food

• the 4Cs are cleaning, cross-contamination, cooking, and chilling
• cooking is heating food to kill off bacteria when temperature is above 60oC
• cross contamination is when raw meat comes into contact with cooked foods
• cleaning is removing dirt from equipment and utensils using soap and warm water
• chilling is keeping food below 5 degrees celsius to prevent bacterial growth
• safety rules: do not run in class/follow instructions
• Hygiene rules: Wear an apron to protect your clothes and food/tie up long hair or secure headscarves/wash your hands with hot soapy water/dry your hands to ensure bacteria does not grow/remove watches, rings and any other accesories/no nail varnish
• organise rules: sanitise work surfaces/ensure bags are in the bag storage
• vegetarians don't eat meat, can eat vegetables, beans, tofu and grains but avoid meat, fish and eggs
• vegans do not eat any food that comes from an animals, can eat tofu, vegetables and quorn but avoid eggs, milk, cheese, honey and meat
• coeliac (Gluten free) do not eat anything containig gluten e.g bread and pasta but eat gluten free food, rice and potatoes
• nut allergy do not consume any food containig nuts but eat anything that does not containig nuts
• lactose intolerant allergic to dairy products, cannot digest lactose but can eat cashew cheese and almond milk
• calorie controlled is a low calorie diet that limit sugars and fats, can eat vegetables, pasta and wholegrain bread but avoid sugar, saturated and white bread
• dietary requirements are the foods that people need ar avoid for health, ethical or religious reasons
• induction hob is an electric hob that heats the surface of the cooking plate (pan) using a magnetic field
• cross contamination is the process by which a substance is harmful or dirty spreads from one area to anothers
• chilling is putting food in the fridge to slow the growth of bacteria
• allergen is a substance that causes an allergic reaction
• food intolerance is caused by your body not being able to digest a certain food or an ingredient in food
• The two types of cutting are "claws" and "bridge"