YEAR 8 FOOD PREPARATION

Transcription

1 YEAR 8 FOOD PREPARATION At the end of this unit you will have an assessment. 50% = The quality of your dishes cooked, with regard to hygiene and safety. 50% = The information you have learnt. Knowledge booklet You will be set homework every week. Homework for practical s is the weighing and bringing in of ingredients. (See separate ingredients sheet for this) Inside this booklet is information to help you revise for written tests and your end of unit assessment. When you need to complete homework s will be published on the Show My Homework website Please keep this booklet safe at home, as you will need this to revise for this and all future assessments in DT.

2 Food Rooms are potentially dangerous places. Therefore, working safely and hygienically is very important. Below are some rules that your teacher will explain to you before you begin any practical work. It is really important that you understand and learn these rules. Safety rules 1. Always listen carefully to the teacher and follow instructions immediately. 2. Do not run in the food rooms, you could bump into another pupil and cause an accident. 3. Always put your hand up if you need help, shouting out can because it can cause a distraction 4. All bags and stools should be put away safely as they are trip hazards. 5. Always use oven gloves when putting food in and out of the oven. 6. Switch off the ovens after use. 7. Never put or leave items on the hob as the hob can still be hot after use. Personal Hygiene Rules 1. Tie back long hair to prevent hair falling into the food. 2. Cover cuts with blue waterproof plasters, so can easily be seen and to stop bacteria getting into the food. 3. Remove nail varnish if worn to prevent flakes falling into food and so you can see nails are clean. 4. Wash your hands before cooking, to reduce bacteria on hands. 5. Remove all rings and bracelets, these items harbour bacteria. 6. Wash your hands before cooking, to reduce bacteria on hands. 7. Don t cough or sneeze over food, to prevent bacteria getting into your food. 8. Wear an apron to stop bacteria getting from your clothes into the food being prepared. 9. Don t lick food, fingers or spoons during cooking to prevent bacteria from your mouth getting into food. 10. Wash your hands after touching raw meat to prevent the spread of bacteria. It is essential that you work safely and hygienically in the food rooms Learn the hygiene and safety rules and check that you understand what they mean.

3 Guidelines for a Healthy Diet The Government s 8 guidelines for a healthy diet are: 1. Base your meals on starchy foods, e.g. potatoes, pasta, rice, bread. 2. Eat lots of fruit and vegetables. 3. Eat more fish- eat oily fish once a week. 4. Cut down on saturated fat and sugar. 5. Try to eat less salt- no more than 6g a day. 6. Get active and try to be a healthy weight. 7. Drink plenty of water. 8. Don t skip breakfast. There has been research to suggest that not eating healthily can lead to a variety of illnesses these can be associated with the following types of foods: Too much salt = High blood pressure, which can lead to a heart attack or stroke Too much saturated fat = increased levels of cholesterol in your blood, which can lead to blocked arteries and an increased risk of a heart attack or stroke Too much sugar = an increased risk of developing Type 2 Diabetes. Theory Homework 1 Learn The Government s 8 guidelines for a healthy diet and the consequences of following an unhealthy diet.

4 How do we stop bacteria growing in food? If we alter any of the optimum conditions needed by bacteria for growth it will stop them from reproducing or greatly slow down the rate of reproduction Important temperatures to prevent the occurrence of food poisoning F degrees C, bacteria start to be destroyed and are not able to reproduce. 37 degrees C, optimum temperature for bacteria to multiply. Temperature of fridge 0 to 4 degrees C Here bacteria are sleeping and reproduce extremely slowly. Temperature of freezer -18 to -22 degrees C Bacteria are dormant and not able to produce. The danger zone 5 to 63 degrees C, bacteria reproduce most actively. Other conditions for bacteria to grow Food- Bacteria grow best on high risk foods that have a high protein content and water content, e.g. meat, eggs, Dairy produce, fish and cooked rice all provide ideal conditions for growth. Time food needs to be prepared as quickly as possible and should not be allowed to wait around in danger zone temperatures before storing. Therefore chilling the food after preparation is important Moisture care must be taken when preparing foods with a high moisture content. ph.- Correct ph bacteria do not like too alkaline or too acid conditions Theory Homework 2 Learn the temperatures that can prevent the onset of food poisoning. Learn the 5 conditions needed for bacterial growth

5 Practise questions 1. Why do we need to follow hygiene rules in a kitchen? 2. Why do you need to remove jewellery before cooking? 3. List the occasions you may need to wash your hands when preparing food. 4. What do you cover cuts with, when preparing food? 5. What are the 5 items bacteria need to be present to grow? 6. Why is it important to keep food out of the danger zone? 7. List 4 of the 8 government guidelines for a healthy diet. 8. Explain the criteria for a high risk food 9. What are the 3 items the government advises us to cut down on in our diet? 10. What illnesses can occur as a result of eating the foods listed above?

6 Revision Your final assessment will be based on the work you have completed in class and information from this booklet. Theory Homework 3 You need to revise all of the topics covered in this booklet. Remember to test yourself and make sure you can spell the key works.