unfamiliar text

S - state a strong case-write an introductory sentence of two addressing the question and clearly stating your argument.
T - technique
E - examples
E - effectiveness
L - links

S - state your argument - strongly answer the question
E - evidence - identify the technique(signature) + provide a quote
X - explain meaning + effect on reader
X - explain effectiveness
Y -
Question:
A lament is an expression of sadness. With close reference to the text, discuss the style used in the non-italicized section of the poem to convey this sadness.

In the poem Lament, one aspect of style which effectively conveys the idea of sadness is when the author states one heart touching sentence part that is “It does not matter if he is gone, if the forest is short one ordinary tree” affects the reader that Buck is gone, that the author used other words to portrait the state of Buck. By having this personification as his kind of technique in this poem the author is making great feedback to the reader who is also feeling sad and lonely missing someone who passed away. With the sentence part that Glenn wrote “It does not matter if he is gone if the forest is short one ordinary tree,” it helps the reader reminisce the left memories of the person by using the "tree” as the person who passed away.

Knives

Paring knife- is a thin bladed-knife intended for coring and paring (peeling) fruit such as apples as well as slicing small ingredient it is majorly used for detailed and controlled cutting.

Chefs knife - the chef's knife also known as the cook's knife is used to slice and disjoint large cuts of beef. 

Turning knife- turning knife is a curved blade that makes for easy turning of vegetables that is cutting into barrel shapes. 

Boning knife - it is a type of knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.

Carving knife - it is a knife with a long blade used for carving cooked meat into slices

Filleting knife - it is a kitchen knife used for filleting. It is a knife consisting of a thin flexible blade.

Bread knife - bread knife is generally has a sharp edge that has saw-like notches or teeth which is referred to as a serrated edge. The serrated edge of the knife is very useful to those foods that are hard on the outside and soft on the inside like the hard crusts of the bread.

Importance of having different cutting boards

When it comes to board area there is a different color for each food type.
Green board: is for fruit and vegetables

Red board: is for raw meats
Yellow board: is for raw poultry
Whiteboard: is for a dairy product like cheese, flour, butter, and others.
These different types of cutting boards for each food that uses every food preparation, we are avoiding food contamination by using different boards. If we used one cutting board for every food types we get food contamination by getting food juices(from meat and chicken) to other foods that lead to food contamination.
As we are put into a group of four for our practical cooking we set up our station by first whipping the table with a clean cloth and an anti-bacterial spray, then set up the cutting boards needed for each ingredient and get the proper knives like on what we did for the cutting boards. Getting the proper knives is about getting the same color as the cutting board eg, red cutting board with a red knife(for raw meats).

Sharpening of Knives
There are two processes of sharpening knives the grinding and honing. Grinding is simply the removal of metal, and honing is a precision abrasion process in which a relatively small amount of material is removed from the surface by the means of abrasive stones. We sharpen our knives with steel to align the edge of the knife. Maintaining our knives sharp because keeping a sharp edge on the blade is important for our own safety.

The importance of knife storage

Storing of Knives
In our work area, we stored our knives in a cabin with a magnet strip on the cabin for the knives to stick. With our storage of knives, we are ensuring that we are preventing the knives from getting blunt. Because by just washing knives with detergent the sharp edge is being taken off due to the
detergent, that's why in our work area we used hands with soap and water in the sink to wash the knives then drying the knife with a towel to prevent getting irons in the knife if we store it wet then stick on the magnet.

Cleanliness of Knives
Keeping our knives clean to prevent contamination, as soon as we have done using the knives. If we just leave the knives on the cutting board or in the sink after we used it might create injuries to others accidentally and will get contaminated.
Tips for cleaning knives:
Other knives are not safe in the dishwasher in order to retain their precise edge. Just ensure that the knives are sanitized thoroughly to maintain its durability.

One example of usage of a knife
Because we have different colors of knives in our workplace. The green knife is for vegetables, the knife is for raw meats, yellow is for raw poultry, red is for raw meats and black is for cooked foods that needed to slice like fish.

As for my example of usage of a knife, we cooked stir fry prawn with vegetables. One of the best knives to use for cutting vegetables is a bread knife/serrated knife they are a knife with a scalloped edge which gives a smooth clean slice.
For the vegetables that we used we need to look for good quality of foods.
The carrot needs to be firm with a bright orange color and smooth skin. Avoid carrots if they are limp or black near tops.
Looking for broccoli with a bright green head, choose broccoli with a firm, strong stems, and stalks. Avoid getting broccoli with yellow flowers
And for the prawns, they should be moist, medium-firm flesh and a rich flavor. Its tails end need to be bright blue when it's raw.

Looking at this photo the cut the I did for the carrot is julienne cut, this type of cut is used because it allows the vegetable to cook rapidly and evenly, and blend well into a mix of other ingredients as well with the sauce.
The knife that can be used to cut the vegetables is turning knife and paring knife because of the turning knife is designed for trimming and peeling vegetables, as well as the paring knife, it is designed to slice small ingredients to a majority and controls cutting.

This food can be accompanied by fried rice/steamed rice. It combines with a teriyaki which stands as it's garnished that adds a new flavor to the dish.

Poaching

Poaching

Poaching is a method used in cooking which food is placed in liquid, it is a cooking technique that involves cooking by submerging food in liquid like water, wine, stock or in a tray. The ideal temperature of the water for poaching is around 160-185°F(71-85°C), foods that usually used in poaching are fruits, fish, egg, and white meat chicken. 

Eggs Benedict

When it comes to cooking we usually look for fresh and have a good quality of foods before cooking. Looking for the best quality of the egg, its should be well-shape, and the shell shouldn't have cracks. When you want to ensure that you have a good egg the best way to check it is to put it in cold water, if it sinks then the egg is fresh, but when it floats the egg is maybe up to a week old. 

There are 3 methods to do to have a perfect poached egg.

The first one to put the egg in the bowl then drop it in the water and wait for 3 minutes till done. The second one is the glad wrap wherein you will put the egg in a glad wrap with oil around it and lock it without too much air inside to cook it properly, then wait for more than 1 minute to cook. The last one is when you will swirl the water then tip the egg to have a perfect circle of the egg.

As for our Egg benedict, we picked 4 eggs (2 eggs per person) then my partner rinses it to ensure that it is free from chickens feather to prevent contamination in case we drop some eggshell while we are trying to beat the egg.

This method was the one that we used when we poached our eggs. My partner did the glad wrap method, while I did the normal one to put the egg in the bowl then tip it. As my partner did the glad wrap she tied it with air inside the egg which causes the egg to float inside the pot that result of cooking the egg white too much while the yolk is not being cooked. We know that the poached egg is already cooked for 3 minutes which is really soft.

This picture is the result of our practical last Wednesday. We dress it with sauce on the side because people might don't like presenting it with the sauce is already on top.  Hollandaise sauce is what we use which is the common sauce for egg benedict.







Vanilla poached pears

After the egg benedict, we made the poached pear with the taste of vanilla.
As for this practice, we get (1 pear per person), carefully holding the pear to not break its stem for the presentation. 
We peel our pears and squished some lemon juice for it not to turn brown while being peeled. We've looked around our pears and check if there are blemishes, and bruises to remove for a good presentation. 
Vanilla bean is one of the other ingredients that we used which we put in the water when boiling with sugar stir it until it dissolves and turns the water into syrup. 

For this picture, we've already done adding the pear which then made us do the next step of adding a baking paper on top of the saucepan for 15-20 minutes till the pear is done. We know that the pear is cooked if we check it with a pointed knife. If the knife slips through the pear easily and feels its softness then the pear is already cooked, but when the knife touches the pear and it's steel hard then the pear needs to be cooked for another 5 minutes. In this process, we would know if the pear is cooked or uncooked.

Presenting our product with little sauce of vanilla around it, with the touch of the vanilla bean. As for this picture, their are some small blemishes around the pear which I think I missed while removing other blemishes. This pear has little vanilla water around the bottom of the pear,  which stands as it's sauce to taste it with vanilla flavor. 

Thai pollock Curry with egg noodles

This menu that we made yesterday is a dish that contains the shallow style of poaching of fish wherein we add the pollock to the sauce after we simmer it down, and let the fish combined with the sauce to have preserved moisture and adds the flavor without adding fats. 

For our recipe that is in the picture, we halved the ingredients due to the servings will be for more than two people. In my group theirs only two of us that's why we half the ingredients to get the right amount of servings we need just for two. As we get all the ingredients looking at the quality of the food needed.
For the quality of the fish for poaching, the skin needs to be shinny and if it's not that shiny then it is stored for more than a week and it's lacking the brightness color for the appearance. When it comes to fish gills and fins it should be moist because in old fish they will be dry and covered in sticky slime, grayish-brown and will be smelly. The skin needs to have a naturally metallic glow. This quality is needed as follow to have a good quality fish.

Picture shown is when we are boiling the noodles for almost 3 minutes until the egg noodles are firm when it bites. Knowing that noodles are cooked when the pasta is a bit firm when you get a strand of noodles and bites. Because we want to avoid our noodles to be overcooked wherein it is soggy and is not good to use because when the noodles are soggy then it is too soft and will break easily if touch.

Adding all the remaining condiments(stock, fish sauce, coconut milk, brown sugar) and let it simmer to stand as the sauce of the noodles. This will stands as the sauce of the noodles around with the fish pollack.












Looking at our presentation we used the egg noodles as the accompaniment and the Thai red curry for the sauce of our poached pollock. Also as seen in the picture that there are two limes it's because to add sourness flavor to our curry. I and my partner didn't squish all the lime but just add a small amount for the flavor due to those people might don't like the pasta being sour. As well as the coriander on top of pasta for the presentation. 

Hospo Term 3

Frying

Prawn stir fry 

*Recipe*

8-10 prawns 3-4 mushrooms(paysanne cut)

½ carrot(julienne cut) cauliflower florets/broccoli

3-4 florets ¼ teriyaki sauce, or sweet chili, and honey soy

Some peas/corn frozen

Chiffonade cabbage

¼ pepper/ capsicum(julienne cut)

1. 1T of oil in a hot pan
2. Cook prawns until they were opaque in color 2 mins each side
3. Remove from pan and add vegetables. Continuously tossing until cooked
4. Readd the prawns then sauce on a bed of rice.

Quality points

*Fish(prawn)- head firmly attached, not squashed, the color needs to be bright, glossy, and without signs of fading. For the texture, it should taste sweet and distinctive prawn flavor. 

*vegetables- ensure all vegetables are clean and free from dirt and pests before working with them. To prevent the spread of micro-organisms. 

When choosing vegetables the leaves should have bright color, it’s leaves are crisp and not wilted, they are free from infestation by bugs or pests, cabbage is compact and firm. 

To ensure that the vegetables have a good quality, make sure that they are clean and free of any soil, firm and not soft or spongy, free from blemishes, they are of an even shape and size.

For our first practical from term 3, we are up to frying, and we did the prawn stir-fry. As I did this practical, firstly I did is remove the poop at the back of it which looks a black vain, then cut the vegetables( broccoli, capsicum, carrots), stir-fry the prawns for more than 2 mins each side then the vegetables, it needs to be continuously tossing until it's crisp. Then add the teriyaki sauce and serve it. Knowing that the vegetables are cooked when sticking a fork on them then if they are still a little firm and remain their crunchiness.

Beef schnitzel with noisette potatoes & side salad

• Key tips

Beef coating flour-egg-crumbs
Important that the meat is fully coated and pan not too much oil and not too hot

Potato noisette

Will be pre-cooked and you will roll with fruit scoops(melon ball)

They are pan-fried up/or oven to get golden brown color.

Side salad

Lettucechiffonade

Tomatoes quartered up

Carrots julienne style

Cheese small cubed

This is what we cook for our last weeks practical the beef schnitzel and noisette potatoes. We prepared the potato first that we scoop it with a small scoop(like an ice cream scoop), then shallow fry the potato until it turns into golden brown. While my partner is frying the potato I then prepare the ingredients for beef schnitzel, the beef, the flour, the egg then align it in steps to make the beef schnitzel.

Deep Frying

When it comes to deep-frying we need to be mindful of doing it. We have to keep in mind some safety tips like:

*Never fill your pan too full with oil. A good rule of thumb is to fry the food in 1 ½ - 2 inches of oil (which equals about 4 cups). You do not want to pour too much oil into your pan, or it will splash out of the pan or boil over when you put your food into the pan.

*Pick a kind of oil that has a high smoke point. 

*Carefully monitor the oil’s temperature. You will need a food thermometer to track the oil’s rising temperature. You want to keep it between 160 degrees Celsius (320 degrees Fahrenheit) and 190 degrees Celsius (374 degrees Fahrenheit). 
*Do not fry wet food. If you put wet food into the frying pan, it will cause the hot oil to bubble, which could burn you. 

Checking the pork if its color is in pale pink, its fats are not too much visible fat should be white, firm and smooth, the smell should have a pleasant odor, and for the texture, it should be firm and not dented when pressed.
When using pork in deep-frying we have to be careful and mindful. We need to check if the pork is cooked inside, to ensure that the pork is cooked is to slice into the thickest part of the loin and check that the tenderloin is pale with juices running from the cut. Look for meat that is mostly white with a slight hint of pale pink. The juices should run mostly clear. The pork should be soft because it is the time knowing that it is cooked. And we get the right color for our schnitzel light brown not being burnt which will taste bitter. Presenting with tomato sauce as the accompaniment for others who wants their pork to be a dip in the sauce.

Cauliflower Pakoras with
Tamarind Raita
As we continue doing the frying for the practical day we also did the Cauliflower Pakoras with
Tamarind Raita. This pakora was made with cauliflower and broccoli and coated with flour and spices condiments like ground coriander, cumin, turmeric, and cayenne pepper. Looking in the second picture our batter is too yellow which means we add too much turmeric powder. After preparing the batter we then cut the cauliflower & broccoli in small florets put the cauliflower and broccoli and make sure that it is all coated.

For our finished product, we made sure that it turns into golden brown and not too dark(burnt). And for the vegetables, it should be not wilted. We can use some dipping sauce like tomato sauce, yogurt sauce, mayonnaise, and more sauces to use which could be paired with the pakoras.









Fish n Chips
The following are the qualities of the fish that needed before cooking, and to ensure that the food we use is good.

• The fish should have healthy gills that are of a nice, bright red color. Skin in live and fresh fish is moist, must be unharmed and have a naturally metallic glow. Scales must be tightly attached to the body. The surface of healthy, fresh fish must be tight and shiny so that fish slides out of your hands.

As well as the potato we need to check if it is firm because the best potatoes are ones that are firm and that don’t give when you squeeze them. We need to check its cuts and blemishes due to cuts and blemishes can lead to decay, and they can also provide a place where bacteria or mold can get into the potato. Smell potatoes before buying them because potatoes are grown in the ground, it’s normal and natural for them to smell faintly of soil. Also, buy sprouting potatoes only if you're going to eat them immediately. Potatoes that are growing eyes have started to sprout. While these are still safe to eat, they should be eaten right away. Don’t buy sprouting potatoes unless you're going to cook them within a day or two.

When we will fry the fish the method that we will use for frying is shallow-frying. Canola oil and vegetable oil is one of the best oil when it comes to shallow-frying. For a healthier method of shallow frying is to dry fry. Using a good quality non-stick pan, put a little amount of oil, heat it to a high temperature and drop the food in. It will then seal quickly and cook in any fat that it releases itself.

Having a mindset about the fish whether it is cooked/overcooked or undercooked. Fish is cooked when we poke the tines of a fork into the thickest portion of the fish at a 45-degree angle. Then gently twist the fork and pull up some of the fish. It will also turn into golden brown which signs of it being cooked properly. If the fish is undercooked we can get a foodborne illness, which results in severe vomiting, diarrhea, and abdominal pain, among other symptoms, that's why we need to be more cautious when frying fish. 

When presenting the fish and chips its good to have a sauce like sweet and chili sauce, tomato sauce and mayonnaise which are good with fish and chips.

Baking

5/10/2019
Lamingtons

INGREDIENTS125g butter softened
1 cup caster sugar
1/2 teaspoon vanilla extract
3 eggs
1 3/4 cups self-raising flour, sifted
1/2 cup milk
2 cups desiccated coconut
ICING
3 1/2 cups icing sugar mixture
1/4 cup cocoa powder
1 tablespoon butter, softened
1/2 cup boiling water
METHOD
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar, and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).
Step 2
Sift half the flour over the butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in the center comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.
Step 3
Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.
Step 4
Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.


Preparing the ingredients with the right measurements of each ingredient such as cups, spoons, grams, and liters. Making sure that we have the correct quantity of each ingredient for our selected recipe. Checking the expiry (best before/use by)dates, check that the package is intact.
When we did lamingtons for our practical last term, we perform some mixing type to make the lamingtons. The method that we have been used as the creaming method, wherein we whisk the eggs, butter, milk, flour, and sugar to make the sponge for the lamingtons.
For the finished product of our lamington, the appearance of it was like a sponge, and for it's top is unbroken, and it evenly rose up perfectly.
The texture of the lamington is just right, wherein there's no excess sugar neither baking powder. The temperature was just right which does not cause of overbaked, and gives us a flat lamington. We presented our lamington with an accompaniment of cream with jam in the middle.


Carrot Cake
Ingredients

3 cups carrot, hand-grated(450 g)
2 ½ cups all-purpose flour, plus 1 tablespoon, divided(310 g)
2 teaspoons ground cinnamon
¼ teaspoon allspice
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar, packed (200 g)
½ cup granulated sugar(100 g)
3 large eggs, room temperature
1 cup vegetable oil(240 mL)
1 cup raisin (150 g)
1 cup crushed pineapple, canned (225 g)

ICING
1 cup unsalted butter, (2 sticks) room temperature(225 g)
12 oz cream cheese, room temperature (340 g)
1 ½ teaspoons vanilla extract
2 cups powdered sugar(240 g)
2 cups walnuts, crushed(200 g)

Preparation

• Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
• Grate the carrots on the small holes of a box grater. Set aside.
• In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• In a small bowl, toss the raisins with the remaining tablespoon of flour.
• Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly between the prepared pans and smooth the tops.
• Bake for 25-30 minutes, until a fork inserted in the center of a cake, comes out clean.
• Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
• Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
• Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
• Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
• Gently press the walnuts into the icing around the sides of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.

Last practical what we made is a carrot cake. Wherein we perform the creaming method it is also called the sugar batter method that needs to beat together the fat and sugar till light creamy, and fluffy incorporating air. Then the egg but if we add it quickly, or if they are too cold, the mixture may curdle. 

Preparing the ingredients with the right measurements of each ingredient such as cups, spoons, grams, and liters. Making sure that we have the correct quantity of each ingredient for our selected recipe. Checking the expiry (best before/use by)dates, check that the package is intact. The appearance of the finished product was an even shape and the middle of it was not shrunk and rose up perfectly and even the color of it the cake is just right, what we get for our finish product for carrot cake is that it is light brown it is not too dark and not too brown which means that its not overcooked. Looking at the texture of our carrot cake all the ingredients that we followed from the recipe, it is not excess with sugar, as well as the flour. We presented it and do the decoration with icing and whipped cream.


Chocolate log

The chocolate log was the one that we did on our yesterday's practical. The whisking method was the type of mixing that we had used, we whisk the egg, butter, cocoa powder, baking powder, and flour all together for our sponge. Its appearance was right after we roll the sponge and get a perfect chocolate log, we get the right amount of color the color was not too dark, it is not overcooked that means that the temperature of the oven was just enough for our sponge. Its texture was good, I can smell the cocoa powder in it, it does not excess with all the ingredients. The degree of our chocolate log was 180 and its bake, not fan bake because at first, we wanted it to have the right amount of height so we could roll it nicely and perfectly.

We can check if the cake is cooked if we insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter. A few small crumbs are ok. But if the cake is cooked around the outside but not in the inside then pop it back into the oven and cover tightly in tin foil. The tin foil will trap the heat and help to cook the inside of your cake. Bake for another 10-15 mins checking after 5-7 mins to make sure it's working. After getting the cake out we then spread the cream in the middle as it stands as the accompaniment of the cake.

Fruit Syrup Cake

  

Preparing the ingredients with the right measurements of each ingredient such as cups, spoons, grams, and liters. Making sure that we have the correct quantity of each ingredient for our selected recipe. Checking the expiry (best before/use by)dates, check that the package is intact. Fruit syrup cake was made with orange, butter, sugar, egg, orange juice. With these ingredients, we combined it and do the mixing method of creaming, wherein we combined all the ingredients until it forms a creamy substance since the egg is added. With its appearance, the fruit syrup cake has a perfect/fine color of brownish, the side was not burnt, the shape of it was like a muffin as it rose not too high. You can taste the syrup in it and the orange juice that was combined with milk, baking soda, and baking powder which gives an aroma of the juice, the cake was not too sweet or tasteless. After all the preparation we presented it with the syrup then for the cake to dip and stand as the sauce of the cake.

Chelsea Bun
Preparing the ingredients with the right measurements of each ingredient such as cups, spoons, grams, and liters. Making sure that we have the correct quantity of each ingredient for our selected recipe. Checking the expiry (best before/use by)dates, check that the package is intact. When it comes to the bread we need to be mindful of the flour we use as in New Zealand, flour with a high gluten content is usually labeled 'high-grade flour', but wheat flour was the main flour used for bread-making because it contains more gluten than other flours. 

Key points for the flour

• The ingredients should be within its best- before date
• Flour should be dry, not damp
• Flour should be free from pests, such as moths and weevils. If the bag or container shows signs of pests, throw them out. 
• 
  
Key points for the yeast

It should be warmth (the ideal temperature is between 25 and 25c) and needs to be moisture. We need to be mindful of the mixture for the yeast is too hot the yeast will die so not ferment, and if we add a small amount of sugar to the dough it will increase yeast activity.

We did the mixing/kneading the dough, wherein we gather it into a ball with our hands, stretch it away from us by pushing and flattening it with the heel of the hand on a firm work surface. Roll or fold it back into a ball. Continue to turn, fold and push the dough repeatedly. For the texture, we might encounter different things that can go wrong with our bread like its dense is not enough yeast, for the coarse, it's too much water, and if it is crumbled or dry it means that is been baked for too long. For us to have better bread we need to ensure that it doesn't look pale which causes the temperature is low, having over proved, and not having enough water which is too thick. Ensuring the bread is cooked when we take the loaf out of the oven and turn it upside down, taking it out of the pan if you're making a sandwich loaf. Give the bottom of the loaf a firm thump! with your thumb, like striking a drum. The bread will sound hollow when it's done. With its appearance, we get the color of the bun as a light brown, it's not burned and perfectly cooked on the inside. The chocolate syrup could be its accompaniment on top of the bun or inside the bun. 

Gingerbread                                                                     Preparing the ingredients with the right measurements of each ingredient such as cups, spoons, grams, and liters. Making sure that we have the correct quantity of each ingredient for our selected recipe. Checking the expiry (best before/use by)dates, check that the package is intact. As we did the gingerbread yesterday we combined the ingredients which are the butter, water, flour, and brown sugar to made the bread. First, we did is to combine the brown sugar, butter, and water in a small pot until the butter is melted to make a syrup to combine it with the flour. As we did this combination for our bread we did the method of creaming to have a creamy substance. Light dark is the color of the gingerbread loaf after it's cooked, knowing that the loaf is cooked in the inside when checking it with a toothpick and if there is no substance coming from the loaf then the loaf is cooked from the. presenting it with dust with icing sugar to serve 

Pastry
Spinach & Ricotta rolls

Preparing the ingredients with the right measurements of each ingredient such as cups, spoons, grams, and liters. Making sure that we have the correct quantity of each ingredient for our selected recipe. Checking the expiry (best before/use by)dates, check that the package is intact. 
Spinach pie and ricotta rolls were the ones we did last Wednesday. It has a combination of another pastry which is hand made pies. The pastry is different from bread, by having a higher fat content which contributes to a flaky or crumbly texture. Having a good pastry is light, airy, and fatty, but firm enough to support the weight of the filling. As for our pastry, its texture is bit and rough with some blisters that suggest flakiness.  And within the color, it is golden brown on the edges. With its fillings, they are firm, smooth, and adequately cooked. We serve the ricotta rolls with a tomato sauce to be its sauce. Our ricotta rolls look like a sausage as for the finished product.