Hospitality Studies Year 3 Term 2

Staying Safe While Cooking

1Keep your kitchen clean.

This will prevent kitchen injuries and give you the space to work when needed

Clean your stove and oven after use. Do not wipe a stove while it is on or still hot. Clean up spills. Liquids on the floor can cause you to slip and fall. This is

never good, but can be even worse if you're carrying food or a hot pot. If you are in the middle of something, and can't clean it up right away, throw a towel onto the spot to remind you to get to it as soon as you can

2Keep counters clear of clutter. 

Put away dishes and utensils after you are done with them and they have been cleaned.

3Sharpen your knives regularly. 

Because they don't cut as well, dull knives are more likely to slip and slice you.

Keep your cutting knives sharp

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Store dangerous objects in a safe location .   Put heavy equipment on lower shelves. You don't want to worry about them falling down or breaking your shelves5Keep your glass cookware safe.  

Don't move it between temperature extremes, such as from the freezer to the oven.

Don't add liquid after the dish has gotten hot, and if it is cracked or chipped, you should throw it away

6Keep a first aid kit handy.  

It should include Band-Aids, antibiotic ointment, alcohol or hydrogen peroxide, and aspirin.

You never know when you might need it, and it's always better to be prepared

7Stay in the kitchen.  

If you are frying, grilling, broiling, or doing anything else on your stove, you should always remain in the kitchen to keep an eye on things.

8Avoid distractions.  

Don't try to do other things while you are cooking. Your attention should be completely on what you are

trying to do, especially if it involves heat and sharp objects.

Stay in the kitchen, and off the phone. Using a timer can help, especially if you are worried something might distract you from your cooking

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9Wear proper clothing.  

This doesn't mean pads or a body suit, but making sure you limit exposed skin to prevent against splashing and clothing like shirts, pants, and socks to protect the rest of you.

Avoid loose sleeves or jewellery, which will get in the way.10Use your pots properly.

You will use pots regularly when cooking. If you are not careful, they can also cause accidents from

drops, spills, and burns. Use the right size pot. If you put too much food into a pot,

it can overflow, creating both a mess and the potential for fire or spills.

Keep lids near to pots and pans in use. If you have a grease fire, or what you are cooking otherwise catches fire, you can put out the fire by covering the pan with the available lid and turning off the stove.

Turn pot and pan handles in when cooking on the stove. This will ensure that pots are not accidentally knocked off the stove or pulled down by a young child.

Open hot pots away from your face. Escaping steam can burn fairly easily, so don't put your face right over a pot when you take off the lid.

11Use oven mitts.  

These should be proper mitts with insulation, and not a dishrag.

Mitts are a better choice than pot holders for carrying things because they give you better grip. You should always wear something over your hands to protect from burning when carrying hot pots or pans

Mitts will not work properly if wet or worn out. Make sure your mitts are dry and still have their insulation

before using. If they've worn out, you can easily burn your hands. 

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12Use a sieve or colander for straining.

When pouring hot water out of a pot, using the top to hold in what you are cooking can release steam on your face and hands. This can cause burning, and make you drop the pot as well.

Use a strainer for vegetables, pasta, and anything else that requires draining boiling water.

13Keep flammable objects away from the stove.  

This includes towels (both cloth and paper), potholders, food packaging, or anything else that might catch on fire.

14Be careful when using the microwave.

Always let food cool for a minute or two after running the microwave, and be careful when tasting food, as microwaves can heat things unevenly, creating hot spots.

Remove covering very carefully, as escaping steam can burn

15Regulate your water temperature.   Make sure your water temperature is not set too high to avoid scalding and burns. A temperature between 120 and 125 degrees should be high enough for what you need, but not too hot that you will get burned.

16Have a fire extinguisher in the kitchen.

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Make sure you read the instructions when you buy the extinguisher. Don't wait until you have a fire in the kitchen before you read the instruction on how to use it.

Find the bold printed words in the block puzzlea s f t r t y u k n i f m m o l m s ff i r e a e x t i n g u i s h e r o il a w m r e o q t y x s c a c r y l ra s q p g l p w c i s f r s r t s y sh d a e l o u e h o t h o g m w i y tm f s r k c y r e l a n w k i e e w aa g d a j a t t n p y m a l t r v r ib h f t h t r y g g z o v n t d e t dl j f u g i e c o u n t e r s c v b ne k h r f o w o z d c p p m a s s f ha l h e d n q l x c o o k w a r e u ms m y a s v a a c z b r i o p t e r yd s h a r p e n v r e g u l a t e v cf l t d a t d d i s t r a c t i o n sg j g g p y w e n x n y e r t y u i pn h p r o p e r c l o t h i n g j k lh g g f t u t q m c m l z x c v b n mb f b s s i d a n g e r o u s g j k l

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Activity 1 Posters on the prevention of accidents

Design your own.Electrical shocks Spill on kitchen floor

Pot handle Fire

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Look at the pictures Make a cross at safe or unsafe

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Write true or false by each picture

KITCHEN AND RESTAURANT OPERATIONS

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Mise en place (French pronunciation: [mi z ˈplas]ɑ̃ ) is a French culinary phrase which means "putting in place" or "everything in its place."

It refers to the set up required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients

(e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, grate and other components) that a cook will require for the menu items that are expected to be prepared during a work session.

1. Apply mise-en-place procedures in the kitchen 1.1 Opening mise-en-place 1.2 Closing mise-en-place

1. APPLY MISE-EN-PLACE PROCEDURES IN THE KITCHEN Mise-en-place is a French term used that means “put in place”. This term refers to the preparation that should be done prior to service, either in the kitchen or in the restaurant or bar.

Advantages of mise-en-place Mise-en-place helps with the effectiveness of teamwork and the workflow in a kitchen, restaurant or beverage service department. This can be helpful for saving time during a busy service. Further it can help with:

Ensuring that all work is done correctly, and all necessary equipment and ingredients are available

Prevents wastage as preparation is done for the correct amount of guests

Ensure successful food production

OPENING MISE-EN-PLACE

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This term refers to the tasks that should be done before service starts.

A. Kitchen staff duties may include: 1. Make sure all surfaces are clean

2. Collect and arrange all the equipment that may be needed for preparation or during service

3. Sharpen all knives with a sharpening steel or kitchen sharpener

4. Turn all ovens to the required temperatures

5. Prepare all cooking equipment that may be needed

B. Restaurant and bar staff duties may include: 1. The maître d’ or the manager should check the reservation list or book

2. The menu should be discussed with the chef

3. The layout of the menu as well as the floor plan should be discussed with all waiter staff

4. Check the tables to ensure that there is no unstable or wobbly tables in the dining room

5. Clean the tables and cover with clean ironed table linen

6. Fold all napkins if needed

7. Polish the flatware and glassware

8. Fill condiments

9. The music, lighting and temperature of the restaurant should be adjusted accordingly

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1.2 CLOSING MISE-EN-PLACE This term refers to the duties the staff of the kitchen restaurant and bar should complete after service.

A. Kitchen staff duties may include: 1. Cleaning all workstations and surfaces

2. Pack all left over ingredients or food way in the proper way

3. Clean and pack all used equipment away

4. Make sure there is enough ingredients for service the following day

5. Complete the work order and time schedule for the following day

6. Cleaning the kitchen and packing away all cleaning equipment

B. Restaurant and bar staff duties may include: 1. Clear down tables

2. Return 3. all condiments and sauces to the kitchen

4. Return all clean equipment like flatware and glassware to the storeroom cupboards

5. Take dirty table linen to the appropriate location

6. Return menus to the appropriate location

7. Secure all windows and emergency exits

8. Sweep and mop all floors and vacuum carpets

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Activity 2 Date ___________________

1. Define the term mise-en-place ___________________________________________________________________________ _____________________________________________________ 2. Identify 6 duties of kitchen staff when opening mise-en-place a) ________________________________________________________________

b) ________________________________________________________________

c) ________________________________________________________________

d) _______________________________________________________________

e) ________________________________________________________________

f) _______________________________________________________________

3. What is the duty of the maître d’ or manager when opening mise-en-place? ___________________________________________________________________________ ___________________________________________________

4. With whom should the menu and the menu layout be discussed? a) ____________________________________

b) ____________________________________

5. Name 3 things that must be done before your start to follow the recipea) _____________________________________________

b) _____________________________________________

c) _____________________________________________

6. What does the term closing mise-en-place refer to?

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_______________________________________________________________

7. List 3 duties that kitchen staff should complete when closing mise-en-place a) ________________________________________________________________

b) _______________________________________________________________

c) _______________________________________________________________

8. List 3 duties that restaurant and bar staff should complete when closing mise-en- place

a) _______________________________________________________________

b) _______________________________________________________________

c) ________________________________________________________________

TOTAL: 20

NUTRITION AND MENU PLANNING

1. Identify the special dietary needs of guests

1.1 Allergens 1.2 Ethnic groups 1.3 Vegetarians

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2. Discuss and explain menu planning

2.1 Principles of menu planning 2.2 The a la carte and table d’hôtel menu 2.3 Special health requirements 3. Identify menu costs

3.1 Cost calculation per recipe and per person

1. IDENTIFY THE SPECIAL DIETARY NEEDS OF GUESTS The dietary needs of all guests should be identified in advance. The dietary requirements can be based on three main reasons: 1. Allergens

2. Ethnic groups

3. Vegetarians

1.1 Allergens Allergen can be defined as the harmless substance capable of triggering a response that starts in the immune system and results in an allergic reaction.

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The reaction release chemicals that can affect the nose, ears, skin and roof of

the mouth. There are three main allergens that can be focused on: a) Glucose

1. Glucose can be defined as the simple sugar in the human body that is an important source of energy and is a component of many carbohydrates.

2. Carbohydrates are absorbed in the blood stream in the form of glucose. 3. The glucose stimulates the pancreas to create a hormone called insulin. 4. This is where we learn about a disease called diabetes. 5. DIABETES: the pancreas cannot manufacture a sufficient amount of

insulin to let the body function normal.

Symptoms of glucose intolerance can include: Hives or skin rash Nausea, stomach cramps, indigestion, vomiting or diarrhoea Stuffy or runny nose Sneezing Headaches Asthma Anaphylaxis (less common), a potentially life-threatening reaction that

can impair breathing and send the body into shock

b) Lactose

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Lactose is a sugar that is present in milk.

Some people lack the enzyme lactose, and thus are unable to complete the digestion of this sugar.

If this happens to the human body we can call it lactose intolerance or lactose deficiency. Symptoms of lactose intolerance can include: I. Hives

II. Upset stomach

III. Vomiting

IV. Bloody stools, especially in infants

V. Anaphylaxis, a rare, potentially life-threatening reaction that impairs breathing and can send the body into shock

c) Iodine (seafood)

Iodine is a very important mineral found in medication and different food sources.

Iodine can cause an allergic reaction to someone’s breathing or skin; this is normally because the mineral was mixed with other substances.

Not all seafood allergies are caused by iodine, and you may still enjoy seafood.

Symptoms for iodine allergy can include: I. Hives

II. Upset stomach

III. Vomiting

IV. Anaphylaxis, a rare, potentially life-threatening reaction that impairs breathing and can send the body into shock

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Activity 3 Allergens in the daily diet (2)1. What is the definition of allergens? ________________________________________________________________________________________________________________________________________________________________________________________________

2. List 3 symptoms of glucose intolerance (3)

a) ____________________________________

b) ____________________________________

c) ____________________________________

3. What is lactose? (1)

________________________________________________________________________________________________________________________________4. In what can iodine be found? (2)

a) ____________________________________

b) ____________________________________

5. To what part of the body can iodine cause an allergic reaction? (2)a) ____________________________________

b) ____________________________________

Total 10

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1.2 Ethnic groups An ethnic group can be described as a group of people that shares the same cultural background or decent. In the society we live in today there are many different groups of people that comes from different backgrounds, beliefs and upbringings. In this chapter four main groups will be focused on: a) Muslims

b) Jews

c) Indians (Hindus) and Buddhists

a) Muslims The followers of Islam are called Muslims. They follow strict laws that are drawn up by their prophet Mohammed. The Muslims uses two terms to define their food: 1. Halaal – Food that are prepared according to Mohammed’s rules

2. Haraam – Food that is unlawful

Guidelines for halaal food: Meat and poultry must be cut in the correct and prescribed method by a Muslim butcher Pork and pork products like ham is forbidden All milk and dairy products may be used Canned vegetables and vegetables that contain a sauce are excluded Wheat, rice, oats etc. is allowed and included No alcohol or alcohol products may be used Vanilla with an alcohol base is forbidden

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b) Jews The Jewish eating habits are written down in the Torah – first five books of the Old Testament and the Talmud the Holy Book written by ancient Rabbis. These laws determine the eating habits of the Jewish religion. Jews use one specific term to define how their food should be prepared: Kosher – This term means clean and pure, and is also used to describe the process of slaughtering of meat, which is done by a special person called a Shoket.

Guidelines for Kosher food: Only the forequarters of an animal may be eaten Only animals that chew the cud may be eaten Animals with cloven hooves may not be eaten (including pigs) Meat and milk may not be served together: separate cookery and

utensils are used for milk and meat dishes Milk may be consumed before meat, but only again about 8 hours after

meat has been eaten Vegetables, fruit, cereals and fish may be served at all meals Cheese may be rejected if not made with rennet – It is obtained from

the stomach of animals No work may be done on the Sabbath so food must be prepared the day

before

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c) Indians (Hindus) and Buddhists Most Indians are Hindus and Asian or Japanese people are normally Buddhists. One of the main philosophies of Hinduism and Buddhism is the preservation of sanctity of life (not hurting animals), for this reason most of the Hindus and Buddhists if not all is vegetarian. The Hindus and Buddhists see their food as the temple of God; by eating correctly he/she brings glory to God. These religions believe in the holiness of the cow and this forms the basis of their vegetarian eating habits. Some Hindus will eat lamb, chicken or white fish on certain non-vegetarian days. Fasting – Total absence from food Pure foods – Only eating fruit, yoghurt, nuts and potatoes

Buddha – The statue the Buddhists pry to

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1.3 Vegetarians

An estimated third of the world population subsist on a vegetarian diet, not from choice, but from necessity. The costly-to-produce animal foods are simply not available or are too scarce and expensive for the majority of people except on rare occasions. Some other reasons why people choose vegetarian diets include:

Religious believes Reverence for life – not killing living creatures in order to eat them Ecological – Wasteful use of land resources for raising animals Health believes

The term vegetarian can be defined as a person who eats no meat, fish or any the by-products as dripping, fish oils, gelatine, or stock cubes made from animal extracts. However there are several kinds of vegetarians depending on how strictly they avoid animal products:

a) Vegan

b) Ovo-vegetarian

c) Lacto-vegetarian

d) Lacto-ovo-vegetarian

e) Pescatarian

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a) Vegan The purest of vegetarians, vegans eat no animal products whatsoever. Their practice may be on:

Religious grounds Health grounds Moral conviction

In the complete absence of dairy foods from their diets, vegans must supplement their diets with products made from protein-rich soya beans and nuts A vegans diet consist of the following: Rejected foods Allowed foods 1) Fish 1) Vegetables 2) Eggs 2) Fruit 3) Dairy products 3) Legumes & Nuts 4) All meat 4) Cereals & Grains 5) Yeast 6) Honey 7) Molasses 8) All plant oils

b) Ovo-vegetarians These vegetarians use eggs along with plant food in their diets, and thus add a significant source of complete protein and iron to their diets.

Not eating dairy foods and animal products do limit their intake of calcium.

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c) Lacto-vegetarians This type of vegetarianism is practiced by many on religious grounds. These vegetarians use dairy products as well as plant foods, but avoid eggs as well as meat, poultry and fish.

d) Lacto-ovo-vegetarians These vegetarians include milk and eggs as well as plant foods in their diet. This makes them far less at risk for malnutrition.

e) Pescotarian These vegetarians include fish and other seafood, milk and eggs. There is still

no other intake of any animal products whatsoever.

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Activity 4

Ethnic groups and their food and Vegetarians 1. Name 2 terms Muslims use to define their food and define each term accordingly a) ____________________________________________________________

________________________________________________________________

b) ____________________________________________________________

______________________________________________________________

__________________________________________________________

2. When kosher food is served name two food types that may not be served together a) _______________________________________

b) _______________________________________

3. List 4 food sources that can be served together at all kosher meals a) _____________________________

b) _____________________________

c) _____________________________

d) ___________________________

4. Identify the following terms a) Fasting

________________________________________________________________________________________________________________________________b) Pure food

_______________________________________________________________________________________________________________________________

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5. List 4 reasons why people may be vegetarian a) ______________________________________

b) ______________________________________

c) ______________________________________

d) ______________________________________

6. Group the following food in the correct column according to what a vegan may or may not eat

Fish Fruit Dairy productsPlant oils Cereal Eggs

Rejected food Allowed food

List 3 food sources a lacto-ovo-vegetarian contain in their diet a) __________________________________

b) __________________________________

c) __________________________________

TOTAL: 25

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NUTRITION AND MENU PLANNINGCONTINUE

2. DISCUSS AND EXPLAIN MENU PLANNING a) The ultimate goal of food service organization is to:

Plan Prepare Serve

b) Food production begins with planning of the menu c) The menu will ensure all other actions that will follow such as:

Purchasing Choosing equipment Scheduling labour Serving

2.1 PRINCIPLES OF MENU PLANNING

1. A menu should be well balanced Chooses the dishes so that all the necessary nutritional needs are met (5 basic food groups)

2. Enough colours

A dull plate of food is not just without imagination, it does not even whet the appetite. Contrasting colours like red and green used on the same plate grabs the attention

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3. Different textures Serve, for example as a vegetable, creamy puree, sweet potatoes with crispy baby beans. As a starter a creamy cheese mousse with Melba toast may be an excellent choice.

4. Variation in shapes The way in which fruit or vegetables are cut, can add variety to a menu. For example slice, dice, cube, quarters, julienne or whole pieces can be served, just be careful not to serve the same shape food on one plate

5. Different flavours It means to include sweet and sour or even bitter and salt flavours in the same menu.

6. Different methods of food preparation A menu should not only include one cooking method but a few different methods. Too many dishes should also not be covered or served with sauces.

7. Avoid too many strong flavoured foods Do not use curry, mustards, ginger and cloves as seasoning agents in the same menu. It is not a good idea to serve onions and cabbage simultaneously in the same menu.

8. An ingredient should not be repeated in a menu A tomato stew served with rice should not be served with a tomato salad, or tomato soup. Do not use the same ingredients over and over again in the same menu.

9. Avoid too much rich dishes in the same menu A cream soup and a creamy sauce with meat or a creamy salad dressing and

rich creamy dessert should never be served together in the same menu.

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Use different temperatures Use different temperatures of dishes in the same menu by serving cold and hot courses. A hot baked custard with finish a meal of cold meats and salads very well.

11. Keep the menu plain Avoid serving a too wide variety of dishes. A few well-chosen dishes that will complement another with regard to flavour, colour and texture is a much better choice than a large variety of incompatible dishes.

2.2 DEFINITION OF A MENU A menu is the combination of dishes or recipes that are served or can be served together. A menu is made up out of different courses. All the dishes that are served or can be eaten together, are grouped together You may find a first course (starter), a course just before the main course (entrée), the main course and a last course (dessert) on a menu.

2.3 CREATING A MENU Regardless the menu pattern that is followed, planning menus is the first step to follow. The first decision to make is to decide what menu type will be used

There are two types of menus:

1. Table d’hôtel menu

2. A la carte menu

Table d’hôtel menu Has a fixed number of courses

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There can be a choice in each course or some of the courses, e.g. choice of dishes with the starter and main dish but not for dessert

The selling price on the menu is fixed or set The dishes provided will all be ready at a fixed time

MenuLunchR250

Prices does not include beverages

Pumpkin Soup

Roast BeefRice

Creamed SpinachOrange Glazed Carrots

Mixed Salad

Malva Pudding with Custard Sauce

Coffee & Tea

25.12.2018

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2. A la carte menu It gives a complete list of dishes available in the restaurant Each dish is priced individually Dishes are cooked and prepared to order and therefore: Waiting time has to be allowed for each dish

2.4 SPECIAL HEALTH REQUIREMENTS Dietary requirements does not only mean allergies but can also be because of health related issues or special requirements for specific people according to their age. This is also why people should know exactly what ingredients food contains.

A few special health requirements can include:

a) Diabetes The body cannot control the level of insulin within the blood. An appropriate diet may include low cholesterol dishes and avoid dishes with high sugar content.

b) Old-age homes As you age, your needs for nutrition increase. Your body is in a degenerative mode. Growth of tissues and cells but repairing of tissues is at a higher rate. Some senior citizens can suffer from low immunity, poor digestion of food weak muscles and bones and fatigue. A soft diet should be followed; the food should be easy to chew. All food should be rich in vitamins and minerals.

c) Hospitals Patients in hospitals have various dietary needs. They may be on a regular diet, a modified diet or a prescribed diet.

d) Nursery schools

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Normally a lunch box will be packed for toddlers or children at school; there is a few guidelines to keep in mind:

1. Sandwiches and biscuits Use brown bread for nutrition values Biscuits like: cream crackers, salty-cracks and provita’s

2. Protein dish (meat or egg) Any meat can be used: cold meat, vienna’s, sausages or fish Egg will be hard boiled to the side or mashed for the sandwiches

3. Fruit juice or water Fruit juice should be sugar free Flavoured water may be used

4. Fruit Use fruits that can be handled easily If soft fruit is used, cut it up and pack it in a separate lunch box

e) Prisons A balanced diet should be followed with three meals a day. The basic food groups should be in the prepared meals and all prisoners with dietary requirements should be accommodated.

f) Defence forces Nutrition values are the most important part of the defence force. Without a regular supply of food and water, no army can hope, or expect to successfully prevail in its principal role, to protect the people. Appropriate food, in terms of both quality and quantity is necessary for the defence force, fighting or injured. A balanced diet should be followed containing all nutritive values.

Menu Planning

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1. What actions can follow after the menu is planned? a) ___________________________________________ b) ___________________________________________ c) ___________________________________________ d) ___________________________________________

Give a short definition of the word menu ______________________________________________________________________________________________________________________________________________________

3. Name 2 types of menus that can be used a) ______________________________________ b) ______________________________________

4. List the characteristics of an A la carte menu a) _____________________________________________________________________ b) _____________________________________________________________________ c) _____________________________________________________________________ d) _____________________________________________________________________

Compile a 3 course menu for a lunch at R150.00 per person for the 03 07 2020 using the information provided below:

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Roast Lamb, Baked Pineapple Pudding, Light Leek soup, Creamed Spinach, Baby Potatoes, Croutons, Coffee, Green Salad, Orange Glazed Carrots, Vanilla

Custard

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What type of diet should be followed in old-age homes and why a) _________________________________ ____________________________

_______________________________________________________________

7. Name 3 types of biscuits that can be packed into a lunch box a) _________________________________

b) _________________________________

c) _________________________________

8. List 4 meats that can be used to make a sandwich or packed into a lunch box a) _________________________________

b) _________________________________

c) _________________________________

d) _________________________________

Total 35

Activity 6

Costing of a HOTDOG

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1.

Ingredients

2. Overhead costOverhead is any expense that supports the making or selling of a product or service.  

3. Cooking medium Gas / electricity

4. Transport Transport or transportation is the movement of humans, animals and goods from one location to another. 

5.

Packaging

6. Basic cost per item What is the cost to make a hotdog

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Ingredients

Total cost

Activity 7 Food preservation Methods of food Preserving

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Food is preserved to increase the shelf life of food in order to save money longer shelf life.

Canning/Bottling is the process of heating the product at a specified

temperature for a specific length of time (pasteurizing), and then vacuum

sealing the pasteurized food in special glass jars designed for this

purpose. It can be used with most foods, including fruits, vegetables,

meats, seafood, and some prepared foods. Canning requires the

purchase of reusable canning jars and rings, one-time use sealing lids.

Drying is the process of dehydrating foods until there is not enough

moisture to support microbial activity. It can be used with most foods,

including fruits, vegetables, meats, seafood, grains, legumes, and nuts.

High concentration of sugar

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High concentration of salt

High concentration of acid

Most vegetables pickled in vinegar are blanched before being bottled

Pickling is the process of soaking food in a solution containing salt, acid,

or alcohol. It can be used with most foods, including fruits, vegetables,

meats, seafood, legumes, and eggs. Most methods require no special

equipment. However, pickled foods can be unsafe if prepared carelessly

or stored at room temperature.

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Freezing is the process of chilling foods to at least 0°C. It can be used with all

foods, including fruits, vegetables, meats, seafood, grains, nuts, dairy, eggs,

and prepared foods. True freezing is not possible in the freezer compartment

of your refrigerator

Fermenting is the process of encouraging the growth of “good bugs” to inhibit

the “bad bugs” that can spoil food. It can be used with many types of foods,

including fruits, vegetables, meats, seafood, grains, legumes, dairy, and eggs to

produce a wide range of products such as wine (from grapes), sauerkraut

(cabbage), cured sausage (meat), and yogurt (milk). Many fermented products

can be produced without any special equipment.

Give 3 food product by each Preservation method

1. High concentration of acid ___________________________

2. High concentration of sugar ___________________________

3. High concentration of salt ___________________________

4. Drying ____________________________________________

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Equipment for preserving food

1. Thermometer  – Special high temperature thermometers are available for

bottling and jam making and, although not essential, make life a lot easier.

2. Long Handled Wooden Spoon  – For packing fruit into larger bottles.

3. Bottling Tongs  – Not essential but helps when handling hot bottles,

especially when removing them from pressure cookers or water baths.

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4. Oven gloves  – you are going to be handling hot pans and jars

5. Large Baking Tray  – For the oven method of bottling to stand the bottles

on

.

6. Wire Cooling Tray or Heatproof Mats  – to put hot bottles on when cooling.

7. Timer  – or a watch / clock with a second hand for timing.

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Find the words in die block puzzle (Use 1 Colour Pencil)

Wire tray oven gloves tongs spoon thermometer

Equipment bottling timer

W I R E I N G D T U N M T

C E F R E D S Q Q C R P H

U R E R T O N G S A I O E

R M S F R J N R E N O L R

I E P P A C K L I N G M M

N N O F Y F U F R I R N O

T T O V E N G L O V E S M

M I N U D R Y I N G U R E

E N P R F B S O Y U J F T

C H U T N E Y I N G T R E

E Y I E E R T P S N I E R

E Y Q A V F G T Y N M E R

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B O T T L I N G G M E Z E

A F H I E R A C D O R I E

E Q U I P M E N T Z Y N D

Z X V G B M V B A S Y G R

Activity 8 Design a label for preserved product

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Design your own label use your initials

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Randeorschool

Activity 9 Test

Examiner B de Klerk 50 Moderator R Harmse

Name _______________ Surname _______ YEAR 3 _________

Question 1 Fill in true and false (10)

1. Meat and fish can be preserve with salt._______ 2. Use oven gloves when touch hot pots ______________3. Do not use alliance with broken cords ___________4. Wear proper cloths to protect you _______________5. Mise-en place is a French term that means put in place before you start

____________________________6. Diabetes the pancreas cannot manufacture the correct amount of insulin

_______________________________7. Iodine is a mineral found in sea food ______8. Haraam food that is unlawful _____________________9. Packaging is important to work out the cost of a hotdog. ______10. Fasting – total absence from food ___________

Question 2 Answer the questions (3)

1. What is lactose _________________________ (1)2. What is Halaal food _____________________________ (1)3. What is a vegetarians ______________________________(1)

Question 3 List the following (20)

List the characterises of an a la carte menu (4)

__________________________________________________

___________________________________________________

__________________________________________________

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___________________________________________________

List 5 duties that kitchen staff should complete when closing Mise-en place (5)

__________________________________________________

___________________________________________________

__________________________________________________

8. List 3 duties that restaurant and bar staff should complete when closing mise-en- place

a) _______________________________________________________________

b) _______________________________________________________________

c) ________________________________________________________________

Name 6 principals of a menu (6)

__________________________________________________

___________________________________________________

__________________________________________________

___________________________________________________

List 3 ingredients of a hotdog (3)

__________________________________________________

___________________________________________________

__________________________________________________

___________________________________________________

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Name 4 preparing methods that you must do before you start with your recipe (4)

__________________________________________________

___________________________________________________

__________________________________________________

___________________________________________________

Question 4 Identify the equipment use the make jam. (6)

_____________________ ___________________

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_____________________ _______________________

_______________ _________________________

Question 5 Give 1 food product by each Preservation method (4)

1. High concentration of acid

__________________

2. High concentration of sugar

__________________

3. High concentration of salt

__________________

4. Drying

__________________

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Question 6 Design a label for pickle food (3)

TOTAL 50

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Wire tray oven gloves tongs spoon thermometer

Equipment bottling timer

W I R E I N G D T U N M TC E F R E D S Q Q C R P HU R E R T O N G S A I O ER M S F R J N R E N O L RI E P P A C K L I N G M MN N O F Y F U F R I R N OT T O V E N G L O V E S MM I N U D R Y I N G U R EE N P R F B S O Y U J F TW G D S M O K I N G T R EE Y I E E R T P S N I E RE Y Q A V F G T Y N M E R

B O T T L I N G G M E Z E

A F H I E R A C D O R I E

E Q U I P M E N T Z Y N D

Z X V G B M V B A S Y G R

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Activity 6

Costing of a HOTDOG

7.

Ingredients

8. Overhead costOverhead is any expense that supports the making or selling of a product or service.  

9. Cooking medium Gas / electricity

10. Transport Transport or transportation is the movement of humans, animals and goods from one location to another. 

11.

Packaging

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12. Basic cost per item What is the cost to make a hotdog

Ingredients

Total cost

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Activity 7 Food preservation Methods of food Preserving

Food is preserved to increase the shelf life of food in order to save money longer shelf life.

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Canning/Bottling is the process of heating the product at a specified

temperature for a specific length of time (pasteurizing), and then vacuum

sealing the pasteurized food in special glass jars designed for this

purpose. It can be used with most foods, including fruits, vegetables,

meats, seafood, and some prepared foods. Canning requires the

purchase of reusable canning jars and rings, one-time use sealing lids.

Drying is the process of dehydrating foods until there is not enough

moisture to support microbial activity. It can be used with most foods,

including fruits, vegetables, meats, seafood, grains, legumes, and nuts.

High concentration of sugar

High concentration of salt

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High concentration of acid

Most vegetables pickled in vinegar are blanched before being bottled

Pickling is the process of soaking food in a solution containing salt, acid,

or alcohol. It can be used with most foods, including fruits, vegetables,

meats, seafood, legumes, and eggs. Most methods require no special

equipment. However, pickled foods can be unsafe if prepared carelessly

or stored at room temperature.

Freezing is the process of chilling foods to at least 0°C. It can be used with all

foods, including fruits, vegetables, meats, seafood, grains, nuts, dairy, eggs,

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and prepared foods. True freezing is not possible in the freezer compartment

of your refrigerator

Fermenting is the process of encouraging the growth of “good bugs” to inhibit

the “bad bugs” that can spoil food. It can be used with many types of foods,

including fruits, vegetables, meats, seafood, grains, legumes, dairy, and eggs to

produce a wide range of products such as wine (from grapes), sauerkraut

(cabbage), cured sausage (meat), and yogurt (milk). Many fermented products

can be produced without any special equipment.

Give 3 food product by each Preservation method

5. High concentration of acid ___________________________

6. High concentration of sugar ___________________________

7. High concentration of salt ___________________________

8. Drying ____________________________________________

Equipment for preserving food

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8. Thermometer  – Special high temperature thermometers are available for

bottling and jam making and, although not essential, make life a lot easier.

9. Long Handled Wooden Spoon  – For packing fruit into larger bottles.

10. Bottling Tongs  – Not essential but helps when handling hot bottles,

especially when removing them from pressure cookers or water baths.

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11. Oven gloves  – you are going to be handling hot pans and jars

12. Large Baking Tray  – For the oven method of bottling to stand the bottles

on

.

13. Wire Cooling Tray or Heatproof Mats  – to put hot bottles on when cooling.

14. Timer  – or a watch / clock with a second hand for timing.

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Find the words in die block puzzle (Use 1 Colour Pencil)

Wire tray oven gloves tongs spoon thermometer

Equipment bottling timer

W I R E I N G D T U N M T

C E F R E D S Q Q C R P H

U R E R T O N G S A I O E

R M S F R J N R E N O L R

I E P P A C K L I N G M M

N N O F Y F U F R I R N O

T T O V E N G L O V E S M

M I N U D R Y I N G U R E

E N P R F B S O Y U J F T

C H U T N E Y I N G T R E

E Y I E E R T P S N I E R

E Y Q A V F G T Y N M E R

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B O T T L I N G G M E Z E

A F H I E R A C D O R I E

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Activity 8 Design a label for preserved product

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Design your own label use your initials

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Randeorschool

Activity 9 Test

Examiner B de Klerk 50 Moderator R Harmse

Name _______________ Surname _______ YEAR 3 _________

Question 1 Fill in true and false (10)

11.Meat and fish can be preserve with salt._______ 12.Use oven gloves when touch hot pots ______________13.Do not use alliance with broken cords ___________14.Wear proper cloths to protect you _______________15.Mise-en place is a French term that means put in place before you start

____________________________16.Diabetes the pancreas cannot manufacture the correct amount of insulin

_______________________________17.Iodine is a mineral found in sea food ______18.Haraam food that is unlawful _____________________19.Packaging is important to work out the cost of a hotdog. ______20. Fasting – total absence from food ___________

Question 2 Answer the questions (3)

4. What is lactose _________________________ (1)5. What is Halaal food _____________________________ (1)6. What is a vegetarians ______________________________(1)

Question 3 List the following (20)

List the characterises of an a la carte menu (4)

__________________________________________________

___________________________________________________

__________________________________________________

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___________________________________________________

List 5 duties that kitchen staff should complete when closing Mise-en place (5)

__________________________________________________

___________________________________________________

__________________________________________________

Name 6 principals of a menu (6)

__________________________________________________

___________________________________________________

__________________________________________________

___________________________________________________

List 3 ingredients of a hotdog (3)

__________________________________________________

___________________________________________________

__________________________________________________

___________________________________________________

List 4 meats that can be made a sandwich or packed into a lunch box. (4)

__________________________________________________

___________________________________________________

__________________________________________________

___________________________________________________

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Question 4 Identify the equipment use the make jam. (6)

_____________________ ___________________

_____________________ _______________________

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_______________ _________________________

Question 5 Give 2 food product by each Preservation method (8)

5. High concentration of acid

__________________

__________________

6. High concentration of sugar

__________________

__________________

7. High concentration of salt

__________________

__________________

8. Drying

__________________

__________________

Question 6 Design a label for pickle food (3)

TOTAL 50

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Wire tray oven gloves tongs spoon thermometer

Equipment bottling timer

W I R E I N G D T U N M TC E F R E D S Q Q C R P HU R E R T O N G S A I O ER M S F R J N R E N O L RI E P P A C K L I N G M MN N O F Y F U F R I R N OT T O V E N G L O V E S MM I N U D R Y I N G U R EE N P R F B S O Y U J F TW G D S M O K I N G T R EE Y I E E R T P S N I E RE Y Q A V F G T Y N M E R

B O T T L I N G G M E Z E

A F H I E R A C D O R I E

E Q U I P M E N T Z Y N D

Z X V G B M V B A S Y G R

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