Subject topic – Vegetables, Knife Skills and Kitchen Terms

28 February 2011

Today I started working in the kitchen were we cleaned for an hour to start our log of how much hours we have to clean for the year. Then we went to the resource center to do an assignment where we have to research our questions to be able to answer them. In the afternoon we were in the training kitchen at the academy to learn knife skills. We learned about all the different types of knives there is. The safety procedures involved when using a knife. We had to cut “Brunoise” onions. This is basically chopping it into very small cubes. We also had to cut onion rings. We practised how to sharpen a knife and the motion of slicing with a chef’s knife. You also have to organise your workstation and clean as you go.

Breakfast at the Boma

27 February 2011

Today we worked with one of the chefs outside at the Boma. We had to prepare breakfast for the guests at the caravan park and some that stayed in the chalets.

The bacon was first fried on the flat top and put into a serving dish to be kept warm. After which the flat top had to be cleaned before we could start frying the eggs. Tomatoes were sliced and grilled for the breakfast.

What I learned was that when frying eggs on the flat top you have to keep your heat low to cook the eggs gently otherwise it would burn. That the eggs can be cooked sunny side up, soft and turn over. We arranged the breakfast on the plates for the quests to be served with 2 slice of toast a tomato slice, three pieces of bacon and an egg. I also did heavy duty cleaning in the scullery for the afternoon.

Baking

25 February 2011

Today I baked with one of the other chefs. She taught me how to prepare the dough for bread and mix scones. The following recipes were used.

Bread

6 kg of flour

2 packets of yeast

2 tbls salt

1 cup oil

1 ½ cup sugar

water

This dough can be used to make rolls, bread and vetkoek. The water will only be added to get the right texture. The dough is put into a bowl and covered with a plastic bag so that it can rise. After which the dough is pressed into small round balls and put into an oiled baking tray.

Scones

750 g butter

1 L of milk

8 eggs

½ tbls salt

2 cups sugar

8 tbls baking powder

The eggs and milk is mixed together then the butter is added. The salt and sugar is added then the baking powder while everything is mixing.

Management Function

24 February 2011

Today was the management function. We had to finish cooking everything on our menu. The remaining dishes were the mixture of white and brown rice with lentils. The different type of beans had to be cooked that was mixed with the beef stew. The custard had to be made with mint and cream liqueur and the marshmallow treats that was dipped in brown chocolate and decorated with white chocolate. The different salads were also made. We also had to finish the pap cubes that were dipped in flour and egg then in different seeds including poppy, sesame, cumin and red and yellow mustard seeds. After which it was deep-fried.

We had to finish our dessert that included

Smores

Marie biscuit

Marshmallows in the middle

Melted dark chocolate on top

Melted white chocolate and sprinkles for decoration

Everything was set up for the buffet at around 5 pm and the food had to be reheated.

The students were introduced to the management with a slide show and we also performed our song.

Preparing Food for Management Fuction

23 February 2011

We prepared food for our meet the management function, taking place on the 24 February 2011. The chef students had to prepare most of the food with help from the senior chefs to cater for more or less 85 people. The menu includes the following

MENU

Roast Beef

Beef Stew

Chicken Wings

Spatchcock chicken

Different types of sausages

Rice

All types of beans

Malva pudding

Custard

Marshmallow treats 

We were asked to explain what cooking method did we use today?

My tasks included to shallow fry sausages in a little bit of oil but not overcook them. We took the sausages and arranged them on sticks with grapes, tomatoes, green peppers and lemon slices using different combinations to make it look more presentable and not plain. I also had to take half of a roast beef and stuff it with rosemary, garlic, and whole baby carrots and smoked oysters. This was baked in the oven.

Some of the things that I learned today were that all students had to work together to prepare the food and ask help from one another. The kitchen can get very busy and if the executive chef speaks you need to listen otherwise none of the task that needs to be completed will get done.  The kitchen can be a very stressful environment but also provide a good energy to feed off of and to keep the adrenalin going to finish on time.

It is also a good idea to have a chef’s cloth with you at all times with which to move and carry pots around so that you wont get burned. Some safety that I learned was to always keep your nose open to detect any gas leaks to prevent a gas explosion. Other things include never leaving your pots unattended and always light your own gas burner.

Some chef tricks that I learned was that vegetables that grow under the ground always need to be cooked starting with cold water so that its does not break up into small bits when cutting it. Vegetables that grow above ground you can cook with boiling water from the start (blanching them). All green vegetables you need to cook in a pot with the lid off so that all the impurities do not go back into the vegetable giving it a bitter taste. When cooking mushrooms never wash them beforehand because they absorb water. If they are dirty wipe them with a soft cloth. When cooking mielies you must blanch them with boiling water and keep the lid half on the pot. All these things will help you to maintain as much nutrients in your vegetables.

    

Cleaning, Chemicals and Safety Precautions

22 February 2011

We continued our cleaning process of the kitchen today.

Cleaning  the extractor fan -                     Remove all the filters to be cleaned

                                                               Clean filters using a brush

                                                               Scrub with steel wool

   Use multipurpose cleaner chemical

Cleaning the oven -                                   Scrub with steel wool on inside and outer surfaces

                                                                Use oven cleaner chemical on inside

    Use multipurpose chemical on outer surfaces

Cleaning the  floor -                                  Sweeping with broom to remove all surface dirt

                                                                Clean using mop and floorgaurd chemical

Cleaning  chopping boards -                     Soak in chlorinated water for a day

                                                                Clean using dish detergent, brush and warm water

Equipment used for cleaning

Gloves

Steel wool

Scourer

Chemicals

Scrubbing brushes

Mop

Broom

Cloth

Aprons

Goggles

Chemicals used for cleaning and Saftey aspects 

All Guard         Used to clean walls and general equipment

It’s a spray application           

                        Daily use recommended

                        Hand protection recommended for safety

Oven Cleaner   Used to clean ovens, grills, cooker hoods and filters

                        Dispensed in a spray

                        Use every time to clean after each time the equipment has been used

                        Hand protections required and avoid eye contact for safe usage

                        Do not inhale when using this chemical

Sanitizer           Used to sanitize food preparation areas, equipments and utensils

                        Spray to apply on work surface, pots and sinks after deep cleaning

                        Use as required

                        Use hand protection when using this product

Dishguard         Used to clean pots, pans, equipment, utensils and hard surfaces

                        Dispense into sink directly when washing

                        Use as required

                        Hand protection is recommended

We had to find out what the difference is between detergent and sanitizer?

Detergent - is a cleansing agent that differs from soap (a non-soap agent) but can also emulsify oils and hold dirt in suspension

Sanitizer - An anti-microbial intended to reduce the number of living bacteria or viable virus particles on inanimate surfaces, in water, or in air.

Start of chef course

21 February 2011

To day we started with our chef course. We had to pack out the training kitchen and take stock of everything that was in there. We also learned all the names of all the utensils and other pieces of kitchenware. We were required to write down all the names of everything we put back in our working station. The complete list include:

Stock

1 sauté pan (med)

1 cake ring

1 sauté pan (small)

1 omelet pan

1 colander 

1 conical strainer

4 Ben merrier inserts

1 rolling pin

1 6-sided grater

2 small stockpots

1 sauté pan (big)

1 1L measuring cup

1 pasta basket

1 saltshaker

1 knife set (7 piece)

1 cooling rack

1 meat mullet

1 fish turner

1 French whisk

1 piping bag

1 balloon whisk

1 egg lifter

1 perforated basting spoon

1 skimming spider

1 meat fork

1 basting brush

2 wooden spoons

1 solid basting spoon

1 fork

1 serving plate

1 sink basin

1 pot rack

1 shelf

1 table

1 set of chopping boards

We had to clean everything working from top (ceiling) to bottom (floor). We had to move the tables and clean on all sides (360 degrees), clean the pipes under the sink, and clean all surfaces including the walls and ceiling. The sink had to be dried out when done and all surfaces disinfected. The pots, pans and utensils had to be arranged neatly to maximize the limited working space.

The chemicals we used where a sanitizer, all purpose and oven cleaner including the dish washing liquid in the dispenser.

We had to find out what the difference is between a dariole mold and a ramekin.

A dariole mold looks like a small metal cup. Its shape is cylindrical with a slight taper to it and it may or may not have a lip around the top.

A ramekin or ramequin is a small glazed ceramic or glass serving bowl used for the preparation and serving of various food dishes.

The Final Product

Working Day

18 February 2011

A working schedule was put into place for the weekend. I had the early shift from 7:30-15:30. Worked in the cold kitchen preparing salads for students, scooping ice cream and cutting vegetables thinly for stir fry. I also made pancakes in the afternoon for the welcoming until my shift ended. 

Fire Fighting Training.

3 February 2011

Our fire fighting training consisted of looking at videos on how fires are classified, controlled and behave. The type of fires include electrical, metal, liquid and solid (wood, paper ect). The labels on the fire extinguishers show what type of fires you can control with it. The blue label is a dry powder. The black label is gas. The black label is foam.

In the practical training we learned that you should never turn your back on the fire, always keep low to the floor as possible. You should also use your left hand to navigate to the nearest door if vision is limited with lots of smoke created by the fire. We also had to use the extinguisher in the correct way to control a fire by using the PASS method (PIN (remove), AIM, SQUEEZE, SWEEP (side to side)) 

First aid Training

31 January 2011

The first aid training started with a practice run of CPR on dummies. There after a scenario was created and the students had to role-play and apply our first aid training. It showed us what chaos an accident scene can be. We also learned that you always have to stay calm in any situation where someone got hurt when trying to help them.

1 February 2011

Today with our first aid practical training we learned how bandage and treat different wounds. We  learned to splint broken arms and legs. How to handle and treat impaled objects. In the theory we learned about some basic human biology, how to handle patients with strokes, epileptic fits and snake bites. We again did scenarios and had to follow the proper steps when treating a patient. 

2 February 2011

We continued with first aid training where we did scenarios at a swimming pool and what to do if someone drowned. The we were tested on all the practical and theory of first aid.  

First Meet and Greet

28 January 2011

Today the students had to welcome the guests for the weekend at various stations on the game farm. We had to greet the guests and offer them pancakes, juice or wine. This was a teamwork exercise where we had to work together to clean the dishes, write the entertainment for the weekend on the black broads.

Communication and Trust Test

27 January 2011

The students where tested on their communication skill and how well they can pass on a message from one person to the next and see if the original message comes out in the end. It showed us that you must go directly to to the person the message is meant for and tell him yourself.

The trust test involved being blind folded and be led around by another person. It showed us how well you trust someone else. We also learned that sometimes you don't have a choice but to trust the person you work with to complete a task.

Introduction to Sondela Facilities

25 January 2011

The students went on a tour to see what is all happening on sondela. The first group went on a driving tour where we went to the adventure camp where people can do all sorts of activities like quad biking, archery, paintball, target shooting ect. 

Then we went to the Tamboekie bush camp to see the tent stands that can sleep 4 people at a time. There is no electricity but running water it is very primitive and all bathroom facilities are outside in the open.

Next we went to the SSB (sondela shared block) where all the washing of the chalets (Karee, Acacia, Maroela) and Mokato houses are done. The workers at SSB also do maintenance of these. The Maroela entertainment centre has a swimming pool, put-put, trampoline, Jacuzzi and a bar that can only be used by the people that occupy the chalets.

The Mokato houses are where some of the owners stay.  Other houses are rented out at any time for outside visitors. It is rated 4 star houses and are in different phases.

26 January 2011

The groups of students went on walking tour of the facilities close to the reception. We went to the wildlife centre where wild animals are raised and rehabilitated. The students that work there must take care of the animals. The students must build all the cages for all the different type of animals. There is also an ICU where the injured animals that arrive there are cared for. Students that work there must also learn about ecology.

The Moselesele Tent Camp is for guest who prefer to self cater but also can get a chef to prepare any food brought by the guests. There are 4 Tents in total.

There is horse stables that is used to send guests out on safaris with a guide.

The Pak Stoor is where the maintenance of the game farm is operated from, where the staff must book out all tools that they use for maintenance.

There is also a Security business that operates on the farm for the Mokato houses, if anything suspicious is happening on the farm the security can check it out.

The Food and Beverage (FNB) department run all the FNB on the farm. They are responsible for the bars, restaurants ect. 

The reception is the heart of sondela where everything is run from. All complaints are reported there and all bookings for all the activities on the farm are done there.

The beauty salon is where guests can go to get pampered and all sorts of treatments. 

The Guest house is rated 5-star. It has 7 rooms and offer silver service. It is run by a manger and the chef is the menu and has to explain to the guest what he/she will prepare for each meal.

Managemet function planning (entertainment) and interviews

17 February 2011

Today we worked on our management function planning. We concentrated on the entertainment section where all the students have to perform a song making up their own words using a well known song and translate it to what we have learned the last few weeks. We also had interviews to look at our progress so far and what we can improve upon.

Health and Safety Act

16 February 2011

We learned about the health and safety act and what it is. There are 2 types the civil act that deals with money and the criminal act. Some of the important points that was highlighted is always take your own safety into consideration. It is always good to have some education and training about safety to handle a situation correctly. Always put incidents on paper for proof in case any questions arise. Always report any incidents as soon as possible after it happened to your supervisor so that it is dealt with correctly. Always warn guest about any risks involved so that they are informed and to help them be safe doing any activity with you.

Performing Basic Calculations

15 February 2011

Today we look at performing basic calculations. Always look at being accurate when doing any calculations. Doing addition is when you add numbers and it always increases the same with multiplication. When doing multiplications you increase an amount by a certain number of times. Subtraction is when you remove one amount from another and it always decrease. Division is when you break up an amount to smaller bits. Percentage is always out of a hundred.

We had to in groups provide an explanation to do a calculation using people as fractions and whole numbers and explain how you can do the to get to the answer. Then we had an assignment to calculate profits, using a recipe and its amounts to sell mousse to a conference of 40 people. We had to calculate how much we were going to need and what each portion will cost. We also had to calculate and add a mark up to the price to make a profit.

Written Communication

14 February 2011

Today we look at written communication. This includes things like sms, faxes, letter, memo’s ect. We had to explain in groups what we thought it was and why we want to use it. We also explained what will happen if we did not have written communication.

The task for the day was that we had to write a few of the different types of written communication that you get and had to lay out the correct format of each type. We also had to talk about the positives and negatives of written communication.

SAQA ID 8336 Knowledge of Conservation Ethics

11 February 2011

Today we learned about how a qualification consists of unit standards, specific outcomes, essential embedded knowledge and critical cross-field outcomes. Each is a sub unit of the next. This is how you will be assessed according to the South African qualification authority. These steps are followed to be found competent in a skill.

Then we discussed conservation ethics and ethics in general. This is how you will have to deal with people in the workplace and treat them. Conservation ethics concentrate on how you interact with the environment to get a successful result when performing a task. You will need to solve problems to maintain and preserve the environment while looking at human interactions with the environment and find a balance so that there is a positive outcome.

Providing Customer Service

10 February 2011

Today we learned the difference between good and bad customer service. The main points includes your body language, tone of voice, attitude, giving a proper introduction to the client, having pride in your personal appearance when working with a client. Being helpful when a question is asked. Knowing what you have to do when you don’t have the answer. Always try to keep eye contact when speaking so that the client can see that you are listening. Always use the appropriate language and try not to use ‘slang’ words.

When you walk to a customer or on the way too do a task for a manager always have a good posture, walk upright and with an appropriate pace. The client will be able to get a good first impression as you approach him or her. Always be proud when in uniform because it should symbolize the passion you have for working in the environment that you are.

Communication

9 February 2011

Today the students had a few assignments that we had to carry out in groups. The first one was an egg project where you had a few materials to bind the egg in a polystyrene cup. The cup was then thrown from a few meters above ground and the objective was that it must not break. My group succeeded. Luck also obviously play a role because no one could say with certainty that it would not break.

We then discussed the 5 W's (what, where, when, why and where after). These are the basic things that you need to ask when a task needs to be performed.
We where given a speech about client service. It came down to three important factors. This includes attaining the client, maintain the client and exceed expectation.

Then we had a discussion on racism, discrimination and religion in the workplace. We talked about whats is right and wrong so that you know how to handle the situation when you might encounter it. It came down to respect people and their believes. There is also a time and place for everything.

The next assignment in groups was to build a tower with the given material as high as possible. We where suppose to find out as much as possible about the criteria on how to build the tower to achieve the objective. The lesson was that you need to ask as many questions as you need to get all the information and ask again if you where not sure.

The last assignment for the day was to create a game in groups with given material. The game was suppose to be designed so that 4 people can play and you had to make the rules. This was a very creative assignment and interesting to see all the different ideas that could come out of using the same material.

Safe food Prep, Hygiene, Personal appearance

8 February 2011

Today we learned about safe food preparation and how to handle and work with food and what precautions you need to take to prevent bacterial growth on food. We concentrated on the cooking and cooling processes of food and what you must and must not do to to prevent any bacterial growth. Students needed to give a short speech in groups on what they think safe food preparation is. We also where given a certain food product like an egg and what steps you need to take to purchase and prepare the product to finally serve it.  This was an excersise to show us how important steps are and what you need to look out for.

Next we discussed how important it is to maintain a professional appearance and all the personal things that goes with it. Students where again divided into groups where they needed to do a song and dance routine and use aspects of personal hygiene. This was alot of fun and every group where very good.

First Working Weekend

4-6 February 2011

Friday 1 o'clock we started working in the kitchen at our stations. I started with washing and drying dishes while the breakfast rush was going on. Later we walked around looking at what the other chefs were doing. We cleaned our stations before we went home at 4:30 pm.

On Saturday we had our early morning meeting with the second years to check where everybody needed to go. I was working in the cold kitchen and had to make toast for the breakfast rush. Later we  helped with the salads and in the afternoon we cleaned out, packed and washed the outside fridges.

Sunday I worked in the hot kitchen were my first duty for the day was to fry kilo's of bacon for the day's use. Then I was taught to make the toasted sandwiches for the orders that was coming in from the restaurant. The other students was busy with pizza orders that they had to make for the restaurant and student lunches. After lunch we had to clean everything and I helped at the scullery.