Cookery Techniques
Hygiene & Safety
Equipment
Cookery Processes
Food storage
100

How many units are there in the course?

3

100

Name two categories of hygiene

Personal hygiene 

Kitchen hygiene

100

You use this to fold flour into a Swiss roll mixture

A metal spoon.

100

Name a wet method of cooking

Boiling

Steaming

Poaching

100

Name the 3 areas for storing food in the kitchen

Fridge

Freezer

Cupboard/dry store

200

What is the name of the first unit?

Cookery skills, techniques and processes

200

Explain the difference between the two types of hygiene.

Personal hygiene: keeping your body clean

Kitchen hygiene: keeping your environment clean

This is important to prevent contamination and the possibility of getting food poisoning.

200

You use this to coat a gateau in cream

A palette knife

200

Name 2 dry methods of cooking

Baking

Grilling

200

Name 3 reasons that storing food correctly is essential 

To ensure food hygiene

To prevent spoilage

To prevent the risk of food poisoning

300

What is the name of the second unit of the course?

Understanding and using ingredients

300

Name 3 personal hygiene rules

Wash hands

Tie up hair

Wear protective clothing

300

You use this to beat eggs

A balloon whisk

300

Describe the difference between mixing and blending

Mixing: combining ingredients evenly with a spoon

Blending: combining dry ingredients with a liquid to form a smooth paste

300

Describe which foods should be kept on which shelves in the fridge.

Top shelf - cooked meats, ready-to-eat foods, high-risk foods

Middle shelf - dairy products

Bottom shelf -  raw meat

Salad drawer - unwashed vegetables/fruit

400

What is the name of the third unit?

Organisational skills for cooking

400

Name as many hazards as you can!

Use the correct chopping boards

Keep raw and cooked food separate to prevent cross-contamination

Always cook meat to 75° and reheat to 82°

Keep the fridge temperature between 1-4°

400

Name 4 pieces of equipment you need when chopping vegetables

A brown chopping board

A wet paper towel/netcloth to prevent slipping

A vegetable knife

A bowl to collect peelings/waste

400

Describe what it means to "sweat" and "saute" vegetables.

Sweat - with a lid, vegetables don't brown

Saute - a method of cooking in a little oil in a frying pan. It browns the food and seals and develops flavour.

400

Where can you find information about where to store food correctly?

On the food label

500

Explain what happens after you have been assessed on the three units.

You will do the course assessment - a practical activity. This means you will have to plan, produce and serve a 3 course meal for 4 people in 2 1/2 hours.

500

Name 5 kitchen safety rules

Keep pot handles facing away

Turn off electrical appliances after use and keep away from water

Keep animals/pests away from food

Always use clean dishcloths and tea towels

Use the correct coloured chopping board

Wash knives after chopping raw meat to prevent cross-contamination


500

Describe the difference between a chef's knife and a vegetable knife.

Vegetable knife: a small knife with a plain edge ideal for peeling or other smaller, trickier jobs such as removing seeds from a chilli or de-veining prawns. 6-10 cm long

Chef's knife: a bigger knife which is also considered to be all-purpose, usually around 20cm long. Curved blade to allow the chef to rock the knife on the cutting board.

500

Identify 4 reasons that we cook

To improve texture

To improve flavour

To kill bacteria

To make the food easier to digest

500

What is the correct temperature for fridges and freezers?

Fridge 1-4°

Freezer -18°