click here for the recipe that we make this week.
I applied personal safety into our practical by being careful with the knife when I was chopping up the veges.
I applied food safety into our practical by cooking the egg well so I did not poison every one in my group.
I applied hygiene into our practical by washing my hands when I needed to.
things I need to do better would be cleaning up after we have made the food because that took a long time this week by starting it earlier and eat later.
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22/2/18
click here for the recipe that we make this week.
the bacteria found in rice is: Uncooked rice can contain spores of Bacillus cereus, a bacterium that can causefood poisoning. The spores can survive when rice is cooked. If rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. (yes I did get this from google)
the food safety issues you were mindful of? we were mindful of cooking the chicken so we didn't die.
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1/3/18
click here for the recipe that we make this week.
yesterday we made sure that our food was safe by cooking the meat well by making sure it was not raw and we where careful with the knifes by not cutting off our fingers we washed our hands after touching the meat because we are smart.
why is meat patties not okay to eat raw? it is because because it has lots of bacteria in it.
to avoid cross contamination we used different chopping boards and knifes.
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8/3/18
click here for the recipe that we make this week
one thing that went well was it cooked really well (exempt the first one) one thing that didn't go well was people not helping in the group but other than that it was really good.
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22/3/18
click here for the recipe that we made this week
-cooking method used yesterday was stir frying.
this means that the pan was on a high heat and the veggies are cooked for a short period of time
we know if the chicken is cooked when its white on the inside and the colour of the juice and the internal temp is over 70 degrees Celsius.
-the nutrients we got from the practical yesterday were vitamins, protein, carbohydrates, fat
-now chose three and tell me their functions: fat keeps you warm, protein helps you to grow your bones and things like that, carbohydrates give you long lasting energy.
-why is this type of cooking method healthy or unhealthy? explain: it is in between because it had lots of oil and peanut butter, chili sauce but it also had veggies in it so it was neither unhealthy or healthy.
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10/5/18
click here for the recipe that we made this week
-three nutrients that we got from the practical: carbohydrates, protein, vitamins
-the benefits you it offer to an individual? less dishes, fast and easy to cook
-how I can change this for my family? put more veggies in it, more meat in it.
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31/5/18
here is the recipe for this week: wap with 1 tablespoon of canola oil or margarine
Swap for learning mince Eg: premium or prime
Reduce to 1/4 tsp iodised salt
Reduce - Use tomatoes with no added salt or fresh tomatoes
Reduce by half due to salt content Add vegetables such as grated carrot and peppers for fibre and nutrients
Can use wholemeal pasta for increase fibre Check- using a non-stick pan
Flavour - add fresh tomatoes and herbs for flavour boost instead of salt
the focus of the meals we are doing in this unit is healthy meals for your family and changing what you put in it for your family's needs.
things that I would change in the recipe for my family are more veggies; more pasta; more meat; don't put the paste in; change the tomatoes pasta sauce. I would make this change because that is how I make it at home and if I do that we will have more food.
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