to the surface of the liquid, agitating it as they rise.

Part 1: Before boiling it is important to inspect the quality of all ingredients by checking the appearance, smell, and date of expiry. When checking the appearance you need to look for any bruises, blemishes or pest infestations. It is also necessary to prepare the food items using the correct procedures that meet the dish requirements, such as washing, peeling, and cutting off the ends of a carrot. When using eggs it is important to check the freshness of eggs to prevent salmonella and upset stomachs, You can do this by placing the eggs in a bowl of water. If they sink they're fresh and if they float it means there is a large air bubble and it is not good to eat.

Part 2: The degree that water boils is 100.C. The best way to hard boil eggs is to place them in a pot of cold water, bring to boil on medium-high heat, then cover, remove from the heat, and set aside for 8-10 minutes. After the desired time place them in cold water and remove the shell. When boiling vegetables such as carrots they need to be soft enough to eat but not so soft that they fall apart when picked up. To boil vegetables you put them in a pot of cold water, cover, and place on a medium-high heat. When the water starts to boil turn the heat down and cook the vegetables till soft.

Part 3: In the hospitality industry it is important to dish up the food the exact same, using the same garnishes, sauces, and dishing up the same portions. 2 large eggs (120g)  is 1 serving, 1/2 cup of cooked green or orange vegetables such as broccoli and carrot is considered 1 serving. 65g of cooked red meat is 1 serving.

1. When boiling, it is important to keep the handles of the pot to the side. If the handle is towards the front of the stove you can brush past it and spill hot food or water on yourself.
2. When lifting the lids off pots we need to lift it away from us as the hot steam can cause burns.
3. Push your sleeves back when cooking over a stovetop 
4. Never leave your cooking unattended. 

One of the food items we cooked for this boiling assessment was scotch eggs. We boiled eggs. A scotch egg is a hardboiled egg encased in sausage meat, coated in breadcrumbs, and deep-fried or baked. The second thing we cooked for this assessment was potato salad. We boiled potatoes and an egg.

Scotch Egg Ingredients

vegetable oil for deep frying

400g sausage meat or skinned sausages

¼ cup finely chopped onion

salt and pepper

4 hard-boiled eggs

1 egg, beaten

1 cup fine, crisp breadcrumbs

Potato Salad

Ingredients
4 medium potatoes
1 hardboiled egg
100g bacon
2 tablespoons mayonnaise
1 tablespoon wholegrain mustard

Knife Handling Assessment

When handling knives is it important to maintain the sharpness of the blade. This can be done by sharpening the blade using a wet stone block or a steel. To ensure the whole blade is being sharpened the knife should be held at a 45-degree angle.

When handling knives it is important that
we hold them by the handle and have
the blade facing down to prevent injury to 
ourselves and others in accordance to
legislative and establishment requirements. 

We need to ensure before cooking
that our knife is clean and sharp
as using a blunt knife is unsafe and may
increase the risk of cutting yourself. It needs
to be clean to prevent the spread of
harmful bacteria.

When setting up your area for a practical
it is important to place a wet cloth under the
chopping board to prevent it from moving around
and causing injury.  To prevent cross-contamination
the corresponding knife and board should be
clean before use. 

When storing knives it is important to
store them in a safe manner that will
reduce the risk of injury. They need
to be stored in a place where children can't
reach them. 

The two practicals we practiced these knife handing techniques on were fruit salad and chicken stir-fry. 

Hospitality Assessment

TASK 3











When we cook we need to ensure we are wearing an apron to not only prevent our clothes from getting covered in food, but also prevent any dirt or bacteria from getting into the food. When we are finished with the aprons it is important to wash them so they are clean and ready for the next people to use them. Cuts and open wounds need to be covered as bacteria can get into these wounds and cause infection, Any bacteria from these wounds can also contaminate the food. 

When we are cooking it is important to wear covered shoes as sharp objects or hot liquids can cause injury or burns to people. 

When we are cooking we need to ensure our hair is tied up out of our faces as loose pieces of hair could get into the food which is a breach of health and safety. When cooking we need to avoid personal habits such as touching our hair and face, if we do carry out these personal habits we need to wash our hands using the 20/20 rule. 

When it comes to cutting food we need to ensure we don't cross contaminate our food as this can cause someone to become sick. For example, if someone used a knife to cut raw chicken, then used the same knife to cut fresh fruits or vegetables, the consumer is at risk of contracting salmonella. 

Nails need to be cut short and washed before cooking because hands are a breeding ground for bacteria and as we are working with our hands we need to eliminate it and prevent getting ourselves and others sick. It is important when cooking that all nail polish is removed. As small chips of nail polish can get into the food and can be ingested. All jewellery needs to be removed from the hands and wrists such as rings, bracelets and hair ties, as bacteria are carried on those objects and may cause illness if ingested through the food. When carrying out unavoidable tasks such as handling raw food or visiting the toilet, it is important to wash your hands using the 20/20 rule to prevent contamination. 





               TASK 5










It is important to dispose of rubbish in an enclosed bin to prevent the infestation of pests and rodents.
                             
When preparing food it is important to keep foods in separate bowls or dishes, especially when dealing with raw chicken and fresh produce as the juices from the chicken can cause salmonella.

When transferring cooked foods into holding cabinets it needs to be set to 70.C.

Before and after cooking we need to ensure we clean and sanitize the work area with an antibacterial spray prepared to the manufacturer's instructions to prevent bacteria from spreading. It is important to keep the workspace clean and sanitized to stop the spread of harmful bacteria when cooking.

When storing food it is important to store it in the correct place. When storing canned foods older stuff should be at the front to be used and the new stuff put to the back as it will have a longer shelf life. Foods such as raw meat should be stored in a freezer at a temperature of -18.C if the meat is going to be used within 2 days it can be stored in a fridge at a temperature between 2-4.C. 

It is important to check the best before date on food items before cooking because although it will still be good to consume, it may have lost some of its quality. 

Task 7

Cooked chicken should have an internal temperature of at least 75.C. Foods that are being reheated should be piping hot or have an internal temperature of 80.C. 

Bacteria and disinfectants

Title: Bacteria and disinfectants
Purpose: How concentration can affect the performance rate of disinfectants in killing micro-organisms.

Part 1

Aim: Our aim is to find out how concentration can affect the performance rate of disinfectants in killing micro-organisms.

Hypothesis: I think the higher the concentration of savlon, the bigger the clear zone will be.

Independent Variable: The independent variable that we will be changing is the concentration of the savlon.
Dependent Variable: The dependent variable that we will be measuring is size of the clear zone around the piece of filter paper soaked in a concentration of savlon.
We will be measuring the size of the clear zone using a ruler and the units we'll be using are in millimeters.

Quadrant 1 will be controlled, this means there will not be any dettol on a piece of filter paper.'
Quadrant 2 will have 10% dettol on a piece of filter paper.
Quadrant 3 will have 0.1% dettol on a piece of filter paper.
Quadrant 4 will have 0.01% dettol on a piece of filter paper.
We will not be using 100% dettol because it is too strong and it will clear all the bacteria. This means there won't be any bacteria to see and the experiment would be a fail.

To ensure the data is accurate we will be using the same type of yoghurt, we will be keeping the temperature of the room the same, and we will be using the same type of disinfectant.
To ensure our data is reliable and that we have enough data we will be doing the experiment 3 times.

Variables that need to be kept the same	Why they need to be kept the same
Type of Yoghurt	By using the same type of yoghurt we know the test will be fair because all the ingredients to grow bacteria are the same.
Temperature	By growing the bacteria in the same temperature we know the test will be fair because high temperature increases bacteria growth and a cold temperature slows down bacteria growth. So by growing them in the same temperature they are growing at the same rate.
Type of disinfectant	We have to make sure we are using the same disinfectant in all our experiments because not all disinfectants are the same, and others may have different chemicals in them that could impact the experiment.

Equipment:

• Agar Plate
• Hole Punch
• Filter paper
• water
• beaker with dettol
• beaker with water
• Yogurt
• Permanent marker
• pipette
• spotting tile
• tweezers
• bunsen burner
• ethanol
• sellotape

Method:

1. Use the permanent marker to draw an equal sized quadrant on the bottom side of the agar plate. Number them 1-4.
2. Using a cotton bud, spread a small amount of yogurt inside the agar plate careful not to disrupt the agar jelly, immediately place the lid on after to prevent contamination. 
3. Place a small amount of savlon into 1 beaker, and some water in another beaker. 
4. Using the pipette, place 1 drop of savlon into a spotting tile, dilute the savlon with 9 drops of water, swirl the diluted savlon with the pipette to ensure it is combined.
5. Take 1 drop of the diluted savlon and put it in another tile, add 9 more drops of water to the diluted savlon. Being sure to mix using the pipette.
6. Lastly take 1 drop of the dilute diluted savlon and add another 9 drops of water, also mixing with the pipette.  
7.  Cut out 4 pieces of filter paper using a hole punch. 
8. Dip the tweezers in ethanol and swipe it through the flame 3 times, repeat after picking up each piece of filter paper. 
9. Dip one piece of filter paper into a concentration of savlon, do the same with 2 more pieces of filter paper but dip them into different concentrations of savlon. Leave 1 piece of filter paper without any savlon on it.
10. Before putting the pieces of filter paper that have been soaked in a concentrate of savlon in the agar plate, Be sure to put them on a piece of paper towel to remove the excess liquid. 
11. Put each piece of filter paper in the center of a separate quadrant in the agar plate.
12. Put the lid on, and tape it up so it doesn't come loose, then place it in a warm place overnight. 

Change in method:

Instead of using a cotton bud to spread the yoghurt onto the agar plate in step 2, we decided to water the yoghurt down and apply a thin layer all over the agar plate. We altered this step to decrease the chances of contamination. 

Part 2

Data

	Concentration of the savlon	Clear Zone Plate 1	Clear zone Plate 2	Average
Concentration 1	Controlled ( 0% )	0 mm	0 mm	0 mm
Concentration 2	0.1%	5 mm	6 mm	5.5 mm
Concentration 3	1%	9  mm	10 mm	9.5 mm
Concentration 4	10%	13 mm	20 mm	16.5 mm

Observations:
Quadrant 1 - There is no clear zone surrounding the piece of filter paper. The bacteria growing look like little white dots, they are covering almost the whole quadrant.
Quadrant 2 - Quadrant 2 has the largest area of clear zone surrounding the filter paper, outside of the clear zone there are once again little white dots of bacteria that have formed.
Quadrant 3 - Quadrant 3 has the second largest area of clear zone surrounding the filter paper. Outside the clear zone are white areas of bacteria.
Quadrant 4 - Quadrant 4 has the smallest clear zone surrounding the filter paper. There is quite a large area of white-looking bacteria growing.

Conclusion 
In conclusion, based on the data we collected, and from what we can see in the graph, we found that the higher the concentration of savlon, the bigger the clear zone,  In relation to the data my hypothesis was correct. In the graph, from what we can see, as the concentration of the savlon increases, the line also increases. The trend like shows us if the line is increasing, stationary, or decreasing. The purpose of this investigation was how concentration can affect the performance rate of disinfectants in killing micro-organisms. The concentrations of savlon we were using created various clear zones, in which bacteria could not grow or reproduce.

Discussion
Bacteria are unicellular microorganism. Bacteria reproduces asexually which means they are creating a clone of themselves, although they are genetically identical a mutation can occur that creates variation in the bacteria. Mutation can occur in bacteria when a bacteria cell transfer data through pili to another bacteria cell. If a bacteria has a certain resistance to an antibiotic the bacteria can transfer the resistance to another bacteria cell. They use the process of binary fission to replicate and grow colonies. The process of binary fission begins when a bacteria cell replicates their DNA, after which it elongates and eventually spits off into two daughter cells. Bacteria reproduce every 20 minutes. Bacteria colonies are thousands, millions, or even billions of bacteria cells that are piled up which then become visible to the naked eye. They belong to a group all to themselves, this is because they are neither plant, nor animal.  There are 4 phases for the growth of Bacteria which is shown in a table below.
Savlon is an antiseptic that contains two antiseptics, cetrimide and chlorhexidine gluconate. Cetrimide is the antiseptic in savlon that kills bacteria, it kills bacteria by weakening the bacteria's membranes and it then enters the cell. It takes 15 seconds for cetrimide to enter the bacteria cell. Methyl hydroxybenzoate and propyl hydroxybenzoate are the preservatives in savlon that prevent bacteria from growing. There are two ways that the savlon can enter the cell wall, diffusion and active transport. Active transport occurs when an enzyme in bacteria allows the chemical to pass through, much like a gate keeper. Chlorhexidine is a positively charged molecule that is attracted to negatively charged phospholipids in bacteria's cell wall. The chlorhexidine bind themselves to the cell wall that causes it to burst. Because the cell wall bursts, fluid leaks out which causes death of the bacteria cell. The cell structure of bacteria are made up of 8 main things, the capsule is the outer layer which protects the cell and aids in defence against immune system. The cell wall is the strong layer inside the capsule that protects and provides the shape of the cell. The cell membrane is the third layer, it is a flexible barrier that controls what enters and exits the cell. The cytoplasm is a gel-like material inside the cell that holds the cells contents such as ribosomes, plasmids, and the nucleoid. Protein synthesis occur in the ribosomes, plasmids are small circular pieces of DNA that code for non-essential processes. The nucleoid cells genetic information that code for essential life processes. The flagellum looks like a tail, it aids in the movement of the cell. Located on the outside of the bacteria cell there are small things named pili, pili are used to connect to other bacteria cells like a bridge and transfer genetic information. Below is an image of the process of binary fission, and a diagram of the 4 phases of bacteria growth. Bacteria is living thing, we know this because of the anagram MRS GREN. MRS GREN stands for:
Movement - all living things move
Respiration - Getting energy from food
Sensitivity - detecting changes in the surrounding
Growth - all living things grow
Reproduction - making more living things of the same type
Excretion - getting rid of waste
Nutrition - taking in and using food

Phase #	Explanation
Phase 1: Lag Phase	Bacteria initially placed in the area suitable for growth begin to take in nutrients, synthesize their RNA and their proteins. They are not ready to replicate yet.
Phase 2: Exponential or Log Phase	Bacteria replicate quickly, using the readily available nutrients in the broth.
Phase 3: Stationary Phase	Essential nutrients begin to decrease which cause the growth rate and death rate of bacteria to be the same.
Phase 4: Death Phase	As there are no more nutrients the bacteria die.

EVALUATION
I believe that the our experiment was not reliable. I believe this because we originally had 3 agar plates and only 2 had measurable data. We decided not to include the 3rd agar plate in our assessment because the data couldn't be measured. We changed step 2 for our method to reduce the risk of contamination. Instead of using a cotton bud to apply the yoghurt directly to the agar plate, we watered down the yoghurt with water and swished the liquid around the agar plate until all of the base was covered, then we tipped out the remaining liquid. If we were to do the experiment again I would increase the concentration of the savlon. I would do this because the higher concentration of savlon would create larger clear zones which would be easier to measure. We grew our bacteria on a type of agar plate called a nutrient agar. Nutrient agar is made of 0.5% peptone, 0.3% beef extract/yeast extract, 1.5% agar, 0.5% sodium chloride, and distilled water. The bacteria in the yoghurt we used is called streptococcus thermophilus and lactobacillus bulgaricus. Streptococcus thermophilus is a probiotic (good bacteria) that breaks down sugar in milk. For our experiment the agar plates were put in an incubator at 25.C, if the temperature was set higher the bacteria would grow a lot faster.

Bibliography
https://en.wikipedia.org/wiki/Savlon 
http://www.wired.co.uk/article/whats-inside-savlon-antiseptic-cream
http://microbiologyonline.org/about-microbiology/introducing-microbes/bacteria
https://en.wikipedia.org/wiki/Nutrient_agar