Definitions

Question 1

Safety lifting

Answer 1

1. Bendy our knees and crouch down with back straight
2. Balancing with one foot slightly forward, take hold of the object securely both at the back and base of the object
3. Straighten (stand up)

Question 2

Workflow

Answer 2

Is a schedule of kitchen activities, which considers the order of work to maximise efficiency of time and resources, also helps minimise waste.
What is a workflow plan?
Set of tasks to be performed list in order of priority a checklist
Why? Helps complete all the tasks in a set time to the highest standard
Who uses it? All staff in that area

Question 3

Standard recipe cards

Answer 3

Helps with;
Cost control 
Portion control 
Staff and customer satisfaction 
Components of a SRC 
1.Title 
2.Course served as eg. dessert, main etc 
3.Date of development 
4.Date of costing 
5.Actual size or portion 
6.Potion cost/per serve 
7.% of cost/ retail price should be approximately 30% 
8.Retail or selling price 
9.Ingredients 
10.Method 
11.Presentation- using a photo

Question 4

Micro organisms

Answer 4

food- both humans and micro organisms enjoy the same food
Birds and animals- such as our pets, rodents as well as the animals and poultry we eat all contain micro organisms
Water- contaminated water can harbour micro organisms
Flies and Insects- can carry micro organisms both on their bodies and in their droppings
The human body- micro organisms live in both our air ways and intestines

Question 5

FATTOM FOOD

Answer 5

Food 
Acidity 
Time 
Temperature 
Oxygen 
Moisture 
Food = neutral h, high fat food less susceptible eg sun dried tomatoes high in sugar, also less susceptible eg jam
Acidity = has to be ph neutral 
Timeline = the longer the food is left in unfavourable conditions the more bacteria will produce 
Temp = micro organisms will grow in the temp ranges 5-60 
Oxygen= required to grow 
Moisture= also a requirement of growth

Question 6

How long can food be in the danger zones rules for 2hrs and 4hrs

Answer 6

Danger zone 2hrs- temperature 5-60, action is to place in cool room.

Danger zone 2-4hrs- temperature 5-60, action is to okay to eat now but don’t restore or heat the food again.

Danger zone 4hrs+- temperature 5-60, action is to throw the food away.

Storing cold food- temperature 1-4.

Storing frozen food- temperature -15 - -21.

Cooling down hot cooked food- +60 - +20 within 2hrs, +5 or colder within 4hrs

Question 7

Al dente

Answer 7

Al dente: literally means to the tooth, which is the degree of soft or firmness of food in particular pasta.

Question 8

Spider

Answer 8

Spider: is a round skimming utensil used in deep frying

Question 9

Pulses

Answer 9

Pulses: edible seeds of plants

Question 10

Sauté

Answer 10

Sauté: rapid tossing in a shallow pan overnight heating a small amount of oil.

Question 11

Braise

Answer 11

Braise: a wet method of cookery when food is half covered with liquid

Question 12

Glaze

Answer 12

Glaze: to add a shiny appearance to food and help it brown.

Question 13

Mirepoix

Answer 13

Mirepoix:rough cut vegetables (usually carrot,celery, onion and leak)to add flavour

Question 14

Bouquet Garni

Answer 14

Bouquet Garni: a bundle of herbs and spices tied together to add flavour

Question 15

Court bouillon

Answer 15

Court bouillon: an aromatic cooking liquid.

Question 16

Chinois

Answer 16

Chinois: is a conical or cone shaped sieve.

Question 17

Boiling

Answer 17

Boiling is a method of cookery where food is fully immersed boiling (100 degrees of above) water - rapid movement
Simmering is a gentle boil (95-98degrees) - gentle movement

Question 18

Blanching

Answer 18

Blanching is partial cooking in boiling water,it is usually followed by refreshing, which is plunging into cold water to stop the cooking process
Suitable foods: egg, pasta,rice, vegetables, potatoes, poultry, meats, grains

Question 19

Simmering

Answer 19

Simmering is a gentle boil (95-98degrees) - gentle movement

Question 20

Advantages and disadvantages of boiling

Answer 20

Advantages of boiling: rapid and efficient heat transfer, moisture stays in food, tougher and cheaper meats can be used.
Disadvantages of boiling: high level of nutrients can be lost, some flavour and colour of the food can be lost during cooking aswell.

Question 21

Poaching+advantages+disadvantages

Answer 21

Poaching: is a wet method of cooking where this food is fully immersed in the cooking liquid. 87-93 degrees with gentle or no movement in the water. Food must be fully immersed, liquid must be below boiling point.
Suitable foods: ( delicate foods) eggs, chicken, meat,meringue fruit,offal seafood.
Advantages: foods stay moist and tender, nutritious method of cookery requiring no fat, helps retain natural flavours, poached foods are easy to digest.
Disadvantages: not suitable for larger pieces of food,colour and flavour bit greatly enhanced, some nutrients lost during cooking.

Question 22

Steaming+advantages+disadvantages

Answer 22

Steaming: cooking by the action of steam food doesn’t come into contact with water high pressure and atmospheric
Suitable foods: dim sims, vegetables, meats, poultry, pudding, seafood,rice
Advantages: healthy method of cookery, retains colours and nutrients and flavours, economical
Disadvantages: suitable for tender pieces of food, can be slow, in pressure steaming it is difficult to test if food is cooked, steam burns

Question 23

Stewing+advantages+disadvantages

Answer 23

Stewing: is a slow wet method of cookery where food is simmered in liquid which is then served as part of the dish.
Slow Simmer 95-98 degrees, long time cooking, food is generally cut into. Small pieces
Suitable foods:meat, poultry vegetables chicken, fruit, poultry
Advantages:able to use cheaper tougher cuts of meat, food becomes tender,easy to reheat due to liquid, complete meal
Disadvantages: long cooking time, can lack texture.

Question 24

HACCP

Answer 24

Hazard
Analysis
Critical
Control
Point
By law very food establishment must have a food safety plan according to the process of HACCP.
Hazard- means risk, where are the risks (hazards) in the process?
Ie. When could the food products have been exposed to bacteria contamination, chemical contamination or foreign objects?
Analysis: Is looking at the food production process
I.e where hazards are likely to occur and what are severity and likelihood of those hazards occurring at each stage of the process
Critical: This is the critical moment in the process is I dentifrice where hazards are likely to occur
Control: Preventative measures are identified that the food processor can apply control to those hazards
Points: (CCP’s) Are identified where potential hazards can be controlled