SSB

Welcoming in the Guest House

In the Guest House welcoming works a bit different.

We make flap jacks

A slice of Pineapple

Kiwi and Strawberry or Grape.

we flambay if with brandy and serve the Guest

The Country House

Today I worked in the Guest House Kicthen with Chef Ruan. On the Menu. In the correct order.Asian salad with bushveld sushi.Apple and Spinach soup served with croutons and bran bread.Angel fish served with blached asperigus, patato and carrots and topped with herbs.Pinacolada sorbet with grinadella pulp.Fillet served with grilled bringel, beetroot cooked in sour cream, topped with feta and pepadew.Isamold bowls with fruit and yougurt.It was amazing. Its awsome to work in with 5 star quality

The Assessment

Evaluation Examination Assessment

• Preperation of work place 10 / 8
• Handling of raw materials 20 / 16
• Using correct utensils 5 / 4
• Applying the correct technique and skill 15 / 14
• Process raw material as per recipe 5 / 4
• Cleanliness and hygienic work 10 / 7
• Waste 5 / 4
• Taste and appearance 15...4/4/5......5/5/5
• Presentation 10....7/....9
• Time keeping 5...5/5
• Total for assessment... ....85'/.

On The Menu

Starter

Lemon Butter grilled Haddock

Resting on Potato Rosties & Carrot Vichy

Main Course

Eland Lion Roll

Served with Puffy maize & roasted Vegetables

Dessert

Roasted Sweet and Creamy Mossbolletjie

Cooking Assesment at Tambuki

Criteria Outline
1. There will be a practical cooking assesment @ Tambuki4x4 camp
2. This will be a bush cooking sesion where each student will cook a 2 course meal for 4 guest.
3. The menu and dishes will be made by each student induvidial
4. The ingridients will be given in a mistery basket and chef needs to make his own creation
5. The mistery basket will be given at the Training kitchen @ 11:00 - This will help the imagination start flowing & creativity
6. Dinner will be 'SERVED' @ Starter 18:45 & Main course @ 19:15

What the Chef will LOOK AT!!!!!!!!!!!
1. Your menu
2. Your actual Planning of the dishes & event (WWWWW)
3. The Frensh word for planning(Mise en Place)
4. Hygien & Safety at work... See More
5. The actual applying of cooking methodes(wastage)
6. The final presantaion
7. Taste , Colour , Flavour , Texture
8 . Cleaning up!!!!!!!!!!!!!!

Moselesele Housekeeping

Some other way of cleaning. Iworked at Moselesele Housekeeping. I made the beds, Sweeped the floor, moped the floor, And do some spring cleaning. The new guest will get a clean tent.