Risk assessments are fun!

Identify: Oven, stove (if you need to heat up water), hot bread
Assess:
- Can get severe burns if you touch the oven when it is at 200 degrees Celcius
- Can get burns from the stove upon contact
- Bread may emit vast amounts steam, and when slicing bread, steam burns may be experienced
Control:
- Wear oven-mittens when coming into contact with the oven
- Treat the stove with caution
- Upon slicing the bread, move face and arms away from the steam that is emitted
Disposal:
- Follow these guidelines for steam burns:
http://www.ehow.com/how_4734713_treat-steam-burns.html
- Follow these guidelines for regular burns:
http://www.ehow.com/how_2278522_treat-burns.html

Signed: Sharkiee
Date: 09-05-2010
-----------------------------------

OK, so it's a bit worst case-scenarioish....but you gotta be careful right?

OK so the caps were a little too dramatic.
But I suddenly realised that some human error would include me not doing the exact same technique for each section of my experiment.... so I'm uploading the video that will show you the technique that I've been using so far...
Sorry if the guy looks dodgy Miss... ^_^




[EDIT] Scratch that, it won't load, darn thing! I'll try and get it on another time Miss Zhang. Sorry!

So you know how I said I was going to go "interview" the guys at BreadTop?
Well, they kinda didn't understand the question so I had to scratch that idea go and ask the guys at Baker's Delight.
They said that they usually don't measure the amount of yeast that they put in their bread, but it ends up being around 7 grams.
Because I thought they were dodgy wanted to add probability to these findings, I did some more research, and came up with this awesome place:
http://allrecipes.com/HowTo/Yeast-the-Basics/Detail.aspx

I dunno if I've actually referred to this site before, but it really helps with my experiment. Because I chose a simpler experiment than the model that I was using, I don't know if our results will be the same, considering it was measuring the amount of air that was located within the bread. However, I'm pretty sure that I can link and approximate whether or not my results are similar to the experiment, cos obviously, if the bread has more air, the more light and porous it will be right?

Anyways, I'll start writing my method tomorrow, because that's what we should include right Miss Zhang?

[EDIT:] Just in case you're wondering, I am actually doing the experiment at this stage. However, my results are being tabulated, therefore I haven't been updating my blog as much as I should be. I aplologise, and you may reprimand me at your discretion. <----Has clearly been reading too much Pride & Prejudice

Sorry I haven't been updated my blog lately....
Assignments and tests are taking up my precious time.
I promise I will more often nao.
Anyway

I've recently had a thought.

I dunno if I am a it's genius, or if it may affect my experiment, but I think that as part of my research, I might go and interview some bread makers, and ask them how much yeast they place in their bread, and see if they put different amounts of yeasts in different breads and eat their bread.

Smart no? Well I think it is, cos Breadtop and all those other bakeries around Kogarah and Hurstville make it all quite possible.

I will update again soon, for my dedicated readers :)

Not only do I FAIL at Excel, but our class always misses out on Ms Zhang's class. Only a miracle will helps me now. Oh well, might as well get to it.

On the other hand my experiment is now successfully underway....
I will make a table of observations later....
FML