Home economics

Practical 2 -  Ham wraps

Ingredients:

• 1 wrap per person
• Lettuce
• Cheese
• Tomato
• Grated carrot
• ¼ onions
• 1t oil
• Sauces – tomato, bbq, mayo, hummus, chilli
• 2 piece of cooked ham

Method:

1. Sauté the onions together in a pan with oil, high-med heat
2. Chop and grate the vegetables you require
3. Place Wraps in the microwave for 20 seconds
4. Place filling onto the wrap, roll, pierce with a toothpick to keep in place (optional)

Discussion
In today's practical, we made ham wraps. During this practical, we use a few high rick foods including cooked ham and mayo. To handle this high-risk food we got the ham out first and chopped it up.

For the mayo, we brought it out towards the end of the practical. Just before we were about to assembling our wraps. For the cooked ham we brought it out at the very start, so we could cut it into strips and eat it before the period finished.

Prior to cooking, we made sure to put an apron prevents food form transferring to our school clothing. Followed by washing our hands with soap and lukewarm water. We do this so that bacteria have nowhere to linger. After that step, we then wiped down out workspace benches with spray and cloth, doing this kills of bacteria that had possibly been lingering on the surface.


During the lesson, we made sure to use the correct boards and knives. For example, when using cooked ham we used the brown board and a plack knife to cut the pieces into strips. Doing this method prevents cross-contamination. Washing dishes with hot soapy water after using then kills bacteria that may have been left on the equipment.

After finishing making the wraps we wipe down the benches once again with spray and a cloth to prevent from spreading the bacteria to another group. Then we dried down everything and made sure everything was in the draws.


I know my food is safe because we carried out the steps above. This kept our work area safe and clean.