Food Handlers & Coffee Making & Pastry & Measurements & Design Brief Flashcards
What are food handlers responsible for in the workplace kitchen?
Preparing, handling and storing food.
What conditions do micro organisms need to grow?
Moisture, warmth, food, air, time
A high risk food is
A food in which bacteria grow best
The danger zone is
Between 5-60oC
What is a dangerous colour to watch out for on a potato?
Green
Cross contamination can occur by either
Raw foods dripping onto cooked foods
Bacteria from hands to food
or Not washing hands after changing duties
The fridge temperature should be kept at
4ºc
FSANZ stands for
Food standards Australia and New Zealand
In severe cases food poisoning can cause
Paralysis of vocal cords, the lungs, heart, or even death
Frozen foods should be stored at
-18ºc
Heat or cook foods above what temperature to avoid food poisoning?
75ºc
Spoilage might be recognised by
Slimey texture, odour, souring, and discolouration
The food act was introduced in
1984
What is the food act
The Food Act of 1984 is a requirement by law to ensure food is handled safely so that it is suitable for sale.
State the range of temperatures that hot and cold food needs to be kept within.
Keep above 65 degrees for hot food and below 5 degrees for cold food, out of the danger zone.
At what temperatures must frozen foods be stored?
Frozen food to be kept around -18 degrees
At what temperature must cold food/perishables, be stored?
Cold food: below 4-5 degrees
Hot food: above 65-75 degrees
What is meant by a high-risk food? List 5 high -risk foods.
These are foods that grow bacteria quicker than others
Dairy foods, chicken, cooked rice, cooked pasta, prepared salads, raw egg
State the correct procedure for washing hands.
Wet your hands with clean, running water, apply soap and thoroughly wash for about 20 seconds
What is cross-contamination
When harmful bacteria or allergens spread to food from other food, surfaces, hands or equipment
what is Food Poisioning and it’s
Causes
An illness caused by eating contaminated food. The most common cause of food poisoning is eating food contaminated by harmful bacteria.
what are symptoms of food poisoning
Symptoms include pain in the abdomen, dizziness, fatigue, fever, sweating, vomiting etc
the difference between food poisoning and food spoilage
food poisoning is caused by contaminated food that has been poorly handled, stored or not cooked properly, whereas food spoilage is obviously spotted like sour milk, mouldy break or soft slimy fruit and vegetables
the difference between cleaning and sanitising
Cleaning is the process used to remove food, dirt and grease from crockery, utensils, surfaces and equipment whereas sanitising kills germs and bacteria and is required for all surfaces and equipment that have direct contact with food.
3 common pests that cause food poisoning
rats, cockroaches and moths
important rules for food handling and personal hygiene
cut cooked and uncooked meat on different boards, defrost food thoroughly before cooking or reheating it, do not refreeze defrosted food
wash hands thoroughly, keep your fingernails short and clean, keep your hair clean and neat, tied back, have a clean body and clothes at all times.
important rules for food preparation and storage
don’t store food on the floor or in toilets/tight airlock rooms, store cooked food above raw food, cover, label and date food correctly,
types of bacteria
p, c, mb
physical: happens when actual objects contaminate foods, such as hair, glass, metal, pests etc.
chemical: occurs when food comes in contact with chemicals and can lead to chemical food poisoning, for example kitchen cleaning agents, unwashed fruits and vegetables, pest control products etc.
microbiological: when bacteria or toxins contaminate food and is a common cause of food poisoning and spoilage, for example dust, raw meat, the air, the human body etc.
storing food
frozen, perishable, semi-perishable, non-perishable
frozen: is for foods that need to be kept frozen solid at -15 °C or colder.
perishable: are those likely to spoil, decay or become unsafe to consume if not refrigerated, for example, meant, fish, dairy products etc.
semi-perishable: items that don’t require refrigerating but do eventually spoil or get stale like break, cake, pies, pastries etc.
non-perishable: would be canned foods or dry items that don’t spoil like beans, rice, pasta, flour etc.
define small appliances
A small appliance are portable or semi-portable machines, generally used on table-tops, counter-tops, or other platforms, to accomplish a household task. Examples include microwave ovens, toasters, humidifiers, and coffeemakers.
define utensils
a tool, container, or other article, especially for household use.
how do you use knives safely to minimise risk? give 2 examples
carry a knife with the blade pointing downwards
handle knives carefully when washing up
why should knives be sharpened regularly
because blunt knives cause cause injury and are dangerous because they require more pressure and are more likely to slip
how long does it take to preheat an oven
10-15 minutes
some safety rules to remember when using ovens
wear oven mitts when removing things from the oven, remove any trays from the oven before preheating
small appliances-what would you use a food processor for in the kitchen and 2 safety rules to remember when using the food processor or electric beater
to help speed up the process
never wear loose clothing like ties and make sure you always have hair tied back
what are the measuring cups used for and how many are there
they’re used for dry ingredients such as flour, rice and sugar. these include 1 cup, 3/4 cup, 1/2 cup, 1/3 cup and 1/4 cup
what is a measuring jug used for
they’re used to measure liquid ingredients such as water, stock and milk.
250ml is equal to
1 cup
500ml is equal to
2 cups
1 litre is equal to
4 cups
187.5ml is equal to
3/4 cup
83ml is equal to
2/3 cup
125ml is equal to
1/2 cup
62.5ml is equal to
1/4 cup
160º
slow oven
180º
moderate oven
200º
hot oven
220º
very hot oven
120º
plate warming
bake
definition, appropriate equipment and food examples
cook food using dry heat in an oven
baking tray, cake tin
bread, biscuits, cakes
beat
definition, appropriate equipment and food examples
mix ingredients vigorously to incorporate air or combine ingredients
wooden spoon, whisk, electric beater
cream, egg whites
boil
definition, appropriate equipment and food examples
heat a liquid to 100º or to boiling point
kettle, electric jug, saucepan
water, stock
dice
definition, appropriate equipment and food examples
cut food into small, even-sized food
chopping board, cook’s knife
onion, vegetables
fold
definition, appropriate equipment and food examples
gently combine a light, airy mixture into a heavier mixture, eg. beating an egg white into a custard sauce
bowl, metal spoon, spatula
fluffy omelette, sponge
fry
definition, appropriate equipment and food examples
cook food in hot fat or oil. this can include deep-fried, shallow-fried or stir-fried
fry pan, lifter, wok
potato chips, bacon and eggs
garnish
definition, appropriate equipment and food examples
adding edible decoration to a dish to enhance appearance
vegetable knife
fresh herbs
glaze
definition, appropriate equipment and food examples
brush a thin liquid such as milk or egg over a food before baking to create a shiny, golden surface
pastry brush, jug
scones, pies and tarts
grate
definition, appropriate equipment and food examples
reduce a piece of food into thin threads by rubbing against the metal surface of a grater
grater
cheese, vegetables
grill
definition, appropriate equipment and food examples
cook small pieces of tender food by dry radiant heat, like the grill on a bbq
griller, barbecue
small tender cuts of meat, kebabs
knead
definition, appropriate equipment and food examples
mix and shape a flour dough by hand
floured board, cook’s knife
bread, scones, pizza dough
rub in
definition, appropriate equipment and food examples
mix butter or margarine through dry ingredients with the fingertips until the mixture looks like breadcrumbs
hands, bowl
scones
saute
definition, appropriate equipment and food examples
toss food lightly, in fat or oil in a fry pan over direct heat
fry pan, egg lifter
soups, casserole
sift
definition, appropriate equipment and food examples
pass dry ingredients through a fine mesh sieve to mix, aerate and remove lumps
sieve
flour, sugar
simmer
definition, appropriate equipment and food examples
bring liquid to just below boiling point so that small bubbles appear on the surface of the liquid
whisk
definition, appropriate equipment and food examples
incorporate air into the ingredients such as cream, egg whites and sauces
bowl, whisk
soufflè, sponge
two types of coffee beans
arabica and robusta. arabica is the more popular and most commonly grown/used
name 3 countries where coffee beans are grown
africa, indonesia, ethiopia
how many mls of espresso are in a shot of coffee
30ml
how many grams of coffee do you need to produce one cappuccino
6-8 grams
what temperature should milk be at the end of the milk texturing process
65 degrees
cappuccino proportions
1/3 milk, 1/3 foam, a single shot of coffee
latte
a single shot of coffee, 10mm of foam
flat white
a single shot of coffee and then filled with milk. little to no froth
espresso
a single shot of coffee poured directly into a cup then served with the creama on the top
long black
a shot of espresso is poured over hot water
parts of the espresso machine
control panel, coffee spout, drip tray, group head, portafilter, cup warmer, steam wand, tea spout
parts of the grinder
dosing chamber, saddle, tamper, on/off switch, bean hopper
4 types of pastry
filo - baklava
choux - eclairs
puff pastry - sausage rolls, quiche
shortcrust - pies, tarts, pastries
key ingredients for pastry making
flour, fat, liquid and glaze
Why do they say “cool in the making and hot in the baking” for pastry making?
when we make pastry, we use cold/iced water so that the butter doesn’t melt and we also don’t over handle the pastry otherwise it becomes tough. hot ovens are needed to ensure the pastry is light and flaky and prevents the pastry from shrinking
why shouldn’t you over-use pastry
the pastry can become very crumbly. this can happen if you over mix pastry. the pastry may be too dry and may not contain enough liquid to properly bind the fat and flour
what is the design brief
this is information about who, what, where, why and when. it includes all of the important information to create the product
planning and investigating
this first stage of the design process involves investigating information and planning for the design brief
generating/designing
this involves coming up with some operations to meet the brief and includes looking at advantages and disadvantages of each option
producing/managing
this involved the production of the best possible option and would include work plans
evaluating
this involves making a judgement about whether the product best met the criteria in the brief. it includes a sensory evaluation and modifications to the product.
the 9 steps in coffee making
- rinse the group head of any old grinds
- empty the portafilter of an old coffee. wipe the basket clean.
- fill the portafilter basket with the ground coffee from the grinder
- tap the basket and then refill and tap again to level off
- level off the coffee in the basket. tamp the coffee with around about 15kg of pressure
- wipe off any old grinds from the edge of the basket
- insert the portafilter into the group head of the espresso machine
- place a cup under the portafilter to catch the espresso shot
- press the single shot button to pour 30ml of espresso coffee into the cup
