1. Pre Exam Revision Plan Go over basics of exam The Industry
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

2. EXAM BASICS 1 hr 1 mins hours 80 marks Approx 1 mark per minute
Answer ALL questions (have a go)

3. 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

4. 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!

5. 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

6. 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!

7. ALWAYS COMES UP , usually in at least 2 questions.
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

8. 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.

9. 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.

10. Culinary Terms crutons
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

11. 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.

12. What are the advantages/disadvantages of convenience foods?
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

13. What is this? What does it show?
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
Salt
What is this? What does it show?
Advantages?
Disadvantages?
Why do we need to watch the intake of these?
How can we do this?

14. 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.

15. 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.

16. 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

17. ENVIRONMENTAL CONCERNS
The 6 R’s
Reuse
Recycle
Repair
Reduce
Refuse
Rethink
How to cut down on waste-
sustainability, biodegrade, recycle
Shop local
Use seasonal products

18. 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’

19. Religion Kosher and Halal refer to the way the animal has been killed.
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.

20. These are all inter related – don’t make the same point twice!
Never Underestimate the Following…. they can be related to so many answers!
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
LIFESTYLE
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
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
These are all inter related – don’t make the same point twice!

21. 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)

22. What NOT to say……………………
Meat/cook/texture etc
Use the exact terms eg
BAKE/FRY/GRILL/
CHICKEN/LAMB/BEEF
SMOOTH/CRUNCHY/SOFT TEXTURE
Germs
Say BACTERIA
Wash
Say CLEAN
No slang eg kids, veg, carbs
Not fresh/gone off
Say
STALE
UNSAFE
SHORT SHELF LIFE
SPOILS
healthy
say
LOW FAT
LOW SUGAR
LOW SALT
HIGH FIBRE

23. Do Not Abbreviate or Use Slang
Kids = children
Carbs = carbohydrates
Veg = vegetables