Unit 2 - safe preparation and presentation of food

Question 1

what is household equipment?

Answer 1

What is it: Types of equipment and utensils you would find in your kitchen at home.

EXAMPLES: toaster, kettle, oven, chopping boards, baking trays, knives, mixing spoons, pizza roller, and measuring cups, used in various household settings for various purposes.

Question 2

what is commercial equipment

Answer 2

What is it: Types of equipment and utensils you would find in your kitchen at home. Commercial kitchens necessitate advanced equipment to efficiently produce numerous meals at a rapid pace.

EXAMPLES: fryers, coffee machines, walk-in freezers and refrigerators, food display cabinets and heat lamps

Question 3

what is industry equipment

Answer 3

What is it? Industry equipment, typically larger and more powerful, is increasingly used in various industries, including home kitchens, to automate tasks previously performed by hand.

EXAMPLES: ovens and mixers, industrial measuring devices, pastry sheeters, dough molders and dough dividers.

Question 4

what is the food act 2003

Answer 4

The Food Act 2003 outlines various food safety standards for food produced or sold in NSW. The purpose of the Act is to make sure that food is clean, safe to eat and suitable for human consumption.

Question 5

what is work health and safety (WHS)

Answer 5

Work health and safety (WHS) means managing risks to the health and safety of everyone in your workplace. This includes your:
- workers
- customers
- visitors
- suppliers.

WHS is sometimes known as occupational health and safety (OH&S).
It can cost money and time to implement WHS practices and install safety equipment. But not taking action can result in prosecution, fines and loss of your skilled staff.

Question 6

What are the three types of chemical contaminants?

Answer 6

Physical
Chemical
Microbial

Question 7

what are physical contaminants

Answer 7

are physical objects can become a hazard when it comes to contaminating food

in physical contamination it is often physical objects that occur

examples of physical contaminants are jewellery, band aids, false nails, food packaging, hair or broken cooking utensils and equipment

Question 8

How can you avoid physical contaminants

Answer 8

it is recommended that jewellery is not worn in the kitchen and hair is tied back and covered

It is also advised blue coloured band-aids are worn as they are easily identifiable, while commercial food packaging can also be coloured for the same reasons.

Some commercial kitchens avoid having glass containers and bowls as the risk of breakage is high and the clear shards can be difficult to spot in food.

Question 9

what are chemical contaminants

Answer 9

Are a variety of chemicals are used in the kitchen to clean different surfaces and equipment.

It is important these chemicals are mixed correctly prior to use and are used on the correct surfaces. For example, if floor cleaner designed for the mop bucket is accidentally used to clean preparation benches, food prepared on those surfaces can become contaminated.

External chemical contamination can also pose a problem. Chemicals such as herbicides and pesticides can be used in the process of growing products like fruits and vegetables.

TO AVOID:
Rinse vegetation products before serving can help to eliminate the potential for this type of chemical contamination.

Question 10

what are microbial contaminants?

Answer 10

Microbes can also contaminate food and have serious consequences for anyone who consumes the contaminant. Microbes on food can cause food-borne illnesses.

Question 11

what are examples of microbial contaminants?

Answer 11

• Salmonella food poisoning
• staphylococcal food poisoning
• botulism
• perfringens food poisoning
• Campylobacteriosis
• listeriosis

Question 12

Salmonella food poisoning

Answer 12

This type of food poisoning is caused by eating undercooked or raw meat and poultry products.

It can also be spread if someone who is carrying the salmonella bacteria prepares food. Salmonella poisoning can cause symptoms such as a fever, headache, nausea, diarrhoea and vomiting within hours of consumption.

These symptoms can last up to a week. A serious case of salmonella poisoning can be fatal. To avoid salmonella poisoning, ensure meats, particularly poultry, are cooked thoroughly before serving.

Question 13

staphylococcal food poisoning

Answer 13

Staphylococcal food poisoning can be caused when someone who is infected with the bacteria handles food products.

It is most common in meats, sauces and dressings, eggs, cheese and desserts with cream or custard fillings.

Staphylococcal food poisoning can cause vomiting, diarrhoea, cramps and nausea which can last for a couple of days.

It can be prevented through good hygiene when handling food and ensuring perishable foods remain refrigerated.

Question 14

botulism

Answer 14

Botulism can be caused when foods such as preserved vegetables, meat and fish have not been canned properly (World Health Organisation, 2018).

An infected person can suffer symptoms such as fatigue, vertigo, double vision, difficulty swallowing and speaking and possibly vomiting and diarrhoea within 1 to 3 days.

Botulism must be treated early to avoid death. It is important not to eat canned foods that look like they have been damaged, dented, swollen or have a foul odor.

Question 15

perfringens food poisoning

Answer 15

Perfringens food poisoning can be caused when cooked hot food is not stored outside of the food danger zone (5-60°C).

Symptoms for this illness can include fever, headache, nausea and diarrhoea which can first appear around eight hours after consumption.

The best way to avoid Perfringens food poisoning is to ensure food is not stored in warm conditions.

Question 16

Campylobacteriosis

Answer 16

Campylobacteriosis can occur when products such as raw eggs, beef and poultry are undercooked. The bacteria can also be found in raw milk products.

Campylobacteriosis can cause symptoms such as gastroenteritis, fever, headaches and cramps which can take some time to first appear, taking between two and ten days.

This is why campylobacteriosis is often misdiagnosed. Avoiding this illness can be achieved by ensuring food is thoroughly cooked and by drinking pasteurised milk products.

Question 17

listeriosis

Answer 17

Listeriosis can be found in untreated water and milk products as well as raw meat and seafood

It can also occur in salad or vegetables washed in untreated water. Common symptoms of listeriosis include fever and muscle aches but it can also cause vomiting and diarrhoea

Listeriosis can be fatal for the immunocompromised, elderly and foetus’ and has a high death rate (NSW Health, 2018). To avoid listeriosis, it is best not to consume untreated, undercooked, or unpasteurised products.

Question 18

what are the six conditions required for bacterial growth

Answer 18

Food
Acid
Temprature

Time
Oxygen
Moisture

Question 19

what is food - fattom

Answer 19

The food required for bacterial growth

Many microorganisms grow on food rich in protein (poultry, fish, dairy, eggs)

and carbohydrates (cooked rice, pasta).

These foods have a high chance of contamination and may give rise to foodborne illnesses.

Question 20

what is acid-fattom

Answer 20

Alkaline foods (non-starchy veggies, fruits, nuts such as chestnuts or pumpkin seeds, and legumes like kidney beans or white beans) have a high pH level, while acidic foods (meat, cheese, eggs, and grains) have a lower pH.

BACTIERA DOESN’T LIKE ACIDIC FOODS – prevents them from thriving

Question 21

what is temprature - fattom

Answer 21

refers to the danger zone from 5 - 60 degrees celcius

Question 22

what is time - fattom

Answer 22

E.g. leaving an open can of baked beans for 4 hours leads to increased microbial growth -> becomes more dangerous

Question 23

what is oxygen - fattom

Answer 23

Different types of packaging can help control bacterial growth examples are vacuumed packaging (taking all oxygen out), MAP (modified atmosphere packaging)

Packaging food in a way that prevents the presence of moisture e.g. Modified Atmosphere Packaging (MAP) and vacuum packaging (meat)

Question 24

what is moisture - fattom

Answer 24

Reducing moisture to control and stop the bacteria (freeze drying techniques, moisture scavengers which pull out extra moisture from things like chicken.)

Question 25

what are the three main methods of cooking

Answer 25

moist heat
dry heat
microwave

Question 26

what is moist heat

Answer 26

Moist heat methods use low temperatures combined with liquid to cook food

Liquid may be water, steam, milk, stock or fruit juice

Moist heat methods include: boiling, simmering, poaching, steaming, stewing, braising, sous vide, pressure cooking or slow cooking

EXAMPLES: boiling eggs

Question 27

advantages of moist heat

Answer 27

Cheaper cuts of meat can be used

Less likely to burn food due to cooking in liquid

Texture of food is softer and lighter easily digested

Suitable for cooking large quantities of food

Whole meals can be cooked in in one pan

Question 28

disadvantages of moist heat

Answer 28

Can be time consuming 3-4 hours of cook time to get to the tender stage.

Overcooking can cause food to break down and become mushy.

Water soluble vitamins may be lost to cooking water.

Question 29

what is dry heat

Answer 29

use high tempratures to apply heat directly to the surface of the food

Dry heat methods include: roasting, baking, grilling, barbequing, smoking and toasting, roasting, smoking

It also includes frying (dry stir, shallow, heat

Question 30

advantages of dry heat

Answer 30

Grilling, barbequing are quick methods of cookery

Food is quickly sealed giving a crispy texture and maintaining food flavor.

Heat causes water to evaporate from the food concentrating flavors.

Most methods except for shallow/deep frying and confit which includes large amounts of oil.

Roasting and baking little need attention and are suitable for large quantities of food.

Question 31

disadvantages of dry heat

Answer 31

Grilling, frying and barbequing need constant attention to avoid burning. These methods need food to be turned frequently and temperature to be controlled.

Grilling and frying not suitable for food that is too thick.

Food shrinks as it loses moisture.

High heat toughens protein, causing food to like meat to become tough.

Deep-fried foods require coating to prevent overcooking and prevent the food absorbing the oil

Question 32

what is microvaving

Answer 32

Microwave cooking involves the transfer of energy to the food in the form of electro-magnetic radiation. Microwaves penetrate food and moves molecules in the food. This creates friction which creates the heat to cook or reheat food.

Paper and plastic allow microwaves to pass through food but does not heat these materials. Glass and ceramics can be used but can get hot. Metals reflect microwaves and should not be used

can defrost, cook and reheat

Question 33

advantages of microwaving

Answer 33

Food cooks quickly

Little loss of nutrients due to quick cooking times

Quick method for defrosting food

Excellent method for reheating food quickly. Must stir food to ensure even heat distribution

Question 34

disadvantages of microwaving

Answer 34

Easy to overcook food

Food does not brown

Pastries and cakes go soggy/ may be tough in texture. Due to steam created by microwaving.

Not suitable to cook food in large quantities.

Cannot use metal in the microwave it is dangerous due to sparking and creating fires.

Question 35

different techniques that can be used for plating

Answer 35

height
texture
hero ingredient
shape
contemporary colours
portion size
edible garnishes and decorations
balance
traditional
rustic
free form
fine dining