1. Food Poisoning Bacteria High risk foods are usually high in protein.
Knife Safety
Knives should be stored in a block
Be kept sharp
They should not be left on the edge of a surface
The handles should be grease free
Never catch a falling knife
Use the correct knife for the correct job
Never put a knife in a washing up bowl
Example of knives:
Cooks Knife, palette knife, boning knife, vegetable knife, vegetable peeler
Fire: Sound the alarm
Turn off the gas and electricity
If safe, try to put fire out.
Leave the building quickly at an agreed meeting point. Close windows and doors on the way out. Take a register.
Dial Do not go back into the building.
Temperatures
Fridge 0-5°C
Freezer -18°C
Danger zone 5°C-63°C
Hot holding temperature 63+°C
Core temperature of cooked food 75°C
Core temperature of reheated food 75°C
The symptoms of food poisoning are abdominal pains, nausea, sickness, diarrhoea and fever.
Food Poisoning Bacteria
Sources
High risk foods are usually high in protein.
Salmonella
Chicken and eggs
Listeria
Soft cheeses and pates
E-Coli
Raw and undercooked meats
campylobacter
Raw and undercooked meats, unpasteurised milk
Staphylococcus aureus
Nose and throat of humans
Healthy Eating
Low in fat especially saturated (use low fat alternatives e.g. skimmed milk
Low sugar – use sweetener
Low in salt – don’t add use herbs and spices
High in fibre- use wholemeal flour, bread, rice and pasta
Varied – so you get all the nutrients you need
Dry heat causes a burn e.g. a hot oven tray and wet heat causes a scald.g. boiling water. The injured area should be held under cold running water for at least 10 minutes. Do not add any lotions.
Kitchen Hygiene
Kitchens must be cleaned and organised
First in, first out so that the oldest ingredients are used first
A schedule so that use-by and best before dates are checked often
Bins with lids so they don’t attract pests
Fridge and freezers with temperature display check regularly.
THE 3 Cs keep food cold, clean and covered. Bacteria need food warmth, moisture and time to multiply
High Risk Foods
Meat, fish poultry
Dairy products and eggs
Gravies, stocks and sauces
Shellfish
Cooked rice
Causes of food poisoning
Infected food handlers
Cross-contamination
Food prepared too far in advanced
Not thawing frozen food properly
Use of pre-cooked food
Undercooking of food (core temperature 75°C)
Not reheating foods to a minimum of 75°C
Hot-holding food below 63°C
Cooling too slowly through the danger zone
Use of left overs
Employees need to:
Wash their hands regularly
Wear a clean uniform including a hat
Remove all jewellery and nail varnish
Cover all cuts with a blue, waterproof plaster
Be fit for work
Environmental Health Officer
THINK OF HIM AS MR. NOSEY
Check that people are obeying the laws such as the Food Safety Act
They can inspect at any time. The EHOs check the hygiene of:
The food premises (the place where food is served)
The employees (the people working with food)
The working practices (the way that things are done around the food)
They can close premises, impose fines or take legal action against catering establishments/any food premise that break the law
Food premises must be clean, including storage areas, equipment and toilets. Have somewhere for staff to wash their hands and be free from pests such as flies and rats.
EATWELL PLATE
2-3 portions of protein rich foods
0-3 portions sugar and fat
2-3 portions of milk, dairy and alternatives
5 portions of bread, cereals and potatoes
5 or more portions of fruit and vegetables
Unhealthy eating:
Eating too much can cause obesity
This can lead to diabetes, high blood pressure, some cancer and an early death.
Too much salt can cause high blood pressure.

2. Pasta versatility: Eggs
Services
Waited service: serve a lot of people quickly, personal, but expensive to employ staff
Guerdion: Chef finished the cooking or carving at the table to impress customers but need a chef who can preform and specialist equipment
Buffet Service: Don’t need a lot of staff, food can be hot or cold, wide choice of food. But need a lot of space to set out food, hard to work out portion sizes
Vended Service: can get food and drink any time of the day, quick and easy to use. Its hygienic. Need to employ staff to restock. Customers have limited choice
Carvery: Don’t need a lot of staff, customer pays a fixed price, can pick exactly what they want. Need to employ staff to carve the meat. Customers have limited choice.
Travel Service: Food served during travel. You can reorder your meals. Less food wasted because you know how many customers you’re serving. Limited choice and not freshly cooked
Customer complaints
Staff must stay calm and be polite when a customer complains
A note of the complaint should be made and staff should apologise.
Staff should then try to put the problem right. For example, by providing a free replacement dish
The catering establishment must work out how to stop a similar problem from happening again.
Cake making methods
Creaming method e.g. sponge cakes
Whisking method e.g. swiss roll – its fat free!
Rubbing in method e.g. scones and rock cakes
Melting method e.g ginger bread and flap jacks
Pastry
Short crust e.g pies, quiches, tarts
Sweet e.g. sweet pies and tarts
Puff e.g. sausage rolls, pies and fruit turnovers
Choux e.g. profiteroles and éclairs
Filo e.g. strudels and pastry parcels like spring rolls
Pasta versatility:
Cooks quickly
Can be eaten hot or cold
Can buy wholemeal or white
Can serve with sauce e.g. Bolognese
Buy different types and shapes
The waiter
Set the table
Meet and greet customers
Takes the order
Brings the food and drink
Prepares the bill
Clears the table
Convenience foods
Fresh e.g. cake
Frozen e.g. Peas
Tinned e.g. tomatoes
Dried e.g. pasta
Chilled e.g. ready meals
Popular because they save on preparation. Easy to cook, Don’t need skill. Easy to store and can last a long time
Poultry: Turkey, duck, chicken. Can use whole bird or parts like the wings or drum sticks. Can eat hot or cold. Can serve with different sauces
Casual staff
Employed for specific functions or at busy periods, They can be available at short notice, don’t work a fixed number of hours and don’t have to be paid sick or holiday pay.
Eggs
Can be boiled, poached or fried.
They're used in cakes, quiches and sauces.
Keep in a cool dry place away from strong smells.
A fresh egg should have a round fat yolk and a thick white.
Raw eggs can contain salmonella.
Head Chef
Manager of the kitchen
Planning the menu
Buying ingredients
Costing the menu
Hiring and training staff
Sous Chef
Assistant to the head chef
In charge of day to day running of the kitchen
They help cook and manage the other chefs
Sauce Chef
Prepares the sauces, hot hors d’oeuvres and stews
They will also sauté food if required
They are the most senior of all the station chefs
Pastry Chef
makes the pastries, desserts and bread
They are responsible for the dessert menu
Cheese
Can be served as it is or used in cooking.
Soft: brie, cream cheese
Hard: like cheddar and parmesan
Blue: like stilton

3. Changing a menu Special Diets
Vegetarian: don’t eat meat or fish. They get protein from eggs, milk, nuts and pulses
Gluten Intolerance people with coeliac disease can’t eat protein called gluten. Gluten is found in wheat and other grains. They must avoid flour, bread, cereals and pasta. They can eat rice and potatoes.
Nut Allergies avoid products containing nuts.
Lactose Intolerance they can’t digest lactose – at sugar found in milk. They avoid dairy products like milk and cream. They get calcium from green leafy vegetables and salmon. They often use soya, rice or almond milk instead of normal milk.
Children's menu
Caterers' should pick healthy alternatives to common children's meals – such as grilled chicken instead of fried chicken nuggets , or vegetables instead of chips .
Drinks should be healthy too. caterers should avoid sugary fizzy drinks, and provide things like water ,milk or fruit juices instead.
desserts with fruit can make a children's menu healthier . For example, a caterer could include a fruit salad rather than chocolate cake.
To make the food appealing to children , caterers should use a variety of colour , shape and texture . For example, crispy fishcakes with salad and mashed potato.
Giving a dish a funny name on the menu can make it appealing to children.
Caterers could also provide smaller portions of dishes from the normal menu .
Menu Planning
Nutritionally balanced
Colour , flavour and texture
Time of year
Skill of the chef
Equipment available
Type of outlet and time available
Appeal to customer
Cost
Multi-cultural variations and special dietary requirement
Portion Control
Before food is served , it must be decided what size portion each customer will get.
Caterers do this in order to:
Plan how much of each ingredient they need to buy
Work out how much they need to sell each portion for to make a profit
Reduce the amount of food they waste
Keep their customers happy – so they all have the same sized portion an feel they’re getting value for money.
Changing a menu
Measuring portions
Scoops and ladles
Using the same sized serving equipment for each customer keeps the portions equal. For example, using a scoop for ice cream or mash
Single portion containers e.g serving dish for lasagne
Garnish – so you know where to cut e.g. fruit or piped cream
Counting e.g 3 fish fingers
Weighing scales e.g 6oz burger
On the menu
Dietary requirement
What could be done
Cottage pie
Lactose intolerance
Soya milk could be used in the mashed potato rather than normal milk. Don’t put grated cheese on the top
Chicken and broccoli pasta bake
vegetarian
The chicken could be swapped for a meat replacement (for example , quorn) or with a vegetable (such as mushrooms).
Waldorf salad
Nut allergy
The salad could be made without walnuts or with a replacement , such as pumpkin seeds. The caterer must make sure the meal doesn’t come into contact with any nuts.
Apple crumble
Wheat intolerance
The crumble could be made with a wheat-free flour or gluten-free oats.
Sticky toffee pudding
Healthy eating
Swap the butter for vegetable margarine. Reduce the amount of sugar in the recipe and add dates instead.

4. Why is saving energy and water important?
Why is good Communication important?
Poor communication leads to mistakes and inefficiency. For example contract caterers must ask a customer whether any guest have a special dietary requirements otherwise they might not provide anything on the menu that these guest can eat . A restaurant must tell a supplier when a delivery needs to arrive. Otherwise it might not be delivered in time and the restaurant might run out of important ingredients. If the kitchen staff run out of a dish they need to tell the waiting staff to stop taking orders for it otherwise customers who have ordered it will be disappointed .
Mistakes and inefficiency can lead to a loss of customer who has been disappointed wont recommend a caterer or catering establishment to a friend .
Record keeping Good recording keeping is important
Records help staff know what needs doing and when.
Stock records help a catering company to check it stock levels so that nothing runs out .
Records of invoices, orders and billing help a catering company to manage its finances correctly.
Recodes make sure important information, such as booking, is not lost .
Records help caterers to plan. For example, a record of booking will help a restaurant to know how many staff to have on duty poor record keeping night cause a catering company to run out of stock, lose bookings, or not pay its bills on time . This could lead to the business losing money
Type of recording keeping
Explanation
Stock control sheets
Lists of stock organised by item. It tells you how much of each item you have in stock and when its next being delivered.
Accident books
Details of any accidents are kept in an accident book.
Food and drink orders
Slips of paper to record orders- usually one per table.
Invoices
Like a receipt- shows what was bought and how much it cost.
Staff rotas
A timetable that shows the shifts of each staff member.
Restaurant bookings
A diary with times slots for each booking.
Saving energy and water in cooking
Cover pans Cover saucepans with a lid. This heat and speed up cooking tome shorter cooking time means less energy is used.
Use the correct size pan and hob
Use and appropriate size pan and hob for e.g. use small pans on the small hobs and if you only boiling one potato using a big pan or a big hob would waste energy and increase cooking time
Cook different foods together Using fewer hobs saves energy, so cook different types of vegetables in one pan
If your using an oven, cook as many dishes as possible at the same time . This reduces the time the oven is switched on and saves energy cook in of 24 pasties than to cook three batches of 8 pasties.
Don’t boil more water then you need boiling a kettle or a pan of water uses a lot of energy only boil what you need
cooking water is usually poured away ,so using less of it means less is wasted.
Use water carefully Don't leave taps running and avoid running water For eg wash food in bowl of water rather than under a running tap
Fully load dishwashers and washing machines
Put full load in the dish washer or washing machine. Running a dishwasher with just two plates in it is a waste of water and energy
Carry out maintenance
Do regular maintenance checks on equipment to make sure it working efficiently. Turn equipment off Make sure everything is turned off when its not in use
Energy efficient equipment
Use energy efficient for example microwaves are very efficient and induction hobs are more efficient than standard electric hobs .
Make stock or compost out of left overs
Types of communication
Verbal- used for talking to customers and giving instructions to staff members
Written used for confirming bookings, taking customer orders, memos and letters.
Telephone- used for taking bookings from customers or contacting suppliers.
Fax- often used when a signature is required. For example, sending orders to suppliers.
ICT- can be used for booking or communicating with customers or suppliers. Websites can be used to advertise services and for customers to make enquires
ICT in the catering industry Here examples of how ICT is used in the catering industry
Electronic point of sale (epos)systems
Epos systems are machines that keep track of customers orders for example in a bar or restaurant
Stock control systems
Electronic systems which monitor stock levels
Event management
ICT is used to organise event. For example, a caterer could log the data for an event, such as the number of guests and their meals, in a spread sheet.
Dietary analysis
Software calculates the nutritional value od different meals
Menu engineering
Software calculates how profitable and popular different dishes are
Food management systems
A food management system is an electronic database of things such as recipes and ingredient for dishes
Why is saving energy and water important?
Most of the energy we use is made by burning fossil fuels (such as coal)
These release gases that contribute to air pollution and climate change.
Using less energy reduces the amount of fossil fuels that need to be burnt and reduces the amount of harmful gases released,
Energy and water cost money so using less will save money