Hospo 2020

 

FRUIT SALAD

In the top left corner, you can see me cutting the kiwi fruit, the cut that I am showing is called a macedoine cut. This is also known as a large dice. 

The top right-hand corner shows me doing the same cut to an apple.

I have used two fruits apple and kiwifruit. The bottom picture is how it turned out. 

                                                        ORANGE UPSIDE-DOWN CAKE

Serves: 2-3 people

Preparation: 10 minutes

Cooking: 40 minutes

 

Ingredients
Method

½  oranges, peeled and sliced

Zest of half an orange

1/3 cups brown sugar

50g butter

1 eggs

¼  cup self-raising flour

2T desiccated coconut

¼  teaspoon ground cinnamon

 

Preheat oven to 180°C and line a 22cm spring form cake tin with baking paper

Melt 50 grams of butter and ½ cup of brown sugar together and pour into the tin. Arrange the orange slices in a circular pattern

Beat the remaining 150 grams of butter and cup of brown sugar together until pale and creamy. Add eggs, one at a time, beating after each egg. Stir in the combined flour, coconut, cinnamon and orange zest. Spoon the cake batter over the oranges

Bake for 40 minutes, until a skewer comes out of the cake clean. Leave to rest for 5 minutes, then invert onto a cake stand or plate

Serve warm with a dollop of yoghurt for dessert or cold for afternoon tea

First, you need to cut the orange in half. Use a pairing a knife to cut out the skin of the orange. The slices should look circular in shape. Do as many needed for each cake. 

This is how it should look after the skin is off, make sure to take off any white skin still left on the orange. Repeat the process for the rest of your cakes.

For the other half of the orange, you would need to grate it till the color disappears to white. This will be included in the batch to add flavor. Like the picture shown below.

once all ingredients have been put into a bowl and mixed place the orange at the bottom. Then fill the tin with the batter. make sure the orange is covered. 

Place in oven and wait till ready. Carefully take out with mittens and wait till the cake has cooled down.

enjoy!

STIR FRY

The ingredients we used to make this were:

- Frozen peas/corn

- Carrots

- Capsicum

- Mushrooms

- Broccoli

- Onions

- 1 chicken breast

- Spring onion

- Udon noodles

Our first step was to wash the vegetables. Then prepare two different boards to seperate the chicken and vegetables. Stopping bacteria from spreading. Then we would start to cut the vegetables. The cut that I am demonstrating in this picture is called brunoise. I used this cut on the onions. 

Once all vegetables have been cut, put them aside into bowls. 

Then cut the chicken breast, you can use steak instead.  Remove any left over fat or skin attached to the chicken.

Cut the chicken into small chunks. The chicken will shrink when being cooked so it's good to have them in bite sizes. The cut that I am demonstrating here is called macedoine, large dices.

Put water into the bowls of the frozen peas and corn. So they can defrost easily.

We have used the julienne cut for the carrots and the jardinere cut for the capsicum. The chiffionade cut for the spring onion and the paysanne cut for the mushrooms.

Heat up the pan and pour in oil. Place chicken in and wait till golden brown and add vegetables.

Add the onions. Then add in the vegetables that will take longer to cook through first for example the carrots and broccoli.

Once all vegetables have been added turn off and add in the udon noodles. Add in soy sauces or the sauces youv'e chosen. Place into bowls and sprinkle the spring onion on top.

Enjoy!

 SOUVLAKI

Turn meat around so it does not burn

When brown and take meat out

use a paper bag to fold the pita bread into the shape of a cone.

Add in meat, cheese and vegetables top it up with hummus.

Enjoy!

                                                                                 DUMPLINGS

INGREDIENTS:

400g lean pork mince

1 cup finely shredded cabbage (see note)

1 teaspoon sesame oil

1 tablespoon soy sauce

3cm piece ginger, peeled, grated

2 garlic cloves, crushed

30 gow gee wrappers

1 tablespoon vegetable oil

sliced green onions, to serve

Dipping sauce

1/3 cup teriyaki sauce

1 teaspoon sesame oil

 

METHOD:

Step 1 

Place mince, cabbage, sesame oil, soy sauce, ginger and garlic in a bowl. Stir to combine. Place wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal.

Step 2 

Heat half the vegetable oil in a large fry pan over high heat. Remove from heat. Reduce heat to medium-high. Arrange half the dumplings in pan. Cook for 1 to 2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 4 to 5 minutes, adding more water if necessary. Remove from heat. Uncover. Stand for 1 to 2 minutes or until dumplings come away from pan easily. Repeat with remaining oil and dumplings.

Step 3 

Meanwhile, make dipping sauce Place teriyaki sauce and sesame oil in a bowl. Stir to combine. Serve dumplings with dipping sauce and onion.

(Chiffionade cut)

Enjoy!

FISH FILLET

Lemon and Dill Fish

• 2 lemons, juiced

• 2 tablespoons dill leaves,

• finely chopped

• 4 thick (about 200g each) white-fleshed fish fillets (such as blue eye or ling)

• 2 green onions, thinly sliced diagonally

• 8 small yellow button squash, halved

• 200g snow peas, trimmed

• 2 teaspoons extra virgin olive oil

• lemon wedges, to serve

1. Step 1

Combine 1/3 cup lemon juice and dill in a small bowl. Cut four 30cm-square pieces of non-stick baking paper.

2. Step 2

Place 1 fillet, skin side down, in centre of 1 piece baking paper. Drizzle with one-quarter lemon mixture. Season with salt and pepper. Top with one-quarter green onion. Repeat with remaining fish, paper, lemon mixture and green onion. Fold paper edges and turn upwards to seal (so juices don't run out) to form a parcel. Place parcels, in a single layer, in steamer basket. Steam, covered, over boiling water for 6 to 8 minutes or until fish is just cooked through. Transfer to a plate. Cover with foil to keep warm.

3. Step 3

Place squash and snow peas in steamer basket. Steam, covered, over boiling water for 2 to 3 minutes or until just tender. Transfer to a heatproof bowl. Drizzle with oil and season with salt and pepper.

4. Step 4

Place parcels on serving plates. Serve with squash, snow peas and lemon wedges.

Find recipes that make the most of seasonal produce in our autumn collection. You can also plan a delicious autumn feast with thismenu plan.

Enjoy!

Handle knives

 (1) SELECT THE RIGHT KNIFE FOR THE RIGHT JOB

It's important when cutting food we use the correct knife for example 

- paring knife is a small knife that works well for peeling and coring fruit. 

- cook/chef knife 

- bread knife

This picture shows me with a red board. This board is used for our meat. I also have a chef knife and a pairing knife. There is also a knife sharpener if knives need sharpening.

The knives are stored on a magnetic board inside a cupboard.  This is good because the cupboard is away from all other utensils so you don't accidentally hurt yourself while looking.  This also keeps the knives from damaging in small draws mixed with other utensils.

 -PAIRING KNIFE

- A pairing knife is mainly used for peeling, paring fruits and vegetables. Removing seeds or cutting small garnishes. 

 -COOK/CHEF KNIFE

- It can be used for mincing, slicing, and chopping vegetables slicing meat and disjointing large cuts.

  -BREAD KNIFE

- Made for cutting bread, the small blades on this knife are designed so that you can cut into soft bread without crushing it.

Newsletter

Dear customer and suppliers

Stanley Organics has come up with a new scheme that will help reduce the use of plastic waste packaging in our store.  We aim to stop putting plastic in our landfill. Biodegradable/degradable can break down at certain conditions. Therefore this is not a long term solution. We are inviting customers that want to make a change and join our scheme. We want to work together because as a community we can change the way everyday products are been bought. We welcome any feedback that will help improve our new scheme.

Here are some of the changes that are going to be applied 

1) All plastic bags are now replaced with hessian bags (made from flax and hemp fibers). The first bag is free with orders over $50. We can provide recycled cardboard boxes and help carry them to your car.

2) Most liquid products (liquid soap, shampoo, dishwashing liquid, etc) are now available in ¨fill your own¨ containers. Bring your own container to fill up and get a 5% discount.

3) Fresh vegetables- instead of plastic bags, try reusable waxed cotton bags to keep the food fresh.

Stanely Organics Ltd. thank you for your support we hope to see you all soon. 

Regards,

Barry and Judith Sampson

Store owners

123 Green Road                                                                     07 444 4444

Newton                                                                                   stanelyorganicsltd@email.com.nz

Fire evacuation Instructions

 From: Meg Warren

To: All staff members

CC: Manager

Date 6 August 2020

Subject: Fire evacuation procedure

Hi everyone,

We have recently had a fire drill, There was some confusion on what to do after the fire dill has gone off.

A fire alarm goes off loud and continuously to warn people a fire has happened. Many staff members were aware of this but remained inside the building. The staff members that did leave were unsure of where to go and what to do. In an event of a fire alarm please follow these instructions.

- Firstly, you need to evacuate the building immediately once the fire alarm has gone off.

- Leave everything your life is more important than a laptop etc

- Once all out of the building assemble at the main car park and wait till instructions are given.

- Do not walk away for any reason even if you have left your phone inside; to make sure everyone is safe you must remain where you are until further notice.

- You must remain at the car park until you have been given the all-clear by the fire safety person. 

To make sure no injuries or accidents happen; the fire exit doors need to be clear at all times. There should be nothing blocking the doors. This will make it harder for people to get out. This also would take time. We want to make sure everyone exits the building safely. Please take your time to read this through so you are clear of what to do next time we might have a fire. Thank you and stay safe. For any concerns or questions please don't hesitate to email me at MegWarren@workplace.com.

Kind regards, 

Meg Warren

Administrator 

Review of Recycling programme

To: Jenny McCabe

From: Harry gray

Date: 23 July 2020

Re: Review of the recycling program

As you have requested I have written up some updates about the recycling program. Below are some positives and negatives of how the trial went.

- Most of the recycling bins have been used correctly and the appropriate items are going into their corresponding bins. 

- Some of the staff think it is a waste of time but they all are still following the rules.

- There has been mostly positive feedback come in from staff about the new system.

- The food scraps bin isn't emptied often enough and it becomes smelly.

- There is some confusion over what types of plastics are recyclable.

In my opinion, I think there should be signs that show what type of rubbish goes in which bin. To make sure the place does not stink up the rubbish should be taken out every time it is full. 

Harry

Administrator 

External correspondence practice

6th May 2016

From: manager@the department store

To Jack Simpson@the department store

46 Wall Street

Hornby

Christchurch 8042

RE: Poor customer service

Dear Mr. Simpson

Thank you for your email on the 3rd of May. I understand you felt offended by one of our staff members' behavior.  I believe the staff member served you harshly and was not polite. You have every right to feel upset about this. I am sorry that this has happened. I will do my best to set right this situation.

Our customers should not be served like this. I assure you that he/she has been given a warning. I have taken action by making sure he/she will take customer training services.

Due to this issue, we have included a $50 voucher for you to spend on anything in our department store.

Again I apologize for the inconvenience. Hope to see you very soon.

Thanks

Rebecca smith

Manager- Footwear

The department store

Cheese toastie

In the hospitality class, we have learned to make a cheese toast. The ingredients that you will need for this will be down below next to a picture of how it should look like.

In your toast, you can add whatever you would like. I have chosen to stick with simple ingredients like spaghetti and cheese. However, if you like ham, sweetcorn, etc you can put that in.

Grab a board to place your bread on you can use white or wholemeal bread. Make sure your bread is not stale and it's nice and soft. This is because it might make the texture too hard when ready. As you can see below I have put two of my ingredients in small bowls and have buttered my bread. You should butter one side of the bread for all 4. This is so the outside of the bread gives you a nice golden color and not leave you with a burnt toast.

Therefore you need to put your ingredients on the non-buttered side. Just like you can see in this photo. A good tip is to have just enough to cover the bread so when you bite into your toast there is no big splash or a mess.

Then place the bread on top with the buttered side ready to place in the toast grill.

Once you have done this place your sandwich in the toast grill.






Leave in grill till golden brown which is about 15 minutes. Do not open and shut the grill regularly or the toast will take longer to grill.

when ready serve on plate and enjoy.