safety and hygiene lessons 1-14
DESCRIPTION
Introduction to Year 9 Food GCSE 3 year course Lesson 1 Learning Objective: - To understand the need for good personal and kitchen hygiene in all stages of food production. Introduction to Year 9 Food GCSE 3 year course During Year 9 you will be Improving your own practical skills using different materials and techniques Improving knowledge of ingredients used in food products This is done through a number of practical activities which will improve not only your skills but also develop your creativity.TRANSCRIPT
Safety and Hygiene Lessons 1-14 Introduction to Year 9 Food GCSE
3 year course
Lesson 1 Learning Objective: - To understand the need for good
personal and kitchen hygiene in all stages of food production.
Introduction to Year 9 Food GCSE 3 year course During Year 9 you
will be Improving your own practical skills using different
materials and techniques Improving knowledge of ingredients used in
food products This is done through a number of practical activities
which will improve not only your skills but also develop your
creativity. Introduction to Year 9 Food GCSE 3 year course Seating
plan
Lesson 1 Learning Objective: - To understand the need for good
personal and kitchen hygiene in all stages of food production.
Introduction to Year 9 Food GCSE 3 year course Seating plan Books
purple Name Food Technology Group Room Teacher Food Safety and
Hygiene Module
Lesson 1 Learning Objective: - To understand the need for good
personal and kitchen hygiene in all stages of food production. Food
Safety and Hygiene Module Food Handling Starter:In pairs, look at
the picture and circle any personal and kitchen hygiene issues.
Consider what you think is good personal hygiene?
Lesson 1 Learning Objective: - To understand the need for good
personal and kitchen hygiene in all stages of food production.
Activity 1 Consider what you think is good personal hygiene? Watch
the Video. Were you correct? Discuss the other points Good personal
food hygiene
Lesson 1 Learning Objective: - To understand the need for good
personal and kitchen hygiene in all stages of food production. Good
personal food hygiene Wear clean protective clothing to prevent
your dirt getting onto the food. Clean hands, no nail varnish,
short nails. Use an antibacterial handwash. No jewellery. No
chewing or smoking near food. Do not touch hair, ears and nose near
food. Cover all cuts with blue waterproof dressing. Report any
illness.(In the Food industry this is a legal requirement) Make
notes in your book Use different preparation areas
Lesson 1 Learning Objective: - To understand the need for good
personal and kitchen hygiene in all stages of food production. Good
kitchen hygiene Use different preparation areas Good facilities for
cleaning and waste disposal Use different coloured boards Activity
two Why do we use different coloured boards in food preparation?
What colour are the boards andwhat are their uses? Green fruit and
vegetables Yellow cooked meats
Lesson 1 Learning Objective: - To understand the need for good
personal and kitchen hygiene in all stages of food production.
Coloured Boards Red raw meat Blue - fish Green fruit and vegetables
Yellow cooked meats White dairy products Also Brown root vegetables
Plenary: Activity three Colour in the boards with the correct
colour and stick in your book Starter What should I do? Discuss in
pairs Prevention
Lesson 2 Learning Objective: To show an understanding of personal
and kitchen hygiene by poaching an egg Starter What should I do?
Discuss in pairs Prevention What should I do? To prevent hairs and
dust falling into food To keep wound clean To prevent electric
shocks To prevent someone cutting or stabbing self with tip To
prevent tripping over What are the dangers of incorrect storage of
food?
Lesson 2 Learning Objective: To show an understanding of personal
and kitchen hygiene by poaching an egg What are the dangers of
incorrect storage of food? Imagine you have purchased a lasagne
from the chilled cabinet of a supermarket at mid day and intend to
eat it this evening. Discuss with your partner where might possible
food poisoning hazards occur? Task : Use the picture of the fridge
to identify where different foods should be stored Why do we have
to be careful when using eggs?
Lesson 2 Learning Objective: To show an understanding of personal
and kitchen hygiene by poaching an egg Why do we have to be careful
when using eggs? What is this? An example of using a poached egg in
a dish is Eggs Benedict
Lesson 2 Learning Objective: To show an understanding of personal
and kitchen hygiene by poaching an egg An example of using a
poached egg in a dish is Eggs Benedict Hollandaise sauce Poached
egg Bacon Muffin To understand the making of eggs benedict
Lesson 2 Learning Objective: To understand the making of eggs
benedict Eggs benedict or poached egg Ingredients1 slice of bacon 1
English muffin 1 egg Hollandaise sauce 3 egg yolks 1 tblsp lemon
juice 1 tblsp cold water 50g butter seasoning To understand the
making of eggs benedict
Lesson 2 Learning Objective: To understand the making of eggs
benedict Method Grill the bacon. Keep warm. Make hollandaise sauce
combine egg yolks. Lemon juice and water with a whisk.Whisk well
for 10 secs.Melt the butter in a saucepan.Continue whisking well,
and add hot butter in steady stream until mixture thickens (20
seconds) Toast muffin. Poach egg using a saucepan/frying pan or a
poacher Finish eggs benedict place bacon on muffin, egg on bacon
and pour over hollandaise sauce. Serve hot. To understand the
making of eggs benedict
Lesson 2 Learning Objective: To understand the making of eggs
benedict Plenary In your book write down 3 precautions will you
take when making poached egg on toast For next practical lesson
Bring in 1 eggs 1 muffin or slice bread Optional 1 slice of bacon
The sauce will be made and be available to put over eggs if
required. To demonstrate the making of eggs benedict or poached
egg
Lesson 3 Learning Objective: To demonstrate the making of eggs
benedict or poached egg Starter: What equipment do you need to
poach an egg? How do you make the perfect poached egg? Top tip!!!
To demonstrate the making of eggs benedict or poached eggs
Lesson 3 Learning Objective: To demonstrate the making of eggs
benedict or poached eggs Method Grill the bacon. Keep warm. Toast
muffin. Poach egg. Place bacon on muffin, egg on bacon on a plate.
Serve hot. To demonstrate the making of eggs benedict or poached
eggs
Lesson 3 Learning Objective: To demonstrate the making of eggs
benedict or poached eggs Plenary Complete kitchen hygiene
evaluation sheet To understand what causes food spoilage.
Lesson 4 Learning Objective: To understand what causes food
spoilage. Starter:What is food spoilage and what causes it? Discuss
in pairs Microorganisms and enzymes cause food spoilage. (NOT GONE
OFF)
Lesson 4 Learning Objective: To understand what causes food
spoilage. Food Spoilage Foods cannot be stored for a long time
before there are changes in taste, texture and colour of the food
occurring. Microorganisms and enzymes cause food spoilage. (NOT
GONE OFF) In the worst cases this can cause food poisoning. There
are 3 types of microorganisms: bacteria, yeasts moulds/fungi To
understand what causes food spoilage.
Lesson 4 Learning Objective: To understand what causes food
spoilage. Not all microorganisms are harmful many are used in the
food industry eg cheese, yogurt, bread and quorn. What others can
you think of? To understand how bacteria and moulds cause food
spoilage.
Lesson 4 Learning Objective: To understand how bacteria and moulds
cause food spoilage. To grow bacteria need What conditions do
bacteria need to grow? Multiplying bacteria Pathogens To understand
how bacteria and moulds cause food spoilage.
Lesson4 Learning Objective: To understand how bacteria and moulds
cause food spoilage. Pathogens Some bacteria can cause food
poisoning. These are called pathogens. Some examples are
salmonella, campylobacter and E.Coli 0157. Food infected with
pathogens may not look, smell or taste bad, but it can cause food
poisoning. The pathogens multiply in the stomach or gut of the
person who eats the food, causing stomach pain, vomiting and
diarrhoea. The salmonella bacteria is sometimes found in raw eggs.
Some bacteria produce poisons called toxins.
Lesson 4 Learning Objective: To understand how bacteria and moulds
cause food spoilage. Toxins Some bacteria produce poisons called
toxins. In this case it is the toxin that makes a person ill, not
the bacteria that produced them. Food poisoning usually lasts for
one or two days. In some cases, food poisoning can cause very
serious illness or even death. The people who are in most danger
are babies and toddlers, older people, pregnant women, and people
who are already ill. Did you know? Bacteria multiply by dividing.
In the right conditions one bacterium could produce several million
bacteria within a few hours. To understand how bacteria and moulds
cause food spoilage.
Lesson 4 Learning Objective: To understand how bacteria and moulds
cause food spoilage. Key Words Pathogen Contaminate Cross
contaminate To understand how bacteria and moulds cause food
spoilage.
Lesson 4 Learning Objective: To understand how bacteria and moulds
cause food spoilage. Copy and complete the sentences below There
are critical temperatures which affect bacterial growth
Lesson 4 Learning Objective: To understand how temperature can
affect the bacteria and moulds which cause food spoilage There are
critical temperatures which affect bacterial growth Look at the
thermometer you have been given and match the words and pictures to
the correct temperature range Ext : Can you identify any other
temperatures you know and what happens at those temperatures think
Science! This is 100C the boiling point of water
Lesson 4 Learning Objective: To understand how bacteria and moulds
cause food spoilage Answer This is 100C the boiling point of water
Did you identify any other temperatures you know? 37Cis also your
normal body temperature This is 0C the freezing point of water Now
copy and complete the thermometer in your book. Ext Activity - AQA
p69 To understand how bacteria and moulds cause food
spoilage.
Lesson 4 Learning Objective: To understand how bacteria and moulds
cause food spoilage. The practical next lesson is to make a panini
or sandwich with a filling of either coronation chicken Or prawn
cocktail What do these two fillings contain? Why have these two
fillings been chosen? Discuss. Extension: Find out when and why
coronation chicken was first made. These are called High Risk
Foods.
Lesson 5 Learning Objective:- To understand the safety controls for
making Paninis These are called High Risk Foods. Why are they high
risk foods and what others can you name? High Risk Foods a food
which is an ideal medium for the growth of bacteria or mould. Eg
Meat, fish, soups, gravy, rice Chemical contamination:-
Lesson 5 Learning Objective: Learning Objective: To understand what
is meant by a control check and demonstrate the making ofa panini
following a safety and hygiene check list Physical contamination:-
objects falling in to food metal, glass, packagingmaterials etc.
Chemical contamination:- cleaning chemicals such as bleach, getting
in to food Natural contamination: Poisonous plants and berries,
undercooked food, food which is spoiled or past its sell by date
Lesson 5 Learning Objective:To understand what is meant by a
control check and demonstrate the making ofa panini following a
safety and hygiene check list Control Checks In order to prevent
hazards occurring in food production, manufacturers have to check
the standards of a food product. These are called Control Checks.
They can do this by: Visual checks Physical contamination checks
Time checks Temperature checks Metal Detectors Biological and
chemical contamination checks Use a white board for the bread
Lesson 5 Learning Objective: To understand what is meant by a
control check and demonstrate the making ofa panini following a
safety and hygiene check list Making a Filled Panini Watch the demo
of how to make a filled panini Make a list of the stages you need
to undertake. You will need tocomplete the table below on the
worksheet. Stage Safetycheck Hygiene Slice the panini in half Check
the date on the packet Use a white board for the bread Chop the
chicken finely and place in a bowl Visual check chicken is cooked
and in date Use yellow board to chop on Homework WorksheetGCSE ques
on chicken and rice Next lesson you need to bring in
Learning Objective:To understand what is meant by a control check
and demonstrate the making ofa panini following a safety and
hygiene check list Next lesson you need to bring in OR Coronation
chicken 1 Panini roll or 2 slices bread Shredded Chicken from a
chicken breast 1/2 tbsp Mayo Mild curry powder to taste 1/4 tsp
Cinnamon Ground Black Pepper 1 tsp Mango chutney sultanas - as many
as you fancy NB. For Tikka you can use Cumin, chilli and Paprika
with curry powder Prawn Cocktail 1 Panini roll or 2 slices bread
Butter, for spreading 1 tbsp mayonnaise 2 tsp tomato ketchup A few
drops of Tabasco sauce 75g (3oz) cooked peeled prawns Handful of
mixed lettuce leaves Black pepper How to prevent this problem
Lesson 5 Homework Chicken and Rice Question Worksheet Results of
different control checks on a chicken curry and rice product show
the following problems. Complete the table below to show two causes
of each problem how each problem may be prevented. Problem Causes
How to prevent this problem The chicken is moist and pink inside.
An insect is found in the rice before cooking. Plenary: Which
safety and hygiene rules were very easy to practise?
Lesson 6 Learning Objective: To demonstrate the making ofa panini
following a safety and hygiene checklist Starter: Why is a safety
and hygiene checklistuseful to follow when making a panini with a
filling that is a high risk food? FPT Make Panini Plenary:Which
safety and hygiene rules were very easy to practise? Which rules
gave you more problems? Grade yourself out of 10 for the
preparation of your panini. Starter: What does it mean to preserve
food ?
Lesson 7 Learning Objective:To understand the most common ways to
preserve food Starter:Whatdoes it mean to preserve food ? Removal
of Liquid Changing Temperature Adding a Preservative Removing Air
Modified atmospheric packaging Jamming Drying Canning Dehydration
Chilling Pickling Jamming Freezing Salting Use the worksheet with
the words above to give at least two examples and explain each
process if you can. Removal of liquid Drying eg dried peas and
beans
Lesson 7 Learning Objective: To understand the most common ways to
preserve food Here are some examples Removal of liquidDryingegdried
peas and beans Dehydration egpacket soups Jamming egjams. marmalade
Alteration of temperatureCanning egtinned fruit, chopped tomatoes
Freezing egmeat, pizza, vegetables Chilling egcream, milk Removal
of airModified atmosphere packaging eg meat, ready meals Addition
of a preservativeJamming(sugar)eg. jam Pickling (vinegar acid)eg
onions Salting(Salt)egfish Essential Rules for Reheating Foods
Safely
Lesson 7 Learning Objective To understand the most common ways to
preserve food Essential Rules for Reheating Foods Safely Ensure
frozen foods are fully defrosted Follow the reheating instructions
on commercially prepared products All foods need to be reheated to
72C Ensure that the core Temperature of high risk foods and dense
foods are at 72C by using a food probe. TASK :Copy the rules above
and explain the reason for each one Extension :Many products state
that they must be cooked from frozen eg pizza, fish pie. Why is
this? The storage instructions for canned soup state:
Lesson 7 Learning Objective To understand the most common ways to
preserve food GCSE Question The storage instructions for canned
soup state: Pour unused soup into a non-metallic container. Store
in a cool, dry place. Once opened eat within 2 days. Explain the
reasons for this advice. (4 marks) Starter: What is the difference
between CHILLING and FREEZING?
Lesson 8 Learning Objective:To demonstrate the most popular ways to
extend the storage life of food Starter: What is the difference
between CHILLING and FREEZING? Look at p.70 in the AQA Book and
read the section How do freezing and chilling affect food Products
Can you answer the question above now? What happens to products
under these conditions? How long can they last ? SHELF LIFE Which
is better Chilling or Freezing? To find out which is best we are
going to make some Pasta Bake.
Lesson 8 Learning Objective To demonstrate the most popular ways to
extend the storage life of food To find out which is best we are
going to make some Pasta Bake. We will then chill one portion for
three days and freeze one portion for three days. Then we will
compare the two. Teacher Demo Pasta Bake Where are products stored
in a fridge? Using the picture of the fridge from the previous
lesson label the areas 1-4 in your book and show what should go in
each area. Ingredients 25g butter 20g flour 200ml milk 100g pasta
shapes+ extras NB Before you start this put your pasta on to
boil
Lesson 9 Learning Objective To demonstrate the roux method of
making sauce NBBefore you start this put your pasta on to boil Top
Tip Use a Whisk Making a Roux sauce Melt 25g butter in a saucepan
over a low heat Add 20g flour and whisk briskly. Cook for 1 min
stirring all the time Add 200ml milk gradually a little at a time
whisking all the time As soon as the sauce thickens remove the
saucepan from the heat This sauce is a basic white sauce to which
you can add otheringredients eg 50g cheese for cheese sauce
Starter: What are these tools and why are they useful?
Lesson 10 Learning Objective: To understand the safe reheating of
food, be able to use a food probe and the best method for
preserving a pasta bake Starter:What are these tools and why are
they useful? Use a temperature probe to check it has been
thoroughly reheated,
Lesson 10 Learning Objective: To understand the safe reheating of
food, be able to use a food probe and the best method for
preserving a macaroni cheese Using the Pasta Bake we made before
take the defrosted sample and reheat it in a microwave. Use a
temperature probe to check it has been thoroughly reheated, What
temperature must it reach? TASK: Write down the rules for using a
temperature probe correctly Lesson 10 Learning Objective: To
understand the safe reheating of food, be able to use a food probe
and the best method for preserving a macaroni cheese 2 a) Explain
why food probes are used in a test kitchen. (2 marks) (b)Give three
instructions that need to be followed when using a food probe.
Instruction Instruction Instruction (3 marks) TEST - GCSE questions
on Safety and Hygiene
Lesson 11 Learning Objective: TEST - GCSE questions on Safety and
Hygiene Lesson 12 Learning Objective: To identify the foods typical
of the season and plan the making of a product using seasonal food
What foods are in season now? What type of soup could I make?
Lesson12 Learning Objective: : To identify the foods typical of the
season and plan the making of a product using seasonal food - What
foods are in season now? What type of soup could I make? Demo of
seasonal soup TASK : Make a list of the ingredientsyou need for
making the soup. Make a list of the equipment you need for making
the soup. Make a list of the skills you will use for making the
soup Homework : Complete the testing table and bring it to the next
lesson
Learning Objective:To identify the foods typical of the season and
make of a product using seasonal food FPT Seasonal Soup Homework :
Complete the testing table and bring it to the next lesson Why do
we use Sensory Testing?
Lesson 14 Learning Objective: Sensory Testing and how a rating test
is used Why do we use Sensory Testing? What criteria did you use
for your soup? Think of at least 5 different criteria. This is
where the criteria go Tester 1 Tester 2 Tester 3 In a Rating test
you score each attribute out of 5 Ill in the table for your soup
Now draw a product profile for your soup eg
Lesson 14 Learning Objective: Sensory Testing and how a rating test
is used Now draw a product profile for your soup eg What does this
profile show? What improvements are needed to the product?