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Ben Smith
The catering industry
The catering industry is very diverse, it is defined as one that provides food and drink it is known as a
product (manufactured goods) and a service (to attend/ wait)
Types of catering establishment
Residential Non residential
Private care homes cafes
Holiday parks Meals on wheels
Hotel Deli
B&B Salad bar
Guesthouses Nightclub
Hostels Drivethroughs
Non-commercial caterer's public authorities such as hospitals schools & universities
Contract caterers provide food and drink for a function where catering facilities are not already…read more

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Standardised size of plates and bowls
Fruit juice glasses
Types of service available
Counter service e.g. buffet, fast food etc...
Table service: waiter/ess service (your average restaurant)
Transported meal systems e.g. aeroplane meals
Gueridon service: cooking the food in front of the customer
Food poisoning
The four conditions for bacteria to grow are...
The danger zone: 5-63° ... WHERE BACTERIA WILL GROW THE QUICKEST.…read more

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Environmental health
Food safety and hygiene regulations are enforced by EHO's who regularly check all food premises'
Enter any food premises' at any time
Inspect food
Take samples for food analysis
Confiscate unfit food
Issue improvement notices
Close premises'
Enforce the general food hygiene act 1995
General hygiene act 1995
Customers need to know food is safe to eat, the general food hygiene act was updated in 2006 and
called `safer food, better business'
What does it cover?
Food premises
Personal…read more

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Health & safety at work act 1974
This act covers:
All acts of health and safety @ work
A safe working area must be provided
Employees must take care of themselves and not endanger others
Eat well plate
The government's recommendations as to how much of each food type a person should eat. (see
The three types of carbohydrates are...
SUGAR: e.g. sugar, honey, syrup
STARCHY: e.g.…read more

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3. provides warmth and protects body unprotected parts such as the kidneys
4. transports fat soluble vitamins
5. Filling
6. Provides texture to food
7. Traps air to make food light (e.g. fairy cakes).
Year 11
Different types of menus
Al a Carte menu: all dishes individually priced, and made to order; a standard restaurant
Table d' Hote: fixed/set price, 2 or 3 courses and a limited selection per course
Party/ function: chosen beforehand, fixed price e.g.…read more

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Vegetarian: `a person who does not eat anything from a dead animal i.e. fish seafood etc...
Vegetarians, like humans however do need protein
Vegetarian sources of protein:
Dairy (not vegans)
Nuts seeds
All of the above contain protein.…read more

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Sous chef In charge of production
Saucier In charge of sauces & starters
Pastry chef Prepares pastry and desserts
Vegetable chef Prepares vegetables
Larder chef Responsible for cold foods and starters
Assistant chef Helps in all areas
Kitchen porter Washing up…read more


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