EXAM BASICS 1 hours 100 marks Less than

EXAM BASICS • 1 ¾ hours • 100 marks • Less than one minute per mark • Answer ALL questions (have a go) • PEE

Exam Technique • Read the question at least twice –WHAT is it asking? Look for command words • How many marks is it worth? (don’t spend 10 minutes on a 4 mark question) • If a question is worth 4 marks have you made 4 comments/answers? • Do not leave any BLANKS – have a go! Use common sense, you know more than you think you do! • Relate back to the question • Answer the question not what you think the question is! • Check at the end – have you given enough info/detail/points to get the marks

• Point; your answer • Explain; justify/explain your answer • Example; give examples of how your answer works in the kitchen E. g, Why is rice a versatile commodity? Rice is versatile as it can be used in many different dishes. Rice can be used in breakfast, lunch, dinner and desserts, it can be used as a sweet or a savoury dish as it takes on flavours well. Rice could be used in kedgeree for breakfast, rice salad for lunch, as an accompaniment for curry or even as a rice pudding.

HSE HEALTH & SAFETY EXECUTIVE advise businesses on how to do a risk assessment. The five point plan is: 1. WHAT the hazards are 2. WHO might be harmed 3. HOW to reduce the risks 4. RECORD how 1, 2 and 3 will be implemented 5. REVIEW regularly and update

HACCP –Hazard, Analysis, Critical, Control, Points A risk assessment for food hygiene, stops food being contaminated before reaching the customer. • Purchase food: reputable suppliers • Storing food: fridge and freezer (key temperatures), correct storage positions, FIFO for stock rotation • Preparing and cooking: good personal hygiene, core temperature of food • Cooling food: remove from danger zone as soon as possible • Hot Holding food: above 63’C, max. 2 hours • Reheating food: not for high risk food, over 75’C • Serving food: 4 hours for cold food, 2 hours for hot, sneeze/cough guards

Accidents and First Aid • Think about how to prevent accidents (floor, knives, equipment, clothing, workers, storage areas) • Most common causes of accidents in a kitchen is due to haste & distractions. • You should know how to treat CUTS and BURNS. • Accident book: who, what, where, when and any treatment given.

Saucepan • • Floors • • Mop up spills immediately Keep floors clean and grease-free Do not leave equipment in ‘pathways’ used in the kitchen Repair damaged floor surfaces quickly • Indicate hot handles by sprinkling flour on them Take care when moving or lifting heavy pans Use oven gloves or oven cloths Turn pan handles towards the work surface away from any heat sources Do not use wet cloths to pick up hot pans Behaviour Fires Clothing • • Wear appropriate clothing in the kitchen Wear non-slip shoes or clogs Do not wear jewellery that can become trapped in machinery Tie long hair back. Cover hair with a hat Foods • • Accident Prevention • • Be aware that fish bones and meat bones can cause cuts Be aware that frozen food can cause ‘burns’ Take care when opening and disposing of cans and jars Store raw and cooked foods separately • • • Do not fill above the fat level indicated (usually up to half full). Do not put wet foods into fryers. Lower food into fryer carefully. Change fat regularly. • • • Cleaning • • • Do not have flames larger than the size of the pan Do not leave cloths or oven gloves over cookers Time the cooking of foods accurately Take special care when cooking in fat – it can spit and set alight Have fire blankets and fire extinguishers to hand Have clear fire procedures Knives Fryers • Do not run in the kitchen Pay attention when given instructions or orders Concentrate on the job ‘in hand’ Make sure that workers are supervised at all times • • Try to ‘clean as you go’ Keep cleaning materials for the task Use the right cleaning materials for the task Do not ‘mix’ cleaning materials Use cleaning materials at the right strength Store cleaning materials and equipment carefully Use the right-sized knife for the food you are cutting Keep handles clean and grease-free Keep knives sharp – blunt knives need too much pressure Do not leave knives on edges of chopping boards or tables Do not put knives in washing-up bowls or point up in a dishwasher Do not try to catch a falling knife Electrical equipment • • • Check machinery is in good working order Check electrical wires are not frayed or worn Do not handle electrical equipment with wet hands Check safety notices Assemble equipment correctly & use safety guards

Knife safety Cleaning knives • Wash knives in hot soapy water. • Rinse in hot clean water and allow to air dry if possible. • Store safely in a clean draw, knife box or knife roll. ONLY CUT ON A CHOPPNG BOARD!! • Do not cut on metal, glass or marble. • This will ultimately damage a knife’s cutting edge. • It will also cause damage to the working surface. This could then result in you having to replace it. ALWAYS KEEP YOUR KNIFE SHARP! DIFFERENT TYPES OF KNIVES CHEF KNIFE, PARING (VEGETABLE) KNIFE, SERATED KNIFE (BREAD, CARVING), FILLETING KNIFE, CLEAVER (BUTCHER KNIFE)

EHO – environmental health officers Environmental Health Officers (EHOs) are employed to look after the safety and hygiene of food through all the stages of manufacture or production from distribution to storage and service. Environmental Health Officers (EHOs) enforce many Acts (laws). These include: 1. The Food Safety Act. - This covers food safety from the manufacturer or producer to the point of sale. This might involve different companies or premises e. g. suppliers, manufacturers or kitchens, shops or restaurants. 2. The Food Composition Regulations. - This specifies what ingredients CAN or CANNOT be used in the manufacture of foods e. g. bread, breakfast cereals and use of additives. 3. The Food Safety Act (General Food Hygiene) Regulations. - This ensures food producers HANDLE all food hygienically. 4. The Food Safety Act (Temperature Control) Regulations. These identify: - Specific temperatures at which to store or hold food. • Freezers from – 18°C to – 24°C • Chillers from 3°C to 8°C • Fridges from 1°C to 5°C • Cooked core temperature at 75°C or above • Hot holding above 63°C

EHO’s – will look at these areas Staff – properly dressed, clean nails, no jewellery, hair covered or tied back, good hygiene habits. Processes in the work place – handling of food, use of equipment, use of colour coded boards, washing up, disposal of waste. Storage of food – fridges, freezers and dry stores. Are they the correct temperature, clean, tidy and orderly? Does the kitchen have good systems in place, e. g. stock rotation and temperature logs? Equipment – this should be clean, well maintained and with safety notices if appropriate. Temperature of Foods – the use of probes to check food is at the correct temperature. Think of an EHO as ‘Mr Nosey’. He/she will look at everything to make sure food is safe and not going to give a customer food poisoning. This ensures food producers HANDLE all food hygienically. Eho’s have the power to … • Close down an establishments • Highlight areas of improvements • Can issue fines • Take businesses to court.

Personal hygiene THIS MEANS YOU!!! Good personal hygiene is important to prevent the risk of food poisoning. Before you start preparing or cooking food, there a number of steps that you need to take to ensure that you are hygienic and safe. • Tie back long hair/ wear hair nets • Roll up sleeves • Remove nail polish/ keep nails short • Remove jewellery including watches Examples • • Put on apron Wash hands Cover up cuts and sores Prevent coughing & sneezing

Kitchen Hygiene Keeping the kitchen and the utensils you use clean

Food spoilage Storage temperatures Ambient: Room temperature – Cupboards Fridge: Chilled 0 c-5 c: Bacteria slowed Freezer: -18 c to -26 c: Bacteria dormant KEY TERMS • Perishable: goes off easily – raw fish, meat, vegetables • Use – by-Date: Used on perishable foods. If they are not eaten by that day there is the risk of food poisoning • Best Before End: Manufacturers guarantee that up until that day it will be high quality. After that date it would still be safe to eat. Dry goods, cans • High Risk Foods: Perishable, moist, high proteins, bacteria grow easily on – Milk, meat, fish, gravy, rice

Key temperatures- Terminology Dormant = no growth, asleep Binary Fission = reproduction of bacteria in the correct conditions (2, 4, 8, 16, 32, 64)

Food poisoning Symptoms – Fever, Headaches, Vomiting, Diarrhoea, Tiredness High risk foods - high in moisture and protein • Cooked ham and poultry products • Pate • Cooked pies, pasties and quiches • Seafood and shellfish People at high risk • Milk and dairy products • Pregnant women • Eggs – fresh mayonnaise • Young children • Gravies and creamy sauces • Elderly • Cooked rice • People recovering from illness Food Poisoning Clostridium botulinum - faulty canned food, Onset 24 – 72 hours. Voice change, double vision, drooping eyelids, severe constipation. Death within a week or a slow recovery over months. Campylobacter - Meat and poultry, Onset 2 – 11 days. Fever, headache and dizziness for a few hours, followed by abdominal pain. This usually lasts 2 – 7 days and can recur over a number of weeks. Clostridium perfringens - Raw meat, cooked meat dishes and poultry, Onset 8 – 22 hours. Abdominal pain, diarrhoea and nausea. This usually lasts 12 – 48 hours. E Coli 0157 - Raw meat and dairy products. Diarrhoea, which may contain blood, can lead to kidney failure or death. Salmonella - Raw meat, poultry and eggs, and raw unwashed vegetables. Onset 12 – 36 hours. Headache, general aching of limbs, abdominal pain and diarrhoea, vomiting and fever. This usually lasts 1 – 7 days, and rarely is fatal. Staphylococcus aureus - Meat, dairy products and poultry. Onset 1 – 6 hours. Severe vomiting, abdominal pain, weakness and lower than normal temperature. This usually lasts 6 – 24 hours. Listeria Monocytogenes - Unpasteurised milk and dairy products, cook-chill foods, pate, meat, poultry and salad vegetables. Ranges from mild, flu-like illness to meningitis, septicaemia, pneumonia. During pregnancy may lead to miscarriage or birth of an infected baby. Bacillus cereus - Rice, meat, seafood, salads, potatoes, and noodles. Ranges nausea and vomiting and abdominal cramps and has an incubation period of 1 to 6 hours. This usually lasts less than 24 hours after onset.

Healthy Eating & Commodities

Carbohydrates are Macronutrient The body requires a source of energy in order to function. Carbohydrate is an important source of energy. It acts as a “protein sparer” so that protein can be used for growth and repair. Starch/ Complex Carbohydrate foods: Carbohydrates provide 50% of our • Potatoes daily energy. Eating too many and not • Pasta exercising can be stored in the body • Rice as fat. • Bread • Cereals Fibre Sugar/Simple Carbohydrate foods: • Cakes Helps our digestive system (helps us • Biscuits We are advised to avoid poo) also lower cholesterol and risk of • Sweets Sugary/Simple Carbohydrates, as they strokes & heart attacks. Whole meal are known as ‘empty calories. They Carbohydrates contain fibre ex brown give us a sugar rush and store in the bread, wholemeal bread, brown rice, body as fat if not burned off. seeds, whole grains.

Vitamins & Minerals - (Fruit & Vegetables) Vitamins will have the word in front of a letter. Fat soluble –Vitamins dissolve in Fats • Fat soluble vitamins A, D, E & K Vitamins and Minerals are Micronutrient • They dissolve in Fat and are stored in the liver • Vitamin A - maintains healthy eyes and skin • Vitamin D - helps form strong bones and teeth. • Vitamin E – anti oxidant, prevent body getting disease and healthy skin and eyes. • Vitamin K – Helps with blood clotting, wound healing and good bone health. Water soluble – dissolves in in water • Vitamin C & B These dissolve in water so your body can absorb them. But your body does not and can not store Vitamin B&C. • Vitamin C – required for the structure and maintenance of blood vessels, cartilage, muscles and bones. • Vitamin B – help convert food into energy and helps build healthy nerve tissues. Minerals are found in soil and water which is absorbed into plants and animals in which we eat. Minerals are important Building strong bones and teeth Controlling body fluids Turning food into energy • Calcium – Healthy growth bones and teeth, helps blood clotting and muscle contractions. Sources Milk, Cheese and other dairy products. Leafy vegetables, Soya beans, tofu • Phosphorus – Can be found n red meat, dairy products, fish, and bread maintains healthy bones and teeth. • Iron – Helps make re blood cell, which carry oxygen around the body. Can be found in Red meat, beans, nuts, dried fruit, whole grains and dark leafy green vegetables. • Sodium – maintains water levels in cells, controls nerves and muscles. Also known as Salt. Too much can lead to high blood pressure and strokes.

Nutrients that work together Vitamin C + Iron = when you eat iron rich plant sources add a vitamin C food to the dish to increase the iron absorption, for example blueberries with breakfast cereal or tomatoes in a bean salad. Vitamin D + Calcium = You may eat lots of calcium – rich food s but if vitamin D is missing the calcium can’t be absorbed you may suffer with Calcium deficiency. WATER Water is NOT a nutrient but it is essential for life. - Regulates body temperature Transports nutrients in the blood Removes waste from cells Aids digestion Maintains hydration.

Fat is a Macronutrient Visible Fat Is fat you can see Ex. Bacon, Butter There are 6 main types of fat: • Butter • Margarine • Lard • Suet • Oils • Low fat spreads Functions of Fat - Secondary source of energy - Warmth - Protection of the organs Invisible fat Is fat you can not see as it is normally in a product ex. Cake, Biscuits Saturated fats = Bad Come mainly from animal sources (Meat, butter, suet, dripping, lard) Are solid or semi-solid at room temperature. High amounts are bad for cholesterol UN-Saturated Fats =Good Come from vegetable sources Liquid at room temperatures Main oils used in cooking (Peanut, Sunflower, Rapeseed, Olive oil) Negative side effects of too much fat - Increases cholesterol - Increases blood pressure - Increases chance of stroke coronary heart disease (CHD)

Cholesterol – is FAT that travels through blood. LDL (Low density lipoprotein) – Is bad cholesterol that sticks to the walls arteries and can lead to CVD, High blood pressure & strokes. HDL (High density lipoprotein) – Is healthier type of cholesterol which is flushed out through the body. RNI - 70 g woman , 95 g men, Monounsaturated fat Polyunsaturated fat Trans Fats – vegetable oils which have been processed to make them solid – This makes them less healthy

Dairy – is a micronutrient Dairy contains the nutrients Fat, Dairy, Calcium & HBV Protein. Health benefits & negatives Milk Contains the mineral Calcium – which strengthen bones & teeth. A lack in Calcium can cause Rickets ( bow leggedness) Sources of Dairy • • Milk Cheese Yoghurt Ice cream Alternatives Some people are unable to digest ‘LACTOSE’ natural sugar found in animals milk. Alternatives are now available such as. • Soya • Almond • Rice • Oat • Coconut These are normally low in fat, LBV proteins.

Protein High biological value (HBV) proteins There are 9 Amino acids that the body cannot make and we must get them from the food we eat. These are called essential amino acids. Low biological value (LBV) proteins Contain some but not all essential amino acids and are vegetable protein sources. Vegetable protein sources from soya, Quorn and quinoa are exceptions and are HBV.

Sugar Why do we need sugar in our diets? • Supply energy • Keeps our brains active Recommended sugar in take per day … Men 150/2500 Calories of sugar per day Women 100/2000 Calories of sugar per day What are the effects of consuming to much sugar? • Tooth decay • Weight gain/obesity • Heart disease • Diabetes Where do sugars come from? Carbohydrates There are two types of carbohydrates simple & complex. Hidden sugars Simple Carbohydrates Quick burst of energy Found in fruit, milk & vegetables

Vegetarian A vegetarian is someone living on a diet of grains, pulses, nuts, seeds, vegetables and fruits with or without the use of dairy products and eggs. Lacto-ovo-vegetarian. Eats both dairy products and eggs. This is the most common type of vegetarian diet. Lacto-vegetarian. Eats dairy products but not eggs. A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacean, or slaughter by-products. Diabetics Diabetes is affecting more and more people and it can be a very serious illness that has to be managed very carefully. It is a metabolic disease in which the body does not produce or properly use insulin, the hormone that is needed to convert sugar. Coeliac disease is a life-long autoimmune conditions caused by an intolerance to gluten. Special Dietary Needs Vegan A vegan is a strict vegetarian who does not eat any dairy products or eggs, (any animal products). A well balanced vegan diet can provide all the essential nutrients you require and shares the same health advantages as a vegetarian diet. Reasons behind special dietary needs - Medical - Moral - Social - Religious Sufferers of coeliac disease need to follow a glutenfree diet. If they do not they can be in extreme discomfort and pain. What you need to keep in mind is that all forms of wheat, rye and barley must be strictly avoided. Kosher Meeting Hebrew religious laws, including, for meat, being sold within 48 hours after being butchered. Conforming to religious law with regard to the preparation and consumption of food; in Judaism, conforming to the food laws (kashrut) of the Torah and the Mishnah.

Religion Many religions have rules about what people can and can’t eat – these are wrapped up in the history of that religion Eg • Jews don’t eat pork and meat must be ‘Kosher’ • Muslims don’t eat pork and meat must be ‘Halal’ • Hindus don’t eat beef • Rastafarians and Buddhists are vegetarian Manufacturers now must provide a range of products that meet these diets Kosher and Halal refer to the way the animal has been killed.

Menu Planning Children's menus- should be fun and include healthy alternatives to children's favourites. E. g. potato wedges instead of chips. Children could have more choice by offering smaller portions of main meal dishes from the adult menu. 4 W’s • WHO is going to eat the food • WHEN is it going to be eaten (time of day, time of year) • WHERE is it going to be served/eaten (venue, space, facilities) • WHAT type of food is going to be eaten (sit down meal, buffet, occasion, breakfast, lunch, dinner) Table d’hôte or set-price menu- a fixed or set-price menu with a limited selection of dishes for every course. A la carte menu- all dishes are individually priced. Party or function menu- Usually a fixed-price menu offered for parties or functions such as wedding receptions. Some party's menus offer a limited choice. Ethnic or speciality menu- Can be fixed price or á la carte. Some offer dishes from particular countries. E. g. China, Italy. others offer specialised food, e. g. fish or vegetarian dishes. Fast-food menu- This is similar to a speciality menu. Food tends to have ‘themes’ such as burgers, chicken or baked potatoes. Items are priced individually. Rotating menu cycle- Often used in primary schools. A fixed pattern of menus is used to cover a fixed number of days. The minimum number of days is eight, so that menus are never repeated on the same day each week. Other points to consider Nutritional needs, including specific dietary needs. Time of year Weather Types of customer Time available Price Portion control Ability of the cook Ability of the waiting staff Equipment available (for preparation, serving, cooking) Balance (colour, flavour, texture, shape, variety of ingredients) Presentation Specials- Many restaurants have ‘specials boards’, which is a good way of adding seasonal dishes to the menu. Breakfast-Even simple breakfasts should offer a choice of hot (bacon, egg, sausage, tomato etc. ) and cold continental (rolls, croissants, cheese, cold meats, etc. ) Hot and cold drinks and a tasty selection of preserves should be offered. Lunch- Often needs to be served quickly for customers who have limited time. Sandwiches, wraps and baguettes are ideal. An ideal menu will offer a variety of breads with a selection of hot and cold fillings, together with snack items such as jacket potatoes, salads, pastries, cakes and muffins. Evening meal- Vegetarian and healthy choices should be offered as well as dishes using a variety of cooking methods. In the UK, the most popular menus offer hot and cold starters, a variety of main courses and a selection of desserts that include chocolate and fruit.

Portion Control & Costing • Working out what size portion of food to serve and making sure each portion is the same size. • Good: avoid complaints, prevent waste, costing easier, ordering easier, making profit. • How to do it: cutting lines, garnishes/decorations, individual dishes, weight of food before cooking, specific number of items, ladles/scoops/spoons/glasses. • Costing to include FOOD COST, OVERHEADS, STAFF WAGES, PROFIT, VAT • SELLING PRICE = (COST FOR ONE PORTION X 100) ÷ 40

Aeration Culinary Terms Caramelisation • You should know these by now!!! Denature Malliard Reaction Gluten Dextrinisation Coagulation

Food packaging • WHY; to protect, stop it spilling, keep food fresh, easier to transport, keep hygienic, look appealing, provide extra information • TO CONSIDER; handling, cost, biodegradable, storage, appeal, hygiene, recycling, temperature control, suitability • GLASS; strong, transparent, easy to recycle/reuse, it’s heavy, breaks easily, difficult to transport. • PLASTIC; transparent, coloured, microwavable, insulating, sealable, cheap, isn’t biodegradable, some can be recycled, can’t stand high temperatures. • METAL; strong, resistant to high temperatures, recyclable, can react with foods, expensive, can’t be microwaved. • CARDBOARD & PAPERBOARD; biodegradable, recyclable, lightweight, not very rigid, if wet can be flimsy • MAP (Modified Atmospheric Packaging); contains controlled amounts of O 2, CO 2 & nitrogen to slow down food spoilage. Used to stored cooked and raw meats/fish and some fresh fruit.

ENVIRONMENTAL CONCERNS • • • Reuse Recycle Repair Reduce Refuse Rethink The 6 R’s How to cut down on wastesustainability, biodegrade, recycle Shop local Use seasonal products

Food provenance Where the food comes from also known as origin. Food miles = the distance the food travels to you plate Food Waste = Most wasted food ends up in landfill sites producing green house gases which affect the environment.

Factors influencing different cuisine • Climate – or weather, is a controlling factor for what farmers can grow. • Geography – the landscape of a region governs which crops and animals are raised for food. • Religion/faith/culture – People eat or avoid certain food according to their religious instructions and beliefs and culture & traditions. • Migration – before 1970’s most family dinners comprised of meat, potatoes and vegetables. Fresh produce available was limited. Thanks to immigrants bringing their national foods with the, we now eat a wide variety of dishes from all over the world.

Cooking Methods Why do we cook food? • To make food easier to digest • To add flavour to food • To make food look more appetising The choice of method of cooking will depend on the following: 1. The type of food that is being cooked 2. The facilities that are available 3. How much time is available 4. The needs of the individual, for example special dietary requirements 5. Choice of the consumer, for example, healthy diet 6. Skill of the cook • To make food smell more appetising • To make food safer to eat • To prevent spoilage and increase its keeping qualities Conduction There are three ways that heat is transferred to foods. Conduction is the direct transfer of heat between adjacent molecules. An example of conduction is cooking on a flattop range. Heat is transferred from the molecules of the hot range surface to the molecules of the adjacent pan bottom, then from the pan bottom to the pan sides and the food contained within the pan. The pan must be in direct contact with the range for conduction to occur. Convection is the transfer of heat through gases or liquids. When either of these substances is heated, the portions of the gas or liquid closest to the heat source warm first and become less dense, causing them to rise and be replaced by cooler, denser portions of the gas or liquid. Convection, therefore, is a combination of conduction and mixing. Radiation is the transfer of energy through waves of electromagnetic energy that travel rapidly through space. Radiation does not require direct contact between the energy source and food. When the waves traveling through space strike matter and are absorbed, they cause molecules in the matter to vibrate more rapidly, increasing the temperature. Two types of radiation are important in the kitchen: infrared and microwave.

Why we cook food? - to make it safe - to soften it up to make easier to eat, swallow & digest. - to improve appearance and improve flavour - to warm us up. Science behind cooking Proteins - Denature & Coagulate when they are heated come into contact with acid/alkaline ingredients, when they are whisked, beaten or kneaded (foams and gluten development) the proteins unravel becoming firm when heated. Fats - Plasticity & Gluten Carbohydrates – Gelatinise, Caramelise, Dextrins, Emulsion, PH, Enzymes, Oxidising & Myoglobin Raising agents - Aeration, Steam, Chemical & Yeast

Cooking Methods There are three main methods of cooking: - • Cooking in water • Cooking in fat • Cooking in an oven Cooking in Water Boiling Simmering Steaming Poaching Pressure cooking Stewing Blanching Cooking in Fat Cooking in Oven/Dry Baking Roasting Casseroling Pot Roasting Grilling Microwaving Shallow frying Sauteing Deep frying Stir fying Braising Flambeing Fondue

Convenience foods What is a Standard Component? • a pre-prepared (ready made) component (food used to make up a more complex FOOD PRODUCT) • May give examples e. g. grated cheese, pastry case, pizza base, stock cube, readymade buttercream, diced / sliced vegetables, meringue nests, chocolate curls, jar of white sauce etc.

What are the advantages/disadvantages of Convenience foods ? ADVANTAGES • Saves time • Saves energy • Consistent product • Good if staff do not have the skills needed • Good if equipment needed to make product is not available • Saves purchase / storing of raw ingredients • Less storage needed • Less risk of cross contamination during production DISADVANTAGES • May not be exactly as wished • May be high in fat, sugar • Lack of control over manufacture / supply • Expensive • Problems if the supplier lets you down

Technological developments • Transport – Freezing & refrigerated transport have made the transportation of food easier. • Preservation - New techniques have been developed that rely on heating and drying (modified atmospheric packaging (MAP) and high pressure processing (HPP)) • Tv, radio & social media - influences customers about what they need or should buy. • Apps & barcodes – makes it easier to share information about products and to find about products. Barcodes enable easy tracking of goods, QR codes can be scanned using a smart phone to gain information. • Environmental awareness – consumers want to be able to reduce, reuse and recycle foods, packaging and fuel and are buying organic and sustainable foods. • Science - constantly researching and developing techniques in food processing, food preservation and increased shelf life. • Economics (MONEY) – controls food companies efficiencies to increase food shelf life, reduce food and packaging waste, and compete with other food companies. Demand for fair trade, assured food standards and soil association organic standards foods affect manufactures financial outgoings • Consumer demands – Changes if food “fashions”, population, culture and work/leisure time change consumer demands. • Robots/automation – used in food production. They are cheaper ad more reliable than humans, can work 24/7, delivering uniform and consistent results. • Work/leisure time – We know work longer hours making leisure time precious. • Food ingredient development – GM crops, TVP, Seaweed, Mycoproteins, insects, probiotic. • Health – The eatwell guide & 8 healthy living tips.

Factors affecting food choice Availability & seasonality Costs Culture & Religion GM Ethical - Fair trade, GMO, Organic, Food standards Medical - Diabetics, Gluten free, Lactose free, Allergens Marketing & advertising –Primary & secondary research, pester power, Product placement • Labelling • Sensory analysis • •

Cereals

Fruit & Vegetables

Milk, cheese & yoghurt

Meat, poultry & fish

Beans, nuts, seeds, soya, tofu & myoprotein

Butter, Oil, Margarine, sugar & Syrup

Sugar and other sweetners

Effective communication • TYPES; verbal, non-verbal, written, telephone, fax, ICT (email and websites) • Poor communication: leads to mistakes, inefficiency, bad reviews, loss of customers, loss of profit, close down the business • LISTEN carefully, OBSERVE customers, take NOTES, have good menu KNOWLEDGE, be HONEST, POLITE, HELPFUL, speak CLEARLY, positive ATTITUDE • COMPLAINTS: stay calm, be polite, APOLOGISE, put the problem right if possible, report to head chef, offer a replacement, could offer something for free

Record Keeping The recording and storing of data. • STOCK CONTROL SHEETS • ACCIDENT BOOK • FOOD & DRINK ORDERS • INVOICES • STAFF ROTAS • RESTAURANT BOOKINGS Records help staff to know what needs doing, prevent things running out, pay bills on time, keep track of bookings, know how many staff are needed on duty.

ICT & record keeping • EPOS (electronic point of sale) all machines are linked an order can be placed on one machine and it’s sent to the kitchen automatically. • STOCK CONTROL SYSTEMS, electronic system to monitor stock levels, stores prices, automatically reorders things when running low. • MENU ENGINEERING, software calculates how profitable and popular different dishes are, helps chefs to create profitable menus • DIETARY ANALYSIS, software to calculate nutritional values • EVENTS MANAGEMENT, used to organise events, log dates, menu requests, number of guests, store to help future events

What NOT to say………… Germs Say BACTERIA healthy say LOW FAT LOW SUGAR LOW SALT HIGH FIBRE Wash Say CLEAN No slang eg kids, veg, carbs Meat/cook/texture etc Not fresh/gone off Say STALE UNSAFE SHORT SHELF LIFE SPOILS Use the exact terms eg BAKE/FRY/GRILL/ CHICKEN/LAMB/BEEF SMOOTH/CRUNCHY/SOFT TEXTURE

• STAY CALM • READ THE QUESTIONS TWICE • USE P. E. E

Free-Flow This is similar to the cafeteria system, except that Cafeteria Service This is the most versatile of all food service customers go straight to the food and drink counter they want. It avoids unnecessary queuing but is not systems. A menu is displayed at the so good for people who want a full range of items. entrance to the cafeteria. Vended services This is used widely in large buildings, such as hospitals, hotels and factories, where food and drink are needed throughout the day and night. Carvery service In this case, starters, drinks and sweets are served by the serving staff. Seated Counter service Customers are seated at the counter, usually on stools, and served by staff behind the counter. Often used on situations where customers are on their own (e. g. railway stations and airport terminals). Buffet Customers select their meal items from an open counter or buffet table. The customers help themselves to everything, or the serving staff serve some or all of the items. Serving staff often serve the meat items as these are the most expensive, leaving customers to help themselves to salads etc. Types of Food Service Gueridon This style of service is used with à la carte or table d’hôte menus. The food is carved or ‘finished’ at a table or trolley placed next to the customer’s table. A spirit lamp is used to finish cooking portions of poultry, meat or fish. Some dishes are completed in this way, with a flambé technique or sauce. Two popular dishes are Steak Diane and Crèpes Suzette. This form of service requires highly skilled staff who can cook and present the food attractively and can work confidently with a little bit of ‘showmanship’. Fast –Food In the fast-food outlets, the customer orders and collects the meal from one of a number of service points along the service counter. Table Service It is more expensive than a counter service, because of the number of staff involved. For large functions a waiter/ess can serve many more people than in the usual restaurant service Transported meal service The most well known type of transported meals is airline food. This is used most commonly on longhaul flights, where passengers choose hot food from a limited menu

Job roles – Kitchen Brigade Head/Executive chef In charge of ordering, rotas, menu planning Qualities needed by a chef Qualifications, Team work, Efficiency, organisation, passion for cooking, skills, work under pressure and management skills. Second (sous) chef 2 nd in charge when head chef is out of the kitchen Pastry chef (patissier) In charge of Desserts and Pastries Sauce chef (saucier) In charge of making sauces Larder chef (garde manger) This chef prepares cold foods ex. Pates, salads Vegetable chef (entremetier) Prepares soups, vegetables & eggs Assistant chef (commis) Trainee chef, helps out in every area of the kitchen Kitchen porters Fetches, carries, washes up important role

Restaurant team (Food & Drink) Qualities needed by restaurant & waiting staff Friendly, Knowledge of menu, good team work, good personal hygiene, good timing, organisational skills and Enthusiasm Restaurant Manager In overall charge of the running of the restaurant and staffing. Orders equipment, napkins. Organises the waiting staff, checks orders, healthy, safety and hygiene training of staff and customer service. Assistant Manager Second in charge of restaurant when manager is away. Head Waiter/ess Responsible for overseeing waiting staff and organising waiting stations Sommelier (Wine waiter/ress) a waiter responsible for selecting and serving wine Waiting Staff Responsible for taking orders and serving food to guests and clearing tables