4.2.3

Preparing, Cooking & Serving Food

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Preparing, Cooking and Serving Food

You should follow simple procedures to avoid food contamination and to reduce other risks.

Preparing food

Preparing food

  • Good personal hygiene - wash hands, cover hair with hair nets or hats, put plasters or bandages on cuts to cover them, wear clean cooking clothing (e.g. aprons), and take off all jewellery.
  • Wash uncooked fruits and vegetables well. Make sure no earth remains on the vegetables.
  • Make sure frozen food completely defrosts.
  • Separate food - separate groups on different chopping boards and prepare cooked and uncooked foods on different surfaces.
  • Make sure equipment is clean.
  • Sanitise surfaces with antibacterial spray.
Cooking food

Cooking food

  • Cook food thoroughly and all the way through.
  • Cook food for the right amount of time at the correct temperature.
  • Use a sterilised temperature probe to test food temperature. Make sure you insert the probe into the thickest part. Cooked food should be 75°C or above.
Serving food

Serving food

  • Ideally, hot food should be served immediately.
  • If you're leaving hot food to stand, don't let it drop below 63°C and don't let it stand for more than 2 hours.
  • Cover food to stop contamination from flies or pests.
  • Minimise food waste.
  • Do not overfill waste bins.
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Preparing, Cooking & Serving Food

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    Examples of good personal hygiene habits:Fill in the list
  2. 2
    Important food safety principles when serving food:Fill in the list
  3. 3
    Features of using a temperature probe correctly:True / false
  4. 4
    Food safety principles when preparing food:Fill in the list
  5. 5
    What temperature should cooked food be before being served?Multiple choice
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Ambient Foods & Food Labels

End of Topic Test - Food Safety