Unit 2 - safe preparation and presentation of food Flashcards
what is household equipment?
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.
what is commercial equipment
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
what is industry equipment
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.
what is the food act 2003
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.
what is work health and safety (WHS)
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.
What are the three types of chemical contaminants?
Physical
Chemical
Microbial
what are physical contaminants
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
How can you avoid physical contaminants
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.
what are chemical contaminants
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.
what are microbial contaminants?
Microbes can also contaminate food and have serious consequences for anyone who consumes the contaminant. Microbes on food can cause food-borne illnesses.
what are examples of microbial contaminants?
- Salmonella food poisoning
- staphylococcal food poisoning
- botulism
- perfringens food poisoning
- Campylobacteriosis
- listeriosis
Salmonella food poisoning
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.
staphylococcal food poisoning
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.
botulism
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.
perfringens food poisoning
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.
Campylobacteriosis
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.
listeriosis
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.
what are the six conditions required for bacterial growth
Food
Acid
Temprature
Time
Oxygen
Moisture
what is food - fattom
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.
what is acid-fattom
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
what is temprature - fattom
refers to the danger zone from 5 - 60 degrees celcius
what is time - fattom
E.g. leaving an open can of baked beans for 4 hours leads to increased microbial growth -> becomes more dangerous
what is oxygen - fattom
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)
what is moisture - fattom
Reducing moisture to control and stop the bacteria (freeze drying techniques, moisture scavengers which pull out extra moisture from things like chicken.)
what are the three main methods of cooking
moist heat
dry heat
microwave
what is moist heat
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
advantages of moist heat
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
disadvantages of moist heat
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.
what is dry heat
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
advantages of dry heat
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.
disadvantages of dry heat
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
what is microvaving
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
advantages of microwaving
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
disadvantages of microwaving
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.
different techniques that can be used for plating
height
texture
hero ingredient
shape
contemporary colours
portion size
edible garnishes and decorations
balance
traditional
rustic
free form
fine dining
