Go over basics of exam The Industry Health Hygiene and Safety Preparation Cooking and Presentation Nutrition Menu Planning and Costing Specialist Equipment Communication and Record Keeping Catering and the Environment ID: 725395
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Pre Exam Revision Plan Go over basics of examThe IndustryHealth, Hygiene and SafetyPreparation, Cooking and PresentationNutrition, Menu Planning and CostingSpecialist EquipmentCommunication and Record KeepingCatering and the EnvironmentWhat not to saySlide2
EXAM BASICS1 hr 1 mins hours80 marksApprox 1 mark per minuteAnswer ALL questions (have a go)Slide3
Exam TechniqueRead the question at least twice –WHAT is it asking? Look for command wordsHow many marks is it worth? (don’t spend 10 mins on a 4 mark question)Plan your answers – especially the 6 /8/10 mark onesUse paragraphs and a plan for the longer questionsDo not leave any BLANKS – have a go! Use common sense, you know more than you think you do!Relate back to the question/table etcCheck at the end – have you given enough info/detail/points to get the marksSlide4
THE FOLLOWING ARE THINGS WHICH EITHER COME UP REGULARLY – THEY MAY OR MAY NOT COME UP THIS YEAR, OR THINGS WHICH I THINK MAY COME UP!Slide5
Types of Service – will come up in some formThe way in which we give food to consumers. It could be a hotel, restaurant, buffet, outside catering etc.Think about the service type and tailor you question to this to show your understandingSlide6
STAFF – this will come up.It will usually be chefs or waiting staff (but it may ask about a specific type eg head chef, casual etc)READ THE QUESTION – I it is asking about QUALITIES don’t write about DUTIES!Slide7
Following the basic hygiene rules to ensure there is no contaminationPERSONAL – rules you follow before working with foodENVIROMENT – clean equipment and work areaFOOD – no cross contamination, follow use by dates, storage, cooking and re heating Hygiene ALWAYS COMES UP , usually in at least 2 questions. YOU MUST REVISE THIS
You will be expected to
apply
your knowledge – the question may ask about a particular catering type )
eg
buffets, vending
etc
) and ask you to apply your knowledge Slide8
SafetySafety of people making the product – using machines/equipment Cuts/burns/scalds etcThis usually come up in some form on every paper, it may be in the first couple of questions and then later where you are expected to apply your knowledge
FIRST AID
– usually asks about cuts/burns/ falls and scalds. Revise
prevention
and
treatment
Safety
will usually ask about using equipment - refer to that piece of equipment to show
understanding
.Slide9
FOOD PREPARATION – you will be expected to be able to comment on how to make a given product (usually a pastry, cake or a common commodity). The question will ask you to study a recipe/method and comment on it.Commodities are the food products we use most often in cooking. Remember what you have done in your practical lessons and your practical exams.Look at the recipe and method – try and visualise what you have to do to make it and rtead the question carefully to see what it is asking you. Look for the clues you are being given.Slide10
Culinary TermsUsually a multi choice question (but may not be!)You have a whole power point on these to revise from plus your class notes.Mise en placecrutons
Bain
marie
Bouquet
garni
HINT: - maybe make ‘flash cards’ with these terms on one side and the meaning on the otherSlide11
Convenience Foods 1 min………………………. What is a Convenience Food?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.Slide12
What are the advantages/disadvantages of convenience foods?ADVANTAGESSaves timeSaves energyConsistent productGood if staff do not have the skills neededGood if equipment needed to make product is not availableSaves purchase / storing of raw ingredientsLess storage neededLess risk of cross contamination during productionDISADVANTAGES
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 Slide13
Nutrition – always comes up. Often more than once. You need to be able to APPLY your knowledgeThe question may ask you about a particular consumer eg children or a particular diet typeEg vegetarian, religious dietsThere will be something about healthy diets so revise:Fat (saturated and unsaturated)SugarSaltWhy do we need to watch the intake of these?
How can we do this?
What is this? What does it show?
Advantages?
Disadvantages?Slide14
Equipment Usually comes up in some form – may be a multi choice or a longer question.Know your knife types in particular.Think about the bigger pieces of catering equipment – they are just the same as the small equipment we use…….. Just bigger so can store/cook/prepare BIGGER quantities. Slide15
Using ComputersList 3 reasons why we use computersAdvantages?Disadvantages?IMPORTANT – using computers may be about research, stock control, communication, stock control ……and so on.The reasons why we use them are the same BUT relate to the question.Slide16
Ethics/Environment/Moral/ReligiousBIG TOPIC ALWAYS COMES UP IN SOME FORMOften worth 4 – 10 marks so PLAN YOU ANSWERAll about what people believe in – what’s right and wrongfreedom farming, free range eggs, organic products, topic issues,f
ree range, Red TractorSlide17
The 6 R’sReuseRecycleRepairReduceRefuseRethink ENVIRONMENTAL CONCERNS
How to cut down on waste-
sustainability, biodegrade, recycle
Shop local
Use seasonal productsSlide18
Moral ReasonsVery similar to ethics – what people believe inUsing Fairtrade products (eve if they cost more)Using local shops Seasonal productsWhat people think is ‘right’ and ‘wrong’ Slide19
ReligionMany religions have rules about what people can andcan’t eat – these are wrapped up in the history of that religionEg Jews don’t eat pork and meat must be ‘Kosher’Muslims don’t eat pork and meat must be ‘Halal’Hindus don’t eat beefRastafarians and Buddhists are vegetarianManufacturers now must provide a range of products that meet these dietsKosher and Halal refer to the way the animal has been killed.Slide20
Never Underestimate the Following…. they can be related to so many answers! LIFESTYLEBusy Lifestyles – not got timeFamilies eat together lessLack of skills Lack of equipmentCost expensive/inexpensiveTravelling abroad more
Wide range of products available
DIET/HEALTHY EATING
People more aware of health issues
People want to be healthier
Able to access information about diets much easier
Government campaign about obesity/overweight health risks
People choosing diets for moral reasons
eg
vegetarians
People choosing diets for religious reasons
People choosing diets due to health problems
eg
allergies, heart disease, diabetes
etc
THE MEDIA (internet, magazines, TV)
Able to access information 24/7
People want to copy ‘celebrities’
The ‘must have’ society
Advertising
All supermarkets/restaurants
etc
have their own websites
Review sites
These are all inter related – don’t make the same point twice!Slide21
PLAN THESE ANSWERS if they are worth more than 3 marksAlthough I have addressed them separately they often get wrapped together Eg a person may be vegetarian for religious or moral reasonsOR
Someone may eat
local
products for
environmental
(less petrol used so less Co2 emissions) or
ethical
reasons (supporting the local economy)Slide22
What NOT to say……………………GermsSay BACTERIAWashSay CLEANNot fresh/gone offSay
STALE
UNSAFE
SHORT SHELF LIFE
SPOILS
healthy
say
LOW FAT
LOW SUGAR
LOW SALT
HIGH FIBRE
No slang
eg
kids, veg, carbs
Meat/cook/texture
etc
Use the exact terms
eg
BAKE/FRY/GRILL/
CHICKEN/LAMB/BEEF
SMOOTH/CRUNCHY/SOFT TEXTURESlide23
Do Not Abbreviate or Use SlangKids = childrenCarbs = carbohydratesVeg = vegetables