GCSE Catering Revision Notes (Single Award)

all my revsion notes for the catering exam (single award) I don't know if it covers everything but im pretty sure it covers a lot of the topics

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Joanne Buc
GCSE Catering Revision
Culinary Terms
Accompaniment = item offered separately to main dish (side dish)
Al dente = firm to the bite
Au gratin = sprinkle with cheese or breadcrumbs and browned
Bain-marie = a container of water to keep food hot without fear of burning
Brulee = burned cream
Bouquet garni = small bundle of herbs
Coulis = sauce made from fruit or vegetable puree
Croutons =cubes of bread that are fried or grilled
En croute = in pastry
Entree = main course
Flambé = to cook with a flame to burn away the alcohol
Garnish = served as part of the main item, trimmings
Julienne = thin, matchstick-size strips of vegetables
Marinade = a richly spiced liquid used to give flavour and assist in tenderising meat and fish
Mise-en-place = basic preparation prior to assembling products
Puree = smooth mixture made from food passed through a sieve
Reduce = to concentrate a liquid by boiling or simmering
Roux = a thickening of cooked flour and fat
Sauté = tossed in fat
DANGER ZONE 5° TO 63°
CHILLED FOOD (FRIDGE) UNDER 5° (1° TO 4°)
FROZEN FOOD (FREEZER) UNDER 18° (-18° TO -22°)
COOKED TEMPERATURE 75° IN THE CENTRE (COOKED FOR AT LEAST 3 MINUTES)
BACTERIA BREED FASTEST AT BODY TEMPERATURE (36/37°C),
KILLED OVER 70°C
BECOME DORMANT (SLEEP) BELOW FREEZING (BELOW 0°C)
Convenience products
Why are they popular with caterers?
Save time which would of been spent of preparing fresh alternatives
Long shelf life leading to less food waste
Easy to store ­ especially dried and canned foods
Easy to use even for inexperienced chefs
Good as a `stand by' in case of emergencies
May save money ­ foods out of season are often cheaper in convenience form then fresh
foods
Negatives points about convenience food?
Not as good quality compared to fresh
Doesn't taste as nice as fresh foods
More storage space is used up

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Joanne Buc
Food packaging
Takeaway food establishments in particular use a lot of packaging some examples are given below in the
table:
(They are used because....…read more

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What must be on a label?
name of food
list of ingredients (in descending order)
QUID information (if needed)
net quantity of food present (unless under 5g)
date mark (use by and best before)
any special conditions or conditions of use
name & address of manufacturer, packager or seller
place of origin (if leaving out would mislead)
any necessary instructions for use
Personal appearance of kitchen staff
All food handlers should:
Wash hands before handling food
Wash hands when changing from one food…read more

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Wear outdoor coats in the kitchen
Wear nail varnish, false nails or jewellery
Smoke, eat or drink around the food
Cough or sneeze over food
Work when suffering from upset stomach, sickness or diarrhoea
Common accidents in the kitchen
Burns in the restaurant kitchen
Cuts from sharp knives or other equipment
Slips on spilt liquids left on the floor
Trips over boxes or other items that should be stored away
Accident Prevention:
It is essential that people are capable and trained in using…read more

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Employers must ensure they provide safe premises, equipment, provide supervision and training,
have a written safety policy and consult with unions and have a safety committee.
Portion control
Restaurants can control the portion sizes to makes sure everyone gets the same amount as well as to
avoid waste by doing the following:
Weighing out ingredients
Using a ladle for sauces and soups
Cups
Using certain dishes e.g.…read more

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Full-time Part-time Seasonal
1. Permanent job 1. work on set days of the 1. work for specific functions
2. have a contract that states week and events, such as they
their work hours, heir pay 2. they do fewer hours a are hired for weddings
and their holidays that is all week than a full time staff 2. they do not have a contract
set out in writing, signed or set hours
by the employer and the 3.…read more

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Computer Applications:
The most valuable thing for any business is up to date information. Therefore computers are vital.
They can be used for:
1. Computer Operations software packages used for Point of Sales (tills), and management
systems. Used for stock control, pricings, ordering, accounts can be kept more accurately etc.
2. Menu Design and Nutritional Analysis
3. Internet to keep up to date and monitor competitors, marketing of the restaurant on a website.
4. Keeping customer details
5.…read more

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Meat & Poultry
Meat should be kept in the fridge, raw meat should be kept away from cooked meat. It should be
used by the specified date and be in good condition, not bruised.
Cheese
Types Cheddar, feta, mature, parmesan, soft, cream
etc.
Uses Garnish, lasagne, sandwich, pizza, cheesecake
etc.…read more

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