Download revision questions2mb

Food poisoning
Name: _______________________________
Food poisoning is an ______ caused by food which has been ____________ with harmful bacteria or _______. The symptoms can include ________, diarrhoea, vomiting and fever. Food poisoning
usually lasts two or three days.
____________ grow best in warm, moist conditions and need ______ to multiply. This is why food is more dangerous the longer it is left in the ___________ ___________.
Different foods carry greater or lesser _______ of food poisoning. High risk foods moist food which are high in ________, such as meat, dairy products, ______ and seafood. Low risk foods are dry,
low in protein, and often high in _______. These include foods like flour, sugar and dried pasta.
time
1.
2.
3.
fat
nausea
List two symptoms of food poisoning.
Give three ways food poisoning can occur.
What conditions do bacteria reproduce quickly.
contaminated
Bacteria eggs
risk
danger zone
protein
illness
toxins
What are the characteristics of a high risk food.
Match the bacteria to the source
Salmonella
Cooked rice
E coli
Soft cheese and meat
Bacillus cereus
Raw meat and vegetables
Listeria
Skin, mouth and nose of humans
Staphylococcus aureus
Chicken and eggs
Give two examples:
What are the characteristics of a low risk food?
4.
What does cross contamination mean?
Name three people who are responsible for protecting
the public from food poisoning and what their roles are.
5.
Give three ways you would reduce the risk of food
poisoning at home
Give two examples.0
.
List two ways the risk of food poisoning can be
reduced when …
A. Buying and storing ingredients.
Explain the difference between food poisoning caused by
toxins and food poisoning caused by bacteria.
What are the rules for a member of staff in a catering environment
who has been recently ill.
B. Serving prepared food.
Revision: Special Diets
Name: _______________________________
Healthy eating means getting the right _________ of nutrients from your food. For some people, foods that are normally considered healthy are inacceptable to them for _______, ethical or cultural
reasons. These diets are referred to as ________ _______. By law, packaging must highlight the 14 most _______ allergens, which include gluten, ________, celery and _________. As well as
allergies, some people suffer from __________ such as ___________ ___________and lactose intolerance. Other reasons people may restrict their diet are ethical (such as vegan and _________)
and religious (such as _________ and kosher).
coeliac disease
lactose
halal
1. What religion is the halal diet associated with?
2. What are the key things that must be avoided by
adherents to halal?
3. You have been asked to create a three course meal
suitable for an Islamic restaurant. Propose three
dishes and justify your choices. Consider customer
expectations and menu appeal, as well as dietary
requirements.
What is gluten and what foods is it present in?
balance
nuts
special diets
vegetarian
intolerances
Match the special diet to the food requirement
Lactose intolerant
No nuts or risk of nuts in food
Coeliac Disease
Eats no meat but does eat fish
Vegan
No meat or fish products
Vegetarian
No food containing gluten
Pescaterian
No dairy foods containing lactose
Nut allergy
No animal products or by-products
Give three precautions that should be in place in a commercial
kitchen when preparing food for a person with an allergy.
Give three reasons a person may adhere to a special diet.
medical
common
Suggest four foods which a vegetarian might eat to
ensure they get enough iron.
Suggest three foods for a vegan to help them get
protein in their diet.
How would you adapt one of the following
recipes so they are suitable for vegetarians?
Cottage Pie
Spaghetti Bolognese
Chicken Stir-fry
Identify (a) what ingredient can’t be eaten, (b)
the possible impact on flavour, texture or
nutrition, and (c) how this could be replaced
with a substitute.
Revision: Packaging
Name: _______________________________
The main reasons for packaging food are
1.
2.
3.
4.
5.
To protect the food from _________ _________ or spilling.
To make it easier to___________, transport and ________ the product.
To ______ ____________ about the product – very important to meet legal requirements.
To make the product eye-catching and persuade the customer to buy it.
To help the food stay _______ and protect it from.
falling apart
fresh
give information lactose
Identify a packaging material, the type of product it is suitable
for packaging, two advantages and two disadvantages.
handle
Identify a packaging material, the type of product it is suitable
for packaging, two advantages and two disadvantages.
MATERIAL:
MATERIAL:
USES:
USES:
ADVANTAGES:
ADVANTAGES:
sell
contamination
Why does a meal on an airplane have so much more
packaging than a meal in a restaurant?
What are the 3 Rs and what do they mean.
DISADVANTAGES:
DISADVANTAGES:
R_______________
Definition:
R_______________
Definition:
R_______________
Definition:
What information are food producers legally
obliged to provide on packaging?
How could a café reduce the amount of packaging it is throwing
into landfill?
Which is the most effective at protecting the
environment and why?
Revision: Health & Safety
Name: _______________________________
An EHO’s job is to make sure that your food __________ standards meet legal ___________ and your food is safe to eat. They are also responsible for ensuring that premises and companies comply
with relevant __________ such as the ____________ _______________ ________. To do that they check things such as:
-- How hygienically is food prepared, cooked,__________, cooled and __________?
-- How much does the unit’s structure lend itself to food hygiene?
-- Do the________________, layout, lighting, ventilation etc. aid _________ food handling?
hygiene
reheated
True or False?
An Environmental Health Officer can…
v
v
v
Fire staff for poor health and safety in the
kitchen.
v
v
Visit at any time, without giving warning to the
business.
v
Examine business records regarding food
purchases, staff sickness and training.
v
v
Take photographs of the premises and samples
from food or surfaces.
cleanliness
legislation
hygienic
requirements
What kind of sign are each of these examples? Write the category
(not message) of the sign below each one.
Food Safety Act
stored
HACCP stands for _______ _________ ________
________ _________. HACCP and the HSE 5 Point
Plan are examples of ______ ______________.
By law, businesses must carry out risk assessments
for food __________. Caterers must consider all the
steps _________ goes through before being eaten
and think about any hazards to food _________ along
the way. This helps to prevent food from being
_________ before it reaches the ______________.
Give advice to businesses.
Impose fines.
safety
Point
Recommend training for staff.
Define the term ‘First Aid’:
Who is responsible for ensuring adequate first aid is provided in a
place of work?
Interview your staff.
Who is responsible for ensuring employees follow the workplace
rules and do not come to harm themselves or harm others?
assessments
Hazard
contaminated
Control
customer
risk
Analysis
Critical
hygiene
food
Identify three hazards to staff safety in a restaurant
kitchen and suggest a measure to reduce the risk.
Risk: _____________________________________
Control measure: ____________________________
__________________________________________
___________________________________________
Risk: _____________________________________
Explain the first aid required for a cut finger
Key Temperatures:
Food must be cooked until it’s ____ degrees or higher in the middle. This
kills most bacteria.
Food which is being hot-held must be kept at ____ degrees or higher.
Bacteria multiply most rapidly between ___ and ____ degrees. This is
known as the ‘danger zone’.
Chilled food should be stored at ___ degrees or below.
Frozen food must be stored at ____ degrees or below, where it’s too cold
for bacteria to multiply.
Control measure: ____________________________
___________________________________________
___________________________________________
Risk: _____________________________________
Control measure: ____________________________
___________________________________________
___________________________________________
Revision: Environment
Name: _______________________________
‘The Environment’ is a term used to describe the world in which we live at a local and ______________ level, both things we can see and things we cannot. Many individuals and companies are
increasingly concerned about being ___________ ______________ . This means ______________ the negative impact our activities have on the environment. Although there are some better
alternatives available, most of the energy we use comes from _________ fuels and most of the waste we throw away goes to _________. Most catering companies can take some simple steps to be
more environmentally friendly by __________ energy and ___________, and by reducing __________.
saving
waste
water
Reduce, reuse or recycle?
Which ‘R’ is the best solution to each type of waste.
v
v
v
v
v
v
v
2.
3.
4.
landfill
global
List four ways you can save energy and water while cooking.
Water
Energy
Robust packaging such as strong plastic boxes
and glass bottles and jars.
Food scraps.
Dirty table linens from front of house.
Aluminium cans, opened.
Boxes and plastic film from individually
packaged products.
Food which was prepared but not ordered
(desserts, breadrolls etc)
Paper receipts and order slips.
Reasons that it is important to reduce waste:
1.
fossil
Explain how good record keeping can help a catering establishment
be more environmentally friendly.
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
environmentally friendly
reducing
‘The easiest thing anyone can do to reduce their
impact on the environment is become a vegetarian’.
Do you agree or disagree with this statement. Give
three reasons for your position.
Revision: Cakes, bread and sauces
Name: _______________________________
Swiss roll
Put the __________ and the eggs in a large bowl ._____________with a whisk until it doubles in volume and turns pale . Slowly _________ in 75g self raising flour ,using a _______________
Pour into baking tray and spread with a knife over all the tray – place in oven at 180 degrees
Shortcrust pastry
Measure the ___________ flour and butter in a bowl. Rub the fat into the flour with your fingertips. Add ________ water and stir until a dough is formed. Roll out on a floured surface using a rolling
pin.
Choux pastry
Boil _____________ and butter in a saucepan. Remove from heat. Add all the____________ in, in one go. Beat the eggs and whisk until glossy. Pipe onto baking tray. Cook until _______________.
Pierce to let the steam out. Put back in oven for a couple of minutes. Remove and leave to cool.
Scones
Sieve the flour into a bowl. Rub the _______________ into the flour. Stir in the ___________________. Add the _____________________ and gather into a dough. Roll out or press down, cut out
scones. Glaze, then bake in a hot oven.
Beat
Water
sugar
flour
spatula
well risen
Sugar
eggs
margarine
True or false
The purpose of a sauce is…
To add moisture to a dish.
lard
milk
flat
water
milk
margarine
beat
fold
Pastry is made using fat, flour and water.
Match the type of pastry to the products
_______
Short crust To complement the flavours of the dish.
_______
To disguise blemishes on the food.
_______
To add extra flavour.
_______
Choux -
To enhance the appearance of a dish.
_______
Filo -
Sweet Puff -
Lard cold
hot
mixer
plain
milk
self raising
eggs
What is the name for a mixture of equal measure of fat
and flour mixed together and used as the base for a
sauce?
Strudels and pastry parcels
Pies, quiches, tarts
What is the key difference between creaming and
whisking methods?
Sweet pies and tarts
Sausage rolls, pies, fruit turnovers
Profiteroles and éclairs
What are the benefits of cakes, biscuits and scones to
the caterer (compared with other desserts)?
1.
2.
Explain how quality control can be achieved when
producing cupcakes. Identify at least 4 points.
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
______________________________________________
3.
Which cake-making method starts with beating sugar
and butter together until it’s pale?
What is the protein which helps dough become stretchy
and elastic?
What dietary need is it associated with ?
Revision: Communication and Record Keeping
Name: _______________________________
Common sense and ______________ __________ is a good basis for most _____________ communication. If a member of staff becomes aware of something (a broken
toilet, an ingredient no longer available) they should tell relevant colleagues _______________. Waiting staff should be _____________. If they see a customer who
might need assistance they should approach and _________ enquire if they can assist. ______________ _____________ is key to ensuring that staff have all the necessary
information to ______ appropriately. If necessary, they should take notes or ask questions to clarify any issues. When taking large bookings or orders an establishment
should write up the order and email, fax or post it to the ____________ to confirm they have understood all the ______________ correctly.
politely
promptly
Match the term to the explanation
Menu engineering software
Food management systems
Dietary analysis
Electronic Point of
Sale (EPOS) systems
Stock control systems
Types of communication:
1.
2.
3.
4.
5.
6.
client
good manners
act
details
professional
A database of recipes and ingredients for dishes which enables staff to
look up information with ease.
Tracks customer orders in a bar or restaurant. Staff can enter an order into
one machine and it will be recorded by a central computer which manages
their order.
Monitors stock levels by registering new stock when it arrives and tracks
stock which has been used up. When stock levels are low, it automatically
generates a new order.
Calculates which dishes are most popular and most profitable and assists
chefs/managers to design menus which will generate the most profit.
Calculates the nutritional value of different meals which can be used to
inform customers on menus, or to track nutritional intake of customers
with specific needs such as those controlling medical conditions or in
hospital.
observant
Careful listening
Identify four ways record keeping can improve safety
in a catering establishment.
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________
Write the full procedure for handling a customer complaint about food in a restaurant.
Revision: Equipment
Name: _______________________________
Large powered equipment
Hand equipment
•
Should be ___________ regularly by an electrician. Usually at least once a year.
•
If equipment has a blade always take care when using and cleaning: keep _______ away from
sharp edges.
•
Should be ________ according to a regular routine and a _________ kept of maintenance.
•
Clean items as soon after use as possible. If food dries on they will be harder to clean __________.
•
Choose correct cleaning ___________ which can reach all parts of the equipment – such as a brush
for between the wires in a whisk.
•
Staff must be _____________ in safe ____________ of larger equipment.
•
Manufacturers’ ____________ for cleaning and use must be read, followed, and kept safely.
•
Equipment should be _______ ______ _____ ______ _______while not in use.
•
Store small utensils in a drawer or on hooks so they are not _______ easily.
•
Equipment must not be situated where it could create a __________ ________.
•
All equipment should be cleaned in hot water using _____________.
•
Safety _________ should be placed on all large pieces of equipment.
serviced
cleaned
fire hazard
trained
utensils
trained
notices
detergent
trained
lost
record
fingers
fingers
switched off at the wall
Name the piece of equipment used
to whisk eggs and cream by hand?
Why must powered equipment be
serviced by an electrician regularly?
Identify two possible risks when using
a grill and what steps can be taken
to reduce these risks.
You are starting as a chef in a small kitchen. There are only three plugs for small powered pieces of equipment. Which three do you
select and why?
Revision: Portion and presentation
Name: _______________________________
Portion _________ is extremely important. Customers need to feel they are getting ‘_______ _____ ________’ and having the same size portion as everyone else.
It helps the caterer when _________ (how many portions will these ingredients make?) calculating _______ _________(how much should I charge to cover costs and
make a profit?) and avoids ___________.
Using ________ recipes can help a caterer by determining how many ingredients will make 10, 20, 30 or more portions.
value for money
Explain the relationship between selling
price and profit.
waste
standard
selling price
Ready meals are most often sold in portions
suitable for two people. What does that tell
you about the target market of these
products?
control
planning
Costing
The ‘___________ _________’ of food is calculated (worked out) according
to the amount of profit that an establishment wants to make.
This is because the selling price has to take into account:
1.
The actual food cost (the cost of the ingredients)
2.
___________ (the cost of rates, gas, electricity, etc.)
3.
________ _______(staff wages)
4.
___________
The mathematical _________ used in the Catering industry is:
Food cost x 100 ÷ 40
You are a restaurant reviewer visiting a new restaurant.
You are served these dishes. Write a review of your
experience (you can invent comments relating to
service and other aspects of the experience if you wish).
This would give a 60% ________ _____to cover profit overheads and labour.
A simple way of working out the selling price is to multiply the food costs by 3.
gross profit
formula
Profit
Overheads
Selling price
Labour cost
Create a mind map showing the key elements a chef should
consider when planning for effective presentation.