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Legislation powerpoint 1111

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Legislation powerpoint 1111

  1. 1. Legislation Food safety Act HACCPStarter Please collect your Revision books and GCSE course books and turn to page 29 1.5 Legislation Please read the first section on the Food Safety Act (1990 ) You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
  2. 2. Legislation Food safety Act HACCP GCSE Hospitality and catering APL questions ( Advanced prior learning )•What is food safety legislation?•Why do we have the food safety act?•What does the term HACCP mean and what is it?• Who is responsible for all of the above? You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
  3. 3. Legislation Food safety Act HACCP GCSE Hospitality and catering APL questions ( Advanced prior learning ) From our discussion write down in your own words at least two paragraphs what youthink HACCP is and why we have this system in place, also what connection does it have with the Food Safety Act You have 15 minutes to complete this task You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
  4. 4. Legislation Food safety Act HACCPPlease continue to read the rest of Unit 1.5 looking at•Food safety Act (1 990 )•HACCP•Hazards•Critical control points•Food safety ( general food hygiene)•Food labelling regulations ( 2006 )•Fair trading, trades description and trading standards•Health and Safety at Work Act ( 1974 )•( HSE )•Safety Signs•Fire regulationsYou are to read each section in full and then write up your finding, you can useinformation from your books but you MUST put your findings into your own words DO NOT COPY STRAIGHT FROM YOU WORK BOOKS You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
  5. 5. Legislation Food safety Act HACCP Fruit and Vegetables Starter Please turn to page 40 in you GCSE books and answer the questions in the Activity box at the bottom of the page you have 10 minuets to complete this taskYou could describe You could describe what You could explain foodHACCP potential hazards are in safety act and food the kitchen labelling regulations
  6. 6. Legislation Food safety Act HACCPDairy productsWhat would you class as a dairy product?MilkButterCreamYoghurtCheeseFrom the above list please write down as many different kinds dairy products youcan using the above as examples You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
  7. 7. Legislation Food safety Act HACCPMethods of cookeryPlease list/name as many different types of cooking methods as you can andgive at least two examples of each?Steaming......Fish and VegetablesPoaching.......Eggs, FishStewing......... Meat’sPressure cooking.. Stews, joints, brothsBlanching......Vegetables,Bain-marie.....Soups, SaucesShallow frying... Eggs, meats, fish, vegetablesSautéing......Fish mainlyDeep frying.....Chips, fish, vegetables,You could describe You could describe what You could explain foodHACCP potential hazards are in safety act and food the kitchen labelling regulations
  8. 8. Legislation Food safety Act HACCPMethods of cookeryFondue......cheese, sauces and chocolateBaking.......Cakes, Biscuits sponges, meats, fish etcRoasting....Meats, Vegetables,Pot roasting......Poultry, Game birdsGrilling.......Meats, fishAu gratin....To brown under a grillMicrowavingHow do they work? You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
  9. 9. Legislation Food safety Act HACCPCulinary termsAccompaniments...Items offered separately to the main dishAl dente...Firm to the biteAu gratin...Sprinkled with cheeseBain- Marie...warm/hot without the fear of burningBrulee...Burned creamBouquet garni...A small bundle of herbs You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
  10. 10. Legislation Food safety Act HACCPCulinary termsCoulis...Sauce made of fruit or vegetable pureeCroutons...Cubes of bread that are shallow fried until crisp and golden brownEn Croute...In pastryEntreeMain courseFlambeTo cook with flame by burning away the alcoholGarnishServe as part of the main meal/ garnish You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
  11. 11. Legislation Food safety Act HACCPFrom The list below can you explain what the culinary terms mean?You have 15 minuets to complete this taskJulienneThin match sticksMarinadeA spiced liquid used to flavour and marinade meatsMise-en-placeBasic food preparationPureeA smooth mixture made from fruits /food passed through a sieveReduceTo concentrate a liquid by boiling or simmeringRouxA thickening of cooked flour and butterSautéFood that is tossed in fat You could describe You could describe what You could explain food HACCP potential hazards are in safety act and food the kitchen labelling regulations
  12. 12. Legislation Food safety Act HACCP When presenting food there are certain thing and aims the chef has to do so the food looks its best on the plate and they have to take into account the following things?• Consistency• Texture• Flavour• Seasoning• Colour• Decoration• Garnish• Accompanimentswhat are these?You have 15 minuets to explain what theseYou could describe You could describe what You could explain foodHACCP potential hazards are in safety act and food the kitchen labelling regulations
  13. 13. Legislation Food safety Act HACCPWhat is a healthy balanced diet?A healthy balanced diet is about eating a variety of foods each day, including foods from each of the four main food groups• Meat and meat alternatives• Milk and other dairy products• Fruit and vegetables• Potatoes and other starchy foods ( e.g. rice, pasta, bread and cerealsYou could describe the You could describe what You could explain what the five main food groupshealthy plate a healthy plate is a how are and give examples it works
  14. 14. Legislation Food safety Act HACCP• ActivityPlan a breakfast, lunch and evening meal suitable for a teenager using the templates below by copying them into your booksYou could describe the You could describe what You could explain what the five main food groupshealthy plate a healthy plate is a how are and give examples it works
  15. 15. Legislation Food safety Act HACCPYou could describe the You could describe what You could explain what the five main food groupshealthy plate a healthy plate is a how are and give examples it works
  16. 16. Legislation Food safety Act HACCPNutrients?ProteinProtein is the most common nutrient as it is the only nutrient that can be used forgrowth so this is especially important for children when growing up, in the buildingand repair of body cells ( protein is also known as the body builder )Protein can come fromAnimals ( Fish, Meat and animal products like ( cheese, milk, eggs ) or plants ( Peas,Beans, and lentils sometimes called pulses, soya, nuts and cereals You could describe the You could describe what You could explain what the five main food groups healthy plate a healthy plate is a how are and give examples it works
  17. 17. Legislation Food safety Act HACCP• Nutrients?CarbohydratesYou could describe the You could describe what You could explain what the five main food groupshealthy plate a healthy plate is a how are and give examples it works
  18. 18. Legislation Food safety Act HACCPYou could describe the You could describe what You could explain what the five main food groupshealthy plate a healthy plate is a how are and give examples it works

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