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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.