VCE Food SACUnit 1 Outcome 1

By Pat Marchio

Personal Hygiene

• My personal hygiene was good I washed my hands before I started put my hairnet and apron on before I started working and then I washed all the vegetables.

Work bench hygiene and management

• My work bench was always clean and tidy I worked out where all my meat and vegetables were and put the vegetables in one place and the meat in the other place so it wouldn't get cross-contamination.

Safe use of tools and equipment

• I used the tools and the equipment in the kitchen very well. I put my meat on the red cutting board and my vegetables on the green cutting board I used one knife for the meat and one knife for the vegetables.

Followed safety procedure for boiling & grilling

• Yes I followed the safety rules for boiling and grilling I did it exactly like the recipe said. I always made sure the grill door was open, I put on the pot lid when I was boiling the pasta, I put the pot handles on the side of me.

Effective washing up and cleaning the work area

• When I was washing the dishes I used hot soapy water and then after I used cold water to rinse the dishes off. The work bench was easy to clean I got all the little scraps wiped them off the bench in to my hand and then put it in the bin then used the cleaning spray to wipe it down.

Bibliography

• Units 1 & 2 third edition Food Solutions Food & Technology, Glenis Heath, Heather McKenzie, Laurel Tully.