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Flashcards in safe preparation and presentation of food Deck (21)
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1

what does the work health and safety act 2011 aim to protect?

safety, welfare, health

2

what does failure to comply with the work health and safety act 2011 result in?

fines, business closure, imprisonment.

3

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.

4

how can physical contamination be avoided

disposing foods infected with pests, covering food and hair, gloves.

5

when does chemical contamination occur

- Occurs when chemicals such as : fly spray, herbicides and pesticides touch food. (poisonous)

6

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…

7

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.

8

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…

9

what is moist heat? (method of cookery)

Relatively low temperature and is combined with a liquid to cook the food.

10

moist heat examples

Boiling, simmering, poaching, steaming, stewing, pressure cooking.

11

suitable foods for moist heat

Muscular cuts of red meat, fish, poultry, vegetables, lentils, legumes…

12

advantages of moist heat

cheaper, uses tougher cuts, little attention is needed

13

disadvantages of moist heat

can be time consuming

14

explain dry heat

applying direct heat to the surface of food

15

examples of dry heat

bbq, baking, grilling

16

foods suitable for dry heat

eggs, cakes, meat,

17

advantages of dry heat

quick, maintains flavour, little fat is used

18

disadvantages of dry heat

needs constant attention to avoids burining, not suitable for thick meats, toughens meat

19

advanatges of a microwaves

food cooks quickly, quickly defrosts, little loss of nutrients

20

disadvantages of microwaves

easy to overcook food, food does not brown, pastries and cakes tend to go soggy, cannot use large quantities

21

explain the current plating style

free forming plate styling - treat the plate like abstract art in a manner that appeals to senses