Term 1 home learning booklet year 10 catering

GCSE: YR10 Home Learning Name ………………...My Target grade = TASK

TOPIC

1

Label and explain use of knives

2

Hygiene

3

Hazards

4

Cereal

5

Pastry

6

Exam questions

Grade/Comment

A* = 90% A = 80% B = 70% C = 60% D = 50% E=

40%

F=

30%

G = 20%

Task 1 Label each knife and explain its use

How do you prevent accidents in the kitchen?

Floors: …………………………………………………………………………………………………………………………………....................... ………………………………………………………………………………………………………………………………………………………. ………………………………………………………………………………………………………………………………………………………. …………………………………………………………………………………………………………………………………………………………

Knives: ……………………………………………………………………………………………………………………………………………………….. ………………………………………………………………………………………………………………………………………………………. ……………………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………………………………. ………………………………………………………………………………………………………………………………………………………………

Electrical equipment: …………………………………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………………………………….. ……………………………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………………………….

Behaviour: …………………………………………………………………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………………………………………………………………... ………………………………………………………………………………………………………………………………………………………………………………………….. …………………………………………………………………………………………………………………………………………………………………………………………..

Cleaning: …………………………………………………………………………………………………………………………………………………………………………………………. …………………………………………………………………………………………………………………………………………………………………………………………. ………………………………………………………………………………………………………………………………………………………………………………………….

Health and safety Hygiene rules Hygiene rules cover three main areas: The food premises (the kitchen/restaurant) Personal hygiene of employers (the cooks/chefs) Hygienic practices (what the chefs do with the food) When in the catering room, you have to make sure you follow all 3 sets of rules.

The food premises, this is all about cleaning the kitchen and the equipment used.

Examples of these rules are:

____________________________________________________ __________________________________________________ __________________________________________________ __________________________________________________ ______ Personal hygiene of food handlers, this is all about how clean the cook/chef is.

Examples of these rules are:

________________________________________________ __________________________________________________ __________________________________________________ __________________________________________________ __________________________________________________ __________________________________________________ ______________ Hygienic practices, this is all about how we handle the food, storing it properly, cooking it thoroughly, etc.

Examples of these rules are:

____________________________________________________ __________________________________________________ __________________________________________________ __________________________________________________ __________________________________________________

Pasta, rice, and other cereals List the main cereals and give an example of how they can be used Name of cereal How they can be used

The main nutrient in pasta, rice and cereals = ____________________________ All the different types and shapes of pasta basically taste the same but the different shapes are often used in different ways. The shape can affect the way it is used, how the sauce clings to it, how it can be layered in dishes, etc.

Name and describe or draw 6 different pasta shapes: 1

2

3

4

5

6

Suggest a selection of dishes that use pasta – try to find ones that use the different shapes and types of pasta. __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________

‘Types of Pastry’ Exam Questions 1) Name a pastry that is suitable for making a quiche.

(1 mark)

____________________________ 2) Complete the table below by suggesting the best pastry to use for each of the products listed: (8 marks) Name of product

Pastry best suited to make product

Samosas Profiteroles Sausage rolls Steak & Kidney Pudding Apple Strudel Bakewell Tart Vol au vents Chocolate Eclairs

3) What does the term ‘baking blind’ mean when cooking pastry? Explain your answer in detail (4 marks) ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ 4) Why is strong plain flour used when making choux or flaky pastry? (2 marks) ______________________________________________________________________________________ ______________________ _______________________________________________________________ 5) What is the correct temperature for cooking pastry? (1 mark) ____________________________________

6) What is the function of the following ingredients in shortcrust pastry? (4 marks) Ingredient:

Function (job)

Plain flour Butter Cold water Egg

7) Explain why these common faults have occurred when making shortcrust pastry (6 marks) Fault Pastry is hard and has a tough texture Pastry is fragile and crumbly Pastry has shrunk during cooking

Reason

Extension Homework You can extend your learning further by completing any of the extension tasks at any point this term. Make sure you tell the teacher if you have done one of these and hand it in along with the normal homework , heading it up clearly with the task title, date and your name.

Extension learning 1 Prepare cook and serve a pasta or rice dish at home. Write up what you made, WWW and EBI. Include a photograph of the final dish and of you making it if possible. Include comments from anyone who tried your dish.

Extension learning 2 Look at the website scores on the doors.

http://www.scoresonthedoors.org.uk/

Find out the hygiene ratings of 5 establishments in Stonehouse of the surrounding area. Write a paragraph about what you have found out.

Extension learning 3 If you eat out at a restaurant, café, pub or even an airline meal during this term write up your experience as if you are a food critic. Look at this website to see examples of customer reviews. http://www.restaurant-guide.com/

Extension learning 4 Design an information leaflet for a trainee chef that explains; types, care, storage and safety of a chef’s knives

Extension learning 5 Look at the health and safety executive’s website http://www.hse.gov.uk/catering/ Click on case studies and look at the list of kitchen related accidents. Read 2 of these and summarise what the case studies are all about.

Extension learning 6 Research job roles in the hospitality and catering industry. Consider front of house roles as well as kitchen staff.