BIBLIOGRAPHY

This is my final post as my assignment has come to an end, this is a reference list of all the websites and recipes that helped me along with my assignment! 

Bibliography 

" Type 2 Diabetes - Diabetes Australia." Diabetes Australia - Diabetes Australia. N.p., n.d. Web. 18 Nov. 2012. <http://www.diabetesaustralia.com.au/Understanding-Diabetes/What-is-Diabetes/Type-2-Diabetes/>.

" Thai Beef Noodle Salad - Diabetes Australia." Diabetes Australia - Diabetes Australia. N.p., n.d. Web. 18 Nov. 2012. <http://www.diabetesaustralia.com.au/en/Living-with-Diabetes/Eating-Well/Recipes/Thai-Beef-Noodle-Salad/>. 

"How to cover a cake in fondant « Baking Bites." Buy Online Cialis, Express Shipping! . N.p., n.d. Web. 18 Nov. 2012. <http://bakingbites.com/2010/07/how-to-cover-a-cake-in-fondant/>.

"Food safety at home: Food Safety - Department of Health, Victoria, Australia." Department of Health. N.p., n.d. Web. 18 Nov. 2012. <http://www.health.vic.gov.au/foodsafety/home/

"Danger Zone (40 °F - 140 °F) | Food Safety and Inspection Service." USDA Food Safety and Inspection Service Home . N.p., n.d. Web. 18 Nov. 2012. 

<http://www.fsis.usda.gov/FACTSheets/Danger 

" Spring Festival - Spring Festival." Spring Festival - Spring Festival. N.p., n.d. Web. 18 Nov. 2012. <http://springfestival

"Traditional Chinese Festivals - china.org.cn." China.org.cn - China news, weather, business, travel & language courses. N.p., n.d. Web. 18 Nov. 2012. <http://www.china.org.cn/english/features/Festivals

RECIPES  

http://www.taste.com.au/recipes/16464/salt+and+pepper+squid 

http://www.taste.com.au/recipes/12319/prawn+cocktail

http://www.taste.com.au/recipes/880/oysters+kilpatrick

http://www.taste.com.au/recipes/22947/fettuccine+carbonara

http://www.taste.com.au/recipes/8251/whiting+with+lemon+dill+sauce

http://www.taste.com.au/recipes/25537/blackened+cajun+salmon

http://www.taste.com.au/recipes/13979/lamb+roast+with+wholemeal+herb+crust+roast+vegetables

http://www.taste.com.au/recipes/7986/hawaiian+pork+chops

http://www.taste.com.au/recipes/22361/sticky+date+pudding http://www.taste.com.au/recipes/19596/mini+pavlovas

http://www.taste.com.au/recipes/19422/apple+pie

http://www.taste.com.au/recipes/19624/black+forest+cake

http://www.taste.com.au/recipes/29329/triple+chocolate+cheesecake 

VENN DIAGRAM: LEMON MERINGUE PIE

VENN DIAGRAM - CAKE DECORATING

QUESTION FIVE: RECIPE COLLECTION

Entrées 

salt and pepper squid
http://www.taste.com.au/recipes/16464/salt+and+pepper+squid




Prawn cocktail
http://www.taste.com.au/recipes/12319/prawn+cocktail
 
Oyster kilpatrick
http://www.taste.com.au/recipes/880/oysters+kilpatrick

Main meals 

Fettuccine Carbonara
http://www.taste.com.au/recipes/22947/fettuccine+carbonara


Whiting with lemon dill sauce
http://www.taste.com.au/recipes/8251/whiting+with+lemon+dill+sauce

Blackened Cajun salmon
http://www.taste.com.au/recipes/25537/blackened+cajun+salmon

Lamb roast with whole meal herb crust and roast vegetables
http://www.taste.com.au/recipes/13979/lamb+roast+with+wholemeal+herb+crust+roast+vegetables

Hawaiian pork chops
http://www.taste.com.au/recipes/7986/hawaiian+pork+chops

Desserts 

Sticky date pudding
http://www.taste.com.au/recipes/22361/sticky+date+pudding

Mini Pavlova
http://www.taste.com.au/recipes/19596/mini+pavlovas







Apple pie
http://www.taste.com.au/recipes/19422/apple+pie

Black forest cake
http://www.taste.com.au/recipes/19624/black+forest+cake

Triple chocolate cheesecake
http://www.taste.com.au/recipes/29329/triple+chocolate+cheesecake

QUESTION 4: HOW TO COVER A CAKE IN FONDANT

How to cover a cake in fondant! 

1. Kneed the fondant out into a big circle, keeping turning the fondant and adding more icing sugar/starch to ensure that it does not stick. This Circle must be big enough to cover your cake, both top and sides.

2. Gently transfer the fondant to the cake, centering the piece of fondant in the middle of the cake. rolling the fondant then unrolling it is a popular method, as is draping the fondant carefully. folding the fondant as your might do for a pie crust, will create unsightly lines on the surface. start at the centre of the top of the cake and begin to push down the fondant, and out towards the edge of the cake. this pushes out air bubbles and creates a smooth surface. 

3. push the fondant down the sides of the cake, smoothing and stretching as you go until the fondant reaches the cake plate, press the fondant firmly to seal it. when the cake is finished take a sharp knife and cut off excess fondant that has had icing stuck to it as it becomes very sticky and hard to work with. 

4. Now you can decorate you cake in any way you want to, whether you’re going to pipe on fancy icing decorations or paint a beautiful backdrop with edible food colourings! 

QUESTION 3: FOOD SAFETY

FOOD SAFETY 

Food Poisoning: Food poisoning is most often caused by bacteria from food that has been poorly handled, stored or cooked. The food may actually look, taste and smell normal but still be no good 

Some people are more at risk from food poisoning than others, especially young children, pregnant women, the elderly and people suffering illnesses which compromise their immune systems.

The symptoms of food poisoning may vary depending on the type of bacteria or contaminants causing the illness. You may experience one or more of the following symptoms:

Nausea 

Stomach cramps

Diarrhoea

Fever

Headaches

Symptoms can occur within 30 minutes after eating, or a number of hours later. They can be mild or severe. Some bacteria can also cause other symptoms and problems. Listeria bacteria may cause miscarriage or other serious illness in susceptible people.

Food safety zone

Leaving food out to long at room temperature can cause bacteria to grow to dangerous levels that can cause serious illness. Bacteria grows most rapidly at the temperatures between 5°C- 60°C, doubling the number in as little as 20 minutes. This range is often called the Danger Zone.

Never leave food out of the refrigerator for over 2 hours. If the temperature is above 90°F. Place food in a container of ice.

Cross contamination is relevant to our week 2 cooking of the chicken parmigiana bake because we had to be careful with handling the chicken and making sure that we washed our hands before touching other foods and after every time touching the chicken. 

Week 5: CAKE DECORATING

CAKE DECORATING

This week we decorated cakes! I made a 2 layer sponge cake covered in blue butter cream icing with marshmallow flowers. Things i did well was the sticking together the sponge cake, and also cutting and arranging the marshmallows into the flower shapes. Next time i cook this cake i will freeze my sponges for longer so that when i put the icing on the crumbs dont come off like they did. I will also be alot more careful when icing the cake so it doesn't all fall When i tasted the cake it was very tasty and the butter icing was very smooth but sweet.

QUESTION TWO: CULTURE

CHINESE SPRING FESTIVAL 

The chinese spring festival, widely known as the chinese new year in the west, is one of the most important traditional and public holiday in china.
he Spring Festival 2012 start in January 22 (Chinese New Year's Eve). 2012 is the year of dragon. The festival falls on the first day of the first lunar month (usually in late January and early February), and ends with Lantern Festival which is on the 15th day.  The New Year celerations may begin one or two days before the festival.
The festival is celebrated grandily across country with various cultural activities arranged. Firework shows, dragon dancing and lion dancing are the most common Chinese New Year activities.  Even days before the festival, Chinese families clean the house. The practice of house cleaning before the New Year is believed to sweep away bad luck and bring good-fortune in the coming year. Windows and doors are decorated with rnew year paintings.

Chinese New Year Food

Chinese New Year Foods are very important to Chinese people. All family members come together to eat at this time. Chinese New Year foods are not only delicious but it is traditional to eat certain foods over this festival. Chinese Dumplings, Fish, Spring Rolls, Nian Gao are usually seen as delicious and eaten at this time.

Nian Gao (Glutinous Rice Cake): In Chinese, Nian Gao sounds like "getting higher year by year". In Chinese people's mind, the higher you are, the more prosperous your business is. Main ingredients of Nian Gao are sticky rice, sugar, Chestnuts, Chinese date and lotus leaves.

Chinese Dumplings: Chinese Dumplings look like silver ingots. Legend has it that the more dumplings you eat during New Year celebration, more money you can make in the New Year.

Spring Roll: People like Spring Roll because they are nutritious and delicious. Spring Rolls contain pork and vegetable. They can be easily taken on picnics. They get their name because they are traditionally eaten during Chinese New Year Celebration.

WEEK 4: LEMON MERINGUE PIE

Lemon Meringue Pie

In week 4 we made lemon meringue pie it was a very complex and tasty dish. Overall i think that the dish turned out to be a success. Some things i did good while cooking the pie was the piping,it was very neat on top on the lemon curd and it looked very good, also the lemon curd turned out good and i kept on top of it to make sure it didn't burn or over cooked. The next time i cook the Lemon meringue pie i will use a home-made shortbread crust base because it wasn't very thick and just tasted like normal puff pastry, i will also pipe bigger amounts of meringue on in so that the pie isn't so sour and there is the sweet taste as well as the sour so it tastes good when all together.
When i tasted the pie the shortbread was very thing and dry, the lemon curd was sour and a bright yellow, kind of like a gooey texture on your mouth, the meringue was sweet and sticky it tasted very sweet. Overall the Pie was a success and it looked and tasted very good!

WEEK 3: HALLOWEEN THEME

Week 3: Halloween Theme 

In week three we had our own choice of cooking something that has an Halloween theme. As i didn't have anything to cook because i wasn't prepared or ready we helped a friend who cooked a cheesecake with a spider web drawing on the top. 

How we helped her was crushing up the chocolate biscuits and adding the butter to cook the base, while isobelle made the cheesecake filling, after the tin for the cheesecake was greased we put it all the together and put it in the fridge. We didn't get to taste the final product but we heard it tasted very good. 

Week 2: CHICKEN PARMIGIANA BAKE

CHICKEN PARMIGIANA BAKE 

In week 2 we made chicken parmigiana bake, it was a very easy and tasty dish. 

Overall I think that the dish worked out really well. Some things i did well was i kept on top of the recipe. I had the dish made and cleaned up with still alot of time to go in the lessons. 

The next time i cook the parmigiana Bake I would wait until i get home to cook it, because it had been cooked at least 3 times before we ate it the chicken was dry. I would also put more Cheese and breadcrumbs on the top just to make it a bit more crunchier and tasty on top and to get more of the actual Chicken Parmigiana taste! 

The dish was very tasty and it seemed to have alot of different flavours which i enjoyed. The dish we cooked would be very appealing to people at all ages because it isnt anything different or with mum food younger kids dont like and it is very basic! 

 

QUESTION ONE: Dietary Disease

TYPE 2 DIABETES

Type 2 diabetes is the most common form of diabetes, it affects 85-90% of people that have diabetes. It usually affects adults but more and more younger people including children are getting diabetes.
In Type 2 diabetes the pancreas makes some insulin but it is not produced in the amount your body needs and does not work effectively.
Type 2 diabetes results from a combination of genetic and  environmental factors. although there is a strong genetic predisposition, the risk is greatly increasing when associated with lifestyle factors such as high blood pressure, overweight or obesity, insufficient physical activity, poor diet and the classic apple shape body were extra weight is carried around the waist.
In type 2 Diabetes, most people dont get many symptoms at all, while other signs are dismissed as a part of getting older. By the time type 2 diabetes is diagnosed, the complications of diabetes may already be present. Symptoms Include: 

• Being excessively thirsty

• Passing more urine

• Feeling tired and lethargic

• Always feeling hungry

• Having cuts that heal slowly

• Itching, skin infections

• Blurred vision

• Gradually putting on weight

• Mood swings

• Headaches

• Feeling dizzy

• Leg cramps

when suffering from diabetes it can be very hard to find foods you are able to eat, this recipe was taken from  Annette Syn's Symply Too Good To Be True range of Diabetes Australia endorsed cookbooks.
THAI BEEF NOODLE SALAD
IngredientsDRESSING¼ cup fresh lime juice
¼ cup water
½ teaspoon crushed garlic
½ teaspoon crushed ginger
2 teaspoons soy sauce
1 tablespoon Thai chilli stir fry paste
2 teaspoons lemongrass chopped
1 tablespoon fresh coriander leaves chopped
1 tablespoon sugar
SALAD100g dried vermicelli noodles
400g raw lean rump steak
4 teaspoons Thai seasoning
cooking spray
4 cups gourmet lettuce
125g Lebanese cucumber sliced
20 cherry tomatoes cut in half
¾ cup capsicum sliced
1 carrot thinly sliced
15 snow peas thinly sliced on angle
⅓ cup shallots thinly sliced on angle
MethodTo make dressing:
1.       Place all dressing ingredients in a small mixing bowl and combine well.
To make salad: 1.       Divide salad ingredients equally over 4 dinner plates.
2.       To prepare noodles follow instructions on packet.
3.       Coat steak with Thai seasoning.
4.       In a non-stick fry pan that has been generously coated with cooking spray, fry steak until cooked to your liking.
5.       Cut into thin strips and leave to one side.
6.       Place noodles on top of salad then put rump slices over top. Pour dressing over salad.

Nutritional Information:Each serving provides: Total fat (g) 3.4, Saturated fat (g) 1.2, Fibre (g) 3.5, Protein (g) 26.8, Carbs (g) 19.3, Sugar (g) 8.5, Sodium (mg) 235, Energy (kj) 915, G.I. Estimate LOW

There is currently no cure for type 2 diabetes.