Catering Mock Revision

Catering Mock Revision

1. METHODS OF COOKING

   • Baking, Boiling, Roasting, Frying, Poaching, basting, simmering,

2. EATWELL GUIDE

   • The Eatwell Guide is a visual representation of how different foods and drinks can contribute towards a healthy balanced diet. The Eatwell Guide is based on the 5 food groups and shows how much of what you eat should come from each food group.

3. HEALTH IMPLICATIONS OF A HIGH FAT DIET

   • Eating a diet high in fat can increase the risk of developing cancer, particularly cancers of the colon and breast. Studies of cancer rates and eating habits among the different people of the world show a consistent relationship between high-fat diets and high overall cancer rates.

4. POULTRY AND EGGS IN A DIET

   • Chicken is a high risk food because if uncooked it can carry salmonella which is a form of food poisoning. it can also contaminate other foods

5. MODERN TECHNOLOGY IN NEW FOOD PRODUCTS

   • New technology is allowing food products to be genetically engineered to so that they can be bigger, tastier and longer lasting

6. FOOD PACKAGING

   • Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.

7. FOOD CHOICE AND SENSORY INFLUENCES

   • people can be influenced by a number of things such as trends, facts or even just senses

8. WHERE FOOD COMES FROM, SUSTAINABILITY AND FOOD WASTE

   • Free range farms are best because they keep chickens in good conditions
   • Chickens kept in cages and cooped up are a lot worse because they can easily get ill, hurt etc

9. STORAGE OF FOODS

   • The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSiIS), define the danger zone as roughly 5 to 63 °C (41 to 145 °F).

10. NUTRITIONAL NEEDS FOR VARIOUS LIFE STAGES

    • infants and children require increased requirements of energy, protein and essential fatty acids
    • Adolescents need Increased requirements: energy, protein, calcium, phosphorus, magnesium, zinc (females only)