Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

GCSE UNIT 2 CATERING REVISION 'WHAT AM I' (WJEC)

No description
by

Jo Shipp

on 12 March 2015

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of GCSE UNIT 2 CATERING REVISION 'WHAT AM I' (WJEC)

FOODS MADE USING MILK I.E. CREAM, CHEESE etc.
Cows
Goats
Etc.
Dairy
What am I?
To remove dirt to a safe level
Clean
What am I?
RECYCLE
REPAIR
REUSE
REFUSE
REDUCE
RETHINK
Six Rs
What am I?
MICRO NUTRIENTS
ESSENTIAL FOR GOOD HEALTH
EXAMPLES: IRON, CALCIUM SODIUM (salt)
Salt – healthy heart/blood – too much high blood pressure
Minerals
What am I?
DISHES WHICH ARE MADE AND SERVED TO SUPPORT A MAIN MEAL
CAN MAKE A MEAL LOOK MORE APPETISING, IMPROVE TASTE, TEXTURE ETC.
Accompaniments
What am I?
THICKENING AGENT
FLOUR AND FAT
EQUAL QUANTITIES
BASE OF A BÉCHAMEL
Roux
What am I?
PUFF PASTRY CASE USED TO HOLD SWEET OR SAVOURY, HOT OR COLD FILLINGS
Vol au vent
What am I?
Jo Shipp
John Cabot Academy
Bristol
2014
Thanks for watching!
Wishing you all the best of luck!
Water bath
Used for melting chocolate, making hollandaise (small)
Used for keeping food hot (large)
Bain Marie
What am I?
ILLNESS CAUSED FROM EATING SOME PATHOGENIC VIRUSES, BACTERIA, TOXINS IN FOOD
SYMPTOMS: NAUSEA, VOMITING, TEMPERATURE, ACHES, PAINS, LETHARGY
FOOD POISONING
What am I?
LARGE EQUIPMENT
0 - 5oC
STORE PERISHABLE FOODS
FOODS WHICH GO OFF QUICKLY
Refrigerator
What am I?
CONDUCTION - FRYING
CONVECTION - HOT AIR (CAKES), WATER (BOILING)
RADIATION - GRILLING, BBQ
WATER - POACHING, BOILING, STEAMING
FAT - SAUTE, DEEP AND SHALLOW FRYING
OVEN - BAKING, ROASTING, CASSEROLES
TO TAKE RAW FOODS AND PROCESS USING HEAT TO MAKE:
MORE PALATABLE (taste)
SAFER - LESS MICROORGANISMS
NICER APPEARANCE
MORE NUTRIENTS AVAILABLE
EASIER TO EAT - CHEW AND DIGEST
Cooking
What am I?
THE FLESH OF ANIMALS
BEEF
PORK
LAMB
VENISON
Meat
What am I?
METHOD OF COOKING THAT USES A FRYING PAN AND A SMALL QUANTITY OF OIL
BREADED FISH
CONDUCTION
Shallow
frying
What am I?
NATURAL WHOLE FOODS THAT HAVE HAD LITTLE PROCESSING
BROWN RICE, BROWN FLOUR, BROWN PASTA
USUALLY CONTAIN MORE NUTRIENTS
Unrefined foods
What am I?
A PERSON WHO DOES NOT EAT ANY ANIMAL FLESH – FISH, POULTRY, MEAT ETC
BUT CAN EAT EGGS (ovo), AND/OR MILK (Lacto)
DEMI VEGETARAINS: OCCASIONALLY EAT SOME FISH ETC.
Vegetarian
What am I?
CAKE MAKING METHOD
MOST COMMON!!!
CREAM BUTTER AND SUGAR, ADD EGGS GRADUALLY AND FLOUR AND RAISING AGENT ETC.
EQUAL QUANTITIES OF EACH KEY INGREDIENT
E.G. VICTORIA SPONGE CAKE!
Creaming method
What am I?
EXTERNAL CATERERS THAT PROVIDE FOOD FOR AN ORGANISATION
E.G. SODEXO
WEDDINGS, FUNCTIONS
Contract Catering
What am I?
Equipment used to accurately prepare food
Small, handheld
Smaller portions
Food Processor
Blender
Electric Whisk
Small Equipment
What am I?
MICRO NUTRIENTS ESSENTIAL FOR GOOD HEALTH
Two main classifications
WATER SOLUBLE – B, C
FAT SOLUBLE - A, D, E, K
Vitamins
What am I?
ENSURING ACCURATE FOOD IS SERVED EVERY TIME TO ENSURE QUALITY, NO WASTE, ACCURATE COSTINGS AND PROFIT (commericial business)
Portion control
What am I?
COMMUNICATION THAT DOES NOT REQUIRE IMMEDIATE ACTION OR RESPONSE
Non-urgent communication
What am I?
TO REDUCE BACTERIA AND VIRUSES etc. TO A SAFE LEVEL
Disinfect
What am I?
Clothes worn by a chef or cook in the kitchen
Protects external clothes
Keeps bacteria and dirt away from food preparation
Chef's Whites
What am I?
A procedure that is used to identify risks and creates a system that reduces the risk
Risk Assessment
What am I?
A person that consumes zero animal products
Also doesn't wear fur, leather, wool etc.
Entirely plant based diet
May need to supplement diet i.e. IRON, B12
Vegan
What am I?
A PIECE OF EQUIPMENT USED TO ACCURATELY PREPARE (OFTEN LARGE QUANTITIES) OF FOOD ITEMS
Food Processor
What am I?
BIRDS WHICH ARE BRED AND RAISED IN CAPTIVITY FOR CONSUMPTION
DUCK
TURKEY
CHICKEN
Poultry
What am I?
A METHOD OF CAKE MAKING
E.G. SWISS ROLL
Whisking method
What am I?
BREAKS DOWN IN THE ENVIRONMENT
NATURALLY
COMPOSTABLE
Biodegradable
What am I?
MAKE SOMETHING LAST
DURABILITY
USING LESS
REUSING STUFF
REPAIRING STUFF
A BUSINESS TAKING RESPONSIBILITY FOR THE AMOUNT OF STUFF USED!!!!
Sustainability
What am I?
DRY HEAT
COOKING USING RADIATION
MEAT, FISH, POULTRY
GRILL OR BARBECUE
Grilling
What am I?
CONTROL OF SUBSTANCES HAZARDOUS TO HEALTH
LAW
DOCUMENTATION / RULES RE: PROTECTS PEOPLE WHO COME IN TO CONTACT WITH CHEMICALS, DETERGENTS ETC.
COSHH
What am I?
MILD TO SEVERE BODILY REACTIONS WHICH ARE NOT USUAL
IMMUNE RESPONSE TO PROTECT
CAN CAUSE ANAPHYLAXIS AND DEATH
SPECIFIC FOOD GROUPS
NUTS, FISH, SHELLFISH ETC
Allergies
What am I?
JAPANESE CUISINE
USES RAW AND COOKED FISH, RICE, VEGETABLES
SPECIFIC
HIGHLY SKILLED
Sushi
What am I?
WET COOKERY
TO COOK GENTLY IN SIMMERING LIQUID (stock/milk)
EGGS
FISH
CHICKEN
Poaching
What am I?
SELF SERVICE
A STYLE OF FOOD SERVICE
HELP YOURSELF STYLE
LOW LABOUR COSTS
HOT AND COLD FOOD
Buffet
What am I?
CORE TEMPERATURE
ESSENTIAL TO REDUCE BACTERIA TO SAFE LEVEL FOR CONSUMPTION
USE TEMPERATURE PROBE IN CENTRE (core) OF FOOD TO CHECK
15 SECONDS
REHEAT TEMPERATURE TOO
>75oC
What am I?
A TYPE OF FOOD SAFETY PROCEDURE USED INTERNATIONALLY
WIDELY RECOGNISED AS BEST PRACTICE
HAZARD, ANALYSIS, CRITICAL, CONTROL, POINT
IDENTIFY HAZARDS AND PUT IN PLACE CONTROL MEASURES
HACCP
What am I?
TYPE OF RICE
SHORT GRAIN
USED IN RISOTTO
Arborio
What am I?
EXPENSES FOR A BUSINESS
CAN BE FIXED OR VARIABLE
MUST CONSIDER WHEN COSTING
LABOUR, RENT, GAS, ELECTRICITY
Overheads
What am I?
JAPANESE CUISINE
LIKE SUSHI BUT ONLY RAW FISH
Sashimi
What am I?
"DANGER ZONE"
BACTERIA MULTIPLY RAPIDLY!!!
KEEP COLD FOOD COLD AND HOT FOOD HOT!
5oC – 63oC
What am I?
AN ESSENTIAL FATTY ACID
FOUND IN OILY FISH AND MILLED LINSEED
GOOD FOR BRAIN FUNCTION AND DEVELOPMENT
Omega 3
What am I?
ESSENTIAL MACRO NUTRIENT
CONTAINS ESSENTIAL FATTY ACIDS
PROVIDES ENERGY, NUTRIENTS, WARMTH, PROTECTS MAJOR ORGANS
TWO TYPES
SATURATED – BAD
e.g. ANIMAL FATS
UNSATURATED - GOOD
e.g. FATS AND OILS FROM PLANTS AND OILY FISH
CONTAINS LOTS OF CALORIES - 9 calories per gram!
Fat
What am I?
FOOD SERVICE WHERE FOOD IS COOKED AND SERVED AT THE TABLE
Gueridon Service
What am I?
MACRO NUTRIENT / CHEMICAL ESSENTIAL FOR GOOD HEALTH
PROVIDES ENERGY
TOO MUCH DIGESTED CARBOHYDRATE IS STORED IN THE BODY AS FAT
FROM PLANTS
2 TYPES: STARCH AND SUGARS
STARCH – COMPLEX, SLOW RELEASE ENERGY, LASTS LONGER
WHOLEGRAINS BEST I.E. BROWN PASTA, BROWN RICE, BROWN BREAD, POTATOES ETC.
SUGAR - SIMPLE, FAST ENERGY, DOESN'T LAST VERY LONG
FIZZY DRINKS, TABLE SUGAR, PRESSED FRUIT JUICE (not smoothies)
FRUIT IS GOOD FOR YOU! IT DOES CONTAIN FRUCTOSE, BUT ALSO VITAMINS, MINERALS AND FIBRE.
Carbohydrate
What am I?
ESSENTIAL PREPARATION
‘EVERYTHING IN ITS PLACE’
YOU, EQUIPMENT, INGREDIENTS
Mise-en-place
What am I?
TO THAW FROZEN FOOD
IN A FRIDGE
24-48 HOURS
OR
NO ICE CRYSTALS BEFORE COOKING
ON A TRAY/PLATE/COVERED
RAW MEAT BOTTOM OF FRIDGE
Defrost
What am I?
CUT OF MEAT OR FISH
Supreme
What am I?
FOOD POISONING BACTERIA
CAN CAUSE ILLNESS / DEATH
Pathogenic
Bacteria
What am I?
CUT OF VEGETABLE/FRUIT
SMALL DICE / CUBES
Brunoise
What am I?
WINE EXPERT
Sommelier
What am I?
OVEN COOKED
CONVECTION - HOT AIR CURRENT
DRY HEAT
Baking
What am I?
WITH BREADCRUMBS/CHEESE
GRILLED
e.g. MACARONI CHEESE
Au gratin
What am I?
TYPE OF MENU WITH INDIVIDUALLY PRICED DISHES
A La Carte
What am I?
A WHITE SAUCE
MADE USING A ROUX (fat and flour) AND MILK
Béchamel
What am I?
SET PRICED MENU
SET COURSES
LIMITED CHOICES
E.G. CELEBRATION MENU
Table D’Hote
What am I?
HOT HOLDING: THE TEMPERATURE HOT FOOD MUST BE HELD AT FOR HOT SERVICE. NO MORE THAN 2 HOURS.
>=63oC
What am I?
ATTEMPT TO ANSWER THE 'WHAT AM I' QUESTIONS WITHOUT PEAKING AT THE ANSWERS!
‘What am I?’ Quiz!
FIRM TO THE BITE
e.g. VEGETABLES, PASTA, RICE
AL DENTE
What am I?
NUTRIENT
MINERAL
SODIUM CHLORIDE
REQUIRD FOR HEALTHY BLOOD
TOO MUCH CAN CAUSE HIGH BLOOD PRESSURE (heart disease)
BODY REGUALTES THROUGH THE KIDNEYS (sweat, urination)
SALT
What am I?
GATHER AND SHARING INFORMATION TO PROMOTE A PRODUCT
Market Research
What am I?
FAT IS SOLID AT ROOM TEMPERATURE
USUALLY FROM ANIMALS
BUTTER
LARD
FAT
What am I?
A TYPE OF FAT WHICH IS LIQUID AT ROOM TEMPERATURE
USUALLY FROM PLANTS
OLIVES, SUNFLOWER SEEDS, VEGETABLE, PALM OIL, NUTS, SEEDS

OIL
What am I?
A SOURCE OF FOOD
24 HOUR
ELECTRIC
CHILLED
LOW LABOUR
DRINKS AND SNACKS
GOOD PORTION CONTROL
CONVINIENT
CAN BE SITUATED ANY WEAR
Vending Machine
What am I?
A PERSON WHO CANNOT EAT GLUTEN I.E. WHEAT ETC.
Coeliac
What am I?
RECOMMENDED FOR HAND DRYING
DRAIN FAT COOKERY
Paper Towel
What am I?
FIRST IN FIRST OUT
RULE FOR FOOD STORAGE
OLDEST FOOD USED FIRST
FIFO
What am I?
THE RECOMMENDATION FOR EATING FRUIT AND VEGETABLES
5 a day
What am I?
The Michelin Guide is a series of annual guide books published by the French company Michelin.
Awards Michelin stars for excellence to a select few establishments.
The acquisition or loss of a star can have dramatic effects on the success of a restaurant.
Michelin Guide
What am I?
PROCESSED FOOD THAT HAS BEEN MADE IN TO READY MEALS FOR SPEED
USUALLY SINGLE PORTIONS
CAN BE MICROWAVED
Convenience Foods
What am I?
FOOD WHICH HAS BEEN ALTERED FROM ITS NATURAL STATE THAT HAS ADDITIVES TO HELP FLAVOUR AND PRESERVE
CAN CONTAIN HIGH LEVELS OF SALT, SUAGR, TRANS-FATS
EAT LESS OF!!!
Processed food
What am I?
Type of pastry made using flour, water, eggs
Éclairs
Profiteroles
Choux
What am I?
EATING A BALANCED DIET – eatwell plate
GETTING THE RIGHT NUMBER OF CALORIES – gender/age
EATING LESS SALT, SUGAR SATURATED FAT,
EATING MORE FRUIT, VEGETABLES (x5), FIBRE, WATER
Healthy Eating
What am I?
A DIET WHICH CONSISTS OF THE CORRECT QUANTITIES OF EACH FOOD GROUP,
CALORIES, AND NUTRIENTS
FOR GOOD HEALTH
VARIES, DEPENDING ON AGE, GENDER, ACTIVITY LEVELS ETC.
Balanced
Diet
What am I?
Communication that does not use the voice – body language, emails, letters, fax, text etc.
Non-verbal communication
What am I?
Most common type of pastry
Made using plain flour and half the quantity of fat
Bind together with water and/or egg
Can also add sugar to make pate sucre (sweet shortcrust)
Short-crust
What am I?
EATWELL PLATE
5 FOOD GROUPS
THE BIGGER THE GROUP THE MORE YOUR SHOULD EAT, DAILY, WEEKLY, MONTHLY
The healthiest food groups – fruit and veg, bread and cereals and potatoes
What am I?
SPECIFICALLY DESIGN PREMISE
TO SERVE FAST FOOD
NOTORIOUSLY UNHEALTHY
e.g. McDONALDS, SUBWAY, KFC
Fast-food outlet
What am I?
A SLOW RELEASE CARBOHYDRATE
WHOLEGRAINS ARE BEST AS CONTAIN MORE FIBRE AND RELEASE ENERGY SLOWER
BROWN: RICE, PASTA, FLOUR, BREAD ETC.
Starchy Carbohydrate
What am I?
A HAZARD FOUND IN FOOD THAT SHOULD NOT BE THERE!!!
MAY NOT CAUSE FOOD POISONING BUT IS UNACCEPTABLE
I.E. RING, PLASTER, FINGER-NAIL, HAIR, FLY, PLASTIC, GLASS
Physical Contaminant
What am I?
WATER COOKERY
CONVECTION - WARM LIQUID CURRENTS
TO PAR BOIL (veg etc.) TO RETAIN COLOUR AND NUTRIENTS
REFRESH IN COLD WATER
PRECOOK FOR LATER SERVICE
Blanching
What am I?
THE MOVEMENT OF MICROORGANISMS / DIRT FROM ONE PLACE TO ANOTHER
HUMAN INTERACTION OR EQUIPMENT
RAW / COOKED FOOD CONTAMINATION
Cross Contamination
What am I?
EQUIPMENT ESSENTIAL FOR THE RUNNING OF A MEDIUM SIZED ESTABLISHMENT
FRIDGE, GAS OVEN, DISHWASHER, CONVECTION OVEN ETC.
Large Equipment
What am I?
CUT OF FISH (salmon)
OR
CHICKEN (breast)
MEAT (steak)
Fillet
What am I?
MACRO NUTRIENT (large)
AMINO ACIDS
USED FOR REPAIR AND RENEWAL OF CELL TISSUE I.E. MUSCLES
MEAT, FISH, POULTRY, BEANS, LENTILS, QUORN ETC.
Protein
What am I?
MONEY MADE BY A BUISINESS BEFORE TAX DEDUCTIONS
Gross Profit
What am I?
FOOD SAFETY
CHILLED / FRIDGE TEMPERATURE
MICROORGANISMS BECOME DORMANT (NOT DEAD!)
0-5oC
What am I?
USE YEAST + WARMTH + MOISTURE TO MAKE BREAD RISE USING C02
Prove
What am I?
TWO TYPES
Type 1 - usually born with condition
Type 2 - usually diet / age related
PANCREAS CANNOT PRODUCE INSULIN EFFECTIVELY
BODY IS UNABLE TO ABSORB SUGAR FROM FOOD
MUST MONITOR DIET VERY CAREFULLY
Diabetic
What am I?
TYPE OF MEASUREMENT
METRIC – GRAMS, KILOS, LITRES
IMPERIAL – OUNCES, PINTS, POUNDS
Metric
or
Imperial
What am I?
SMALL PLATE USUALLY USED FOR BREAD ROLLS OR ACCOMPANIMENTS SERVED WITH A MEAL
Side Plate
What am I?
FRIDGE
DEEP FAT FRYER
BAIN MARIE / ELECTRIC HOT CUPBOARD
INDUSTRIAL OVEN
FOOD PROCESSOR
ELECTRIC WHISK
SALAMANDER / GRILL
What am I?
Spatula
Chef’s Knife
Palette knife
Box Grater
Ladle
What am I?
GCSE CATERING REVISION
Full transcript