PROFESSIONAL

COOKERY &

HOSPITALITY

STUDY PACK

VIRTUAL CHEFS CLUB

Unleash your hidden talent.

Q What do I need to join the chefs club?

A You need very little to join the club, all we ask is that you unlock your talent with loads of

creativity, enthusiasm and cook, cook, cook.

Q I don’t have a lot of ingredients to use.

A That’s not a problem, did you know that some of the best dishes produced utilise what is

in your fridge or cupboard at the time.

Q Will this help me on my journey to become a chef?

A Very much so, the virtual club sets the scene and enables you to promote and develop

some of the most important skills as a chef- Organisation, planning, creativity and knowledge

Please be very careful when cooking at home as you will not be under the guidance of a

qualified chef or teacher.

The next few pages will give you an opportunity to test your knowledge and prepare

yourself for the next steps

Handling knives

Fire Safety

Equipment

Food safety

Cool videos to continue and advance your learning. Why not use some of the tips and tricks

in your practical task?

https://www.youtube.com/watch?v=ZJy1ajvMU1k

https://www.youtube.com/watch?v=wHRXUeVsAQQ

https://www.youtube.com/watch?v=mhDJNfV7hjk

https://www.youtube.com/watch?v=-av6cz9upO0

https://www.youtube.com/watch?v=3vK2AY3MDv0

https://www.youtube.com/watch?v=8kn7HHSvjK8

https://www.youtube.com/watch?v=HEfI9DJ5tTg

Weight Conversion Chart

Metric (Grams/Kilogram’s) Imperial (lbs/oz)

25g 1oz

50g 2oz

75g 3oz

100g 4oz = ¼lb

125g 4.5oz

150g 5.2oz

175g 6oz

200g 7oz

225g 8oz = ½lb

250g 9oz

275g 10oz

300g 11oz

325g 12oz = ¾lb

350g + 12oz

375g 13oz

400g 14oz

425g 15oz

450g 16oz = 1lb

675g 22oz = 1.5lb

1kg 2lb 3oz

1.2kg 2lb 7oz

1.3kg 3lb

1.8kg 4lb

2kg 4lb

Oven Temperature Conversion

Centigrade Fahrenheit Gas Mark Heat 110 225 ¼ Very Cool

130 250 ½

140 275 1 Cool

150 300 2

170 325 3 Moderate

180 350 4

190 375 5 Moderately Hot

200 400 6

220 425 7 Hot

230 450 8

240 475 9 Very Hot

Health & Safety: Find the Hazards

List all the Hazards that you can see in the image below.

Personal Hygiene & Contamination of Food

1. Kitchen clothing should

be…

2. A food handler who arrives at work feeling sick with stomach pains must…

Tell supervisor at first break

Start work & hope they’ll feel better

Tell other not to work near them

Inform supervisor before commencing work

3. A food handler could contaminate food by…

Not washing hands between tasks

Using disposable paper towels to dry hands

Wearing vinyl gloves whilst preparing raw chicken

Washing hands well after disposing of waste

4. The MAIN reason that food handlers should not wear jewelry when working in a

kitchen is…

5. A small cut on the hand should be dealt with by…

Cleaning & covering with a bandage & glove

Applying antiseptic spray & covering with a glove

Cleaning, dry, and apply blue waterproof plaster

Washing under cold water & applying a bandage

The jewelry could get damaged

Customers may not like it

Rings prevent staff from working quickly

Jewelry can harbor bacteria & transfer to food

Short sleeved & colour coded

Washable & be changed when dirty

Long length, lots of pockets & non ironable

Made from cotton & have your name on it

Maintain, handle and clean knives

1 Why is it important to keep knives clean and to satisfy food hygiene regulations?

2 Why is it important to keep knife blades sharp?

a

b

3 What is the danger of working with blunt knives?

4 List the safety rules for knife handling.

5 a How can cross contamination be prevented when using knives for different foods?

b Set out a suggested colour-coding for knife handles to be used for different foods.

6 Why is it important to select the correct knife for specific jobs:

a from the safety point of view?

b for working efficiently?

7 Why should meat never be boned out or fish filleted from the frozen state?

8 a What is the correct way to sharpen knife blades?

b What is the procedure for keeping them sharp at all times?

9 a What are the essential cleaning requirements for stainless steel knives?

b What advantage do stainless steel knives have over other knives?

Fire safety

1 a List the possible causes of fire in the working environment.

b What preventive actions can be taken in each case to minimise the risk of fire?

2 If in doubt about the scale or size of a fire, you should break the glass on the nearest fire alarm

system and telephone the fire brigade. What number would you dial for the fire brigade?

3 What establishment procedures should be followed in the event of a fire?

4 How would you warn other people in the event of a fire?

5 Where should fire alarms be situated?

6 How are fire alarms activated?

7 What could happen if you fail to close doors and windows?

8 Why should a fire never be approached?

9 If the fire is a small one, use the appropriate fire extinguisher.

a What is the correct extinguisher to use on a fat fire?

b What is the correct extinguisher to use on a wood, paper, etc., fire?

c What is the correct extinguisher to use on fires involving gas?

10 Why is a carbon dioxide (CO2) gas extinguisher not the most efficient to put out a fat fire?

11 What is the purpose of a fire blanket?

12 What is the purpose of a roll-call?

13 In what three ways are fire detectors activated?

a

b

c

14 Heat and smoke detectors must never be painted. Why?

15 Power supply equipment used for emergency lighting must not be used for any other purpose. Why

not?

16 What are the procedures for evacuating a building in the event of a fire?

17 Why is it important to comply with health and safety legislation?

18 Where and from whom can information on current health and safety legislation be obtained?

So, let’s step it up a gear now that you have mastered initial knowledge.

It is important that during your studies you can access a broad curriculum that will

offer you multiple pathways and career opportunities.

You will also become a food service professional to run alongside your practical chef and

pastry chef skills.

During your learning experience you will be in contact with customers or people that

have a complaint, issue or must comply with dietary requirements

Let's see how you would deal with different scenarios

Q1. If a customer comes to you with a complaint about their food, what should you do?

a. Argue back with the customer as its clearly their fault

b. Acknowledge the complaint, leave the table and don’t return

c. Report the situation to your manager straight away

d. Keep calm, apologise and offer a solution to the problem

Q2. If a customer has specified that they are coeliac, what does this mean?

a. That they can only have meals with a low sugar content

b. They cannot eat foods containing gluten

c. They follow a meat free diet

d. They cannot eat food containing dairy products

Q3. Wines are often categorised of a scale of 0-6 depending on how dry or sweet they are.

If a wine has a rating of 0, what does that mean

a. That the wine is very sweet

b. That the wine is very dry

c. That the wine is very bitter

d. That the wine is neither dry nor sweet

Menu, equipment and accompaniments

Look at the table below, it contains a three-course menu and three beverages.

In the spaces provided:

List the cutlery and crockery and glassware needed for the lay up

List the equipment required for service of the dishes List the accompaniments that would be required to be served with the menu.

You should keep a record of when you carried out this activity using the form below or similar.

Customer’s order Cutlery and crockery

required

Glassware Service equipment

Accompaniments

Gin and tonic

Minestrone

(plated)

Roast chicken with sage and onion stuffing, game chips, grilled bacon and

watercress

Date:

Student name:

Roast potatoes Green beans (all to be silver served)

Apple crumble and Sauce Anglaise (plated and sauce

served separately)

Glass of white wine

Coffee (to be served in a teacup)

Using the above information, you should now design your own menu and incorporate as much of

the above information as you can

You should include names of your dishes and attach costs to:

5 Starters

5 Main courses

5 Deserts

You should also consider the type of customer you want to attract with your menu and list ways of

marketing this.

Underpinning knowledge questions

Cooking vegetables

1 Why are time and temperature important when cooking vegetable dishes?

2 Why should vegetables be boiled gently?

3 What are the benefits of sweating certain vegetables gently?

4 Which cooking method minimises nutritional loss?

5 What preparation and cooking methods cut down on the oil absorbed by potatoes when deep frying?

6 Why is it important to minimise salt added to vegetables?

7 Name two vegetables that are often roasted.

a

b

8 Describe the two ways in which parsnips can be roasted.

a

b

9 Why must potatoes to be roasted be well dried on all sides before being put into the hot fat?

10 What is the most suitable oven temperature for roasting potatoes: moderate, hot or very hot?

11 Why is it best to turn roast potatoes and parsnips over when they are half-cooked?

12 Describe the method of preparing, cooking and serving baked jacket potatoes.

1

2

3

4

5

13 List four suitable fillings for jacket potatoes.

a

b

c

d

14 Outline the preparation, cooking and serving of grilled tomatoes and grilled mushrooms.

1

2

3

4

5

15 Complete the following ‘golden rules’ for shallow frying vegetables:

a Ensure the pan is .

b Use a good clean fat or .

c Heat the fat or before adding the vegetables.

d Cook to an appetising light on both sides.

e lightly.

f Finally, add a light sprinkle of freshly chopped .

16 What is meant by the term ‘sautéing’?

17 Suggest one way of cooking vegetables that is quicker than boiling.

18 What are the advantages of cooking vegetables for as short a time as possible?

19 What are the four factors that affect the cooking time of vegetables?

a

b

c

d

20 Complete the following ‘golden rules’ for boiling vegetables.

a Ensure the vegetables are of size.

b Use a pan of suitable size, neither too nor too .

c with water.

d Lightly season with .

e Cook for the time possible.

f Drain off well (most vegetable cooking liquids can be used for vegetable stock if required).

g Dry off if necessary, e.g. .

h Serve as soon as possible.

21 Why should aluminium pans not be used for braising red cabbage?

22 When braising celery, what is the reason for blanching it first?

23 When braising leeks, why are they tied into bunches after having been washed and before they are

cooked?

24 List the ingredients and outline the method for making a dish of ratatouille.

Ingredients:

Method:

25 Give two other examples of vegetables that can be cooked by stewing.

a

b

26 What is the difference between onions fried English and French styles?

27 Suggest a selection of six vegetables that could be served in a mixed vegetable stir fry.

28 What is the frying temperature for vegetables?

29 What is the term used for the partial cooking of fried potatoes?

30 What is the purpose of the partial cooking of fried potatoes?

31 What is meant by the following terms?

a Coating:

b Draining:

c Holding for service:

32 Why must fryers never be overfilled with fat, oil or by the food to be fried?

33 If smoke arises from a deep-fat fryer, what does it signify? What should you do immediately?

34 Why should the frying fat or oil be strained after each use?

35 Why should fryers be covered when not in use?

36 Why must foods that have been fried be well dried?

37 When placing food in a fryer, why must they always be placed in away from you, not towards you?

38 Why is it important to have a spider and basket to hand when deep frying food?

Cooking basic poultry dishes

1 What is the main contamination threat when cooking and storing poultry dishes?

2 Why is it important to keep cooking areas and equipment clean and hygienic?

3 a Why are time and temperature important when cooking poultry dishes?

b Describe how you would cook chicken to be used the next day.

4 What cooking methods and equipment can contribute to reduced fat in cooked poultry dishes? Give

two examples.

a

b

5 Why should roast chickens be cooked on their sides rather than with the breast uppermost?

6 How is roast chicken tested to see if it is cooked?

7 Why is frequent basting recommended when roasting poultry?

8 Approximate roasting times for chicken and turkey are 15–20 minutes per pound. True or false?

9 a Name the cuts for a chicken sauté.

b Name two garnishes for the cooked dish.

10 Why is correctly deglazing a pan after frying poultry so important?

11 Describe the deglazing process in detail.

12 Give two advantages of braising poultry.

a

b

13 Describe how a fricassée of chicken is prepared and cooked.

14 Suggest a suitable method of preparation and cooking for suprêmes of chicken.

15 Name two dishes that can be prepared from farmed ducks.

a

b

16 a Describe how you would prepare a 10kg turkey for roasting.

b Suggest a finished dish, once boned.

17 At what temperature should cooked poultry dishes be held and served?

Having completed the above underpinning knowledge questions, and initial

learning you are now ready to undertake the chefs club challenge:

“Corona Virus Cook-Off”

You then need to take pictures of your dish and send them to the contact

email at the end of the pack. This will then be assessed and judged by one of

our expert chef tutors who will give you direct feedback. There will also be a

winner who will receive a voucher for all your family to visit the Glasshouse

restaurant in October. You should also reflect on your work and evaluate:

a) What you did.

b) What went well.

c) What you’d do differently next time

Notice of Care: Please be very careful when cooking at home as you will not be under the guidance

of a qualified chef or College Tutor.

Using your kitchen cupboard ingredients, I would

like you to plan, prepare, cook & present a

SAVOURY dish specific to you. This is about being creative with what is already in your cupboards, we are not expecting you to go out specially

to purchase anything for this challenge

'Stay Home and Stay Safe!'

Ok, you have done amazingly well so far so we are now going take it up another notch:

Aspire @ Home- win a prize

You are going to produce a pastry or dough item that can be held at an ambient

temperature.

You must produce at least 6 portions so the whole of your family can benefit from your

hard work!!!

You must take a picture of your dish and send to the contact details at the end of your pack

when you have completed.

You must produce a planning sheet with recipe, timings for cooking and preparation

You must produce a statement of intent. With a reasoning why you have chosen to produce

your pastry or dough item

The winning delicacy will win a chefs jacket embroidered with your name, ready for

attending college in September.

Please let us know if we can support you in any way or give you further advice to complete

the task.

Advanced Cakes & Sponges Knowledge

1. What action would you take if you were unsure about the quality of the ingredients

that you were using to produce cakes, sponges?

2. Why is it important to use the correct equipment when making cakes?

3. Name 2 methods of aeration used in cake making and give brief explanation of each.

a.

b.

4. Outline the stages of making scones.

5. Outline the stages of making Victoria sandwich.

6. Outline the stages of making a Genoese sponge.

7. Outline the stages of making shortbread biscuits.

8. What would be the result of over mixing the flour into a whisked sponge?

9. When using the creaming method of cake production, why should the beaten eggs

be added gradually?

10. What should the finished appearance of shortbread be like?

11. How would finished cakes and biscuits be stored?

12. How could healthy eating options be incorporated into cake making?

Now a little bit of fun stuff

Quiz 1- Safer food better business

Overview of activity: 10-question challenge/quiz on key topics.

Learning objective: To assess and where necessary underpin existing knowledge.

Preparation for entry into the college environment

Estimated duration

of activity: 20 minutes.

1 Ideally, food handlers’ work clothes should be long-sleeved, light in colour with no

external pockets. True or false?

2 What type of wound dressing does the ‘Personal hygiene’ safe method recommend?

3 Fridges and chilled display equipment should be set at 5°C or below. True or false?

4 Why is it considered good practice to have a ‘no glass’ rule in the kitchen?

5 Eating shellfish can cause an allergic reaction. True or false?

6 Why is it important to follow the manufacturer’s instructions on how we use cleaning

chemicals?

7 Why do we need to stir food when reheating it in the microwave?

8 What does a sanitiser do?

9 When is it OK to use food past its ‘use by’ date?

10 Using dirty cloths can spread very easily.

Quiz 2- Safer food better business

Overview of activity: 10-question challenge/quiz on key topics.

Learning objective: To assess and where necessary underpin existing knowledge.

Preparation for entry into the college environment

Estimated duration

of activity: 20 minutes.

1 When chilling down hot food, what would you do to cool down a large pan of chicken

curry quickly?

2 Hot food that is being kept on display should be held at or above °C.

3 Why should you use different chopping boards or knives when preparing raw

meat/poultry and then ready-to-eat foods such as sandwiches?

4 Why should staff wash their hands before preparing food?

5 What is the most effective way to protect food from physical contamination?

6 Where is the best place to defrost a frozen chicken?

7 What would you do if you found a cracked or chipped plate?

8 How can you tell if a sausage is cooked properly?

9 How many steps do you need to follow to wash your hands effectively?

10 Give two examples of signs that you may have pests in your premises.

Kitchen Terminology Wordsearch

Bread Terminology

W T N L I M Z Y H H T Y N Q G N H X K J F Q A X A

P J X T P U Y X V K N K S Z B L G T U E K Y A N Y

S Q D N E E H V D J O C H H M R S L Z W A T I X C

X A I E H D L F H H C K X U Q G L M J E X R X Z

W C P K F C T Z F J U Y G N R C I B Q A X M A B P

B A R B P B B P K W I E X D Y H U Z H M F F R L D

K F U P A P P O K R E A L V L N W N H O S B H T D

K W U L S Z T C L W Z S F U C R F O U E T G A O K

W Y E T Q C T H K K E T E B A S Z C L E R E C K N

O P Q M D Z G C T M W W O O E R Q V L Q O G Y N D

R H U U A W S U J V L R U Y Q Y R Q U P N T K L C

W T H F B Z G H Q E I J S B T Z R S K J G W R G R

U J Q K C O N K E P K L B W S W J N L W W Y B V

R G T B C Q A G A L A C N H J H L W K G A H S Y Z

F Q F P F X Z L Z Q T N N T I A Y L V A F I C H

I D L W M P R O V E I K V E R M P P P Y K J T C O

B X D C R D B J S Y J B X Q H P E W H G N E E O N

Q J Q J H Y X P I O F Z T W C F T N S S E Q F P

M T X L F G W C B D G C O E K A B I T G M A S L K

N H O M V U B H S K Z H A A D L O V U A M D W O F

S T O N V O T B U A B V M W Y U E E E X C V E U N

V S S G Q D I R N W A G S H D P W T W T X Z B R A

Q T H X S F D I W F I I N N X X S H T E E U C I V Z R L N Z

SHAPE STEAM BAKE LOAF KNOCK PROVE YEAST STRO

NG WHITE FLOUR DOUGH KNEAD

Hospitality and Catering

W R S V Z W U O Y H S C J K E A P J W L C S C S V

E T H R B Y L V J A T U M Z J S P V T S A H H Q S

I I U Q F A O W A Q K O T G V M Z T I P W Y X T A

W G K R P U Y C G V G I I M W V E V J W Z B A E D

K J L P O U C Y K Y O V E I R C T N D Z Y U F M K

N R J X H Z H H S G I N E R O D Y E Y O R T V F

Q C D E U X L B D H W U Z W D K N I P V A M E C S

L F E V Q Y E Q A J U L O Y E U O J R N D E G P S

T F T N T Q C T V J U D I Z W A Q Y T I A A K F O

L H S R V Q Q I Z G G C F G Q D D S B S N D P S V

I L W N C H J R Y J R S L T C Q W T I K Q N K J B

D P C L J D H B I L U J A H E R F H A O C T R Q A

W A Y L P F E U Q C E O K Y E T W V H O Y Y T K R

Y O R Q K A C Z H I D U E I U X J Q K J I C D S L

N K R B H L P E W Y M W W U E F K G S F E N N U S

P T X T Z Z F Q F L X O S H J O S T R X A I V I

C D O T R T I H U E H N L F M I Q Z F I Y P D L S

J K S J L V O Z Q P U R F E O P K S K E Q F S W K

W F L Q E Z H Q J K G R A R K P B V H G I B U B P

K V F Z R S O A S K L T U Q B V N X X Z I H A P

F Y A M L M A L N H D W M C H K N D P Z Y A X F E

C U A S I Q M T C B V W D E J Z Y E O L T I E L I

O J K R I L H J H G W F H S I N R A G K U M W E L F D O R

hygiene restaurants menu patissier chef's knife pastry garnish

larder sauce chef

Ten British Dishes

1. ORCINHS PSASIET

2. BNCOA YTBUT

3. FSIH AND HIPSC

4. BESRNAG NDA AMHS

5. TKSAE AND IYKDNE IPE

6. CSNOSE

7. SIRLACEHNA HPOOTT

8. RATOS NREIND

9. AHGGSI

10. ATOD IN HLOE

Useful Videos

BASIC KNIFE SKILLS

https://www.youtube.com/watch?v=G-Fg7l7G1zw

INDUSTRY INSIGHT

https://www.youtube.com/watch?v=hwlEvPK6SGY

FOUR EASY MEALS ANYONE CAN MAKE

https://www.youtube.com/watch?v=WEDndTCyGgU

BASIC BREAD RECIPE

https://www.youtube.com/watch?v=VrUdtzXquWk

HOW TO MAKE AN OMLETTE

https://www.youtube.com/watch?v=OQyRuOEKfVk

ULTIMATE MAC AND CHEESE

https://www.youtube.com/watch?v=DonJQk9_OBg

UXBRIDGE COLLEGE

Uxbridge Campus Park Road, Uxbridge, Middlesex UB8 1NQ

Hayes Campus College Way, Coldharbour Lane, Hayes,

Middlesex UB3 3BB

T +44 (0)1895 853333 www.uxbridgecollege.ac.uk HARROW COLLEGE

Harrow-on-the-Hill Campus Lowlands Road, Harrow,

Middlesex HA1 3AQ

T +44 (0) 020 8909 6000 www.harrow.ac.uk

Harrow Weald Campus Brookshill, Harrow Weald, Middlesex HA3 6RR