Health and Safety

Yesterday for our practical we made Savoury cases these are some of the routines we had to do to succeed creating our food.

Before Routines

Wipe your table down

Wash your hands 

Put your Apron on

Put your Bags behind the whiteboard

Take your Jackets off.

Take Jewelry,watches etc off.

Tie hair up,Remove Nail Polish

During Routines

Get the equipment out needed for your practical

Choose your ingredients for what you are baking.

Keep the required food away from other food so we don't contaminate food.

We keep our stools under our desks.

After Routines

Wash your dishes

Scrape all your leftovers

Clean the table

Wipe table

Dry the dishes

Put Dishes away

Grab the tea towels back in cupboard.

Take apron off.

Put food in your lunch boxes.

Here is the recipe we used for savoury cases

Savory Bread Cases

Ingredients

• 2 slices of wholegrain bread
• 1t margarine
• 2T grated cheese
• 2T baked beans or creamed corn
• 1T finely diced celery or onion
• 1 slice of ham

Method

1. Trim crusts off the bread
2. Spread margarine thinly onto one side of bread
3. Press into muffin tins margarine side down
4. Fill each case with fillings (baked beans or corn, celery, onion, ham and cheese)
5. Bake in oven until lightly brown and cheese is bubbling.

Safety and Hygiene:

1. Identify two safety rule that you followed during the Practical lesson.

2. Explain the difference between Hygiene and Safety and how you demonstrated good hygiene during the practical