| Stock list | |
| Name | Quantity |
| Chopping boards | 6 |
| Brown | 1 |
| Yellow | 1 |
| Green | 1 |
| Blue | 1 |
| White | 1 |
| Red | 1 |
| Board holder | 1 |
| Knife set | 1 |
| Omollete pan | 1 |
| Wooden spoon | 2 |
| Balloon wisk | 1 |
| French wisk | 1 |
| Meet mallet | 1 |
| Brush | 1 |
| Basting spoon - solid | 1 |
| Basting spoon - perverated | 1 |
| Pot fork | 1 |
| Egg lifter | 1 |
| Fish turner tongs | 1 |
| Pallet knife | 1 |
| Ladel | 1 |
| Skimming spider | 1 |
| Bameriens and lids | 4 |
| 6 Side grater | 1 |
| Salt or pepper holder | 1 |
| Measuring jug | 1 |
| Cake ring (ring) | 1 |
| Cake tin (round) | 1 |
| Darilmoles | 2 |
| Sause pan | 1 |
| 2.2 Liter sause pan and lid | 1 |
| Rolling pin | 1 |
| Pots and lids | 2 |
| Mixing bowls | 2 |
| Cooling rack | 1 |
| Steak and kidney bowl | 1 |
| Platter boards | 2 |
| Pasta basket | 1 |
| Sif | 1 |
| Colinder | 1 |
| Strainer | 1 |
| Pan | 1 |
| Enamel baking tray | 1 |
| Plug | 1 |
| Multi-purpose | 1 |
| Oven and grill | 1 |
| Sanitizer | 1 |
| Pipes | 6 |
| Stove | 1 |
| Plates on stove | 2 |
| Plate | 1 |
| Stainless steal table | 1 |
| Basin | 1 |
| Taps | 2 |
| Disinfectant chlorine tablets | 1 Box |
| Brush | 1 |
Monday, February 28, 2011
17 February 2011 - Stock list
Tuesday, February 22, 2011
23 February 2011
What is the difference between multi purpose, oven and grill and sanitizer.
Multi purpose: This is used to clean walls and general equipment. You use multi purpose by spraying it, it is also dispensed by ecolab wall mount dispenser.
Oven and grill: This is used to clean ovens, grills, cooker hoods and fillters. You use oven and grill by spraying it onto the required surface neatly.
Sanitizer: This is used for food preparation surfaces, equipment and utensils. You use this sanitizer by spraying it on the required surface, equipment and utensils as required and wipe thoroughly to kill most to all germs.
What is the difference between detergent and sanitizer?
Detergent: Detergent is used for cleaning. It is used to mixed with water to removed oily, greasy areas.
Sanitizer: Sanitizer is used to reduce bacteria from surfaces ,and hands, leaving the surface hygienic and safe to work on and stops possible cross contamination.
What cleaning equipment is required for a kitchen?
Gloves, steel wool, disinfectants, scrubbing brushes, mops, brooms and clothes.
Safe and healthy aspects in a kitchen:
Indicate when the floor is wet, don't sneeze or cough over the food or surfaces of an kitchen environment, if you sneeze or cough into your hands wash your hands immediately before touching anything in the kitchen. Do not touch your hair while working with food. Keep all jewelery out of the way such as earrings, rings and necklaces to avoid these jewelery items from being caught in mixers and blenders and avoiding jewelery from falling into the food you are preparing.
What is the difference between Dariolemold and ramekin?
Ramekin: A small fireproof dish used for baking and serving individual portions.
Dariolemold: This is used for pastry, fish, pudding, vegetables or cake.
Multi purpose: This is used to clean walls and general equipment. You use multi purpose by spraying it, it is also dispensed by ecolab wall mount dispenser.
Oven and grill: This is used to clean ovens, grills, cooker hoods and fillters. You use oven and grill by spraying it onto the required surface neatly.
Sanitizer: This is used for food preparation surfaces, equipment and utensils. You use this sanitizer by spraying it on the required surface, equipment and utensils as required and wipe thoroughly to kill most to all germs.
What is the difference between detergent and sanitizer?
Detergent: Detergent is used for cleaning. It is used to mixed with water to removed oily, greasy areas.
Sanitizer: Sanitizer is used to reduce bacteria from surfaces ,and hands, leaving the surface hygienic and safe to work on and stops possible cross contamination.
What cleaning equipment is required for a kitchen?
Gloves, steel wool, disinfectants, scrubbing brushes, mops, brooms and clothes.
Safe and healthy aspects in a kitchen:
Indicate when the floor is wet, don't sneeze or cough over the food or surfaces of an kitchen environment, if you sneeze or cough into your hands wash your hands immediately before touching anything in the kitchen. Do not touch your hair while working with food. Keep all jewelery out of the way such as earrings, rings and necklaces to avoid these jewelery items from being caught in mixers and blenders and avoiding jewelery from falling into the food you are preparing.
What is the difference between Dariolemold and ramekin?
Ramekin: A small fireproof dish used for baking and serving individual portions.
Dariolemold: This is used for pastry, fish, pudding, vegetables or cake.
Monday, February 21, 2011
21 February 2011
Today we started with cleaning the academy kitchen. We unpacked the kitchen and sorted out all the kitchen equipment.
I learnt the names of the kitchen equipment that we will be using. We were then sorted into pairs and sent to a working stations, where we had collect and wash our kitchen equipment and sort our working stations out. We were sent back to stations if it wasn't cleaned properly.
We learnt about the importance of hygiene in a kitchen and what can happen if a kitchen isn't cleaned properly.
I learnt the names of the kitchen equipment that we will be using. We were then sorted into pairs and sent to a working stations, where we had collect and wash our kitchen equipment and sort our working stations out. We were sent back to stations if it wasn't cleaned properly.
We learnt about the importance of hygiene in a kitchen and what can happen if a kitchen isn't cleaned properly.
WOP Week 14th to 20th February)
We did written communication, why we need it, why it is important and what we need it for.
We also did basic calculations, where we were retaught how to do long division.
We also did basic calculations, where we were retaught how to do long division.
Wednesday, February 16, 2011
WOP Week three (7th to 13th February 2011)
Personal and workplace hygiene were two of the main subject done this week.
We were taught how to be personally hygienic and how to carry your personal hygiene to a hygienically clean workplace which could avoid cross-contamination.
We did communication, good and bad customer service, how to present yourself to clients, how to answer the telephone and to talk to the client as if he was in front of you.
On Friday Kobus came to speak to us about unit standards, outcome standards and conservation ethics.
Saturday the 12th February I was in the kitchen at 6o'clock to start preparing breakfast with Chef Sean. At about 7o'clock I went with Chef William to the boma to prepare more breakfast for more customers. Chef William taught me how to make an egg an how to tell if it is sunny side up, soft or cooked. I helped make the beacon, fried the tomatoes, made the toast and gourmand the plate on which the breakfast was served. I was also part of the demo Chef William and Chef Sean. I helped make the stir fry and flat bread. Saturday evening we were expecting about twenty people who were supposed to come at about 18:00 to 18:30. The food was prepared and ready when we were told that the chances of our guests arriving was about zero, this was at 20:00.
Sunday I helped Chef Errol in the kitchen and he taught me how to debone chicken drumsticks, we also made mini chops from lamb lorn.
The weekend was very informative and it was fun to work with Chef Errol, Chef Sean and Chef William. I believe I will be able to learn a lot from all three of them as well as have a good work relationship with them.
We were taught how to be personally hygienic and how to carry your personal hygiene to a hygienically clean workplace which could avoid cross-contamination.
We did communication, good and bad customer service, how to present yourself to clients, how to answer the telephone and to talk to the client as if he was in front of you.
On Friday Kobus came to speak to us about unit standards, outcome standards and conservation ethics.
Saturday the 12th February I was in the kitchen at 6o'clock to start preparing breakfast with Chef Sean. At about 7o'clock I went with Chef William to the boma to prepare more breakfast for more customers. Chef William taught me how to make an egg an how to tell if it is sunny side up, soft or cooked. I helped make the beacon, fried the tomatoes, made the toast and gourmand the plate on which the breakfast was served. I was also part of the demo Chef William and Chef Sean. I helped make the stir fry and flat bread. Saturday evening we were expecting about twenty people who were supposed to come at about 18:00 to 18:30. The food was prepared and ready when we were told that the chances of our guests arriving was about zero, this was at 20:00.
Sunday I helped Chef Errol in the kitchen and he taught me how to debone chicken drumsticks, we also made mini chops from lamb lorn.
The weekend was very informative and it was fun to work with Chef Errol, Chef Sean and Chef William. I believe I will be able to learn a lot from all three of them as well as have a good work relationship with them.
Tuesday, February 15, 2011
WOP Week two (31st January to 6th February 2011)
First aid and fire fighting week.
We were given our information books about level one first aid and fire fighting and prevention. We wrote our level one first aid tests and did our first aid level one practicals.
On Thursday the 3rd of February we did fire prevention and fighting, this was really interesting and we all learnt a sure lot about the different colored bottles used for different types of fires.
.
We were given our information books about level one first aid and fire fighting and prevention. We wrote our level one first aid tests and did our first aid level one practicals.
On Thursday the 3rd of February we did fire prevention and fighting, this was really interesting and we all learnt a sure lot about the different colored bottles used for different types of fires.
.
WOP Week one (24th to 30th January 2011)
New place, new people, different environment.
Communication, trust, respect, honesty, speaking loudly and clearly were some of the lessons learnt this week. The first year students played broken telephone and this was a difficult task indeed.
Dedication and determination is required for sure. We had a history lesson on Sondela and we all learnt more than we expected we would, we will hence be able to tell the customers a story or two about the oldest buildings on the farm and where the name Sondela comes from.
We did a tour around the farm, learning who the managers are of each department and where the different deparments lie and what happens where.
Communication, trust, respect, honesty, speaking loudly and clearly were some of the lessons learnt this week. The first year students played broken telephone and this was a difficult task indeed.
Dedication and determination is required for sure. We had a history lesson on Sondela and we all learnt more than we expected we would, we will hence be able to tell the customers a story or two about the oldest buildings on the farm and where the name Sondela comes from.
We did a tour around the farm, learning who the managers are of each department and where the different deparments lie and what happens where.
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