WJEC Catering Revision Booklet - Abraham Darby … … · WJEC Catering Revision Booklet ... Different types of communication in the food industry. ... Discuss why it is important

WJEC Catering

Revision Booklet

Name…………………………………………………..

Mentor Group………………………………………

Target Grade………………………………………..

Bring this booklet to every lesson.

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 room

Culinary Terms and their meanings

Types of food services Job Roles

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

HACCP and Food Safety Regulations First Aid

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

Cooking methods Nutrition – 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 etc

Different 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.

Have We Covered These Topics?

We will be either covering these topics in lessons or they will be set as

homework. Make sure you keep track of when you covered them to help you

when you revise at home!

Topic Classwork Date

Completed:

Homework Date to be handed in:

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

Types of food services

Job Roles Health, Safety and Hygiene – this should include food

poisoning, food safety regulations/practices, food hygiene.

HACCP and Food Safety Regulations

First Aid Preparation and Culinary Skills - Knowledge about making

basic products – cakes, scones, bread, pastry

Cooking methods

Nutrition – 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 etc

Different 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

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

En croute

Entrée

Flambé

Garnish

Julienne

Marinade

Mise-en-place

Purée

Reduce

Roux

Sauté

How Much Can You Remember?

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

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.

Powered Equipment

In your exam, you may be asked about powered equipment. Write the use, advantages and

disadvantages for these pieces of equipment.

Name: MICROWAVE OVEN

Use:

Advantages:

Disadvantages:

Name: DEEP FAT FRYER

Use:

Advantages:

Disadvantages:

Name: ROTISSERIE OVEN

Use:

Advantages:

Disadvantages:

Name: FREE STANDING MIXER

Use:

Advantages:

Disadvantages:

Name: FOOD PROCESSOR

Use:

Advantages:

Disadvantages:

Name: BLENDER

Use:

Advantages:

Disadvantages:

Care, Safe Use and Cleaning of Equipment

Hand Equipment

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Powered Equipment

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Food Service Equipment (Hand Equipment)

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Food Service Equipment (Powered Equipment)

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How Much Can You Remember?

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

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

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Reasons for choice

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2. Name of equipment

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Reasons for choice

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8 marks

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 Responsibilities

The Management

Manager 1) 2)

Assistant Manager 1) 2)

The Chefs

Head Chef 1) 2) 3)

Sous Chef 1) 2) 3)

Sauce Chef 1) 2) 3)

Larder Chef

Pastry Chef 1) 2)

Vegetable Chef 1) 2)

Service Staff

Restaurant Manager

1) 2) 3)

Head Waiter 1) 2) 3)

Wine Waiter 1) 2) 3) 4)

Waiting Staff 1) 2)

Types Of Employment

Full Time Staff 1) 2) 3)

Part Time Staff 1) 2) 3)

Casual Staff 1) 2)

Training

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Exam Questions




Summer 2014

6c. The café requires new wait staff. Discuss the skills and qualities needed by the wait staff.

(5marks)

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Summer 2012

9a. James has been appointed assistant manager of a country hotel.

Describe his new role as an assistant manager. (2 marks)

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Winter 2012

9a. Frances has applied for a job as a sous chef in a large hospital.

Identify two main responsibilities of a sous chef. (2 marks)

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

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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……………………………………………………………………

Types Of Food Service

Type of Service Explanation Advantages Disadvantages

Name:

Name:

Name:

Name:

Name:

Name:

Name:

Name:

Name:

Name

What does Contract Catering mean?

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Exam Questions




Summer 2014

5b. Salad bars are very popular. Explain the benefits to the caterer. (4 marks)

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


Risk Assessment (HACCP)

What is the HSE Five-Point Plan?

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The 5 Points Are:

What is HACCP?

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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 Prevention

Buying and

receiving food.

Storing Food

Preparing and

Cooking Food

Cooling Food

Hot Holding

Food

Reheating Food

Serving Food

ANALYSIS: CRITICAL CONTROL POINT:

Exam Questions




Summer 2013

9b. 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.

Explain the hazards with actions you would take for handling these products at each of the

following stages. (15 marks)

1. Accepting the delivery

2. Storing the fish

3. 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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Health and Safety

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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 Rules

Complete these safety rules for these pieces of equipment:

Electrical Equipment Pans

Deep Fat Fryers

Knives

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Fires

Fire Procedure

Preventing and stopping fires

1.

2.

Catering establishments should make sure that:

1.

2.

First Aid

First Aid Laws

1

2

3

Falls

1

2

3

4

Cuts

1

2

Why do we use blue

plasters?

Burns and Scalds

1

2

3

4

5

Exam Questions




Summer 2013

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 2014

5b. State the recommended first aid treatment for a burn. (3 marks)

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Winter 2014

5a. List THREE ways to prevent accidents in a catering kitchen caused by slips, trips and falls. (3 marks)

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

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

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Food Poisoning

Causes of Food Poisoning

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Symptoms of food

poisoning

Symptoms of food

poisoning lasts for:

High Risk Foods

Low Risk Foods:

Food Poisoning

Hygiene and Food Safety

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

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Food Premises must:

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Different types of

food poisoning

Hygiene and Food Safety

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

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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:

Exam Questions




Winter 2014

Winter 2012

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

Summer 2014

5c. 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 2013

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

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Summer 2014

9a. Name one food law (legislation)that must be complied with by all kitchen staff. (1 mark)

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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.

Creaming Method

1.

2.

Whisking Method

1.

2.

Rubbing In Method

1.

2.

3

Melting Method

1.

2.

Dough, Pastry and Sauces

Types of Pastry

Used For

Shortcrust

Sweet

Puff Choux

Filo

How do you make a Roux Sauce?

Which 2 sauces are thickened with egg yolk?

1.

2.

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.

Food Preparation and Culinary Skills

Meat

Fish

White Oily Shellfish

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

Fish is a high-risk food and

so it is important to only

serve it fresh and store it in

the fridge.

Preparation and Culinary Skills

Fresh

Frozen

Tinned

Dried

Chilled

Label where these types of food should be stored in the

fridge

Salad, Cheese and Dairy, Raw Meat, Cooked Meats

Convenience Products:

What is a convenience product?

Why are convenience products popular?

Fruit and Vegetables

Most fruit and vegetables need to be stored

somewhere ____________ and __________.

Fresh fruit and vegetables should feel ______.

Fruit can be served in lots of different ways.

For example, ___________,

_____________,_______________ or in

_______________.

Vegetables can be served om different ways

too. For example, ________, _____________

or ______________.

Give an example of the different types of convenience products.

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)

Eggs and Dairy Products

How should eggs be stored? Name three ways

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?

………………………………………………………………………………………………………………………………………………

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

1.………………………………………………………………………………………

2…………………………………………………………………………………………

3…………………………………………………………………………………………

4………………………………………………………………………………………..

5………………………………………………………………………………………..

Dairy Products:

What is a dairy product?

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

Milk

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

Cream

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

Butter

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

Cheese

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

Exam Questions




Winter 2013



Winter 2012

Summer 2014

Summer 2012

Summer 2013

Cooking Methods

Picture Method Of Cooking

Moist or Dry Method?

Healthiness? Examples of Foods

Picture Method of Cooking

Moist or Dry Method?

Healthiness? Examples of Foods

Exam Questions




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?

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

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

………………………………………………………………………………………………………………………………………………

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

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

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Nutrition

Nutrients

Minerals

Protein

Carbohydrates Fats

Vitamins

Fibre and Water

Vitamins

Minerals

Protein

Fats

Carbohydrates

Healthy Eating

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?

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?

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

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




Summer 2012

Summer 2014



Winter 2013

Dietary Needs

Logo Name Description Foods they cannot eat

Lifestyle Choice

Vegetarian

Vegan

Medical Need

Coeliac

Lactose Intolerant

Nut Allergies

Diabetics

Religious Belief

Muslim

Jewish

Exam Questions




Winter2012

Summer 2014



Communication and Record Keeping

Types of

Communication

Why is good communication important?

How can staff communicate well?

Customer Complaints

Customers with specific needs

Types of Record

Keeping

Record Keeping

Why is good record keeping important?

1.

2.

3.

4.

5.

ICT in the Catering Industry

Electronic Point Of Sale (EPOS) Systems

Stock Control Systems

Menu Engineering

Events Management

Dietary Analysis

Food Management Systems

Exam Questions




Summer 2012

Summer 2014



Summer 2013

Catering and the Environment

Saving Water and Energy In Cooking

Saving Energy in a Kitchen

Energy efficient equipment

Turn equipment off

Carry Out Maintenance checks

Fully load dishwashers and washing machines

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

Why is reducing waste important?

1.

2.

3.

4.

5.

Exam Questions




Summer 2013

Winter 2013

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

1.

2.

3.



Summer 2012

Food Packaging

Picture Type Examples Advantages Disadvantages

Why do we need food

packaging?

Packaging

Exam Questions




Summer 2012

Points to consider

when choosing

packaging



Planning a Menu

Things to consider when planning a menu

Nutritionally Balanced

Equipment Available

Colour, Flavour, Texture

Type of Outlet

Time Of Year

Appeal to customer

Skill of the Chef

Cost

Dietary Needs

TableD’Hote

A La Carte

Themed Menu

Exam Questions




Summer 2012



WJEC Catering Revision Booklet - Abraham Darby … … · WJEC Catering Revision Booklet ... Different types of communication in the food industry. ... Discuss why it is important

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