Meal at Home Project This project, done individually, requires you to plan, cost, shop, prepare, serve and clean up a meal to meet the needs of your own family. You and your parent(s)/guardian(s) are to evaluate the success of the meal planning and preparation process. In addition, certain items are to be submitted to me for evaluation. The project requires you to perform the following: Part 1 This section pertains to the planning of a meal that meets the needs of your particular family. Within this section, the following items are to be prepared: a) Menu – The menu must detail the exact meal that is prepared.
Bacteria cause most cases of food sickness. Fixing, handling, and storing food safely and properly can keep us from getting food sickness. Firstly, we should always remember the words ‘keep it clean’. Wash our hands before, during and after handling food . Nearly half of all cases of food sickness happened because people didn’t wash their hands more often.
John Doe University of Phoenix Prof. Law Handy The Learning Curve Theory Novermber 3, 2012 Process Improvement Plan Over the past five weeks I have collected data on the process of making dinner for my family each night. In week one, I spend on an average of two and half hours going to the store prepping the food and cooking by myself. I cooked something different each night so the prep and cook times varied. I would also go to the store each day after work because it was on the way home. I broke each step down in my process of cooking dinner.
Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly. 1.3 Personal protective clothing (ppe) should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on your hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers.
Business homework 1a) Two examples of land used by GBK are: the meat used in its burgers, the potatoes that are used for the chips additionally all the ingredients used in the restaurants, also the land the stores are situated on. 1b) Two examples of capital that might be used by GBK are: the cookers that are used to cook the burgers, the equipment used to cook the food. Further more one example of capital used would be computers used to take orders. 1c) I would say that Paul Campbell is an example of Labour. I think this because the Case study states that he ‘heads’ the company.
In Guam however, we do Saturday barbeques. On this day all my aunts and uncles will come with their families to my grandma’s house. Everyone chips in and always comes with something in hand, like food or drinks. They will cook, clean, play sports and especially eat. The woman usually will be in the kitchen preparing the food and cleaning grandma’s house.
This is to keep us healthy so we can track our calories and cholesterol intake because when you reach a certain age, you have to watch your Trans-fat intake. We really need to analysis what foods we eating. When you know how to read a food label it is really good for your health. I have to read all the food labels; do to the things I cannot have or eat. I am not able to have a lot of spices, onions, garlic, and pepper is a no not for me.
Chefs, head cooks, and food preparation and serving supervisors oversee the daily food service operation of a restaurant or other food service establishment. Chefs and head cooks are usually responsible for directing cooks in the kitchen, dealing with food-related concerns, and providing leadership. They are also the most skilled cooks in the kitchen and use their creativity and knowledge of food to develop and prepare recipes. Food preparation and serving supervisors oversee the kitchen and non-kitchen staff in a restaurant or food service facility. They may also oversee food preparation workers in fast food, cafeteria, or casual dining restaurants, where the menu is fairly standard from day to day, or in more formal restaurants, where a chef provides specific guidelines and exacting standards on how to prepare each item.
Place it in the fridge. To cook the lasagne sheets: Simply place the eight lasagne sheets into boiled water (removed from the heat) and leave them there for 5 min. To make the cannelloni: Place the lasagne individually on a doubled layer of cling film. Spread the chicken and smoked chicken mousse evenly over the lasagne sheet. Then, helping you with the cling film, roll up the lasagna and stuffing into a roulade being careful that it is well pressed and that no air can get through.
Most importantly, be sure to wash your hands thoroughly before and after food preparation and after cleaning up. 2. Explain the importance of implementing food safety measures when providing food and drink for individuals The main reason for implementing food safety is to keep individuals from becoming ill due to food not properly prepared. In a large setting such as banquets, weddings or group gatherings you can make a large portion of the population ill by not following proper food safety. These illnesses can range from mild (upset stomach, headache) to severe (death).