This is how you can visit the wild life cenre and also enjoy a breakfast with the giraffes

Food & Beverage

Im oficially in my second week in food and beverage! so far:

I have prepared a wildlife centre breakfast, which basically means setting up a table next to the giraffe holding area and preparing a buffet table. waitering was also requierd.

I waitered a conference (ECOlife) and served wine

i worked at welcoming, which consists of pouring wine for new arrivals, washing dishes and clearing tables. i enjoyed speaking to the geusts and telling them about our services on Sondela!

on sonday (26th June) i worked at the mosbolletjie stand aswell.. selling coffee and bread with jam/jelly.

what have i learned?

• Teamwork is soooooooooo incredibly important, espesially when the tables are so heavy.  :)
• staying clean means your presentable!
• stay friendly and enthusiastic around geust
• be willing to assist! dont be lazy!
• clean as you go. it makes the cleaning procedure after a shift so mush faster!

211 June 2011

Food and Beverage Proficiency

My Food and Bev course has started and so far its fun. Its basic waitering and services. We are also in charge of keeping the areas around the pool clean and serving the people. Its such hard work but rewarding in the end. will keep you posted and put up some photos soon :)

While We were @ accomodation services

THIS is mearly to give you an idea of what we looked like.... these photos were obviosly not while we were working........ althou we did really, honestly. :)

This is the team! There is a boy as well, but who do you think is taking pictures? lol

Left: me...... Middel: Shani.......Right: bronwyn.

Yes, girsl like to pose.....

we cleaned together for the most part

doesnt our this pose just say: HouseKeeping!!!

our supervisor, Monika, awsome person!

and finaly on the right, ladies and gentelmen, Adrian. also a team member/ photographer!

Snapshots of the KITCHEN

My First Plait bread :)

Making Lemon Essens. mine contained:

1L freshly squeesd lemon juice

1L water

500g Sugar

3 caps Brandy essence

1/2 jar  honey (feel to touch)

*Here I actually wipped cream! was harder than i thought! for motivation, the Chef said that i wasnt allowed to go for a smoke break if it wasnt done! needless to say, I wipped cream in 5 minutes!!

Pesto

ingredients:
Wild basil
A patato
2 Onions
a tee spoon lemon juice
a tea spoon olive oil
Garlic to the touch

Equipment:
Boiling pot
Food prosesor (ROBOcook)
chef's knife
Green chopping board


Method:

1. Boil potato
2. Blaanch the basil to get the hair off the leaves
3. chop the onions into small and fine peaces
4. Peal the potato and place it into the food prosesor with the wild basil and garlic. mix well.
5. Add tea spoon of olive oil and lastly add the chopped onions.
6. add small amount of lemon juice as preservative.

Short Bread

(makes 12 cookies)

ingredients:
115g  Butter
35g   Castor Sugar
175g  Flour

Equipment:
Mixing bowl
Spoon
Cupcake tray
Mixer (optional)

Method:

1. Cut butter into small pieces and place into mixer or mixing bowl
2. Add Castor sugar to the butter and mix well
3. Lastly add Flour to the mixture and mix
4. prepair cupcake trays with cook and spray/butter etc.
5. make small balls with hand out of the mixture ans press into cupcake trays.
6. do not fill over the brim for better appearance.
7. place in oven for 20-25 Min's
8. take out when golden brown and leave to cool off.

Basic Sponge

Ingredients:
6  Eggs
175g  Castor sugar
175g  Plain flour
125g  Butter

Equipment:
Mixing bowl
pastry spatula
scale
Knife
Mixer

Method:

1. whisk eggs in machine
2. Throw Castor sugar with whisked eggs and keep whisking at a high speed
3. When mixture is a tight suvignon ( you can make a 8 shape in mixture without it fading) start folding the flour into the mixture slowly and delicately
4. Fold the melted butter into the mixture exactly the same way
5. fill moulds 3/4 full after treating the baking bowl with cook and spray
6. bake @ 180 degrees Celsius in deck oven.
7. For 15-20 Min's

Plated Bread

ingredients:
Bread dow
poppy seeds
pumpkin seeds
sunflower seeds
flour
melted butter
2 eggs
spray and cook


Equipment:
White bread board
Pairing knife
Oven
Baking tray
wet and dry cloth


Chemicals used:
Hand sanitiser
dish washing liquid
detergent

Method:

1. Take a wet cloth and place your bread board on it to stabelize the board.
2. Take a small amount of flour and spread it over the board to prevent the dow from sticking to your hands or the board.
3. Devide your dow into three portions
4. roll your three portions into three rolls jointing the ends on the one side.
5. Start a simple plat motion, right over left and left over right agagin.
6. Heat a table spoon butter but yust before it boils cool it down to a simple liquid and mix with scrambled raw eggs.  its called hot to cold method....
7. Smeer some of that mixture over you rolled dow and decorate with seeds in any pattern.
8. sray COOK & SPRAY over you baking tray and some flour and put into the oven @ 180 degrees for 10- 15 mins and golden brown.