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Budget Cookery Fun with Food Fun with Food wiki

I am developing and enjoying adding recipes, from the different stages of my life, to my blogs and wiki.
I look forward this year to having a cafe class with Esl students. I am sure I will be taught many new and exciting recipes so stay tuned throughout the year for new dishes.
My passion for food has been around since my childhood. My first recipe was one from a cook book called "Kitchen Fun For Everyone" ,a cook book for boys and girls using Australian sundried fruit, written by Sue Murray.
My skill and knowledge of the hospitality industry started in my teens when I first started to work in the industry.
At around 16 years of age I started as one did back in those days as a scullery maid and waitress( and no im not a hundred years old).
That was the term for a kitchen operations and food and bevarage staff member late 60,s early 70,s.

We were trained the right work ethos for the hospitality industry by professionals who had won awards for their skills in all aspects of hospitality food and beverage service.
During my years working in hospitality I had many great experiences. I have been a waiter to a Prime Minister and various politicians; served the deposed Shah of Iran and Russian diplomats; worked on the buffet car of a train, owned and managed two cafes and a tearoom.
My favourite business "The Healthy Happening" was unique and a very popular vegetarian cafe. It featured in the good food guide of its day.
The hospitality industry has given me an interesting and exciting career. The diverse environments and nature of multi- tasking that takes place in hospitality Industry has equipped me with many skills that work well in the training and assessment environment.

Over the last 6years I have been training our vast community of East Gippsland, accreditted Safe Food Handling courses.
So have an extensive knowledge of food safety, the Standards and the Food act 1984.
There are rules and regulations that must be followed and they must comply with food standards and the 1984 Food Act.
The way we handle food during the food production system, from the paddock or ocean to the plate, determines the quality and safety of the food. By understanding how to handle and protect food we will lessen the likelihood of contamination and food poisoning.
Correct food handling is about protecting food from contamination and minimising microbial growth.
A micro-organism is any living organism so small that on its own it is invisible.
The effects of micro-organisms can be of a desirable nature or undesirable.
Foods must be bought from a reputable supplier who follows all the appropriate rules and regulations to ensure that what is purchased is clean, wholesome and the transport of the food has complied with Government regulations.

There are three possible causes of Food Poisoning.
  1. Biological: in the right conditions, bacteria will multiply with the help of Warmth, Time, Temperature, Oxygen, Ph.
  2. Physical: caused by things which should not be on the food like dirt, hair, glass and stones.
  3. Chemical: caused by chemicals like cleaning agents, detergents and fly sprays.

It is estimated that thousands of Australians suffer from food poisoning every day.
Food poisoning occurs when a person becomes ill after eating food that is contaminated. In many cases the symptoms can range from mild discomfort to severe illness, extreme cases have caused death.
Food poisoning is usually attributed to the contamination of food through incorrect food handling or storage
Food travels through many stages before it reaches the consumer and must be handled correctly and safely at all stages. Flow Charts can be used as a tool to understand the food production system of the environment you work in, each work place has its own Food Production System and the use of a flow chart can help in the detection of hazards.

During the Food Production System all food must be stored, prepared, cooked, heated, cooled and handled, using safe food handling methods.
Fresh food arrives conveyed by the appropriate transport; this is documented on the approved suppliers list. A check is made that the food is the correct temperature on arrival with the correct USE BY dates that the packaging is not broken and the food is properly labeled. Food is then placed in the correct storage areas.
The Chef or Cook prepares the food in a safe hygienic manner and cooks the food to the correct temperature usually above 75ºC depending on the food being cooked.

If hot food is to be held it must be maintained at over 60 ºC if it is chilled food it must be maintained at below 5ºC. Leftover food should be conveyed to clean utensils (tray, plate etc.) and chilled as soon as possible.
If the food has been in a Pie-Warmer, Bain-Marie or Self Serve bay DO NOT serve it again. For food to be re-used you must be absolutely certain that it has been held, chilled and reheated using the correct procedure, if unsure throw it out.