Lorinda Bothma 27 February 2011 work in the kitchen (sunday)

What I have learned:

The different ways of making an egg

·         Sunny side up:                 The egg white is cooked while the yolk is runny and not turned over

·         Soft:                     The egg white is cooked and the yolk is runny but a little bit of hot oil gets         spooned over  until it starts turning white

·         Turn over:          The egg white is cooked and the yolk is still slightly runny.  The egg gets turned
                            over and cooked for 15 seconds more until yolk starts turning  

·         Easy over:          Similar to a medium egg

·         Well done:        When egg is turned and cooked all the way thru

Traditional Sondela omelet

·         Eggs is whisked and poured into a hot pan with oil

·         When starting to get cooked it gets flips around for few seconds and then flipped back

·         Cheese is added as the base flavor

·         Mushroom bacon and tomato is chopped together and put on top of cheese

·         Flip the one side over and serve

Continental breakfast

·         1 scone

·         1 muffin

·         2 flapjacks

26 February 2011 weekend work: knife skeels and meatcuts

Worked in the kitchen the weekend.  Starting everyday with mice en plas and getting ready for work.

What I have learned:

• Panè: dipping something in flour, egg then crumbs

Friday

Learned my knife skills by slicing veg for stir-fry and roast veg.

• Clean the veg
• Get the correct cutting board (green)
• Place your fingers correctly on the vegetable and hold firmly
• Make sure the tips of your fingers face slightly inward and your thumb is behind your fingers
• The palm of your hand will be lifted slightly
• When slicing, move the blade forward pushing down slightly. 
• Make sure your fingers stay in place

Saturday

Today I got to work with different types of meat cuts

Using the topside cut of beef I sliced it into cubes and strips used in Gulash and Stroganof

We had the opportunity to butcher a carcass and see all the different meat cuts as well as where to find it.

the beef topside

Today was our first succesful function at sondela.  Great teamwork and feedback!!

stock sheet

Lorinda Bothma            21 Feb 2011                chefs course                

STOCK LIST

Stock	Quantity
Sautè pan (big)	1
Sautè pan (small)	1
Cake ring	1
Conicle strain	1
Bein marie inserts	4
Rolling pin	1
Small stock pot	2
Frying pan	1
1L measuring jug	1
Pasta basket	1
Salt shaker	1
6-sided grater	1
Knife set (7 piece)	1
Cooling rack	1
Meat mullet	1
Palet knife	1
Fish turner	1
Piping bag	1
French wisk	1
Balloon wisk	1
Ladel	1
Perferated basting spoon	1
Solid basting spoon	1
Egg lifter	1
Skimming spider	1
Pot fork	1
Wooden spoon	2
Steak and kidney pan	1
Oval dishing plates	2
Round mixing bowls	2
Basting brush	1
Black inamel baking pan	1
Ramakins	2
Chopping boards	6
PVC pipe shapes	6

Lorinda Bothma                24 February 2011              Chef

Things that I have learned this week:

·         Always clean from the top to the bottom. From the walls down to the floor

·         Clean as you go

·         Use the following cleaning material:

o   Gloves

o   Steel wool

o   Cleaners / disinfectants

o   Scrubbing brush

o   Mop

o   Cloths

o   Broom

·         If you don’t know how to do something, do it over and over until you get it right. Don’t just give up.

·         Any green veg will always be cooked with the lid of, because of impurities that is released

·         Never wash a mushroom.  It needs to be rubbed off with a damp cloth

·         The kitchen as always full of pressure!

·         To be a chef is a job and a profession

Mice en place is done before, during and after starting in the kitchen.  It reveres to the preparation that you undergo before you start cooking.  Switching on the oven, getting the right ingredients and quantities

Spatchcock

Mice and place:

·         Clean the work area

·         Sanitize hands and yellow chopping block

·         Get all the spices and oil neatly at prep area:

o   Lemons

o    Zest of lemons

o   Juice of lemons

o   Mixed spice

o   Mustard seeds

o   Salt

Place the chicken on the board with its chest facing upwards and the neck towards you.
Remove the extra skin of its neck.
Remove the tip parts of its wings.
Slide the knife down towards the wishbone and pres down (use correct knife skills, cut away from yourself and hold it firmly and correctly.
Fold the chicken open, pour over oil, spices and lemons and rub in.