1. Quick fire questions
Which foods should be prepared on the flowing colour boards in a commercial kitchen – red, green, black, white, yellow and blue (6)
2. What are the four conditions needed for bacteria to grow (4)
3. Name two functions of fat (2)
4. What is produced as yeast ferments (1)
5. Name a cake made using the rubbing in method (1)
6. Name a cake made using the whisking method (1)
7. Name the cake making method used to make brownies
8. What type of flour is used to make choux pastry and why (2)
9. What does en croute mean (1)
10. What does the term enrobing mean and what could be used to enrobe a food (2)

2. Red – raw meat
Green – salad and fruit
Black- vegetables
White – bakery & dairy
Yellow – cooked meat
Blue- raw fish
2. Warmth/ Food/ Time/ moisture
3. Energy/ warmth/ protection of organs/ sources of fat soluble vitamins A,D,E,K
4. Carbon dioxide
5. Rock cakes, fruit cake, welsh cakes
6. Swiss roll, Genoese sponges
7. melting
8. Strong flour
To enable the pastry to rise and hold its shape
9. Wrapped in pastry
10. To coat a food in breadcrumbs or batter

3. Meat The nutritional value of meat High biological value protein Fat
Minerals- iron, magnesium, potassium, selenium and zinc
Vitamins A and D, Vitamin B (especially B12)
Chicken is lower in fat and slightly higher in protein than red meat.
The selection of meat
Main types of meat are beef , pork, lamb. Poultry means birds raised for food (chicken, duck, turkey). Offal means the pieces which fall off the carcass when an animal is butchered (liver, kidney, heart, tongue)
A wide range of different cuts are available :
Boneless cuts (economical & suitable for quick methods of cooking eg. grilling.
Boned & rolled joints of meat (easier to carve)
Lean & extra lean cuts (trimmed and lower in fat)
Cubes of meat (for stews, kebabs and casseroles)
Lean minced meat
Thin strips (suitable for quick cooking methods eg. stir frying)
The meat from the front end of a carcass has more muscles and so contain more connective tissue which makes it tougher.
Cuts of meat from the back half of the carcass have done less work and so are more tender such as the loin and rump.
What to check when taking delivery of meat:
Lamb - should be firm, dull red
Beef – should be darkish red with small flecks of white
Bacon/ham- no smell, slightly damp to touch, fat should be firm and white, no yellow or green stains on meat, meat should be firm with a deep pink colour.
Organic meat products –most expensive to buy as meat is produced to the highest standards
The storage of meat
Meat and poultry are perishable foods . Poultry in particular is a high risk food because it contains bacteria that can cause food poisoning such as salmonella.
Buying:
Buy from reputable butchers/ supermarkets
Check packaging is not damaged or open
Check dates on pre-packed meat
Offal should smell fresh, not strong odour
Storage:
Store fresh meat at 0-5 C
Store raw and cooked meat separately
Store raw meat at bottom of fridge
Ensure all meat is securely wrapped
Store poultry away from other raw meat to prevent salmonella cross-contamination
Only freeze meat before the use by date
Use meat within two days of defrosting

4. Cooking methods for meat & poultry
How to reduce the fat when cooking meat
Choose lean cuts of meat/low fat meat products like sausages
Cut off visible fat during preparation/ at table
Drain away fat from pan before making gravy/ sauce with remaining juices
Use healthier cooking methods such as grilling, dry frying or stir frying
Drain grilled or fried food on absorbent kitchen paper before serving
Cooking methods for meat & poultry
Boiling
Suitable for larger cuts of meat/ whole poultry
Steaming
Suitable for small pieces . Vitamins & minerals are not lost in cooking
Roasting
Cooking without extra fat or with a small quantity
Grilling
Small, thin pieces are cooked below or above radiant heat
Braising
Combination of moist / dry heat where it is sealed and then cooked slowly in a stock or sauce
Poaching
Small pieces of meat are cooked in a liquid
Stewing
Similar to braising except pieces are quite small
Barbeque
Meat is cooked on metal bars to create a lined effect
Preparing meat before cooking
Tenderising meat
Herbs, spices, acids such as lemon or tomatoes , wine or vinegar can be used to produce a marinade. Tis adds flavour and changes the tougher collagen to gelatin which allows the hold more water which makes it more tender when cooked.
Boning meat – involves removing bones in certain joints to make carving an portion control easier
Batting –using a meat hammer to flatten small piece of meat to break down connective tissue
Tying – securing a joint with string to keep meat in place or keep a filling in
Food poisoning – results from poor food preparation or hygiene:
Juices from raw poultry dropping on cooked foods
Poultry not cooked at correct temperature or the right amount of time
Failure to allow poultry to defrost thoroughly
Using same chopping board for raw and cooked poultry
Eating it after use by date

5. Remember to include information on :
T0 do! Page 242 – section 3
Produce your own revision sheet for the following dairy products:
Milk
Cheese
Yogurt
Cream
Fruit and vegetables
Cereals
Remember to include information on :
Nutritional value
Selection (types )
Preparation
Cooking
Dishes which use these products
Storage (including points to look for on delivery)