Boiling Assessment

Boiling

Part 1
At the beginning of our practical we checked that our vegetables, eggs and potatoes were clean and free of any soil, they weren't damaged, they were an even shape and size and they were firm and soft and not soft and spongy. We also checked that it didn't smell off and that it wasn't expired. 


Part 2
When boiling the veges and eggs we made sure that they were cooking at the right temperature and that they were cooked properly for the correct amount of time. So for the veges we needed to cook them for about 10-20 mins at 100 degrees and for our eggs we needed to cook them for about 5-10 mins at 100 degrees. 















Part 3

When presenting your food your dishes should look like alike and the proportions for each person is the same and reasonable. A proportion for each person it should be 2 medium eggs, 110g per person of root vegetable, 125g of tuber vegetables and 100g of green vegetables.

Mashed potatoes and eggs with bacon

Schnitzel with baby carrots and peas

Scotch egg with salad