Catering Learner resources. Catering

Transcription

1 Catering

2 Contents Unit 3 Back of house learner resources

3 Unit 3 Back of house learner resources All videos can be found at Activity 1: Setting up This is about setting up a deli counter area, before customers arrive. 1. Opening and closing checks Here is a list of checks that staff might do before a café/canteen/restaurant opens or after it closes. They are mixed up. Are they opening or closing checks? Write O for opening and C for closing next to each type of check. food should be stored correctly and not left out staff should be fit for work and wearing clean work clothes cold counters and equipment should be working properly dirty cloths should be removed for cleaning and replaced with clean ones waste should be removed and new bags put into the bins. there should be plenty of handwashing and cleaning materials (soap, paper towels, cloths, etc.) food should be disposed of correctly surfaces should be clean (counter tops, floors, equipment, utensils, etc.) the serving area should be clean and tidy, shelves stocked up, etc. customer dining areas should be prepared for table/tray service any food past its use by date, or any damaged or unfit (e.g. mouldy) foods should be thrown away

4 2. Deli counter attendant: vocabulary matching. You are about to watch a video of a deli counter attendant talking about opening checks she must do. Here are some words/expressions she uses. Match them to their meanings: deli bar (delicatessen) pre-made fillings vegetarian options wooden board food safety & hygiene from scratch standards for making sure everything is clean and food is safe to eat used for chopping food food to go in a sandwich, e.g. tuna mayo (mayonnaise) a place selling food such as cold meats, cheeses, sandwiches, salads, etc. from the beginning, starting from raw ingredients food suitable for people who don t eat meat ready made / prepared in advance 3. Now watch the video. What is this section mainly about? Video: Back of house: setting up clean work clothes checking equipment handwashing and cleaning materials, e.g. soap clean surfaces organising the serving area preparing the customer dining area 4. Watch the video again. Does the counter attendant say these things (yes or no)? you need to know your layout keep the vegetarian and meat fillings separate everything is pre-made fillings are made up from scratch there s no particular order when preparing food her job s easy when you have experience

5 Activity 2: Food preparation 1. Watch the video on the Back of house: food hygiene 1 page; what is this section of the video mainly about? clean work clothes checking equipment handwashing and cleaning materials, e.g. soap clean surfaces organising the serving area preparing the customer dining area 2. The counter attendant talks about hygiene. Find some words related to hygiene in Task 2 on the Back of house: food hygiene 1 page. Now watch the video again and pay attention to some of the words in context. 3. Watch the video on the Back of house: food hygiene 2 page. Which of these words related to cleaning do you hear? detergent disinfectant sanitiser* washing up liquid chemicals soap *a chemical that acts as a detergent and disinfectant

6 4. The basic principles of safe food preparation are called the 4 Cs : clean, cook, chill and crosscontamination. What do you think each C involves? clean: cook: chill: cross-contamination: 5. If you would like further practice in the 4 Cs, have a look at The Food Standards Agency (FSA) food safety videos on available on Task 2 on the Back of house: food hygiene 2 page. There are eleven videos of about one minute each: 1. Food safety coaching: introduction 2. Food safety coaching: handwashing 3. Food safety coaching: keeping equipment separate 4. Food safety coaching: pest control 5. Food safety coaching: keeping foods covered 6. Food safety coaching: cross contamination - staff illness 7. Food safety coaching: cleaning effectively 8. Food safety coaching: chilled storage and display 9. Food safety coaching: chilling foods 10. Food safety coaching: cooking safely 11. Food safety coaching: reheating

7 6. Now try this quiz about the 4 Cs. Are these statements true or false? 1. You should use different chopping boards and knives when preparing raw meat/poultry and pre-made foods such as sandwiches. 2. Washing your hands before preparing food will kill all bacteria. 3. A cleaning cloth can be used many times if you wash it under warm water. 4. It is OK to use food a little past its use by date. 5. Foods that need extra care are cooked rice, eggs, shellfish, pulses and raw meat/poultry. 6. Frozen food must be properly defrosted before cooking. 7. Fridges and chilled display equipment should be set at 0 C or below. 8. Store raw meat, poultry and fish in sealed containers on the bottom shelf of the fridge. 9. Do not prepare food for yourself or others if you are ill, especially with vomiting and/or diarrhoea. 10. Some chemicals can safely be stored near food. Quiz adapted from

8 Activity 3: Chef s briefing Video: Back of house: chef s briefing 1. Before serving customers in the deli bar, the staff must attend a meeting (briefing) with the head chef. What is the purpose of the chef s briefing? Watch the chef s briefing video to check your answers. 2. Which of these dishes are on the hot deli menu today? Curried vegetable soup Vegetable curry Battered/grilled haddock and chips Mexican quesadilla Tomato and cheese pasta Jacket potato with turkey, mushroom and blue cheese Chicken satay Thai fried rice 3. Which of today s dishes a. contain dairy? b. contain gluten? c. contain nuts? d. are vegetarian? Listen again to check your answers.

9 Activity 4: Clearing up Video: Back of house: clearing up 1. In activity 1 we looked at opening and closing checks for staff working in a café/canteen/restaurant. Watch the video of the deli counter attendant. Which of these closing checks does she have to do at the end of the day? Closing checks Throw away any food past its use by date, or any damaged or unfit (e.g. mouldy) foods. Dispose of food correctly. Store food correctly and don t leave food out. Clean all surfaces. Remove dirty cloths for cleaning and replace with clean ones. Remove waste and put new bags into the bins. 2. Watch the video again and complete the missing words: OK, you need to know which food you can for another day and which one needs to go. It s kind of a wastage thing. So also record what is your wastage, so you re following what s your profit, what s your wastage and stuff. And the things what you can keep you kind of cling-film them, them, vacuum and label them. So the information is about what the fillings been prepared, or whatever. I ve got here what s prepared and what is the date it is very important to know. And em, so I kind of pack the stuff away, put it and it in the

10 fridges over there in the kitchen, so the deli bar is (like) clean and em, basically everything goes, everything needs to be washed. We don t use anything, as we said about, it s very important to wash things and sanitise everything, clean the deli bar, clean the glass, clean the surfaces. As well, as we re using the equipment there s a grill for the hot deli it needs to be, washed as well. So that s what I m doing after the service just packing the stuff and the cleaning. 3. Make up a list of three things you need to know before you start working in catering.