WJEC Catering Revision Booklet

Name………………………………………………….. Mentor Group……………………………………… Target Grade………………………………………..

Bring this booklet to every lesson.

GCSE Catering Revision Checklist Make sure you are confident about the topics listed below. Use the revision sheets, past exam questions and revision classes to help you! How confident are you at these topics? Identify the different pieces of equipment in a food room Culinary Terms and their meanings Types of food services Job Roles Health, Safety and Hygiene – this should include food poisoning, food safety regulations/practices, food hygiene. HACCP and Food Safety Regulations First Aid Preparation and Culinary Skills - Knowledge about making basic products – cakes, scones, bread, pastry Cooking methods Nutrition – this should include why we need the different nutrients in our diet and where we get them from, the Eat Well Plate, what could happen if we do not follow a healthy diet. Dietary needs – vegetarian, vegan, coeliac disease, nut allergy, lactose intolerant, diabetes Ability to plan or change a menu based on different age groups/dietary needs. Be able to explain what equipment is used for in a food room and the advantages and disadvantages of electrical equipment e.g. microwaves, blenders etc Different types of communication in the food industry. This includes how ICT is used in the catering industry, how to handle complaints and customers with specific needs Environmental Considerations – REDUCE, REUSE, RECYCLE and Conservation of energy and water and how this can be done in a kitchen. Food Packaging.

Have We Covered These Topics? We will be either covering these topics in lessons or they will be set as homework. Make sure you keep track of when you covered them to help you when you revise at home! Topic

Identify the different pieces of equipment in a food room Culinary Terms and their meanings Types of food services Job Roles Health, Safety and Hygiene – this should include food poisoning, food safety regulations/practices, food hygiene. HACCP and Food Safety Regulations First Aid Preparation and Culinary Skills - Knowledge about making basic products – cakes, scones, bread, pastry Cooking methods Nutrition – this should include why we need the different nutrients in our diet and where we get them from, the Eat Well Plate, what could happen if we do not follow a healthy diet. Dietary needs – vegetarian, vegan, coeliac disease, nut allergy, lactose intolerant, diabetes Ability to plan or change a menu based on different age groups/dietary needs. Be able to explain what equipment is used for in a food room and the advantages and disadvantages of electrical equipment e.g. microwaves, blenders etc Different types of communication in the food industry. This includes how ICT is used in the catering industry, how to handle complaints and customers with specific needs Environmental Considerations – REDUCE, REUSE, RECYCLE and Conservation of energy and water and how this can be done in a kitchen. Food Packaging.

Classwork Date Completed:

Homework Date to be handed in:

Culinary Terms Culinary terms come up in the exam every year so make sure you know both the names and the meanings. Acitvity: Go through the text book and find the meanings to these culinary terms. Term Accompaniments

Al – Dente

Au Gratin

Bain-Marie

Brûlée

Bouquet garni

Coulis

Croutons

Meaning

Photo

En croute

Entrée

Flambé

Garnish

Julienne

Marinade

Mise-en-place

Purée

Reduce

Roux

Sauté

How Much Can You Remember? Practise these exam questions and use your table to check your answers.

Equipment in a Food Room In the exam you will be expected to be able to identify and evaluate pieces of equipment. Activity: Name these pieces of equipment. Make sure you know what these pieces of equipment are used for.

Powered Equipment In your exam, you may be asked about powered equipment. Write the use, advantages and disadvantages for these pieces of equipment. Name: MICROWAVE OVEN Use: Advantages: Disadvantages: Name: DEEP FAT FRYER Use: Advantages: Disadvantages: Name: ROTISSERIE OVEN Use: Advantages: Disadvantages:

Name: FREE STANDING MIXER Use: Advantages: Disadvantages:

Name: FOOD PROCESSOR Use: Advantages: Disadvantages:

Name: BLENDER Use: Advantages: Disadvantages:

Care, Safe Use and Cleaning of Equipment Hand Equipment  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………….. Powered Equipment  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………….. Food Service Equipment (Hand Equipment)  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………….. Food Service Equipment (Powered Equipment)  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..  …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..

How Much Can You Remember? Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true 7(d) Discuss the use of a microwave oven in a catering kitchen. (6 marks) Summer 2012 ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… Summer 2013

Winter 2013 Question 9a The kitchen at the guest house needs to be updated and the new head chef is to be involved in the purchase of additional equipment. Identify TWO pieces of large scale equipment needed for the preparation or cooking of food and discuss why EACH would be useful. 1. Name of equipment ……………………………………………………………………………………………………………………………………… Reasons for choice ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………………

2. Name of equipment ……………………………………………………………………………………………………………………………………… Reasons for choice ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………………

8 marks

Job Roles You need to be confident in identifying job roles within the Catering; not only the different types of chefs but the management and service staff. Complete the table below identifying the different job roles and their responsibilities. Role Manager

Their Responsibilities The Management 1)

2)

Assistant Manager

1)

2)

The Chefs Head Chef

1)

2)

3)

Sous Chef

1)

2)

3)

Sauce Chef

1)

2)

3)

Larder Chef

Pastry Chef

1)

2)

Vegetable Chef

1)

2)

Service Staff Restaurant Manager

1)

2)

3)

Head Waiter

1)

2)

3)

Wine Waiter

1)

2)

3)

4)

Waiting Staff

1)

2)

Types Of Employment Full Time Staff

1)

2)

3)

Part Time Staff

1)

2)

3)

Casual Staff

1)

2)

Training 

…………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………



…………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………



…………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………



…………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………..

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Summer 2014 6c. The café requires new wait staff. Discuss the skills and qualities needed by the wait staff. (5marks) ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… Summer 2012 9a. James has been appointed assistant manager of a country hotel. Describe his new role as an assistant manager. (2 marks) ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… Winter 2012 9a. Frances has applied for a job as a sous chef in a large hospital. Identify two main responsibilities of a sous chef. (2 marks) 1. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… Write down the job title of the person who performs these tasks: a) Serves wine to the customer…………………………………………………………………………………….. b) Greets customers and seats them…………………………………………………………………………….. c) Clears the tables after the customer leaves………………………………………………………………. d) Is responsible for the standard of service……………………………………………………………………

Types Of Food Service Type of Service

Name:

Name:

Name:

Name:

Explanation

Advantages

Disadvantages

Name:

Name:

Name:

Name:

Name:

Name

What does Contract Catering mean? 1. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 4. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 5. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 6. …………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Summer 2014 5b. Salad bars are very popular. Explain the benefits to the caterer. (4 marks) ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… Winter 2013 5a. A local sports centre is considering buying a vending machine to provide healthy options for the customer. Name three suitable healthy options that can be sold in a vending machine. (3 marks) 1. ………………………………………………………………………………………………………………………………… 2. ………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………. 5b.Discuss the benefits of vending machines as a method of food service. (6 marks) ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………………………

Risk Assessment (HACCP) What is the HSE Five-Point Plan? 1. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 4. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… The 5 Points Are:

What is HACCP? 1. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………

ANALYSIS:

CRITICAL CONTROL POINT:

Caterers need to think about the hazards at each step and how these hazards can be reduced or removed. These are called critical control points. Complete the table showing possible hazards for each step and how these hazards can be prevented. Step Possible Hazards Hazard Prevention Buying and receiving food. Storing Food

Preparing and Cooking Food Cooling Food

Hot Holding Food Reheating Food Serving Food

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Summer 2013 9b. A fish order includes a variety of fresh and frozen fish. It is your responsibility to follow the Hazard and Analysis Critical Control Point system that you have in place. Explain the hazards with actions you would take for handling these products at each of the following stages. (15 marks) 1. Accepting the delivery 2. Storing the fish 3. Cooking and serving the fish dishes Accepting the delivery ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… Storing the fish ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… Cooking and serving the fish dishes ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………………………

Health and Safety

1. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………… 4. …………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………

Health and Safety Signs Health and safety signs help staff and customers to stay safe. They provide information, warnings and instructions about things that should and should not be done. There are lots of different health and safety signs used in a catering establishment. The shape and colour of a sign tell you about the message it is giving.

Health and Safety Rules Complete these safety rules for these pieces of equipment:

Pans

Electrical Equipment

Deep Fat Fryers

Knives 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Fires Fire Procedure

Preventing and stopping fires 1.

2.   

Catering establishments should make sure that: 1. 2.

First Aid

First Aid Laws 1 2 3

Falls 1 2 3 4

Cuts 1

Why do we use blue plasters? 2

Burns and Scalds 1 2 3 4 5

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Summer 2013 5c. List the steps kitchen staff would need to take in the event of a small deep fat fryer catching fire. (4 marks) ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… Summer 2014 5b. State the recommended first aid treatment for a burn. (3 marks) ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… Winter 2014 5a. List THREE ways to prevent accidents in a catering kitchen caused by slips, trips and falls. (3 marks) 1. …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………… 5b. Identify THREE safety points a chef should follow when deep fat frying (3 marks) 1. …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………… 5d. Identify TWO safety points a chef should follow when steaming food (2 marks) 1. …………………………………………………………………………………………………………………………………… 2. ……………………………………………………………………………………………………………………………………

Food Poisoning

Symptoms of food poisoning lasts for:

Symptoms of food poisoning

Causes of Food Poisoning 1. …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………… 4. …………………………………………………………………………………………………………………………………… 5. …………………………………………………………………………………………………………………………………… 6. …………………………………………………………………………………………………………………………………… 7. …………………………………………………………………………………………………………………………………… 8. …………………………………………………………………………………………………………………………………… 9. ……………………………………………………………………………………………………………………………………

High Risk Foods

Low Risk Foods:

Food Poisoning

Different types of food poisoning

Hygiene and Food Safety

The Food Safety Act is a law. It says all catering establishments must: 1. …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… 3. ……………………………………………………………………………………………………………………………………

1. …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………… 4. ……………………………………………………………………………………………………………………………………

Food Premises must: 1. …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………… 4. ……………………………………………………………………………………………………………………………………

Hygiene and Food Safety People who work with food must have good personal hygiene. They need to: 1. …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………… 4. …………………………………………………………………………………………………………………………………… 5. …………………………………………………………………………………………………………………………………… Key Temperatures for storing and cooking food Food must be cooked until its:

Food must be hot held at:

Food should spend no more than _________________ in the danger zone:

At -18’c or lower it is too ______ for bacteria to _______________

Other things to improve food hygiene include:

Kitchen Hygiene:















 

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Winter 2014

Winter 2012 4. Temperature control is very important in catering. Complete the following table. (3 marks)

Summer 2014 5c. Many foods served in a salad bar can be classes as high risk foods. Describe how food served from a salad bar can be kept safe and hygienic. (5 marks) ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………………………

Summer 2013 3. State FOUR personal hygiene rules that all kitchen staff must follow. (4 marks) 1. …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… 3. …………………………………………………………………………………………………………………………………… 4. …………………………………………………………………………………………………………………………………… Summer 2014 9a. Name one food law (legislation)that must be complied with by all kitchen staff. (1 mark) …………………………………………………………………………………………………………………………………… 9b. What is meant by HACCP? (2 marks) …………………………………………………………………………………………………………………………………… 9c. Identify TWO main responsibilities of an Environmental Health Officer. (2 marks) 1. …………………………………………………………………………………………………………………………………… 2. …………………………………………………………………………………………………………………………………… 9d. Discuss why it is important that all catering establishments adhere to food safety regulations. Explain how this could be achieved in a busy hotel kitchen. (12 marks) ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………………………

Preparation and Culinary Skills Methods of making cakes, scones and biscuits: Complete the steps needed to take for each method and write examples of products that are made using each method around the outside of the box. Creaming Method 1.

2.

Whisking Method 1.

2.

Rubbing In Method 1.

2.

3

Melting Method 1.

2.

Dough, Pastry and Sauces Which 2 sauces are thickened with egg yolk?

How do you make a Roux Sauce?

1.

2.

Dough Products What ingredients are used to make dough?      Dough is kneaded to stretch the gluten. What is gluten?

Why is bread dough left to rise?

Types of Pastry Shortcrust Sweet Puff Choux Filo

Used For

Steps to make Shortcrust Pastry 1. 2. 3. 4.

Tips to remember when making shortcrust pastry

5.

1.

6.

2.

7.

3.

Food Preparation and Culinary Skills Meat

t

Poultry

Meat

____________ pieces of meat/chicken can be GRILLED

____________ of meat are often ____________

Different meats need different amounts of cooking. E.g. _________ can be served pink and __________ must be thoroughly cooked.

____________cuts of meat are chopped and __________until tender.

Meat and poultry are high risk foods. They must be stored in the fridge away from cooked meat.

Fish White

Oily

Shellfish

Choosing Fresh Fish

Fish is a high-risk food and so it is important to only serve it fresh and store it in the fridge.

Label where these types of food should be stored in the fridge

Preparation and Culinary Skills

Salad, Cheese and Dairy, Raw Meat, Cooked Meats

Fruit and Vegetables  Most fruit and vegetables need to be stored somewhere ____________ and __________.  Fresh fruit and vegetables should feel ______.  Fruit can be served in lots of different ways. For example, ___________, _____________,_______________ or in _______________.  Vegetables can be served om different ways too. For example, ________, _____________ or ______________.

Convenience Products:  What is a convenience product?  Why are convenience products popular?

Give an example of the different types of convenience products. Fresh Frozen Tinned Dried Chilled Cereals, Flour and Pasta A cereal is any kind of _____________. That includes ___________, ___________, ___________, ___________, and ____________. Cereals should be stored in _________________________ to give them a long shelf life. Cereals are used to make _______________. Which is used in ______________ and to make ____________. Pasta

Rice

1)

1)

2)

2)

Eggs and Dairy Products How should eggs be stored? Name three ways 1................................................................................................................................. 2................................................................................................................................. 3................................................................................................................................. What functions and uses of eggs apply, when making a) Fish cakes………………………………………………………………………………………………………………… b) A quiche……………………………………………………………………………………………………………………. c) Sponge cake……………………………………………………………………………………………………………… What is the Lion quality mark and why should be buy eggs only with this stamp? ……………………………………………………………………………………………………………………………………………… What does the Lion quality mark tell you about an egg. Write 5 points. 1.……………………………………………………………………………………… 2………………………………………………………………………………………… 3………………………………………………………………………………………… 4……………………………………………………………………………………….. 5………………………………………………………………………………………..

Dairy Products: What is a dairy product? …………………………………………………………………………………..………………………………………………………………………………….. Milk …………………………………………………………………………………..………………………………………………………………………………….. Cream …………………………………………………………………………………..………………………………………………………………………………….. Butter …………………………………………………………………………………..………………………………………………………………………………….. Cheese …………………………………………………………………………………..…………………………………………………………………………………..

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Winter 2013

Winter 2012

Summer 2014

Summer 2012

Summer 2013

Cooking Methods Picture

Method Of Cooking

Moist or Dry Method?

Healthiness?

Examples of Foods

Picture

Method of Cooking

Moist or Dry Method?

Healthiness?

Examples of Foods

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Summer 2012

Shin of beef is a tough cut of meat. It needs to be cooked slowly at a low temperature. a) Why is stirfrying not a good method for cooking shin of beef? …………………………………………………………………………………..………………………………………………………… ………………………..…………………………………………………………………………………..………………………………… ……………………………………………………………………………………………………………………………………………… b) Suggest a method that could be used to cook shin of beef. …………………………………………………………………………………..………………………………………………………… ………………………..…………………………………………………………………………………..………………………………… ………………………………………………………………………………………………………………………………………………

Nutrition Vitamins

Minerals

Protein

Minerals Vitamins

Protein

Nutrients

Fats

Fats

Fibre and Water

Carbohydrates

Carbohydrates

Healthy Eating A lot of fat, salt and sugar can be found in convenience foods, ready-made meals and takeaways!

Reduce total intake of fat, especially saturated fat. Give 3 examples of saturated fat.

Give 3 examples of products high in fat.

Suggest 2 ways of reducing the amount of fat in our diet e.g. buy white meat that is lower in fat than red meat.

What health problems could we develop by eating too much fat?

Reduce salt intake to 6g a day (1tsp). Give examples of 3 food products high in salt

Why do we need salt?

What could happen if we eat too much salt?

Reduce salt intake to 6g a day (1tsp). Give examples of 3 food products high in sugar

How can we reduce the amount of sugar we eat?

What could happen if we eat too much sugar?

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Summer 2012

Summer 2014

Winter 2013

Dietary Needs Logo

Name

Description

Lifestyle Choice Vegetarian

Vegan

Medical Need Coeliac

Lactose Intolerant

Nut Allergies

Diabetics

Religious Belief Muslim

Jewish

Foods they cannot eat

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Winter2012

Summer 2014

Communication and Record Keeping

Types of Communication

Why is good communication important?

How can staff communicate well?

Customers with specific needs

Customer Complaints

Types of Record Keeping

Record Keeping

Why is good record keeping important? 1. 2. 3. 4. 5.

Electronic Point Of Sale (EPOS) Systems

Stock Control Systems

Menu Engineering

Events Management

ICT in the Catering Industry Food Management Systems

Dietary Analysis

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Summer 2012

Summer 2014

Summer 2013

Catering and the Environment

Cover Pans

Use correct size pan and hob

Cook different foods together

Use water carefully Saving Water and Energy In Cooking

Don’t boil more water than you need

Fully load dishwashers and washing machines

Carry Out Maintenance checks

Saving Energy in a Kitchen

Turn equipment off Energy efficient equipment

Reducing Waste Why is reducing waste important? 1. 2. 3. 4. 5.

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Summer 2013

Winter 2013

Give three examples a catering company can reduce the waste they produce? 1. 2. 3.

Summer 2012

Food Packaging

Why do we need food packaging?

Picture

Type

Examples

Advantages

Disadvantages

Packaging

Points to consider when choosing packaging

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Summer 2012

Planning a Menu

TableD’Hote

A La Carte

Things to consider when planning a menu Nutritionally Balanced

Equipment Available

Colour, Flavour, Texture

Type of Outlet

Time Of Year

Appeal to customer

Skill of the Chef

Cost

Dietary Needs

Themed Menu

Exam Questions Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualificationresources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true Summer 2012