safe preparation and presentation of food Flashcards
what does the work health and safety act 2011 aim to protect?
safety, welfare, health
what does failure to comply with the work health and safety act 2011 result in?
fines, business closure, imprisonment.
what do safe work practices include?
- Good Posture
- Easy Access to first aid
- Safe handling of chemicals
- Trolleys for heavy lifting
- Knowing emergency and evacuation techniques.
how can physical contamination be avoided
disposing foods infected with pests, covering food and hair, gloves.
when does chemical contamination occur
- Occurs when chemicals such as : fly spray, herbicides and pesticides touch food. (poisonous)
explain microbiological contamination
- Microbes single cell that spoils food: Mold, Yeast, Bacteria, Viruses
- Found naturally and can poison food: Hepatitis A, Norwalk Virus, Norovirus Can be avoided by following the expiry date, checking food before eat…
what is cross contamination and an example:
The transfer of bacteria by contact between contaminated and uncontaminated food or equipment.
For example, Touching cooked potatoes after touching raw chicken without washing your hand.
how to avoid cross contamination
Wash hands after touching raw meat, have hair tied up, use different chopping boards for different food groups, take off all jewellery…
what is moist heat? (method of cookery)
Relatively low temperature and is combined with a liquid to cook the food.
moist heat examples
Boiling, simmering, poaching, steaming, stewing, pressure cooking.
suitable foods for moist heat
Muscular cuts of red meat, fish, poultry, vegetables, lentils, legumes…
advantages of moist heat
cheaper, uses tougher cuts, little attention is needed
disadvantages of moist heat
can be time consuming
explain dry heat
applying direct heat to the surface of food
examples of dry heat
bbq, baking, grilling
foods suitable for dry heat
eggs, cakes, meat,
advantages of dry heat
quick, maintains flavour, little fat is used
disadvantages of dry heat
needs constant attention to avoids burining, not suitable for thick meats, toughens meat
advanatges of a microwaves
food cooks quickly, quickly defrosts, little loss of nutrients
disadvantages of microwaves
easy to overcook food, food does not brown, pastries and cakes tend to go soggy, cannot use large quantities
explain the current plating style
free forming plate styling - treat the plate like abstract art in a manner that appeals to senses
