Oaty Pancakes with Bacon

Grilling Practical

Name of Recipe: Pancakes and bacon Link to Recipe or Picture of Recipe needs to be included here https://drive.google.com/file/d/19Fk9eNDevBYcVAD90s80HGz9LQsGc8Xy/view Quality of Ingredients - What do we need to make sure of when selecting the product for the recipe eg fresh, firm, not slimy, colour of them should be Bacon - color, smell, texture How long was the grilled item grilled for and at what temp? We grilled it in the oven on fan grill at 180 degrees for around 10 mins How do you know it's cooked? What are the key indicators you are looking for? When it was cooked it was crinkly crispy and dark brown

1. What should the finished appearance of the grilled item look like and what did yours? The finished appearance should of look like this 

What did you serve with the grilled item eg condiments (sauces) and additional foods.

We only used golden syrup since i made it had home and we didn't have any maple syrup or bananas

We only used one knife and that was to cut the butter. to enhance the safety of myself and others I kept the knife away from the edge then put it straight into the sink so it wouldn't hurt anyone. Also to make sure that no one burns themselves we put the handle towards the back so no one will knock it off and end up burning themselves. 

We didn't use any ingredients that would cause cross-contamination since there was no fresh foods and we didn't use a banana. 

English breakfast

Grilling Practical

Finished product photo goes in here. We forgot to take a picture

Name of Recipe: English Breakfast  Link to Recipe or Picture of Recipe needs to be included here https://drive.google.com/file/d/19Fk9eNDevBYcVAD90s80HGz9LQsGc8Xy/view Quality of Ingredients - What do we need to make sure of when selecting the product for the recipe eg fresh, firm, not slimy, colour of them should be Sausage - Smell, out of date, and the colour needs to be pinky red Egg - form/shaped, if it floats its rotten or stale Tomatoes - firm, juicy Mushroom - firm, white, and dirt free Bread - fresh, soft and nouldy free  Canned foods - best before dates, colour bright red and spaghetti How long was the grilled item grilled for and at what temp? Grilled the sausages on the stove top for around 10 mins between 8 and power. And the tomatoes are grilled in the oven for 40 mins on a fan grill. Egg was cooked for 2 mins in a cookie cutter  How do you know it's cooked? What are the key indicators you are looking for? Sausages are brown and crispy. The egg was firm white with runny orange bit and the tomatoes were soft and warm

What should the finished appearance of the grilled item look like and what did yours? The finished appearance should of look like this 

I forgot to take a picture of what I made but it was similar to this but without the black stuff and without the baked beans.

What did you serve with the grilled item eg condiments (sauces) and additional foods?

We added tomato and chilli sauce with no additional foods

Toasties

To prevent cross-contamination from occurring we used a whiteboard for the bread and we didn't use any fresh food but to cut thew2` sausages we used the red board since it wasn't cooked but fresh. 

We only used one knife but to make sure that no one got hurt we made sure that the knife was away from the edge to prevent it from dropping or cutting someone when they walk past.

Ham and Salad sandwich

To prevent cross-contamination from occurring we separated the meats veggies and bread from each other by using 2 colored boards which were green and white.

To prevent any injuries between my and my classmates I made sure that the knives we used were away from the edge and kept all class plates and ramekins away from the edge preventing them from falling breaking and hurting myself my teammates and others in the class

While collecting the ham we made sure to use tongs to pick them up and then put them in a ramekin. During the preparation of the vegetables, we washed them thoroughly to get all the bacteria, germs, and leftover dirt that might still be on the vegetables. 

We had the vegetables stored in the fridge (2-4 degrees) to keep them cool and keeping them fresher and preventing them from rotting fast.  Once taken from the fridge we washed them like stated before then we placed them into a ramekin. 

This is the finish product of the Ham and Salad Wrap 

Pictures/still life

In art I have been taking pictures of still life I used a mannequin doll and I had also used my perfume bottle. I played around with the color, the technique (close-up), and also made it look bigger than what it originally was here are some pictures of what I had taken.

A close-up shot with blurred background

A black and white close-up shot, Blurred
 background and lots of negative space

while I was taking pictures I got bored so I took random pictures I like these two the most because of the texture the plant has and how much detail you can see in the picture and also I like the other picture because it captures both still life and non still life.

For the pictures below I had played around with the techniques of how they were shot. I used a Long shot, HIgh view angle shot, Mid shot, and a low view shot.

Long shot

High view angle

Midshot

Low angle view

Club Sandwich

In home ec we had made a club sandwich and we used a range of ingredients to make this here are the ingredients

and below is a picture of the preparation we did to make the club sandwich

To prevent cross-contamination we made sure that the vegetables were cut on the green board with a green knife and the bread and dairy products where done on the whiteboard with a green knife. 

While we aren't using the knives we made sure that the knives were in the middle of the board and not hanging out so people can hurt themselves or they could fall on the floor and I could of hurt myself.

Below is the finish product of our club sandwhich we made 

Grilled Steak Sandwich

To stop cross-contamination we separated the meat and veggies by making sure that the vegetables were on the green board and cutting them with the green knife while the steak was on the red board and cutting it with the red knife.

While Making the Grilled steak sandwich he made sure that the knives were away from the edge to prevent it from either stabbing one of the classmates/teammates also to prevent it from falling off the bench causing either cross-contamination or injuring someone.