Definitions Flashcards
Safety lifting
- Bendy our knees and crouch down with back straight
- Balancing with one foot slightly forward, take hold of the object securely both at the back and base of the object
- Straighten (stand up)
Workflow
Is a schedule of kitchen activities, which considers the order of work to maximise efficiency of time and resources, also helps minimise waste.
What is a workflow plan?
Set of tasks to be performed list in order of priority a checklist
Why? Helps complete all the tasks in a set time to the highest standard
Who uses it? All staff in that area
Standard recipe cards
Helps with; Cost control Portion control Staff and customer satisfaction Components of a SRC 1.Title 2.Course served as eg. dessert, main etc 3.Date of development 4.Date of costing 5.Actual size or portion 6.Potion cost/per serve 7.% of cost/ retail price should be approximately 30% 8.Retail or selling price 9.Ingredients 10.Method 11.Presentation- using a photo
Micro organisms
food- both humans and micro organisms enjoy the same food
Birds and animals- such as our pets, rodents as well as the animals and poultry we eat all contain micro organisms
Water- contaminated water can harbour micro organisms
Flies and Insects- can carry micro organisms both on their bodies and in their droppings
The human body- micro organisms live in both our air ways and intestines
FATTOM FOOD
Food Acidity Time Temperature Oxygen Moisture Food = neutral h, high fat food less susceptible eg sun dried tomatoes high in sugar, also less susceptible eg jam Acidity = has to be ph neutral Timeline = the longer the food is left in unfavourable conditions the more bacteria will produce Temp = micro organisms will grow in the temp ranges 5-60 Oxygen= required to grow Moisture= also a requirement of growth
How long can food be in the danger zones rules for 2hrs and 4hrs
Danger zone 2hrs- temperature 5-60, action is to place in cool room.
Danger zone 2-4hrs- temperature 5-60, action is to okay to eat now but don’t restore or heat the food again.
Danger zone 4hrs+- temperature 5-60, action is to throw the food away.
Storing cold food- temperature 1-4.
Storing frozen food- temperature -15 - -21.
Cooling down hot cooked food- +60 - +20 within 2hrs, +5 or colder within 4hrs
Al dente
Al dente: literally means to the tooth, which is the degree of soft or firmness of food in particular pasta.
Spider
Spider: is a round skimming utensil used in deep frying
Pulses
Pulses: edible seeds of plants
Sauté
Sauté: rapid tossing in a shallow pan overnight heating a small amount of oil.
Braise
Braise: a wet method of cookery when food is half covered with liquid
Glaze
Glaze: to add a shiny appearance to food and help it brown.
Mirepoix
Mirepoix:rough cut vegetables (usually carrot,celery, onion and leak)to add flavour
Bouquet Garni
Bouquet Garni: a bundle of herbs and spices tied together to add flavour
Court bouillon
Court bouillon: an aromatic cooking liquid.
Chinois
Chinois: is a conical or cone shaped sieve.
Boiling
Boiling is a method of cookery where food is fully immersed boiling (100 degrees of above) water - rapid movement
Simmering is a gentle boil (95-98degrees) - gentle movement
Blanching
Blanching is partial cooking in boiling water,it is usually followed by refreshing, which is plunging into cold water to stop the cooking process
Suitable foods: egg, pasta,rice, vegetables, potatoes, poultry, meats, grains
Simmering
Simmering is a gentle boil (95-98degrees) - gentle movement
Advantages and disadvantages of boiling
Advantages of boiling: rapid and efficient heat transfer, moisture stays in food, tougher and cheaper meats can be used.
Disadvantages of boiling: high level of nutrients can be lost, some flavour and colour of the food can be lost during cooking aswell.
Poaching+advantages+disadvantages
Poaching: is a wet method of cooking where this food is fully immersed in the cooking liquid. 87-93 degrees with gentle or no movement in the water. Food must be fully immersed, liquid must be below boiling point.
Suitable foods: ( delicate foods) eggs, chicken, meat,meringue fruit,offal seafood.
Advantages: foods stay moist and tender, nutritious method of cookery requiring no fat, helps retain natural flavours, poached foods are easy to digest.
Disadvantages: not suitable for larger pieces of food,colour and flavour bit greatly enhanced, some nutrients lost during cooking.
Steaming+advantages+disadvantages
Steaming: cooking by the action of steam food doesn’t come into contact with water high pressure and atmospheric
Suitable foods: dim sims, vegetables, meats, poultry, pudding, seafood,rice
Advantages: healthy method of cookery, retains colours and nutrients and flavours, economical
Disadvantages: suitable for tender pieces of food, can be slow, in pressure steaming it is difficult to test if food is cooked, steam burns
Stewing+advantages+disadvantages
Stewing: is a slow wet method of cookery where food is simmered in liquid which is then served as part of the dish.
Slow Simmer 95-98 degrees, long time cooking, food is generally cut into. Small pieces
Suitable foods:meat, poultry vegetables chicken, fruit, poultry
Advantages:able to use cheaper tougher cuts of meat, food becomes tender,easy to reheat due to liquid, complete meal
Disadvantages: long cooking time, can lack texture.
HACCP
Hazard
Analysis
Critical
Control
Point
By law very food establishment must have a food safety plan according to the process of HACCP.
Hazard- means risk, where are the risks (hazards) in the process?
Ie. When could the food products have been exposed to bacteria contamination, chemical contamination or foreign objects?
Analysis: Is looking at the food production process
I.e where hazards are likely to occur and what are severity and likelihood of those hazards occurring at each stage of the process
Critical: This is the critical moment in the process is I dentifrice where hazards are likely to occur
Control: Preventative measures are identified that the food processor can apply control to those hazards
Points: (CCP’s) Are identified where potential hazards can be controlled
