Steaming unit for hospitality

The type of steaming used is in a steaming basket. This is done by boiling a pot and placing the steaming basket on top of it so that the steam rises to create moisture when then cooks it.

Recipe for the hassle back potatoes

Recipe for fish

Recipe for prawns

Quality Table

			Quality of the Ingredient Used
	Type	Quantity of Ingredient Used	Appearance	Smell
Fish Link Recipe	Hoki Fish	We steamed about two fish fillets	Light pink colour and when it's cooked it turns white	It smells like the ocean
Seafood Link Recipe here	Prawns	16 prawns	They were grey and see through before cooking and then a light pink after cooking.	They smelt like the ocean
Vegetables Link Recipe here	Cabbage Carrots Spring onions Dumplings	1 cup of each	They were fresh and crunchy	Fresh
Vegetables Link Recipe here	Potatoes Hasselback potatoes	2 potatoes	They were hard, fresh and white	Fresh

PREPARATION OF INGREDIENTS 

In this table students need to identify and describe the way in which they prepared the ingredients for each dish. If you are unsure of the answers refer to the pages in this slideshow as this will help.

The Ingredients Used	How was the ingredient prepared
Fish	We had bought the fish when it was already skinned and deboned. We cut it into smaller sizes so that it could fit in the steaming basket and we put them in the steaming basket to steam.
Shellfish	We kept the shrimp in water to keep them fresh. Then we took them out, started by turning the heads and pulling them off, getting all of the faeces out, taking off all of the hard shells.
Vegetables - Root	Wash the vegetables. Cut off the parts you don’t want like the roots and the not okay parts. We peeled them if they needed to be peeled and then cut them into the corresponding cuts.
Vegetable - Greens	Thoroughly wash the cabbage and slice it into small enough pieces that will fit in a dumpling.

When cooking our first steaming dish that was made up of the hassle back potatoes and the fish we also added green beans, carrots and green onion as accompaniments; and we used lemon to garnish the fish. We basted the potatoes with an oil and garlic mixture to ensure the crispiness of it. With the portion sizing we just cut a regular sized fish fillet into two and served it as two portions (100g each) , and one potato per plate. 

Our second steaming dish was the shrimp. This was accompanied by rice noodles for the base, spring onion for garnish, and a chilli and garlic sauce. The chilli and garlic sauce was made up of chilli, garlic, soy sauce, fish sauce, salt and pepper. For portioning sizes we had about a cup of rice noodles and eight shrimp on each plate with a sprinkle of spring onion for garnish.