Post 10. Little Christmas cakes.

On today's lesson we were cooking little ginger cakes. We started of putting butter, golden syrup and brown sugar into a saucepan and heat it stirring until all the butter would melt and then we added soda and left this mixture to cool down for 10 minutes. Meanwhile we cleaned all the dishes and prepared an egg and sifted the flour. When 10 minutes elapsed, we added an egg, mixed it and then we also added the flour, ginger, other spices and mixed it until smooth. Then we poured it into the panties, half-full and cooked it for 25 minutes. Most of the class ran out of time, so we left them in the oven and Mrs George and Mrs Goodchild said that they will take it out.

Here is a picture of mini cakes in the oven cooking

post 9. White chocolate and raspberry cupcakes for charity

On today's lesson we were cooking cupcakes for charity. To cook the cupcakes we used creaming method. That's when you start beating the butter and sugar up, then the milk and flour are added and stirred into the mixture. After you've done that other ingredients could be put. When the mixture was ready, we had to put it into the panty pants. At the end of the got two trays of amazing white chocolate and raspberry cupcakes. We ran out of time on the lesson and we didn't have time to take the second tray out, so we left it in there and Mrs George and Mrs Goodchild said that they would do it for us. Unfortunately, I didn't take any pictures this lesson.

post 8

On today's lesson we were cooking our multi-cultural foods which were assessed by Mrs George. the country that we chose was Germany and the recipe that we found was fruit-cream roll.
here is the recipe of our dessert. We've used the different website with the recipe but the roll is the same with the one on this website and the recipe is really similar to the one we've used. so here is the recipe:

Get all the ingredients ready and pre-measured. Line a rimmed 15" X 10" cookie sheet with parchment paper.

Preheat oven to 400 F.

Step 2: Instructions

In a small bowl, mix together the flour, corn starch, and baking powder.

In a separate bowl, whip the 3 egg whites with 3 tablespoons of cold water until stiff.

Slowly whip in 1/2 cup sugar.

Stir in the 3 egg yolks.

Gently fold in the flour mixture until everything is incorporated.

Spread batter on parchment paper lined cookie sheet.

Bake 8 to 10 minutes until wooden pick inserted in centre comes out clean.

Place sheet of waxed paper over damp cloth towel. Sprinkle with a little bit of sugar.

Turn our baked cake onto waxed paper. 

Step 3:

Immediately peel off the parchment paper.

Trim cake edges if needed.

Step 4:

Lengthwise roll up the warm cake and waxed paper together.

Set aside to cool.

Step 5:

When cake has cooled, beat whipping cream and "Whip it" and icing sugar until stiff.

PLEASE NOTE: If "Whip it" is not available, you can use 1/2 cup of icing sugar instead. You must use either the "Whip it" (or other brand of whipped cream stabilizer) or the icing sugar. Using regular sugar to sweeten will not keep the whipped cream from getting runny.

Unroll the cold cake carefully.

Spread with jam if desired. (You can heat the jam slightly in the microwave to help spread it.)

Mix the fruit with the whipped cream.

Spread the whipped cream/fruit over the cake.

Step 6:

Now, carefully re-roll the cake, using the waxed paper to help lift the cake.

Sprinkle with additional sugar by putting a teaspoon or so of icing sugar into a small sieve. Tap the sieve lightly to let the icing sugar "float" onto the cake.

The only problem that we had was that when we tried to roll our cake, it broke in some places. but when we sliced it it and put on the plate it looked natural. 

We served it with a lit of bit left over cream and sprinkled icing sugar. 

for our assignment we were also supposed to serve the table the right way. when we've done so, we took some pictures of our roll. and we also have some photos from the process of cooking. here they are

post 7

On today's lesson all the assignments had started. Our class was divided into two groups, first group was cooking their multicultural food today and our group is going to cook tomorrow. So, for the second group of girls, today's lesson was a theory lesson. I was just doing my history.

Post 6

On today's lesson we were cooking the burgers that we were preparing the recipe for. We chose Mexican chicken burger and ordered all the ingredients two lessons ago. So when we came in to the class, we found a tray with our names on it and all the ingredients in it. We just needed to collect some more  ingredients such as oil and coriander. We had to cut and prepare all the ingredients for the patties and then make them round shape and then start cooking. My partner was cooking the patties and I was preparing the bread, lettuce and the sauce. Then we cleaned all the dishes. The burgers are really really tasty, even though on the picture they look a bit messy. 

Here are our mexican chicken burgers:

Post 5

On today's lesson we did theory. We were preparing for our assignments. We had to make a work flow plan for our cooking lesson on Tuesday next week, so we could manage our time and get all the work done in time and still have some time for cleaning and eating. 

For the work flow plan we had to write all the ingredients, all the equipment that we need and then divided the procedure of making the dessert into two, so we all knew who is doing what and this would help us manage our time. 

We also send the document to both of us, just in case, so both of us have it.

post 4

on today's lesson we were cooking chicken sang choy bow which is chicken with nuddles served on the lettuce leaves. To cook this dish we were using a wok. Chicken went firs, then all other sauces and ingredients. When all of the ingredients were added, cooked and ready to be served, we put the lettuce leaves into the containers and then this meat filling on top of the leaves. It tasted good and my partner and I liked it.
This is a picture that we got from today's lesson

Post 3

On the last lesson we were cooking chow mein. This is Chinese style dish. We had a lot of ingredients that had to be pulled, cutter and cooked. We also had some meat and sauces, spices. To cook everything, we used electrical fry pan. Then we were cooking all the ingredients in a special order. That was what we got at the end.

Post 2

On today's lesson we were in a classroom doing theory. We got the task to find a burger recipe and make it relate to any country we want by adding the ingredients of this country. Or we could just go to the web site www.taste.com.au and find any burger recipe from any country. My partner and I decided to go to this website and choose a recipe. We found couple of really good burgers, but we chose "Mexican Chicken Burger". 

That's the recipe of the burgers and its picture:

• Ingredients
• Nutrition

• 500g chicken mince
• 1 small red onion, finely chopped
• 3/4 cup taco sauce (see note)
• 1 1/4 cups fresh white breadcrumbs (see note_
• 1/2 cup coriander leaves, roughly chopped
• 1 tablespoon canola oil
• 4 damper bread rolls, split, toasted
• 4 green oak lettuce leaves
• 3/4 cup grated tasty cheese
• 1/4 cup sour cream

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• Method
• Notes

1. Step 1

   Combine mince, red onion, 1/4 cup taco sauce, breadcrumbs and coriander in a large bowl. Season with salt and pepper. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.

2. Step 2

   Heat oil in a large, non-stick frying pan over medium heat. Cook chicken patties for 4 minutes each side or until cooked through.

3. Step 3

   Top damper bases with lettuce, patties and cheese. Combine remaining taco sauce and sour cream. Spoon over cheese. Cover with damper tops. Serve.

   
   
   
   But because we are allowed to use the maximum of 125g of meat and cook for 2 people only, we had to cut the amount of meat to 125 and then divide all the other ingredients by two, as the recipe is for four servings and we need just two.
   When we finished working out the right amounts of ingredients we need, we sent it to Mrs George so she could get us the ingredients for the actual class.

Term 4, post 1

On the last lesson we were cooking Cornish pasties. My partner moved schools this term, but I'm a buddy for a new girl. She is doing hospo too and she is in my class. So she is my new partner now. So we collected all the ingredients and started pilling all the vegetables. When we finished doing that, we used food processor to cut them into small pieces. Then we had to add meat, salt, pepper and mix everything together. Then we had to prepare the dough by cutting it into the squares. Then we had to put the filling on top of the dough and fold it the special way. We had to put some egg on top of them, so they will be of nice brown colour when cooked. Then we put it into the Owen ( 200°C) and cook it for 10 minutes, change temperature to 180°C and cook for next 15 minutes. That's what we got at the end of our class.

The only problem we had, was the fact that no one from our group of four used food processor before, but then we asked Mrs George, she showed us the procedure and then we tried it ourselves. It wasn't hard at all, so we learned how to use it. It was really tasty, especially with tomato sauce.

post 13

     On today's lesson we started presenting our presentations to the class. My partner and I decided to go first. I think we did pretty well. But I was a bit nervous and just kept stopping. But I still think we did pretty well, considering the fact that we went first. We also did peer marking and wrote comments on other girls' presentations. All the girls did a good job, but I think all of us need less information on the slides and more practicing time next time we do presentations.

     On today's lesson I learned the culture of different cuisines and different foods from different countries, which I think is really interesting.

post 12

On the last lesson we were cooking "Shepherd pie"
We had to start from the cooking the potato first and then go on to cook meat.
Half of the class did the wrong thing. everyone put meat into a fry pun first and then added the vegetables, but we had to start with vegetables first and then add meat. Its kind of strange and I don't remember why we did so. My job was to collect some ingredients and then i had to cook meat and vegetables. and my partner was cooking the potato.
I do even have a picture of the cooking process.
and my partner did the wrong thing at the end, when she was mashing the potato. she added to much milk and she got some kind of 'liquid potato'. but we still poured it on top of our meat and put some cheese on top of it.
it actually cooked in the oven and we got it out, it wasn't liquid or anything, it looked normal, so it ended good.

11 post

On today's lesson we had theory. Everyone was supposed to put their power points together. But I've finished doing mine, so my partner and I were practicing our scripts. Apparently, we had to know it by heart, so we had to cut some stuff from our speeches. In our presentation we have 7-8 slides with dit points or information with foreign names that we will not be able to memorize. 

We also decided all the information into two parts so we know who says what and what slide she is doing. 

I think we did a pretty good job. But still have to practice it and learn it. 

Post 10

On today's lesson we were cooking chicken&parsley skews. When we collected all the ingredints, We had to start from the cooking the rice. We had to put a half of the cup of rice into a saucepan, that is 3/4 full of water. I've never actually known how to cook rice properly, I always got it either overcooked rice and not cooked rice at all. So I've learned an important skill from today's class. When we put the rice on heat, we had to start cooking the sauce and cutting the chicken. Danielle was cutting the chicken into small square pieces and was doing the sauce. And I cut the parsley into small blocks. When I finished, I started doign the sauce. To make the sauce, I had to mix  soy sauce, sugar and Japanese wine in a saucepan and bring it to the boil. We also had to stir it. But as long as it started boiling, I turned the heat down to the middle heat and wait till its going to be thick. When I've done it, Danielle just finished putting the parsley and chicken pieces on the skews. Then she spread the sauce on top of the chicken and parsley. And I grilled them on the preheated frypan. During this proces, I had a small problem, because the sauce actually started to burn and it smelled so bad and it was almost black and dandy look really good, so I had to turn the heat down a bit and then it was all good. We got 6 skews, so 3 each and some rice. The rice went on the bottom of the containers, then meat with parsley and the rest of the sauce. Because the skews were too long to fit into the containers, so we had to take parsley and chicken down and just put it on top of the rice.
Here are some photos from today's lesson. 

9 post

On today's lesson we were cooking pumpkin soup. During the cooking we had a problem. When we had to put pumpkin and coconut cream into a sauce pun and boil it, we put it on too high temperature, so it went over a bit. But then It was alright. I can't stand pumpkin, so my partner had all of it. Finally, We got 3 big full containers of soup. 

8 post

On today's lesson we had theory. We were doing our assignments. I've already finished all of the questions that I had to do (my part, which is 4 questions) for homework. I asked my partner Danielle, whether she finished her 4 questions or not. Apparently, she has not finished it yet, so I've started doing the PowerPoint but it includes just my questions and pictures. So now, I have to wait for Dani's questions, answers and pictures then I will put them into the PowerPoint. 

That's the first slide from the PowerPoint that I've made.

7 post (research questions)

Here is my half of the questions that I had to answer for my reasearch part.
My questions are number 1,3,5,7:

-          Geography and climate of the country

Germany is located in Western Europe. The topography of the country is varied, and includes regions of deep forest and high mountains, as well as a wide valley surrounding the Rhine, Germany's largest river. The highest mountain peak, the Zugspitze, lies on the border with Austria. Less than 3 percent of Germans are farmers, and the country must import much of its food. Apples, pears, cherries, and peaches, as well as grapes for wine production, are important crops in Germany.

Germany has a moderate climate. Winter temperatures vary from west to east, with about freezing temperatures in the west and well below freezing in eastern Germany. Summer temperatures are typically in the 70's to low 80's, with more rainfall during the summer.

-          Herbs and spices which are essential when producing menu items

1)Bay Leaves (Lorbeerblätter)

            Bay leaves have a savory, slightly bitter taste.Their fragrance is herbal and slightly floral. They are used both fresh and dried, although fresh bay leaves are hard to find. Bay leaves add depth and richness to foods. They are most often added to soups, stews, casseroles, roasts, and other long-cooking dishes. They are usually added whole, then removed before the dish is served. Bay leaves should be used sparingly as they are very potent.

2)Borage (Borretsch, Gurkenkraut)

            Borage leaves are oval, light to medium green, and are covered with fuzzy bristles. The leaves can get quite large - up to 6 inches in length. Their taste and aroma are similar to fresh cucumbers, which is why it is also known in Germany as Gurkenkraut (Cucumber Herb). Borage leaves are most often used fresh in salads and dips. It is also an ingredient in Frankfurter Grüne Sosse. It is also mixed into butter, with other herbs, to make herb butter and herb-quark. Borage blooms, small blue flowers, are also edible and are often added to salads as decoration.

3)Caraway Seeds (Kümmel)

            Caraway is a member of the parsley family. Although they are called "seeds", caraway seeds are actually the small fruit of the caraway plant. They are sweet yet strong and have a taste similar to anise. Caraway seeds are most often added to cabbage dishes (especially Sauerkraut), sauces, quark, meat dishes, breads, and potato dishes.

4)Chives (Schnittlauch)

            Chives belong to the same family as onions. They have leafless stems that end in a cluster of tiny flowers. Although the flowers are edible, most often just the stems are used. The stems have a mild onion flavor. The stems are finely chopped and are added fresh to salads, potato dishes (especially potato salad), sauces, soups, meat dishes, and egg dishes. It is also mixed into butter, with other herbs, to make herb butter and herb-quark. Chives should not be cooked, so if adding to warm dishes, add just before serving.

 5)Dill

            Dill leaves (also known as "dill weed") have a strong, fresh, grassy taste. Fresh dill is more flavorful than dried dill. Dill loses its flavor when heated, so on warm dishes dill is added just before being served. Dill is most often used to fresh salads (especially cucumbers and tomatoes), fish and seafood dishes, and vegetable dishes. It is also mixed into butter, with other herbs, to make herb butter and herb-quark.

Dill seeds have a more intense flavor, similar to a combination of anise and celery. These are used in breads, stews, vegetable dishes and in the making of pickles.

6)Juniper Berries (Wacholderbeere)

            Juniper berries are the dried fruits of the juniper shrub. They are slightly sweet, spicy, and bitter. The berries can be used whole or ground. Whole berries cooked in recipes should be mashed before serving. Juniper berries are most often added to game, Sauerkraut, marinades, spicy roasts and casseroles. They are also used in pickling.

 7)Marjoram (Majoran, Wurstkraut )

            Marjoram leaves are tangy, savory, aromatic, and slightly bitter. The leaves are used fresh or dried. Majoram is also known as Wurstkraut because it is most frequently used in making wurst (sausages). It is also added to potato dishes (such as potato soup and potato dumplings), sauces, soups, and legumes.

8)Parsley (Petersilie)

            Parsley leaves are dark green and are fresh, flavorful, and slightly bitter. There are two types of parsley. Flat leaf parsley has smoother, flatter leaves than the curly leaf parsley, which has more crinkled leaves. Flat leaf parsley has a more intense flavor.

Parsley serves as both a flavoring agent as well as a decoration. It is added to soups, stews, salads, dressings, and Frankfurter Grüne Sosse. It is also mixed into butter, with other herbs, to make herb butter and herb-quark. Parsley is most often used raw and finely chopped. It may be slightly cooked, but it loses its aroma when it is heated.

 9)Thyme (Thymian)

            Thyme leaves are elongated, oval, and dark green. Their stems are short, green, and woody. Both fresh and dried thyme are used - both blend well with other herbs and spices. It is most often added to roasts and spicy meat dishes, as well as to soups and salads.

10)White Pepper (Weisser Pfeffer)

            White pepper comes from the fully ripened peppercorn. In contrast, black pepper comes from peppercorn that is picked when still green and dried in the sun until it turns black. White pepper is less hot and aromatic than black pepper. Pepper is added to almost every dish that also has salt, as the two seasonings compliment each other very well.

-          Food habits eg. Does the country have breakfast, lunch and dinner like in Australia? If not, what do they have?

Breakfast

German breakfast habits are much the same as in other countries. A good, traditional breakfast includes bread, toast, and/or rolls, marmalade, honey, eggs, cold meats, such as ham and salami, various cheeses, all washed down with a strong cup or pot of tea or coffee.

However, with today's busy lifestyles there is a growing trend towards eating a more simple breakfast. Today, you are more likely to see people eating cereals rather than a hearty meal of bread, cheese and sausage. Nevertheless, on the weekend the family has more time for a traditional breakfast of breads accompanied by a cheese or meat selection.

Lunch

Traditionally, Germans eat their main meal during the day, between 12 and 2 p.m. However, today, the midday meal is often eaten away from home, i.e. at work. With the increase in health and weight consciousness, lunches are becoming more light, and sometimes are nothing more than a snack.

Dinner

This is the main meal today, usually eaten at home with the family in the evening. Traditionally, the German dinner – called “Abendbrot”, meaning "evening bread", consists of a selection of whole grain bread, deli meats and sausages, cheese and a cold or warm drink. Yet, eating habits changed over time and today, many families eat the warm meal in the evening.

Pork, beef, and poultry dishes are the favourite main courses. But here too, change is in progress. Seafood used to be the domain of the northern coastal areas. But seawater fish like fresh herring, mackerel, salmon and sardines or freshwater fish like trout, salmon, bream and carp are popular across the country today.

Side dishes

Germans have always liked their side dishes. Noodles, potatoes and dumplings in all forms are very common - especially in the south. A wide variety of vegetables can be found nationwide. Many towns and cities have farmer's markets where you can buy potatoes, red cabbage and other fresh fruit and vegetables, as well as meats, fish and much more.

So they don’t have any food habits pretty much.

-          Economy of the country (is it a poor or a rich country, can it produce enough food for its people etc.)

Germany is the 5^th richest European country. Many Germans have begun to modify their eating habits to lower their calorie and cholesterol intake. Since the unification of East and West Germany in the 1990s, the government has faced the challenge of bringing the living conditions in the former East Germany up to the standard found in the former West Germany. Upgrading housing, schools, and utilities will continue after 2001. Despite unequal living conditions, Germans in all parts of the country are well nourished. In fact, most German children have enough to eat.