· Web viewWJEC Catering Revision Booklet GCSE Catering Revision Checklist Make sure you are confident about the topics listed below. Use the revision sheets, past exam questions

WJEC Catering Revision Booklet

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GCSE Catering Revision Checklist

Make sure you are confident about the topics listed below. Use the revision sheets, past exam questions and revision classes to help you!

How confident are you at these topics?

Identify the different pieces of equipment in a food roomCulinary Terms and their meanings

Types of food servicesJob Roles

Health, Safety and Hygiene – this should include food poisoning, food safety regulations/practices, food hygiene.

HACCP and Food Safety RegulationsFirst Aid

Preparation and Culinary Skills - Knowledge about making basic products – cakes, scones, bread, pastry

Cooking methodsNutrition – this should include why we need the different nutrients in our diet and where we get them from, the Eat

Well Plate, what could happen if we do not follow a healthy diet.

Dietary needs – vegetarian, vegan, coeliac disease, nut allergy, lactose intolerant, diabetes

Ability to plan or change a menu based on different age groups/dietary needs.

Be able to explain what equipment is used for in a food room and the advantages and disadvantages of electrical

equipment e.g. microwaves, blenders etcDifferent types of communication in the food industry. This

includes how ICT is used in the catering industry, how to handle complaints and customers with specific needs

Environmental Considerations – REDUCE, REUSE, RECYCLE and Conservation of energy and water and how this can be

done in a kitchen.Food Packaging.

Culinary Terms

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Culinary terms come up in the exam every year so make sure you know both the names and the meanings.

Acitvity: Go through the text book and find the meanings to these culinary terms.

Term Meaning Photo

Accompaniments

Al – Dente

Au Gratin

Bain-Marie

Brûlée

Bouquet garni

Coulis

Croutons

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En croute

Entrée

Flambé

Garnish

Julienne

Marinade

Mise-en-place

Purée

Reduce

Roux

Sauté

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How Much Can You Remember?

Practise these exam questions and use your table to check your answers.

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Equipment in a Food Room

In the exam you will be expected to be able to identify and evaluate pieces of equipment.Activity: Name these pieces of equipment. Make sure you know what these pieces of

equipment are used for.

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Powered Equipment

In your exam, you may be asked about powered equipment. Write the use, advantages and disadvantages for these pieces of equipment.

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Name: MICROWAVE OVENUse:

Advantages:

Disadvantages:

Name: DEEP FAT FRYERUse:

Advantages:

Disadvantages:

Name: ROTISSERIE OVEN Use:

Advantages:

Disadvantages:

Name: FREE STANDING MIXERUse:

Advantages:

Disadvantages:

Name: FOOD PROCESSORUse:

Advantages:

Disadvantages:

Name: BLENDERUse:

Advantages:

Disadvantages:

Care, Safe Use and Cleaning of Equipment

Hand Equipment ……………………………………………………………………………………………………………………………………

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Food Service Equipment (Hand Equipment) ……………………………………………………………………………………………………………………………………

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How Much Can You Remember?

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Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?

subject=hospitalityAndCatering&level=GCSE&pastpaper=true

7(d) Discuss the use of a microwave oven in a catering kitchen. (6 marks) Summer 2012………………………………………………………………………………………………………………………………………

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Summer 2013

Winter 2013 Question 9a

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The kitchen at the guest house needs to be updated and the new head chef is to be involved in the purchase of additional equipment.

Identify TWO pieces of large scale equipment needed for the preparation or cooking of food and discuss why EACH would be useful.

1. Name of equipment………………………………………………………………………………………………………………………………………Reasons for choice………………………………………………………………………………………………………………………………………

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2. Name of equipment………………………………………………………………………………………………………………………………………Reasons for choice………………………………………………………………………………………………………………………………………

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8 marks

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Job Roles

You need to be confident in identifying job roles within the Catering; not only the different types of chefs but the management and service staff. Complete the table below identifying the different job roles and their responsibilities.

Role Their ResponsibilitiesThe Management

Manager 1)

2)

Assistant Manager 1)

2)

The ChefsHead Chef 1)

2)

3)

Sous Chef 1)

2)

3)

Sauce Chef 1)

2)

3)

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Larder Chef

Pastry Chef 1)

2)

Vegetable Chef 1)

2)

Service StaffRestaurant Manager

1)

2)

3)

Head Waiter 1)

2)

3)

Wine Waiter 1)

2)

3)

4)

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Waiting Staff 1)

2)

Types Of EmploymentFull Time Staff 1)

2)

3)

Part Time Staff 1)

2)

3)

Casual Staff 1)

2)

Training

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Exam Questions



Summer 20146c. The café requires new wait staff. Discuss the skills and qualities needed by the wait staff. (5marks)………………………………………………………………………………………………………………………………………………

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Summer 20129a. James has been appointed assistant manager of a country hotel.

Describe his new role as an assistant manager. (2 marks)………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………Winter 20129a. Frances has applied for a job as a sous chef in a large hospital. Identify two main responsibilities of a sous chef. (2 marks)

1. …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

2. …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

Write down the job title of the person who performs these tasks:a) Serves wine to the customer……………………………………………………………………………………..

b) Greets customers and seats them……………………………………………………………………………..

c) Clears the tables after the customer leaves……………………………………………………………….

d) Is responsible for the standard of service……………………………………………………………………

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Types Of Food Service

Type of Service Explanation Advantages Disadvantages

Name:

Name:

Name:

Name:

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Name:

Name:

Name:

Name:

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Name:

Name

What does Contract Catering mean?

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Exam Questions



Summer 20145b. Salad bars are very popular. Explain the benefits to the caterer. (4 marks)

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http://www.wjec.co.uk/qualifications/qualification-resources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true


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Winter 2013

5a. A local sports centre is considering buying a vending machine to provide healthy options

for the customer.

Name three suitable healthy options that can be sold in a vending machine. (3 marks)

1. …………………………………………………………………………………………………………………………………

2. …………………………………………………………………………………………………………………………………

3. ………………………………………………………………………………………………………………………………….

5b.Discuss the benefits of vending machines as a method of food service. (6 marks)

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Risk Assessment (HACCP)

What is the HSE Five-Point Plan?1. ……………………………………………………………………………………………………………………………………

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The 5 Points Are:

What is HACCP?1. ……………………………………………………………………………………………………………………………………

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2. ……………………………………………………………………………………………………………………………………

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H A C C P

ANALYSIS:CRITICAL CONTROL POINT:

Caterers need to think about the hazards at each step and how these hazards can be reduced or removed. These are called critical control points. Complete the table showing possible hazards for each step and how these hazards can be prevented.

Step Possible Hazards Hazard PreventionBuying

and receiving

food.Storing Food

Preparing and

Cooking Food

Cooling Food

Hot Holding

Food

Reheating Food

Serving Food

Exam Questions


subject=hospitalityAndCatering&level=GCSE&pastpaper=trueSummer 20139b. A fish order includes a variety of fresh and frozen fish. It is your responsibility to follow the Hazard and Analysis Critical Control Point system that you have in place.

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Explain the hazards with actions you would take for handling these products at each of the following stages. (15 marks)

1. Accepting the delivery2. Storing the fish3. Cooking and serving the fish dishes

Accepting the delivery………………………………………………………………………………………………………………………………………………

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Storing the fish………………………………………………………………………………………………………………………………………………

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Cooking and serving the fish dishes………………………………………………………………………………………………………………………………………………

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1. ……………………………………………………………………………………………………………………………………

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H A S A W A

2. ……………………………………………………………………………………………………………………………………

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Health and Safety Signs

Health and safety signs help staff and customers to stay safe. They provide information, warnings and instructions about things that should and should not be done. There are lots of different health and safety signs used in a catering establishment. The shape and colour of a sign tell you about the message it is giving.

Health and Safety RulesComplete these safety rules for these pieces of equipment:

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Fires

Fire Procedure

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Electrical Equipment Pans

Knives

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

1

Preventing and stopping fires

First Aid

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2

3

4

5

1.

2.

Catering establishments should make sure that:

1.

2.

First Aid Laws

1

2

3

Exam Questions



Summer 2013

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Falls

1

2

3

4

Cuts

1

2

Why do we use blue plasters?

Burns and Scalds

1

2

3

4

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5c. List the steps kitchen staff would need to take in the event of a small deep fat fryer catching fire. (4 marks)………………………………………………………………………………………………………………………………………………

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Summer 20145b. State the recommended first aid treatment for a burn. (3 marks)………………………………………………………………………………………………………………………………………………

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Winter 20145a. List THREE ways to prevent accidents in a catering kitchen caused by slips, trips and falls. (3 marks)

1. ……………………………………………………………………………………………………………………………………

2. ……………………………………………………………………………………………………………………………………

3. ……………………………………………………………………………………………………………………………………

5b. Identify THREE safety points a chef should follow when deep fat frying (3 marks)

1. ……………………………………………………………………………………………………………………………………

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5d. Identify TWO safety points a chef should follow when steaming food (2 marks)

1. ……………………………………………………………………………………………………………………………………

2. ……………………………………………………………………………………………………………………………………

Food Poisoning

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Symptoms of food poisoning

Symptoms of food poisoning lasts for:

Causes of Food Poisoning

1. ……………………………………………………………………………………………………………………………………

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Food Poisoning

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High Risk Foods

Low Risk Foods:

Different types of food poisoning

Hygiene and Food Safety

The Food Safety Act is a law. It says all catering establishments must:

1. ……………………………………………………………………………………………………………………………………

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1. ……………………………………………………………………………………………………………………………………

2. ……………………………………………………………………………………………………………………………………

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Food Premises must:

1. ……………………………………………………………………………………………………………………………………

2. ……………………………………………………………………………………………………………………………………

3. ……………………………………………………………………………………………………………………………………

4. ……………………………………………………………………………………………………………………………………

Hygiene and Food Safety

People who work with food must have good personal hygiene. They need to:

1. ……………………………………………………………………………………………………………………………………

2. ……………………………………………………………………………………………………………………………………

3. ……………………………………………………………………………………………………………………………………

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F S A

E H O

4. ……………………………………………………………………………………………………………………………………

5. ……………………………………………………………………………………………………………………………………

Exam Questions



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Food must be cooked until its:

Food must be hot held at:

Food should spend no more than _________________ in the danger zone:

At -18’c or lower it is too ______ for bacteria to _______________

Key Temperatures for storing and cooking food

Other things to improve food hygiene include:

Kitchen Hygiene:



Winter 2014

Winter 2012 4. Temperature control is very important in catering. Complete the following table. (3 marks)

Summer 20145c. Many foods served in a salad bar can be classes as high risk foods. Describe how food served from a salad bar can be kept safe and hygienic. (5 marks)………………………………………………………………………………………………………………………………………………

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Summer 20133. State FOUR personal hygiene rules that all kitchen staff must follow. (4 marks)

1. ……………………………………………………………………………………………………………………………………

2. ……………………………………………………………………………………………………………………………………

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3. ……………………………………………………………………………………………………………………………………

4. ……………………………………………………………………………………………………………………………………

Summer 20149a. Name one food law (legislation)that must be complied with by all kitchen staff. (1 mark)……………………………………………………………………………………………………………………………………

9b. What is meant by HACCP? (2 marks)

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9c. Identify TWO main responsibilities of an Environmental Health Officer. (2 marks)

1. ……………………………………………………………………………………………………………………………………

2. ……………………………………………………………………………………………………………………………………

9d. Discuss why it is important that all catering establishments adhere to food safety

regulations. Explain how this could be achieved in a busy hotel kitchen. (12 marks)

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Preparation and Culinary Skills

Methods of making cakes, scones and biscuits: Complete the steps needed to take for each method and write examples of products that are made using each method around the outside of the box.

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Dough, Pastry and Sauces

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Creaming Method

1.

2.

Whisking Method

1.

2.

Rubbing In Method

1.

2.

3

Melting Method

1.

2.

How do you make a Roux Sauce? Which 2 sauces are thickened with egg yolk?

1.

2.

Food Preparation and Culinary SkillsMeat

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Dough Products

What ingredients are used to make dough?

Dough is kneaded to stretch the gluten. What is gluten?

Why is bread dough left to rise?

Steps to make Shortcrust Pastry

1.

2.

3.

4.

5.

6.

7.

Tips to remember when making shortcrust pastry

1.

2.

3.

Types of Pastry

Used For

ShortcrustSweetPuffChouxFilo

Fish

Preparation and Culinary Skills

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t Meat Poultry

____________ pieces of meat/chicken can be GRILLED

____________ of meat are often ____________

____________cuts of meat are chopped and __________until tender.

Meat and poultry are high risk foods. They must be stored in the fridge away

from cooked meat.

Different meats need different amounts of cooking. E.g. _________ can be served pink and __________

must be thoroughly cooked.

Choosing Fresh Fish

Label where these types of food should be stored in the fridge

Salad, Cheese and Dairy, Raw Meat, Cooked Meats

White Oily Shellfish

Eggs and Dairy Products

How should eggs be stored? Name three ways

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Convenience Products:

What is a convenience product?

Why are convenience products popular?

Give an example of the different types of

Cereals, Flour and Pasta

A cereal is any kind of _____________. That includes ___________, ___________, ___________, ___________, and ____________.

Cereals should be stored in _________________________ to give them a long shelf life.

Cereals are used to make _______________. Which is used in ______________ and to make ____________.

Pasta

1)

2)

Rice

1)

2)

FreshFrozenTinnedDriedChilled

1.................................................................................................................................

2.................................................................................................................................

3.................................................................................................................................

What functions and uses of eggs apply, when making

a) Fish cakes…………………………………………………………………………………………………………………

b) A quiche…………………………………………………………………………………………………………………….

c) Sponge cake………………………………………………………………………………………………………………

What is the Lion quality mark and why should be buy eggs only with this stamp?

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What does the Lion quality mark tell you about an egg. Write 5 points.

1.………………………………………………………………………………………

2…………………………………………………………………………………………

3…………………………………………………………………………………………

4………………………………………………………………………………………..

5………………………………………………………………………………………..

Exam Questions

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Dairy Products:

What is a dairy product?

…………………………………………………………………………………..…………………………………………………………………………………..

Milk

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Cream

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Butter

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Cheese

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subject=hospitalityAndCatering&level=GCSE&pastpaper=trueWinter 2013

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Winter 2012

Summer 2014

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Summer 2012

Summer 2013

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Cooking Methods

Picture Method Of Cooking

Moist or Dry Method?

Healthiness? Examples of Foods

Picture Method of Moist or Dry Healthiness? Examples of

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Cooking Method? Foods

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Summer 2012

Shin of beef is a tough cut of meat. It needs to be cooked slowly at a low temperature.a) Why is stirfrying not a good method for cooking shin of beef?…………………………………………………………………………………..

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b) Suggest a method that could be used to cook shin of beef.

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Nutrition

43

Nutrients

Minerals

Protein

CarbohydratesFats

Vitamins

Vitamins Minerals Protein

Fats Carbohydrates

Healthy Eating

44

Fibre and Water

A lot of fat, salt and sugar can be found

in convenience foods, ready-made

meals and takeaways!

Reduce total intake of fat, especially saturated fat.

Give 3 examples of saturated fat.

Give 3 examples of products high in fat.

Suggest 2 ways of reducing the amount of fat in our diet e.g. buy white meat that is lower in fat than red meat.

What health problems could we develop by eating too much fat?

SATURATED FAT

SALT

SUGAR

Reduce salt intake to 6g a day (1tsp).

Give examples of 3 food products high in salt

Why do we need salt?

What could happen if we eat too much salt?


Give examples of 3 food products high in sugar

How can we reduce the amount of sugar we eat?

What could happen if we eat too much sugar?

Exam Questions


subject=hospitalityAndCatering&level=GCSE&pastpaper=trueSummer 2012

Summer 2014

45


Give examples of 3 food products high in sugar

How can we reduce the amount of sugar we eat?

What could happen if we eat too much sugar?



Winter 2013

46

Dietary Needs

Logo Name Description Foods they cannot eat

Lifestyle ChoiceVegetarian

Vegan

Medical Need

47

Coeliac

Lactose Intolerant

Nut Allergies

Diabetics

Religious BeliefMuslim

Jewish

Exam Questions



Winter2012

48



Summer 2014

Communication and Record Keeping

49

Types of Communication

Why is good communication important? How can staff communicate well?

Record Keeping

50

Customer Complaints1

2

3

4

Customers with specific needs

Types of Record Keeping

Why is good record keeping important?

1.

2.

3.

4.

5.

Electronic Point Of Sale (EPOS) Systems

Exam Questions



51

ICT in the Catering Industry

Stock Control Systems

Menu Engineering

Events Management

Dietary Analysis

Food Management Systems



Summer 2014

Summer 2013

52

Catering and the Environment

53

Saving Water and Energy In Cooking

Cover Pans Use correct size pan and hob

Cook different foods together

Use water carefully

Don’t boil more water than you need

Reducing Waste

54

Why is reducing waste important?

1.

2.

3.

4.

5.

Exam Questions



Summer 2013

55



Winter 2013

Give three examples a catering company can reduce the waste they produce?1.

2.

3.

Summer 2012

56

Food Packaging

Picture Type Examples Advantages Disadvantages

57

Why do we need food packaging?

Packaging

58

Points to consider when choosing

packaging

Exam Questions



Summer 2012

Planning a Menu

59

TableD’Hote A La Carte Themed Menu



Things to consider when planning a menuNutritionally Balanced Equipment Available

Colour, Flavour, Texture

Type of Outlet

Time Of Year Appeal to customer

Skill of the Chef Cost

Dietary Needs

Exam Questions



60



· Web viewWJEC Catering Revision Booklet GCSE Catering Revision Checklist Make sure you are confident about the topics listed below. Use the revision sheets, past exam questions

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