Revision: Food poisoning

Transcription

1 Reision: Food poisoning Food poisoning is an caused by food which has been with harmful bacteria or. The symptoms can include _, diarrhoea, omiting and feer. 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 fat nausea contaminated Bacteria eggs risk danger zone protein illness toxins 1. List two symptoms of food poisoning. Match the bacteria to the source What are the characteristics of a high risk food. 2. Gie three ways food poisoning can occur. 3. What conditions do bacteria reproduce quickly. Salmonella E coli Bacillus cereus Listeria Cooked rice Soft cheese and meat Raw meat and egetables Skin, mouth and nose of humans Gie two examples: 4. What does cross contamination mean? 5. Gie three ways you would reduce the risk of food poisoning at home Staphylococcus aureus Chicken and eggs Name three people who are responsible for protecting the public from food poisoning and what their roles are. What are the characteristics of a low risk food? Gie 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 enironment who has been recently ill. B. Sering prepared food.

2 Reision: Special Diets 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 egan and ) and religious (such as and kosher). coeliac disease balance special diets egetarian lactose halal nuts intolerances medical common 1. What religion is the halal diet associated with? Match the special diet to the food requirement Lactose intolerant No nuts or risk of nuts in food Suggest four foods which a egetarian might eat to ensure they get enough iron. 2. What are the key things that must be aoided by adherents to halal? Coeliac Disease Vegan Vegetarian Eats no meat but does eat fish No meat or fish products No food containing gluten Suggest three foods for a egan to help them get protein in their diet. 3. You hae 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. Pescaterian Nut allergy No dairy foods containing lactose No animal products or by-products Gie three precautions that should be in place in a commercial kitchen when preparing food for a person with an allergy. How would you adapt one of the following recipes so they are suitable for egetarians? Cottage Pie Spaghetti Bolognese Chicken Stir-fry Identify (a) what ingredient can t be eaten, (b) the possible impact on flaour, texture or nutrition, and (c) how this could be replaced with a substitute. What is gluten and what foods is it present in? Gie three reasons a person may adhere to a special diet.

3 Reision: Health & Safety 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 releant 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, entilation etc. aid food handling? hygiene cleanliness hygienic Food Safety Act reheated legislation requirements stored True or False? An Enironmental Health Officer can Fire staff for poor health and safety in the kitchen. Gie adice to businesses. Impose fines. Visit at any time, without giing warning to the business. Recommend training for staff. Examine business records regarding food purchases, staff sickness and training. Take photographs of the premises and samples from food or surfaces. Interiew your staff. What kind of sign are each of these examples? Write the category (not message) of the sign below each one. Define the term First Aid : Who is responsible for ensuring adequate first aid is proided in a place of work? Who is responsible for ensuring employees follow the workplace rules and do not come to harm themseles or harm others? 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 preent food from being before it reaches the. safety assessments Hazard contaminated Control customer Point 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: _ Explain the first aid required for a cut finger Risk: 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:

4 Reision: Cakes, bread and sauces Swiss roll Put the and the eggs in a large bowl. with a whisk until it doubles in olume and turns pale. Slowly in 75g self raising flour,using a _ Pour into baking tray and spread with a knife oer all the tray place in oen 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. Remoe 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 oen for a couple of minutes. Remoe and leae to cool. Scones Siee 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 oen. Beat sugar spatula Sugar lard milk water margarine Lard cold plain self raising Water flour well risen eggs flat milk beat hot milk eggs margarine fold mixer True or false The purpose of a sauce is To add moisture to a dish. To complement the flaours of the dish. To disguise blemishes on the food. Pastry is made using fat, flour and water. Match the type of pastry to the products Short crust - Sweet - Puff - Strudels and pastry parcels Pies, quiches, tarts Sweet pies and tarts What is the name for a mixture of equal measure of fat and flour mixed together and used as the base for a sauce? What is the key difference between creaming and whisking methods? To add extra flaour. To enhance the appearance of a dish. Choux - Filo - Sausage rolls, pies, fruit turnoers Profiteroles and éclairs What are the benefits of cakes, biscuits and scones to the caterer (compared with other desserts)? 1. Explain how quality control can be achieed when producing cupcakes. Identify at least 4 points 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?

5 Reision: Equipment Large powered equipment Should be regularly by an electrician. Usually at least once a year. Should be _ according to a regular routine and a kept of maintenance. 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. Equipment must not be situated where it could create a. Hand equipment If equipment has a blade always take care when using and cleaning: keep away from sharp edges. 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. Store small utensils in a drawer or on hooks so they are not easily. All equipment should be cleaned in hot water using. Safety should be placed on all large pieces of equipment. sericed cleaned trained trained detergent lost fingers fingers fire hazard utensils notices trained record switched off at the wall Name the piece of equipment used to whisk eggs and cream by hand? Why must powered equipment be sericed 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?

6 Reision: Portion and presentation Portion is extremely important. Customers need to feel they are getting and haing the same size portion as eeryone else. It helps the caterer when (how many portions will these ingredients make?) calculating (how much should I charge to coer costs and make a profit?) and aoids. Using _ recipes can help a caterer by determining how many ingredients will make 10, 20, 30 or more portions. alue for money waste standard selling price control planning Explain the relationship between selling price and profit. Ready meals are most often sold in portions suitable for two people. What does that tell you about the target market of these products? 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 You are a restaurant reiewer isiting a new restaurant. You are sered these dishes. Write a reiew of your experience (you can inent comments relating to serice and other aspects of the experience if you wish). This would gie a 60% to coer profit oerheads and labour. A simple way of working out the selling price is to multiply the food costs by 3. gross profit formula Oerheads Labour cost Profit Selling price Create a mind map showing the key elements a chef should consider when planning for effectie presentation.