The document discusses food safety legislation in the UK, including the Food Safety Act of 1990 and Hazard Analysis and Critical Control Points (HACCP). It addresses why we have this food safety legislation in place and what HACCP is. The Food Safety Act established requirements for food handling and preparation to reduce health risks. HACCP is a system used in food production to identify and manage food safety hazards. It is connected to the Food Safety Act as it helps food businesses meet their obligations under the Act to produce safe food.
The five main nutrients are carbohydrates, protein, vitamins, minerals, and fats. A vegetarian diet avoids meat, poultry, fish, and animal products while a vegan diet consists solely of plant foods and avoids all animal products including dairy and eggs. Lacto-vegetarians avoid eggs but consume dairy.
The document discusses potential hazards in the kitchen when preparing pastry products and how to avoid them. It lists five hazards without descriptions, then asks why safety is important. Preventing hazards is crucial for safety when cooking. Care should be taken with hot surfaces, sharp tools, and food ingredients to avoid injuries and ensure a safe work environment.
The document provides instructions for making traditional bun dough. It discusses the key steps of beating, kneading, knocking back, and proving the dough. It lists learning objectives and outcomes around understanding the aeration method and why bun dough needs to rest before baking. Products that can be made from bun dough include buns, rolls, and fruit breads. The document also provides a recipe for making a bun with currants, raisins, sugar and butter filling.
The document discusses the roles and responsibilities in a hotel kitchen brigade system. It describes the traditional positions including the chef de cuisine as the head chef responsible for overall management. The sous chef is second in command and assists the station chefs. Station chef roles include rôtisseur for roasted meats, poissonnier for fish, and entremetier for soups and entrees. Commis are junior cooks who help the station chefs.
This document provides an overview and learning objectives for a lesson on meat and poultry. It covers key points such as storage conditions, quality points to look for, cooking methods, tools and equipment, temperatures, and definitions. The document includes tables to fill in on meat/poultry items, cooking methods, and tools/seasoning. It asks questions at the end to check understanding of the material.
The document discusses food safety legislation in the UK including the Food Safety Act of 1990 and Hazard Analysis and Critical Control Points (HACCP). It asks questions about what these terms mean and why we have this legislation. It also discusses potential food safety hazards in a kitchen and explains food safety, labelling regulations, and other relevant Acts.
The document discusses food safety legislation in the UK, including the Food Safety Act of 1990 and Hazard Analysis and Critical Control Points (HACCP). It addresses why we have this food safety legislation in place and what HACCP is. The Food Safety Act established requirements for food handling and preparation to reduce health risks. HACCP is a system used in food production to identify and manage food safety hazards. It is connected to the Food Safety Act as it helps food businesses meet their obligations under the Act to produce safe food.
The five main nutrients are carbohydrates, protein, vitamins, minerals, and fats. A vegetarian diet avoids meat, poultry, fish, and animal products while a vegan diet consists solely of plant foods and avoids all animal products including dairy and eggs. Lacto-vegetarians avoid eggs but consume dairy.
The document discusses potential hazards in the kitchen when preparing pastry products and how to avoid them. It lists five hazards without descriptions, then asks why safety is important. Preventing hazards is crucial for safety when cooking. Care should be taken with hot surfaces, sharp tools, and food ingredients to avoid injuries and ensure a safe work environment.
The document provides instructions for making traditional bun dough. It discusses the key steps of beating, kneading, knocking back, and proving the dough. It lists learning objectives and outcomes around understanding the aeration method and why bun dough needs to rest before baking. Products that can be made from bun dough include buns, rolls, and fruit breads. The document also provides a recipe for making a bun with currants, raisins, sugar and butter filling.
The document discusses the roles and responsibilities in a hotel kitchen brigade system. It describes the traditional positions including the chef de cuisine as the head chef responsible for overall management. The sous chef is second in command and assists the station chefs. Station chef roles include rôtisseur for roasted meats, poissonnier for fish, and entremetier for soups and entrees. Commis are junior cooks who help the station chefs.
This document provides an overview and learning objectives for a lesson on meat and poultry. It covers key points such as storage conditions, quality points to look for, cooking methods, tools and equipment, temperatures, and definitions. The document includes tables to fill in on meat/poultry items, cooking methods, and tools/seasoning. It asks questions at the end to check understanding of the material.
The document discusses food safety legislation in the UK including the Food Safety Act of 1990 and Hazard Analysis and Critical Control Points (HACCP). It asks questions about what these terms mean and why we have this legislation. It also discusses potential food safety hazards in a kitchen and explains food safety, labelling regulations, and other relevant Acts.
This document discusses different methods of aeration used in baking breads and cakes. Aeration introduces air into doughs and batters to produce lighter, airier final products. For breads, the main method is using yeast, which feeds on sugars and produces carbon dioxide gas that becomes trapped in the dough, causing it to rise. For cakes, creaming butter and sugars incorporates small air pockets that enable the cake to rise into a light texture. Other aeration methods mentioned include whisking eggs to incorporate air and using baking powder, which produces carbon dioxide.
Jobs within the catering industry lesson 2srastall
The document discusses the traditional kitchen brigade system. It explains that the brigade system was instituted by Escoffier to streamline work in hotel kitchens by giving each position clearly defined responsibilities. Some of the key jobs mentioned include:
- Head chef, who is responsible for all kitchen operations including ordering, supervising stations, and developing menus.
- Sous chef, who is second-in-command and assists the station chefs.
- Chef de cuisine, who manages the overall kitchen operations, supervises staff, creates menus, and ensures sanitation.
- Chef de partie, who manages a specific station and specializes in preparing dishes there.
- Commis, who works
The document lists various recipes and dishes from different cuisines around the world. It includes recipes and staple dishes from England like fish and chips, cream tea, and roast dinner. Dishes from the Caribbean include jerk chicken and coconut rice. Popular Italian, Indian, Mexican, Greek, Chinese, Japanese and Spanish foods are also noted such as pasta, curry, tacos, moussaka, noodles, sushi, and tapas.
This document discusses food safety and hygiene. It covers topics like food poisoning, high risk foods, why bacteria makes us ill, and how bacteria multiplies. It emphasizes the importance of proper hygiene practices and regulations to prevent foodborne illnesses. Key points include that high risk foods must be properly stored and cooked, bacteria can cause illness if given the right conditions to multiply, and hygiene practices like handwashing are critical control measures to stop the spread of bacteria.
Afternoon tea traditionally consists of tea or coffee served with scones, cream, and jam or thinly sliced cucumber sandwiches. It originated over 150 years ago when wealthy women invited friends over for afternoon tea, offering sandwiches and cakes. Common baked products are breads, cakes, and pastries made using various baking methods like folding, rubbing ingredients together, rolling dough, and chemical or physical leavening.
This document provides information about different food groups and cooking skills levels. It discusses the main food groups including meat and poultry, fish, pasta/rice/cereals, fruits and vegetables, and dairy products. For each group, examples are given and students are asked to complete activities testing their knowledge. The document also outlines high, medium, and basic level cooking skills and provides examples of dishes that require each skill level. Students are quizzed on various topics throughout the lesson plan to reinforce learning.
This document lists various types of fish including Antarctic cod, char, bass, ling, pollock, cole, skate, halibut, Dover soul, flounder, hake, John Dory, monk fish, red snapper, tuna, mackerel, trout, salmon, herrings, sardines, pilchards, eel, sword fish, sprats, and anchovies.
The three basic principles of first aid are to promote recovery, prevent injury, and protect the patient. First aid legislation requires at least one first aid box for every 150 people, a qualified first aider for every 150 people, a responsible person in charge of first aid, and regularly checked/accessible first aid boxes. Common kitchen accidents include burns, scalds, cuts, and falls caused by hot pans/cookers, steaming/boiling, and falls.
The document discusses key concepts for a business including friendly staff, good customer care, high standards, and customer satisfaction. It suggests defining customer care and standards, and describing how all the concepts relate to ensuring a positive customer experience.
Cross contamination is the transfer of bacteria from one food to another. It can occur when bacteria from raw foods like meat and poultry are transferred to ready-to-eat foods through cutting boards, knives, hands or other surfaces. This can lead to food poisoning. To prevent cross contamination, color-coded cutting boards are recommended to separate raw and cooked foods, and surfaces must be thoroughly washed between preparing different food items. Proper handwashing and keeping raw and cooked foods separated are also important to avoid cross contamination.
The document discusses various cooking methods including boiling, poaching, steaming, baking, roasting, and grilling. It notes that students will learn about different cooking methods, how they work, their advantages, and effects on food. Students will practice methods and experiment with incorrect methods to understand their effects. Key differences in heat transfer methods like radiation, conduction, and convection are also outlined. Homework involves researching specific foods used for each cooking method.
This document discusses classical vegetable cuts and knife safety. It defines several vegetable cuts - julienne, brunoise, batons or jardinieres, turned vegetables a l'anglaise, rubans, chiffonade, paysanne, and mirepoix. It emphasizes the importance of proper knife skills and safety techniques when preparing these cuts. Examples are provided for how to make each cut. Students are then asked to name cuts and identify uses in cooking.
This document discusses different methods of aeration used in baking breads and cakes. Aeration introduces air into doughs and batters to produce lighter, airier final products. For breads, the main method is using yeast, which feeds on sugars and produces carbon dioxide gas that becomes trapped in the dough, causing it to rise. For cakes, creaming butter and sugars incorporates small air pockets that enable the cake to rise into a light texture. Other aeration methods mentioned include whisking eggs to incorporate air and using baking powder, which produces carbon dioxide.
Jobs within the catering industry lesson 2srastall
The document discusses the traditional kitchen brigade system. It explains that the brigade system was instituted by Escoffier to streamline work in hotel kitchens by giving each position clearly defined responsibilities. Some of the key jobs mentioned include:
- Head chef, who is responsible for all kitchen operations including ordering, supervising stations, and developing menus.
- Sous chef, who is second-in-command and assists the station chefs.
- Chef de cuisine, who manages the overall kitchen operations, supervises staff, creates menus, and ensures sanitation.
- Chef de partie, who manages a specific station and specializes in preparing dishes there.
- Commis, who works
The document lists various recipes and dishes from different cuisines around the world. It includes recipes and staple dishes from England like fish and chips, cream tea, and roast dinner. Dishes from the Caribbean include jerk chicken and coconut rice. Popular Italian, Indian, Mexican, Greek, Chinese, Japanese and Spanish foods are also noted such as pasta, curry, tacos, moussaka, noodles, sushi, and tapas.
This document discusses food safety and hygiene. It covers topics like food poisoning, high risk foods, why bacteria makes us ill, and how bacteria multiplies. It emphasizes the importance of proper hygiene practices and regulations to prevent foodborne illnesses. Key points include that high risk foods must be properly stored and cooked, bacteria can cause illness if given the right conditions to multiply, and hygiene practices like handwashing are critical control measures to stop the spread of bacteria.
Afternoon tea traditionally consists of tea or coffee served with scones, cream, and jam or thinly sliced cucumber sandwiches. It originated over 150 years ago when wealthy women invited friends over for afternoon tea, offering sandwiches and cakes. Common baked products are breads, cakes, and pastries made using various baking methods like folding, rubbing ingredients together, rolling dough, and chemical or physical leavening.
This document provides information about different food groups and cooking skills levels. It discusses the main food groups including meat and poultry, fish, pasta/rice/cereals, fruits and vegetables, and dairy products. For each group, examples are given and students are asked to complete activities testing their knowledge. The document also outlines high, medium, and basic level cooking skills and provides examples of dishes that require each skill level. Students are quizzed on various topics throughout the lesson plan to reinforce learning.
This document lists various types of fish including Antarctic cod, char, bass, ling, pollock, cole, skate, halibut, Dover soul, flounder, hake, John Dory, monk fish, red snapper, tuna, mackerel, trout, salmon, herrings, sardines, pilchards, eel, sword fish, sprats, and anchovies.
The three basic principles of first aid are to promote recovery, prevent injury, and protect the patient. First aid legislation requires at least one first aid box for every 150 people, a qualified first aider for every 150 people, a responsible person in charge of first aid, and regularly checked/accessible first aid boxes. Common kitchen accidents include burns, scalds, cuts, and falls caused by hot pans/cookers, steaming/boiling, and falls.
The document discusses key concepts for a business including friendly staff, good customer care, high standards, and customer satisfaction. It suggests defining customer care and standards, and describing how all the concepts relate to ensuring a positive customer experience.
Cross contamination is the transfer of bacteria from one food to another. It can occur when bacteria from raw foods like meat and poultry are transferred to ready-to-eat foods through cutting boards, knives, hands or other surfaces. This can lead to food poisoning. To prevent cross contamination, color-coded cutting boards are recommended to separate raw and cooked foods, and surfaces must be thoroughly washed between preparing different food items. Proper handwashing and keeping raw and cooked foods separated are also important to avoid cross contamination.
The document discusses various cooking methods including boiling, poaching, steaming, baking, roasting, and grilling. It notes that students will learn about different cooking methods, how they work, their advantages, and effects on food. Students will practice methods and experiment with incorrect methods to understand their effects. Key differences in heat transfer methods like radiation, conduction, and convection are also outlined. Homework involves researching specific foods used for each cooking method.
This document discusses classical vegetable cuts and knife safety. It defines several vegetable cuts - julienne, brunoise, batons or jardinieres, turned vegetables a l'anglaise, rubans, chiffonade, paysanne, and mirepoix. It emphasizes the importance of proper knife skills and safety techniques when preparing these cuts. Examples are provided for how to make each cut. Students are then asked to name cuts and identify uses in cooking.