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.

Cooking Methods

Braising
Stewing
Steaming
Grilling
Baking
Roasting
Saute
Blanch
Frying
Shallow frying

Basic Knife Skills

French Cooking Terms

We started with our basic knife skills.
Brunoise
Very fine cutting, like onions

Julienne
Match size, like for stir fry

Chiffonade
Folding leaves and shaving it, like Herb's and spinach

More Phrases

Bain-marie
A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.

Bouquet Garni
A mixture of fresh herbs tied together with string and used to flavor stews, soups etc. It refers to a mix of pars

Canapé
An appetizer consisting of a small bread or biscuit base covered with a flavored topping.ley, bay leaf, thyme (and sometimes celery stalk). The bouquet is removed before serving.

Consommé
Broth that has been made clear.

Court Bouillon
Flavored liquid used for cooking fish.

Crêpes
Very thin pancakes.

Croquettes
A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying.

Croûte
Crust. Sometimes refers to a pastry crust, sometimes to toasted or fried bread.

Croûtons
Small cubes of bread used as a garnish is salads and soups

Déglacer
To deglaze, to loosen browned juices and fat from the bottom of a frying pan or saucepan by adding liquid, bringing to a boil and stirring. The liquid is usually water, wine or broth.

Cleaning The Training

We all jumped in together and cleaned the training kitchen from floor to roof. Cleaning, Sweeping, Mopping and Washing. We started off by washing all the pots and utensils with Dish washing liquid. Then we washed all the counters and sanitized them. We also scrubbed the stove tops. Cleaned the extractor fan with de greased and sanitizer. We now know how to use cleaning chemicals

Begining of HTL Management

End of the Gap Year

The Gap Year ended 4/5/2010. I must Say. These past 4-6 weeks was brain teazing. I learned alot. I went from managing conflict to house inspection and commity meeting.

People I Study With

Commity
Kerneels Antonet
Natalie Christian
Chery San-Marie
Dewaldt, Eddy, Skigh, Nico, PG, Terry
Zenobia, Chenelle, Monica, Michelle, Sumaya, Lana

18 Different people with different personalities.
Sounds like fun

Sondela Sports Day

Everybody got out of there work place to join in groups for this day. It was nice to blow off some steam after working and some more working. This showed us that everybody that work on Sondela can work together in groups.

Planning For Meet the Management

Caravan Park

This is very friendly enviroment. In the CVP you deal with the friendly campers. From doing you rounds to filling in the evulation sheets.

Cocktailbar

The cocktail bar is very colourfull. Cocktail list:

Bloody Mary
















Blue Monday

Pina Colada

















Tequila Sunrise

First Aid Cource

Commity Meetings