Revision:Foodpoisoning Name:_______________________________

1. Listtwosymptomsoffoodpoisoning.

2. Givethreewaysfoodpoisoningcanoccur.

3. Whatconditionsdobacteriareproducequickly.

4. Whatdoescrosscontaminationmean?

5. Givethreewaysyouwouldreducetheriskoffoodpoisoningathome

.

Foodpoisoningisan______causedbyfoodwhichhasbeen____________withharmfulbacteriaor_______.Thesymptomscaninclude________,diarrhoea,vomitingandfever.Foodpoisoningusuallylaststwoorthreedays.

____________growbestinwarm,moistconditionsandneed______tomultiply.Thisiswhyfoodismoredangerousthelongeritisleftinthe______________________.

Differentfoodscarrygreaterorlesser_______offoodpoisoning.Highriskfoodsmoistfoodwhicharehighin________,suchasmeat,dairyproducts,______andseafood.Lowriskfoodsaredry,lowinprotein,andoftenhighin_______.Theseincludefoodslikeflour,sugaranddriedpasta.

time fat nausea contaminated Bacteriaeggsrisk dangerzoneproteinillness toxins

Explainthedifferencebetweenfoodpoisoningcausedbytoxinsandfoodpoisoningcausedbybacteria.

Salmonella

Ecoli

Bacilluscereus

Listeria

Staphylococcusaureus

Cookedrice

Softcheeseandmeat

Rawmeatandvegetables

Skin,mouthandnoseofhumans

Chickenandeggs

Matchthebacteriatothesource

Namethreepeoplewhoareresponsibleforprotectingthepublicfromfoodpoisoningandwhattheirrolesare.

Whataretherulesforamemberofstaffinacateringenvironmentwhohasbeenrecentlyill.

Whatarethecharacteristicsofahighriskfood.

Givetwoexamples:

Whatarethecharacteristicsofalowriskfood?

Givetwoexamples.0

Listtwowaystheriskoffoodpoisoningcanbereducedwhen…A. Buyingandstoringingredients.

B. Servingprepared food.

Revision:SpecialDiets Name:_______________________________

1. Whatreligionisthehalaldietassociatedwith?

2. Whatarethekeythingsthatmustbeavoidedbyadherentstohalal?

3. YouhavebeenaskedtocreateathreecoursemealsuitableforanIslamicrestaurant.Propose threedishesandjustifyyourchoices.Considercustomerexpectationsandmenuappeal,aswellasdietaryrequirements. Givethreeprecautionsthatshouldbeinplaceinacommercial

kitchenwhenpreparingfoodforapersonwithanallergy.

Lactoseintolerant

CoeliacDisease

Vegan

Vegetarian

Pescaterian

Nutallergy

Nonutsorriskofnutsinfood

Eatsnomeatbutdoeseatfish

Nomeatorfishproducts

Nofoodcontaininggluten

Nodairyfoodscontaininglactose

Noanimalproductsorby-products

Matchthespecialdiettothefoodrequirement

Whatisglutenandwhatfoodsisitpresentin? Givethreereasonsapersonmayadheretoaspecialdiet.

Suggestfourfoodswhichavegetarianmighteattoensuretheygetenough iron.

Suggestthreefoodsforavegantohelpthemgetproteinintheirdiet.

How would you adapt one of the following recipes so they are suitable for vegetarians? Cottage Pie Spaghetti BologneseChicken Stir-fryIdentify (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.

Healthyeatingmeansgettingtheright_________ ofnutrientsfromyour food.Forsomepeople, foodsthatarenormallyconsideredhealthyareinacceptabletothemfor_______,ethicalorcultural

reasons.Thesedietsarereferredtoas_______________.Bylaw,packagingmusthighlightthe14most_______ allergens,whichincludegluten,________,celeryand_________.Aswellas

allergies,somepeoplesufferfrom__________ suchas______________________andlactoseintolerance.Otherreasonspeoplemayrestricttheirdietareethical(suchasveganand_________)

andreligious(suchas_________andkosher).

coeliacdisease balance specialdiets vegetarianlactose halal nuts intolerances medical common

Revision:Health&Safety Name:_______________________________

AnEHO’sjobistomakesurethatyour food__________standardsmeetlegal___________andyourfood issafetoeat.Theyarealsoresponsibleforensuringthatpremisesandcompaniescomplywithrelevant__________suchasthe___________________________________.Todothattheycheck thingssuchas:-- Howhygienicallyisfoodprepared,cooked,__________,cooledand__________?-- Howmuchdoestheunit’s structurelenditselftofoodhygiene?-- Do the________________,layout,lighting,ventilationetc.aid_________foodhandling?

hygiene cleanliness hygienic FoodSafetyActreheated legislation requirements stored

TrueorFalse?AnEnvironmentalHealthOfficercan…

Firestaffforpoorhealthandsafetyinthekitchen.

Giveadvicetobusinesses.

Imposefines.

Visitatanytime,withoutgivingwarningtothebusiness.

Recommendtrainingforstaff.

Examinebusinessrecordsregardingfoodpurchases,staffsicknessandtraining.

Takephotographsofthepremisesandsamplesfromfoodor surfaces.

Interviewyourstaff.

vvvvvv

vv

Whatkindofsignareeachoftheseexamples?Writethecategory(notmessage)ofthesignbeloweachone.

HACCPstandsfor_________________________________________.HACCPandtheHSE5PointPlanareexamplesof____________________.

Bylaw,businessesmustcarryoutriskassessmentsforfood__________.Caterersmustconsiderallthesteps_________goesthroughbeforebeingeatenandthinkaboutanyhazardstofood_________alongtheway.Thishelpstoprevent foodfrombeing_________beforeitreachesthe______________.

safety assessmentsHazardcontaminatedControlcustomer

PointriskAnalysisCriticalhygienefood

Identifythreehazardstostaffsafetyinarestaurantkitchenandsuggestameasuretoreducetherisk.

Risk:_____________________________________

Controlmeasure:_________________________________________________________________________________________________________________

Risk:_____________________________________

Controlmeasure:__________________________________________________________________________________________________________________

Risk:_____________________________________

Controlmeasure:__________________________________________________________________________________________________________________

KeyTemperatures:Foodmustbecookeduntilit’s____degrees orhigherinthemiddle.Thiskillsmostbacteria.Foodwhichisbeinghot-heldmustbekeptat____ degrees orhigher.Bacteriamultiplymostrapidlybetween___and____ degrees. Thisisknownasthe‘dangerzone’.Chilledfoodshouldbestoredat___ degrees orbelow.Frozenfoodmustbestoredat____ degrees orbelow,whereit’stoocoldforbacteriatomultiply.

Explainthefirstaidrequired foracutfinger

Definetheterm‘FirstAid’:

Whoisresponsibleforensuringadequatefirstaidisprovided inaplaceofwork?

Whoisresponsibleforensuringemployeesfollowtheworkplacerulesanddonotcometoharmthemselvesorharmothers?

Revision:Cakes,breadandsauces Name:_______________________________

Beat sugar spatula Sugar lardmilkwatermargarine Lardcold plain selfraisingWater flour wellrisen eggs flat milk beat hot milk eggs

margarine fold mixer

TrueorfalseThepurposeofasauceis…

Pastryismadeusingfat,flourandwater.Matchthetypeofpastrytotheproducts

Explainhowqualitycontrol canbeachievedwhenproducingcupcakes.Identifyatleast4points.____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

SwissrollPutthe__________andtheeggsinalargebowl._____________withawhiskuntilitdoubles involumeandturnspale.Slowly_________in75gselfraisingflour,usinga_______________Pour intobakingtrayandspreadwithaknifeoverallthetray– placeinovenat180degrees

Shortcrust pastryMeasurethe___________flourandbutterinabowl.Rubthefatintotheflourwithyour fingertips.Add________waterandstiruntiladoughisformed.Rolloutonaflouredsurfaceusingarollingpin.

ChouxpastryBoil_____________andbutterinasaucepan.Removefromheat.Addallthe____________in,inonego.Beattheeggsandwhiskuntilglossy.Pipeontobakingtray.Cook until_______________.Piercetoletthesteamout.Putback inoven foracoupleofminutes.Removeandleavetocool.

SconesSievetheflourintoabowl.Rubthe_______________ intotheflour.Stirinthe___________________.Addthe_____________________ andgatherintoadough.Rolloutorpressdown,cutoutscones.Glaze,thenbakeinahotoven.

Toaddmoisturetoadish. _______

Tocomplementtheflavoursofthedish._______

Todisguiseblemishesonthefood. _______

Toaddextraflavour. _______

Toenhancetheappearanceofadish. _______

Shortcrust-

Sweet-

Puff-

Choux -

Filo-

Pies,quiches,tarts

Sweetpiesandtarts

Sausagerolls,pies,fruitturnovers

Profiterolesandéclairs

Strudelsandpastryparcels

Whatisthenameforamixtureofequalmeasureoffatandflourmixedtogetherandusedasthebase forasauce?

Whatisthekeydifferencebetweencreamingandwhiskingmethods?

Whatarethebenefitsofcakes,biscuitsandsconestothecaterer(comparedwithotherdesserts)?

1.

2.

3.

Whichcake-makingmethodstartswithbeatingsugarandbuttertogetheruntilit’spale?

Whatistheproteinwhichhelpsdoughbecomestretchyandelastic?

Whatdietaryneedisitassociatedwith?

Revision:Equipment Name:_______________________________

Largepoweredequipment

• Shouldbe___________ regularly byanelectrician.Usuallyatleastonceayear.

• Shouldbe________ accordingtoaregularroutineanda_________ keptofmaintenance.

• Staffmustbe_____________ insafe____________ oflargerequipment.

• Manufacturers’____________ forcleaningandusemustberead,followed,andkeptsafely.

• Equipmentshouldbe_______ ______ _____ ______ _______while notinuse.

• Equipmentmustnotbesituatedwhereitcouldcreatea__________ ________.

• Safety_________ shouldbeplacedonalllargepiecesofequipment.

Handequipment

• Ifequipmenthasabladealwaystakecarewhenusingandcleaning:keep_______ away fromsharpedges.

• Cleanitemsassoonafteruseaspossible.Iffooddriesontheywillbehardertoclean__________.

• Choosecorrectcleaning___________ whichcanreachallpartsoftheequipment– suchasabrushforbetweenthewiresinawhisk.

• Storesmallutensilsinadraweroronhookssotheyarenot_______ easily.

• Allequipmentshouldbecleanedinhotwaterusing_____________.

serviced cleaned trained trained detergent lost fingers fingersfirehazard utensils notices trained record switchedoffatthewall

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:Portionandpresentation Name:_______________________________

valueformoney waste standard sellingprice control planning

Explain the relationship between selling price and profit.

Portion_________isextremelyimportant.Customers needtofeeltheyaregetting‘____________________’andhavingthesamesizeportionaseveryoneelse.

Ithelps thecatererwhen_________(howmanyportionswilltheseingredientsmake?)calculating________________(howmuchshould Ichargetocovercostsandmakeaprofit?)andavoids___________.

Using________recipes canhelpacatererbydetermininghowmanyingredientswillmake10,20,30ormoreportions.

CostingThe‘____________________’offoodiscalculated(workedout)accordingtotheamountofprofitthatanestablishmentwantstomake.

Thisisbecausethesellingpricehastotakeintoaccount:1. Theactualfoodcost(thecostoftheingredients)2. ___________(thecostofrates,gas,electricity,etc.)3. _______________(staffwages)4. ___________

Themathematical_________usedintheCateringindustryis:Foodcostx100÷ 40

Thiswouldgivea60%_____________tocoverprofitoverheadsandlabour.Asimplewayofworkingoutthesellingpriceistomultiplythefoodcostsby3.

Ready meals are most often sold in portions suitable for two people. What does that tell you about the target market of these products?

grossprofit formula Overheads LabourcostProfit Sellingprice

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).

Create a mind map showing the key elements a chef should consider when planning for effective presentation.