Transcript Pre-Exam Revision - Deyes High School

Pre Exam Revision Plan
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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
What not to say
EXAM BASICS
• 1 hr 1 mins hours
• 80 marks
• Approx 1 mark per minute
• Answer ALL questions (have a go)
Exam Technique
• Read the question at least twice –WHAT is it asking? Look for command words
• How many marks is it worth? (don’t spend 10 mins on a 4 mark question)
• Plan your answers – especially the 6 /8/10 mark ones
• Use paragraphs and a plan for the longer questions
• Do not leave any BLANKS – have a go! Use common sense, you know more than you think you do!
• Relate back to the question/table etc
• Check at the end – have you given enough info/detail/points to get the marks
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!
Types of Service – will come up in some form
The 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 understanding
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!
Hygiene
ALWAYS COMES UP , usually in at least 2 questions.
YOU MUST REVISE THIS
Following the basic hygiene rules to ensure there is no contamination
PERSONAL – rules you follow before working with food
ENVIROMENT – clean equipment and work area
FOOD – no cross contamination, follow use by dates, storage, cooking and re
heating
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
Safety
• Safety of people making the product – using machines/equipment
• Cuts/burns/scalds etc
This 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.
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.
Culinary Terms
Usually 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 place
crutons
HINT: - maybe make
‘flash cards’ with
these terms on one
side and the meaning
on the other
Bain marie
Bouquet garni
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.
What are the advantages/disadvantages of convenience foods?
ADVANTAGES
• Saves time
• Saves energy
• Consistent product
• Good if staff do not have the skills
needed
• Good if equipment needed to make
product is not available
• Saves purchase / storing of raw
ingredients
• Less storage needed
• Less risk of cross contamination
during production
DISADVANTAGES
• 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
Nutrition – always comes up. Often more than once.
You need to be able to APPLY your knowledge
The question may ask you about a particular consumer
eg children or a particular diet type
Eg vegetarian, religious diets
There will be something about healthy diets so revise:
• Fat (saturated and unsaturated)
• Sugar
Why do we need to watch the intake of these?
• Salt
How can we do this?
What is this? What does it
show?
Advantages?
Disadvantages?
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.
Using Computers
List 3 reasons why we use computers
Advantages?
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.
Ethics/Environment/Moral/Religious
BIG TOPIC ALWAYS COMES UP IN SOME FORM
Often worth 4 – 10 marks so PLAN YOU ANSWER
All about what people
believe in –
what’s right and wrong
freedom farming, free
range eggs, organic
products, topic issues,
free range, Red Tractor
ENVIRONMENTAL CONCERNS
The 6 R’s
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Reuse
Recycle
Repair
Reduce
Refuse
Rethink
How to cut down on wastesustainability, biodegrade, recycle
Shop local
Use seasonal
products
Moral Reasons
Very similar to ethics –
what people believe in
Using Fairtrade products
(eve if they cost more)
Using local shops
Seasonal products
What people think is
‘right’ and ‘wrong’
Religion
Many religions have rules about what people can and
can’t eat – these are wrapped up in the history of that
religion
Eg
• Jews don’t eat pork and meat must be ‘Kosher’
• Muslims don’t eat pork and meat must be ‘Halal’
• Hindus don’t eat beef
• Rastafarians and Buddhists are vegetarian
Manufacturers now must provide a range of products
that meet these diets
Kosher and
Halal refer to
the way the
animal has been
killed.
Never Underestimate the Following…. they can be related to so many answers!
LIFESTYLE
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Busy Lifestyles – not got time
Families eat together less
Lack of skills
Lack of equipment
Cost expensive/inexpensive
Travelling abroad more
Wide range of products available
DIET/HEALTHY EATING
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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!
PLAN THESE ANSWERS if they are worth more than 3 marks
Although I have addressed them separately they often get wrapped
together
Eg
a person may be vegetarian for religious or moral reasons
OR
Someone may eat local products for environmental (less petrol used so
less Co2 emissions) or ethical reasons (supporting the local economy)
What NOT to say……………………
Germs
Say
BACTERIA
healthy
say
LOW FAT
LOW SUGAR
LOW SALT
HIGH FIBRE
Wash
Say CLEAN
No slang eg kids,
veg, carbs
Meat/cook/texture etc
Not fresh/gone off
Say
STALE
UNSAFE
SHORT SHELF LIFE
SPOILS
Use the exact terms eg
BAKE/FRY/GRILL/
CHICKEN/LAMB/BEEF
SMOOTH/CRUNCHY/SOFT
TEXTURE
Do Not Abbreviate or Use Slang
Kids = children
Carbs = carbohydrates
Veg = vegetables