Food Semester 1

• Brunoise 


  Finely diced cubes 2mm x 2mm x 2mm
• Chiffonade


  Finely shredded 2mm
• Concasse


  Rough chopped,crushed, or ground
• Jardiniere (fat boyfriend)


  Medium batons 4mm x 4mm x 20 mm
• Julienne(skinny french girl)


  Thin matchstick strips 2mm x 2mm x 40mm
• Macedoine 


  Cubes Cut 10mm x 10mm x 10mm
• Mirepoix


  Rough cut vegetables
• Paysanne


  Thin slices of vegetables 2mm thick
• Hat


  Keep hair back and prevent it from contaminating food
• Neck tie


  to absorb perspiration
• Chefs Jacket


  double breasted for protection, long sleeves to protect arms, easy to remove incase of fire
• Pants


  draw string and no pockets-ensure objects do not contaminate food, long for protection
• Apron


  extra layer of protection
• shoes


  leather, covered to protect feet from hot liquid or falling objects; non slip to prevent falls and slips
• Hazards - Physical


  impact on the body - e.g noise, vibration, heat, and cold.
• Hazards - Chemical


  handle, use and storage of chemicals
• Hazards - Psychological 


  that impact our well-being e.g stress, pressure, working hours
• Hazards - Manual handling 


  physical manoeuvring of items e.g. pulling, lifting, pushing, bending
• General Hazards


  spills, blocked walkways
• What two laws regulate production & sale of food in WA?


  The food act 2008 - Food regulations 2009
• What does the acronym FSANZ stand for


  Food Standards Australia New Zealand
•  Cross contamination


  the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
• Conditions for bacteria to grow


  Needs, time, food, moisture, Time, low acidity, and oxygen. Only takes 20 minutes for it to spread.
• Danger Zone


  Defined as 5°C to 60°C. Outside of this range of temperatures, bacteria cannot readily grow.
• Storing food correctly


  Separate raw and cooked foods: To avoid cross-contamination. Keep Hot foods above 60° and cold foods below 5°.  Keeping track of the expiration dates. Use airtight containers or resealable bags designed for food storage. 
• Knife - technique 


  Hold the knife properly, use a cutting board to prevent slipping and causing injury. Use a proper cutting motion, such as rocking.
• Knife - cleaning


  Knives should be washed by hand immediately after use. Pay attention to the sharp edge of the blade and clean it with a gentle scrubbing motion.
• Knife - storing 


  Store knives in a knife block, magnetic strip, or a designated knife drawer to ensure they are safely stored and easily accessible. Consider using blade covers to protect the sharp edge of the knife and prevent accidental cuts.
• Emergency procedures – fire


  Fire - Stay calm, alert others, Locate the fire alarm and activate it, If the fire is small use a fire extinguisher to put it out, If the fire is too big leave the area immediately, Exit the building through the nearest fire exit, once outside a safe distance from the fire 
• Emergency procedures - evacuation 


  Stay calm, and listen to building staff, Move quickly, towards the designated assembly point outside the building.
• Hygiene practices 


  actions we take to keep things clean and prevent the spread of germs. These practices are really important because they help us avoid getting sick from foodborne illnesses.
• Food storage – meat and poultry 


  Should be stored in the refrigerator or freezer. It's best to keep them in airtight sealed container, store meat and poultry at temperatures below 4°C
• Food storage - dairy products 


  Stored in the refrigerator, keep in their original packaging or in airtight containers to avoid absorbing flavours from other foods and prevent any spills or leaks. always check the expiration dates on dairy products.
• Food storage - fresh produce


   Some produce can be stored at room temperature (bananas), while others need to be refrigerated (berries). Separate ripe and unripe fruits and vegetables
• Time management practises


  Mise En Place - Prepping, getting things ready before you cook your food. Understand recipe/method required.
• Personal hygiene 


  Personal hygiene refers to the actions and habits we practice to keep ourselves clean and healthy
• What does personal hygiene involve in the kitchen?


  Regularly washing hands with soap and warm water is crucial to remove dirt, germs, and bacteria. Wearing clean clothing and aprons. Keeping hair tied and covered.
• safety hazards in the kitchen, procedures, why they should be followed


  Sharp objects, Hot surfaces, Slippery floors, electrical appliances, using proper equipment. Why follow - personal safety, preventing accidents, and a voiding illness.
• How to manage hot surfaces


  always use oven mitts or pot holders Keep your workspace clear of clutter to avoid accidental contact with hot surfaces. Turn pot handles inward to prevent spills or burns.
• E-coli


  A type of bacteria that is commonly found in the intestines of humans and animals. Transmitted through contaminated food or water. symptoms like diarrhoea, stomach cramps, and vomiting.