Nathan: Year 9 Home Economics

In cooking first we had made savoury bread cases.
I was in a group with Levi and Luke.

first we had to wash our hands and put the aprons on
then
cut the crusts off the bread
butter the bread lightly
put the butter side of the bread facing down into a muffin tray
fill the bread cases with what we liked to have in there I had cheese and ham
then put them in the oven for 15 minutes until cooked
then we had to wash the dishes
then lastly we ate the food

Second we made stir fry chicken
first we had to wash our hands put the aprons on
get the things we need to make the chicken stir fry
first get the ingredients
cut the chicken into strips and cut everything else you want that is big
pre heat the stove put oil in the pan then the chicken in and cook it till a hot chick

Bacteria

Bacteria needs food,warmth,oxygen,moisture.neutral ph levels and time to grow. Bacteria can be good and can be bad if you take out meat of the fridge in the morning and then you come home to cook it for tea it will have bacteria on it and you can get food poisoning.
Every twenty minutes the bacteria double's and spreads when it has the right conditions

There are 2 ways to stop bacteria growing bigger one of the ways to stop it growing is put the food on a tray and put it in the fridge and cover it in glad rap or a air tight container.

The other way is to keep your meat in the freezer and the bacteria goes to sleep and when the meat is out of the freezer the bacteria unfreezes and can breath and double if not keep't in the right
conditions

Scones

Ingredients

3 cups plain flour

6 teaspoons Baking Powder

¼ teaspoon salt

75g butter

1 to 1 ½ cups milk

What went well on Friday ?On friday we made cheese scones and the thing that went well was we worked as a group to mix the butter

What needs to be improved the time ?Because we worked through half of lunch time and had half a lunch break, we need to work faster and on time

My Word Art tells us what do we need to be doing in the kitchen in regards

of hygiene and safety and the .roles and responsibility of my self and group members

What was something we learned?

not to put flour on each other and how to make scones

What is the importance of food temperature .
(in Celsius)

100 boiling point
80 reheating temp
75 internal temp of chicken and foods
60 danger zone
37 optimal growth for bacteria

Bacteria grow most rapidly in the range of temperatures between 4 and 60
doubling in numbers in as little as 20 minutes This range of temperatures is often called
the danger zone thats why the meat and poultry hotline advises consumers to never leave food out of
refrigeration over 2 hours
If the temperature is above 90( degrees Fahrenheit ) food should not be left out more than 1 hour.

CHO and GLYCEAMIC INDEX

What are the two types of carbohydrates

The two main types of cho are simple and complex.
Simple carbohydrate gives you a short burst of energy and the energy lasts for 30 minutes prior to sport .Complex carboyhydrate gives you a longer burst of energy which lasts for longer .

What are the five sources of simple carbohydrates ?

soy products
Beans
Fruit
milk
pasta

What are the five sources of complex