Year 10 exam revision Flashcards
What temperature should food be cooked to the kill most bacteria?
75 degrees C
What temperature should food be hot held at?
63 degrees C
what is the danger zone temperatures?
5 - 63 degrees C
what temperature should food be chilled below
below 5 degrees C
What temperature should food be frozen below?
below -18 degrees C
what are the safety rules when using knives?
be stored in a knife block be kept sharp not be left on the edge of a surface have dirty or greasy handles be put into a washing up bowl be the right size for what you are cutting don't try to catch a knife if falling carry knives with blade pointing down
How should you treat a cut?
1 - cuts should be washed and dried
2 - place a blue plaster or sterile bandage put over the cut
3 - if continues to bleed raise about heart and apply pressure
what foods do vegetarians not eat?
meat or fish
What foods to vegetarians get their protein from?
eggs, milk, nuts & pulses or meat replacement products such as Quorn
what does the term obesity mean?
when somebodies weight affected their health. they’re BMI (body mass index) is over 30. (this is worked out from a persons height and weight)
What should a healthy diet be low in?
fat, sugar, salt
What should a healthy diet be high in?
fibre
Why do caterers need to think about portion control?
to plan how much of the ingredients they need to buy
to work out selling price and therefore profit margins
to reduce waste
to keep customers happy - value for money & give them the same sized portions to all customers
How can you implement portion control?
scoops and ladles single portion containers counting garnish weighing scales
What do caterers need to consider to make dishes appealing?
colour, texture, garnish, variety of dishes, cutlery & plates etc. consistency, amount of food on plate, temperature of food, portion size, decoration, accompaniments, sauces.
what are the types of record keeping?
stock control sheets, accident books, food and drink orders, invoices, staff rotas, restaurant bookings.
What things need to come out of the selling price ?
cost in ingredients, overheads (rates, rent, gas, electricity etc) staff wages, profit, VAT.
What are convenience products?
are any ready-prepared food
What are some examples of convenience foods?
fresh ready made cakes, frozen peas, tinned tomatoes, dried pasta, chilled ready meals.
Why are convenience foods popular?
they save on preparation time, they are easy to cook, you don’t need to be highly skilled to prepare them, they are easy to store & can last a long time.
What does HACCP stand for?
Hazard analysis critical control point
