4.2.3
Preparing, Cooking & Serving Food
Preparing, Cooking and Serving Food
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.
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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