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Introduction : TMSM Courses & Refreshers
TMSM – “Tell Me and Show Me” We’ve all been in courses and refreshers that we’ve covered 100’s of times before. We can recite the whole textbook and could teach the course ourselves. But we know we need to keep our professional development up to date to meet company standards and gain those valuable CPDContinue…
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England – Food Hygiene Rating System : Totals November 2022
In england there are 423,133 registered food businesses with a rating (Not including exempt & awaiting inspection) Of these; Rating of 5; 319,978 (75.62%) Rating of 4; 63,733 (15.06%) Rating of 3; 26,941 (6.36%) Rating of 2; 6,032 (1.42%) Rating of 1; 5,688 (1.34%) Rating of 0; 761 (0.17%)
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White Bread Recipe (4 loafs or 32 rolls)
Ingredients:– 1 kg strong white flour ( Bread Flour)– 30g Yeast– 20g sugar– 575g warm water (35-40’C)– 100g Oil– 20g Salt 1. Activate yeast, sugar, water, oil together in a jug until foam forms at top (this will come through the oil)2. Mix flour and salt together (+ any flavourings you wish, try rosemary &Continue…
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Shortbread Biscuits
Ingredients:– 250g Butter (salted/ or unsalted) or soft spread– 250g caster sugar– 550g Plain Flour– 1 Tbsp vanilla essence– 2 Pinch salt– 1 egg Method:1. place butter & sugar into kitchen-aid and beat using paddle on max speed for 5 minutes ( or by hand)This should be light and fluffy once completed.2. whisk in wholeContinue…
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Chocolate Brownie – 1 Gastro (32 portions approximately)
Ingredients:– 370g butter– 370g Dark Chocolate– 170g plain flour– 80g cocoa powder– 6 eggs– 275g Caster Sugar– 2 large pinches of salt– 1 tablespoon of vanilla– 200g mixture chocolate pieces Method: place butter & dark chocolate in a bowl over a hot bain marie and let the chocolate and butter melt and mix together, ensureContinue…
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Sourdough
Starter:begin your sourdough starter by measuring 50g strong white flour & 50g water in a bowl. Mix together thoroughly until the mixture resembles a wet dough (This will look stretchy). For the next 5 days (once every day), add 50g strong white flour & 50g water to feed the sourdough starter. On the 5th dayContinue…
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“The Million £ Question”
The following extract is on getting employees & staff actively involved in food safety. The 3 day private event was attended by small chain restaurants and small businesses looking to build their understanding and knowledge on how to effectively implement food safety into the working environment.
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NCOH Lessons – Workplace Culture
The following extract is on Culture in the workplace. The 3 day private event was attended by small chain restaurants and small businesses looking to build their understanding and knowledge on how to effectively implement food safety into the working environment.
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NCOH Lessons – Food Safety – Outbreaks & Controls Session – December 2021
The following is a 1 hour extract from a live food safety session covering outbreaks & controls and how to realistically. The 3 day private event was attended by small chain restaurants and small businesses looking to build their understanding and knowledge on how to effectively implement food safety into the working environment.
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A Lesson A Day : The 5 Flavours (27/11/2021)
Cooking food and creating culinary delights can be a very insightful journey for every chef and cook regardless of your sector. Whether you’re at home or in a commercial kitchen, you’ll spend hours working and developing your dishes to taste perfect and be pleasant on your palate. Probably the most important thing in making foodContinue…
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One Lesson A Day: Roux (23/11/2021)
Most chefs & culinary professionals will be familiar with a ‘roux’ and the concept of what it is used for, and will on a regular occasion make a roux to make or thicken sauces. A roux is a combination of fat & flour that is heated in a pan and cooked before adding a formContinue…
The National College Of Hospitality (NCOH) 