wjec catering revision booklet - abraham darby … … · wjec catering revision booklet ......
TRANSCRIPT
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 Classwork Date
Completed:
Homework Date to be handed in:
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.
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 Meaning Photo
Accompaniments
Al – Dente
Au Gratin
Bain-Marie
Brûlée
Bouquet garni
Coulis
Croutons
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
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Powered Equipment
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Food Service Equipment (Hand Equipment)
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Food Service Equipment (Powered Equipment)
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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/qualification-
resources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true
7(d) Discuss the use of a microwave oven in a catering kitchen. (6 marks) Summer 2012
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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
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Reasons for choice
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2. Name of equipment
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Reasons for choice
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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 Their Responsibilities
The Management
Manager 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
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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/qualification-
resources.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)
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Summer 2012
9a. James has been appointed assistant manager of a country hotel.
Describe his new role as an assistant manager. (2 marks)
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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)
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2. ……………………………………………………………………………………………………………………………………
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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 Explanation Advantages Disadvantages
Name:
Name:
Name:
Name:
Name:
Name:
Name:
Name:
Name:
Name
What does Contract Catering mean?
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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/qualification-
resources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Summer 2014
5b. Salad bars are very popular. Explain the benefits to the caterer. (4 marks)
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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)
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2. …………………………………………………………………………………………………………………………………
3. ………………………………………………………………………………………………………………………………….
5b.Discuss the benefits of vending machines as a method of food service. (6 marks)
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Risk Assessment (HACCP)
What is the HSE Five-Point Plan?
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The 5 Points Are:
What is HACCP?
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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
ANALYSIS: CRITICAL CONTROL POINT:
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/qualification-
resources.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
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Storing the fish
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Cooking and serving the fish dishes
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Health and Safety
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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:
Electrical Equipment Pans
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
2
Why do we use blue
plasters?
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/qualification-
resources.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)
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Summer 2014
5b. State the recommended first aid treatment for a burn. (3 marks)
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Winter 2014
5a. List THREE ways to prevent accidents in a catering kitchen caused by slips, trips and falls. (3 marks)
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5b. Identify THREE safety points a chef should follow when deep fat frying (3 marks)
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5d. Identify TWO safety points a chef should follow when steaming food (2 marks)
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Food Poisoning
Causes of Food Poisoning
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Symptoms of food
poisoning
Symptoms of food
poisoning lasts for:
High Risk Foods
Low Risk Foods:
Food Poisoning
Hygiene and Food Safety
The Food Safety Act is a law. It says all catering establishments must:
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Food Premises must:
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Different types of
food poisoning
Hygiene and Food Safety
People who work with food must have good personal hygiene. They need to:
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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 _______________
Key Temperatures for storing
and cooking food
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/qualification-
resources.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)
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Summer 2013
3. State FOUR personal hygiene rules that all kitchen staff must follow. (4 marks)
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Summer 2014
9a. Name one food law (legislation)that must be complied with by all kitchen staff. (1 mark)
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9b. What is meant by HACCP? (2 marks)
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9c. Identify TWO main responsibilities of an Environmental Health Officer. (2 marks)
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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)
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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
Types of Pastry
Used For
Shortcrust
Sweet
Puff Choux
Filo
How do you make a Roux Sauce?
Which 2 sauces are thickened with egg yolk?
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?
Steps to make Shortcrust Pastry
1.
2.
3.
4.
5.
6.
7.
Tips to remember when making shortcrust pastry
1.
2.
3.
Food Preparation and Culinary Skills
Meat
Fish
White Oily Shellfish
t Meat
Poultry
____________ pieces of
meat/chicken can be
GRILLED
____________ of meat
are often ____________
____________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.
Different meats need different
amounts of cooking. E.g. _________
can be served pink and __________
must be thoroughly cooked.
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.
Preparation and Culinary Skills
Fresh
Frozen
Tinned
Dried
Chilled
Label where these types of food should be stored in the
fridge
Salad, Cheese and Dairy, Raw Meat, Cooked Meats
Convenience Products:
What is a convenience product?
Why are convenience products popular?
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 ______________.
Give an example of the different types of convenience products.
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
1)
2)
Rice
1)
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/qualification-
resources.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/qualification-
resources.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
Nutrients
Minerals
Protein
Carbohydrates Fats
Vitamins
Fibre and Water
Vitamins
Minerals
Protein
Fats
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/qualification-
resources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Summer 2012
Summer 2014
Winter 2013
Dietary Needs
Logo Name Description Foods they cannot eat
Lifestyle Choice
Vegetarian
Vegan
Medical Need
Coeliac
Lactose Intolerant
Nut Allergies
Diabetics
Religious Belief
Muslim
Jewish
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/qualification-
resources.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?
Customer Complaints
Customers with specific needs
Types of Record
Keeping
Record Keeping
Why is good record keeping important?
1.
2.
3.
4.
5.
ICT in the Catering Industry
Electronic Point Of Sale (EPOS) Systems
Stock Control Systems
Menu Engineering
Events Management
Dietary Analysis
Food Management Systems
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/qualification-
resources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Summer 2012
Summer 2014
Summer 2013
Catering and the Environment
Saving Water and Energy In Cooking
Saving Energy in a Kitchen
Energy efficient equipment
Turn equipment off
Carry Out Maintenance checks
Fully load dishwashers and washing machines
Cover Pans
Use correct size pan and hob
Cook different foods together
Use water carefully
Don’t boil more water than you need
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/qualification-
resources.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
Picture Type Examples Advantages Disadvantages
Why do we need food
packaging?
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/qualification-
resources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Summer 2012
Points to consider
when choosing
packaging
Planning a Menu
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
TableD’Hote
A La Carte
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/qualification-
resources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Summer 2012