WJEC GCSE Catering Unit 2 Notes

HideShow resource information
  • Created by: Ilham
  • Created on: 14-05-13 20:26
Preview of WJEC GCSE Catering Unit 2 Notes

First 357 words of the document:

GCSE Catering
The Industry-Food and Drink
Residential (provide accommodation and food) Non ­ residential (provide just food)
B&B Fast food
Hotels Restaurants
Guest houses Cafe's
Contract caterers:
Provide food and drink for organisations such as businesses, schools and hospitals. Contract
caterers are used to provide the food for functions such as garden parties in private houses.
Contract caterers may prepare and cook food in advance and deliver it to the venue or they may
cook it on site.
Types of services:
Counter service - includes cafeteria, multi-point, free flow, fast food, vended, seated and
Table service - the waiter or waitress comes to the table and serves all of the food and drink
Transported meals - in aeroplanes, when the meals are packed safely and then reheated
when they are needed
Cafeteria service- customers queue at some type of counter, collect their food on a tray and
pay for their food before they eat
Fast-food- customers may queue and pay for their food before they eat
Vended service-customers use vending machines that dispense food and drink
Buffet service- may be assisted or self service customers help themselves to (or are served)
food from a buffet table
Job Roles, employment opportunities and relevant training:
Different jobs/chefs in the kitchen and their roles:
Role What they do?
Head chef In charge of kitchen
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
Manager In charge of the day to day running of the establishment (booking orders, paying
for orders etc.)
Assistant manager has designated jobs from the manager, only in charge when manager is gone
Restaurant manager Organises staff rotas, training and supervising staff, maintaining standards
Waiting staff Waits on tables

Other pages in this set

Page 2

Preview of page 2

Here's a taster:

Hiring staff
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 week are hired for weddings
and their holidays that is all than a full time staff 2. they do not have a contract
set out in writing, signed by or set hours
the employer and the
3.…read more

Page 3

Preview of page 3

Here's a taster:

Hot equipment -care when using to avoid burns/scalds
-take care when moving/lifting heavy pans
-turn pan handles towards back of cooker
-do not use wet cloths for hot pans
-do not fill fryers above indicator level
Don't put wet foods into fryers
-lower food into fat carefully
-change fat regularly
Fire Regulations:
-Fire alarms should be tested weekly
-Staff should be instructed in the use of fire fighting equipment
-Raise alarm
-Call brigade
-If possible, turn off gas supply, electricity and fans
-Try…read more

Page 4

Preview of page 4

Here's a taster:

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
HACCP; Hazard Analysis Critical Control Point:
This is a process which assesses each stage of food manufacture and identifies where a risk or
hazard might occur. It is usually drawn onto a flow chart, and then these risks can be checked to
avoid problems. Hazards can be biological, chemical or physical.…read more

Page 5

Preview of page 5

Here's a taster:

Fat burns -seek medical help immediately
Falls -if serious, do not move patient but seek medical help
-if not so serious, allow patient to move to a sitting position slowly
-if patient feels faint, put head between knees
-check for other injuries
The Environmental Health Officer enforces hygiene, health & safety legislation. All premises must
be registered with the local authority and can be inspected at any time by an E.H.O. The E.H.O.
has the authority to:
1.…read more

Page 6

Preview of page 6

Here's a taster:

Low risk foods- low in moisture, low in protein, high in fat eg lard, butter, hard cheese etc
Type Food which causes it? Symptoms How long it lasts for?
Salmonella Eggs Vomiting 12 ­ 36 hours
Raw meat Fever
Milk Diarrhoea
Stomach ache
Listeria Soft cheese All of the above 12 ­ 24 hours
Pates Kidney damage/failure (or longer)
E.coli Sewages Flu-like symptoms Weeks/months
Raw meat
Campylobacter- found in raw poultry meat, caused y small numbers of bacteria. Found in
barbecues.…read more

Page 7

Preview of page 7

Here's a taster:

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…read more

Page 8

Preview of page 8

Here's a taster:

Nutritive value Calcium, fat, protein
· Eggs are a protein food that are acceptable by many vegetarians
· They can be cooked in a variety of ways e.g. boiled, fried, scrambled,
poached, used in omelettes, and a range of other dishes such as quiche,
· Eggs can be whisked to make dishes like Swiss rolls, gateau
· Egg whites can be whisked to make dishes like meringues, pavlovas, etc.
· Eggs can be used as a glaze on pastry dishes e.g.…read more


jill richardson

Very useful set of notes on catering for any course, not just WJEC.

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all resources »