Precision cuts
What are Julienne cuts?
small thin cuts 3mm x 3mm x 40mm
what is the difference between utensils, mechanical and fixed equipment?
Utensils come in many shapes and sizes and have many different purposes e.g scale, spoons, knifes etc.
Mechanical equipment is operated by power, has moving parts and can be used for a variety of purposes. It’s usually portable and designed to help a chef complete food preparation tasks more efficiently e.g blender, microwave etc
Fixed equipment is large and fixed in place. It’s mainly used for cooking and storing foods, rather than preparation e.g stove, oven, fridge
What is Safe work Australia?
Australian government statutory agency. They develop national policy to improve work health and safety ( WHS ) and workers' compensation arrangements across Australia. Safe Work NSW works to develop and evaluate national WHS and workers' compensation policy and strategies.
provide characteristics of boiling
Boiling
Definition- Immersion of food in boiling water or cooking liquid
Suitable Foods - Vegetables, legumes, meat, poultry, fish, eggs, soups, sauces
Recipes- Spaghetti Bolognese
Safety and Hygiene Issues - Burns to hands and fingers, cross-contamination
Characteristics - Vegetables should be tender while pasta and rice should be cooked al dente
Effect on Nutrition - Some loss of water-soluble vitamins, but generally low-fat and healthy
Cooking time- Will vary
Cooking Temp- 100°C
what is a chefs knife used for
This knife is used for the majority of work in the kitchen. It's used for slicing, chopping and dicing food and is approximately 20-25 cm in length.
what is Brunoise
fine dice 3mm x 3mm (cube)
what is the difference between a hazard and a risk?
Hazard- anything that could harm you or others
Risk- how likely it is that the hazard will harm you, and how serious the harm would be
Define Food Act 2003 (NSW)
a law to make sure food is safe for human consumption, prevent misleading conduct with the sale of food, provide the application in NSW of the Food Standards Code.
Provide characteristics of brasing
Definition- Food is covered in liquid and cooked slowly in a tight-lidded container
Suitable Foods - Vegetables, meat, poultry
Recipes - Braised chicken
Safety and Hygiene Issues - Burns to hands and fingers, cross-contamination
Characteristics - Meats and vegetables should be tender and sauces should be rich in flavour
Effect on Nutrition - Can be high-fat with some loss of heat-sensitive vitamins
Cooking time- Will vary
Cooking Temp- 180°C
what is a pairing knife?
Used for fine work and for cutting and peeling vegetables and approximately 7 cm in length.
what is Mirepoix
rough cut of vegetables
What is the difference between cleaning, sanitising and disinfecting
Cleaning: Remove dirt, debris, oil and grease from food service and preparation areas.
Sanitising: Reduce the amount of microorganisms on surfaces, equipment and utensils.
Disinfecting: Kill bacteria on surfaces, equipment and utensils
what is the Australia New Zealand Food Standards (ANZFA) Code?
ensures that food produced in Australia and New Zealand is safe and suitable for consumers to eat. It includes standards for food additives, food safety and labelling, and foods that need pre-approval, such as genetically-modified foods. The enforcement of the Code is the responsibility of state and territory departments and other food enforcement agencies
Provide characteristics of poaching
Definition- Moist method of cookery where food is cooked in liquid below boiling point
Suitable Foods- Fruit, meat, poultry and seafood
Recipes- Eggs Benedicts
Safety and Hygiene Issues- Burns to hands and fingers, cross-contamination
Characteristics- Should be tender
Effect on Nutrition- Some loss of water-soluble vitamins, but generally low-fat and healthy
Cooking time- Will vary
Cooking Temp- 96°C
what is a turning knife?
Has a curved blade and is commonly used for turning vegetables such as carrots or potatoes and to create garnishes. Turning vegetables are approximately 5 cm in length.
what is Jardinere
medium baton 5mm x 5mm x 20mm
what is the importance of cleaning services to food safety and hygiene & the overall quality of service provided
Cleaning the kitchen environment is as important and needs the same care taken when preparing and serving food customers. Clean kitchen prevents the following:
prevents cross-contamination
Reduces the risks of food-borne illnesses
Provides quality products and services
what is the role of local government?
Check that each food business has a trained food safety supervisor (FSS) and clearly visible FSS certification.
Inspect food handling controls, including storage, display, transport and processing.
Evaluate the risk of cross-contamination.
Check pest control practices.
Check that there’s sufficient and appropriate food labelling.
Provide characteristics of roasting
Definition- Food is cooked in an oven while being basted/barded in fat
Suitable Foods- Vegetables, meat, poultry
Recipes- Roast Beef with Vegetables
Safety and Hygiene Issues- Burns to hands and fingers, cross-contamination
Characteristics- Should be brown and crisp on the outside and tender/juicy on the inside
Effect on Nutrition- High-fat method of cookery, but no loss of water-soluble vitamins
Cooking time- Will vary
what is a boning knife?
Has a thin, flexible blade, making it suitable for removing bones from meat and poultry. The blade of a boning knife is narrow and approximately 12 cm in length
what is the difference between Macedoine and Paysanne
Macedoine – 8mm x 8mm cube
Paysanne – various shapes of 15mm width x 3mm thick
How would you deal with chemical-related accidents?
Proper first aid should always be administered when a chemical-related accident occurs.
If an accident does occur, contact the first-aid officer if the establishment has one. When
a major chemical accident or spill occurs, it is recommended that workers:-
Send for help via a manager or supervisor and contact emergency services and the first-aid officer.
Ensure the area is well ventilated, if it is safe to enter.
Turn off the gas if the chemical is flammable.
Evacuate the premises if needed.
Conduct first aid on any workers affected, following DRSABCD
1. Hazard Analysis
2. Identify Critical control points
3. Establish preventative measures
4. Establish procedures to monitor CCP
5. Establish corrective actions
6. Establish procedures to verify
7. Establish an effective system
Provide characteristics of deep frying
Definition- Food is totally immersed in hot oil or fat
Suitable Foods- Fruit, vegetables, icecream, falafel
Recipes- Fish and chips
Safety and Hygiene Issues- Burns to hands and fingers, cross-contamination
Characteristics- Batter should be crunchy and deep-fried foods should be tender inside the protective coating
Effect on Nutrition- High-fat method of cookery, but no loss of water-soluble vitamins
Cooking time- Will vary
Cooking Temp- 180°C
Waste- oil can be strained, then refrigerated and used up to 3 times
what are the characteristics of a filleting knife?
Has a long, flexible blade and is predominantly used for filleting and skinning fish or filleting chicken. The blade of a filleting knife is narrow and approximately 25 cm in length. Knives can be sharpened on a stone that is lubricated with water or oil.