describe the cooking methods and name one …...describe the cooking methods and name one suitable...
TRANSCRIPT
Describe the cooking methods and name one suitable food for each method.
Boiling
Shallow frying
Deep frying
Stir frying
Steaming
Poaching
Grilling
Baking
Microwave
Roasting
Complete the following table by filling in the gaps.
Word
Meaning
1 Al Dente -
2 Dishes prepared to order and priced individually
3 Egg Wash -
4 Garnish -
5 Flamed or lit
6 Gateau -
7 En croute -
8 Croutons -
9 A richly flavoured liquid used to flavour and tenderise meat
10 Basic preparation time
11 Roux -
12 Saute -
13 A pastry
14 List of dishes available
15 Puree -
16 Vol au vont -
17 A meal at a set price, set menu
18 La brochette -
19 Sprinkled with cheese and/or breadcrumbs and browned
20 Bain-marie -
There are many different reasons why we eat the food we do. Complete the spider diagram below on possible reasons why we eat different foods.
Explain the reasons for food choice in more depth by completing the following table;
Reason Why
Cost Food costs are rising. Some people can not afford expensive foods. Supermarkets own brands tend to be cheaper so many people may eat and buy them.
What are multi cultural foods?
Why are multicultural foods becoming more popular?
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Other cultures have many differences to traditional English foods. The following factors need
thinking about when discussing multicultural foods:
Seasoning - In traditional English cooking we tend to use salt, pepper, stocks and gravy’s to
flavour food. In other cultures they use herbs and spices more. Write I list of all the herbs and
spices you can think of.
Herbs Spices
Seasonal and Local – due to weaker transporting links than we have and traditional reasons some other cultures use only local and seasonal food as it is cheap and available. Religion – Many religions have strong views on foods which can be consumer and how animals should be killed. Complete the following chart on how religion effects food consumption; Religion What are their beliefs on food
List the needs of each client group below.
Children
Teenagers
Young professionals
Families
Elderly
Vegetarians
Health conscious
Vegan
Athletes
Pregnant women
Manual workers
Diabetics
Food allergies
Celiac
Make a list of some foods you would give to someone with type 2 diabetes
What ingredients go into a stock? What is a stock used for? What is a roux? What other kinds of sauces are there? How do we make a puree soup? Why do we eat starters? What ingredients are in short crust pastry? How do we successfully rub in? What is baking blind? What is made with choux pastry? What are the 4 methods of making cakes? What are examples of cakes made with each method? Give some examples of hot puddings. Give some examples of cold desserts.
What makes bread rise? How does bread rise? Give some examples of bread based products. Name 3 types of tea. Name 3 types of coffee. Name 5 types of fresh fruit juice. Name 5 take away chains. Name 10 take away foods suitable for a lunchtime. Name 5 different breakfasts you could serve on a breakfast menu in a restaurant. What are cook chilled foods? What are convenience foods?
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point.
HACCP is a system to identify specific hazards and risks associated with
food production and to describe ways to eliminate or reduce problems
HACCP identifies control points and critical control points in the making
of a food product and works out ways to eliminate or reduce the problems
HACCP helps lay down the foundations for safe food products since it
sets up a quality assurance programme.
Many food companies use the HACCP system to help with safe food production.
All stages of the food process are assessed from the raw materials, through
the making process to the distribution and sale of the product.
Food Safety is a major consideration for any food manufacturer. Selling food
which is not safe to eat costs money and damages business.
What is a hazard?
In food products, a hazard is anything that can harm a customer. A hazard may
be:
Biological: such as salmonella in chicken
Chemical: such as cleaning chemicals in food
Physical: such as glass in food
What is a critical control point?
A control point is the step in the making process where hazards must be
controlled. This step has to be carried out correctly to make sure that the
hazard is removed or reduced to a safe level. The hazard may be chemical,
physical or biological. Some hazards are high risk and the control points for
these hazards are called critical control points as it is critical (essential) that
the hazard is removed or reduced.
http://www.hse.gov.uk/coshh
http://www.hse.gov.uk/pubns
http://www.hse.gov.uk/riddor
http://www.coshh-essentials.org.uk
Legislation
Several laws cover the regulations for the preparation, storage and sale of food.
The main ones are outlined below. Select at least one to write about for your
assignment:
The Food Safety Act 1990
The food safety act aims to ensure that food for sale is safe to eat and is not
presented to the customer in a misleading way. The Act is very detailed but the
main aims are:
All food produced or prepared is safe to eat
Prevent the sale of food which may cause food poisoning
Prevent the sale of food which is contaminated
To make sure food matches the claims manufacturers make about them
The Act is enforced by trading standards officers and environmental health
officers who can enter premises and inspect food to investigate possible
offences
Food safety (General Food Hygiene) Regulations 1995
These regulations give specific instructions about food hygiene standards in the
UK and the EU.
The main aims are to ensure high standards of hygiene in the food industry and
to ensure all products are prepared, supplied or sold under hygienic conditions.
In addition, the regulation requires the food industry to assess risks involved in
each stage of production and to control these risks.
An example of this would be HACCP: Hazards are identified and safety rules are
made for each critical control point.
Health and Safety at Work Act 1974
Employers are responsible for the health and safety of their employees and if
they don’t meet the criteria of this act then they can be criminally prosecuted.
The Health and safety at Work Act is the single most important act governing
health and safety in this country. It applies to all work and to all places of work.
It states that all employers must ensure the health and safety of people at
work. It further rules that employers must protect other people who might be
affected by these work activities. Each company must:
Design procedures which will make work healthy and safe
Provide suitable, safe equipment
Locate and reduce hazards before accidents occur
It also states that every person working for the company is legally responsible
for working in a safe way that does not harm other workers or the general
public. Each employee must:
Follow procedures correctly so work is done safely
Use all equipment safely
Work in a way that keeps the number of hazards to a minimum
Pizza HACCP
Do a HACCP for pizza by filling in the table below. What are the
hazards for each stage of the process and how would you control
them?
Production Point Hazards Controls
Buying ingredients
Delivery of
ingredients
Storing ingredients
Preparation
Preparation of
toppings
Cooking
Serving
1 Name 6 foods which are high in fat and sugar ₪ ……………………………….. ₪ ……………………………….. ₪ ……………………………….. ₪ ……………………………….. ₪ ……………………………….. ₪ ………………………………..
2. Why is it important to only eat small amounts of foods containing fat and sugar? ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..
3. Which are the better options to try and reduce the amount of fat and sugar in your diet?
The dangers of eating too much fat and
sugar
This is the smallest section on the eatwell
guide, which means food containing fat
and sugar should make up the smallest
part of your diet. It is ok to eat these
foods in small quantities and as a treat.
If you eat them too often you are
increasing the risk of:
Tooth decay
Obesity (being overweight)
High Blood Pressure
Heart Disease (CHD)
Strokes
OR OR OR
Task: Match up the foods in column 1 to the higher fibre alternatives in column 2
Column 1 Column 2
White bread Bran Flakes
Cornflakes Cereal bar
Orange squash Brown rice
Mashed potatoes Oaty biscuit
Chocolate bar Jacket Potatoes
White rice Fruit Smoothie
Rich tea biscuit Wholemeal bread
Fibre is found in all plant foods including ______, beans, c______ fruits and
___________.
We need fibre in our diets. It is really important because
It makes us feel ______
It helps with ___________ of food
Keeps your bowels healthy (helps prevent _______________)
Helps prevent _______ of the colon
We need _____ g of fibre every day
18-24 Vegetables Full Cancer Constipation
Digestion Peas Cereals
Fruit and Vegetables are excellent sources of fibre. Can you name 5 types of
fruit and 5 types of vegetables?
Fruit Vegetables
Discuss the importance of establishing good eating habits from an early age.
• Why are fats needed by the body?
• What is the difference between animal and vegetable fat?
• Why is saturated fat less healthy?
• Why do we need cholesterol?
• Where do we get it from?
• What happens if we have too much?