TFS 701

Technologies
Food Specialisations

Name: ______________________________________ PC: __________

Term_____, 2022

Teacher: Mrs Gibson (MAG)

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Don’t let your food turn nasty!
It is important to take care and maintain a high standard of personal hygiene and cleanliness when
handling food to avoid food contamination.

1. Before handling food, wash ________ thoroughly with soap and warm water. Always dry
hands with a ___________ or ____________________, not on a tea towel and never on your
clothes. Keep _____________ trimmed and scrubbed to prevent the spread of disease.
2. Keep _______ neat and tidy. Long _______ must be tied back.
3. All clothes must be clean. Wear a clean ________ to protect outer clothing.
4. Never _________ or __________ over food or where food is prepared or stored.
5. _______ or __________ must be completely covered by a sterile, waterproof dressing. Use
brightly coloured wound strips, so they can be seen easily if they fall off. Wear disposable
_________ over the top of the wound strips on your hands.

6. Keep food preparation and cooking area ________ and ________ at all times.
7. Always use ________ utensils and avoid using utensils used for raw food with cooked food.
8. When tasting food always use clean _________ and not your _____________ to prevent the
spread of disease and bacteria.
9. Wash ____________ and ___________ often, so that only clean ones are in use.
10. Scrub _______________________ until thoroughly cleaned and allow them to air
11. Keep food _____________ to protect it from dust and flies.
12. Do not use chipped or cracked ____________ or __________.
13. Check the __________ or best before date on packaged food before buying or consuming it.
14. Ensure food is stored correctly. Perishable foods must be stored in the ______________.
15. Always wash ________ and _____________ before use to remove _________ and _____.
16. Frozen foods which have been allowed to ________ should never be refrozen.
17. Always _________ food thoroughly. It must be ______, NOT warm.
18. Hot foods to be stored should be allowed to ‘cool’ before being _____________.

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Stay Safe in the Kitchen:
Accidents can be avoided if you follow some simple safety rules. All mishaps, cuts, burns, breakages and
faulty equipment must be reported to your teacher immediately.
HAZARDS PRECAUTIONS
KNIVES A Sharp knives are best stored in a knife __________.
B When passing a knife, either offer the ___________, not the _________; or
place it on the bench for the other person to carefully pick up.
C Always use a cutting board and cut ______________ onto the board.
D Keep hold of the __________ of sharp knives while washing up to avoid
accidental cuts. Never leave a knife in the ____________ up water.
E Carry a knife by your side with the point of the blade pointing towards the
floor.
F Always keep knives sharp – a blunt knife is more dangerous.
HOT WATER A Always let _______ water run through tap after using ______ water.
B Place ________ water into the sink before adding hot water.
C Run ________ water over burnt skin immediately for up to ___ minutes.
HOT FAT/OIL A Keep a close eye on the pan when __________ fats and oils and do not allow
the fat to become too _______.
B Do not add ______ food to hot fat.
C If the fat/oil ignites, do not throw _________ onto it – smother it with a
________________ or a _____________.
STOVE A Ensure saucepan ____________ are turned away from the ________ to
prevent them from being bumped.
B Make sure saucepan ___________ are secure.
C Use a _________ spoon to stir hot food as _______ spoons _______ heat.
D Remove lid from saucepan by tilting to direct ________ away from you.
E Don’t lean over _____ food
F Turn off hot plates when not in use
ELECTRICITY A Don’t use electrical appliances with __________ cords.
B Turn __________________ off after use.
C Use _____ hands, never _____ hands. Electricity and water do not mix.
D Remove cord by holding the _______, not the _______.
SPILLS and A Wipe up ________ immediately using a _______ or floor mop.
BREAKAGES B For greasy spills use _______, ________ water
C Broken ______ or ______ must be wrapped in thick newspaper for disposal.

OVEN CLOTHS A Use thick, dry oven cloths, NEVER _______ cloths – steam burns are worse
than dry burns
B Use an oven cloth or oven mit to remove oven shelves, hot oven-cooked food
and hot saucepans with _______ handles.
REMEMBER: Do not run in the kitchen. Don’t leave doors and drawers open. If you use it, clean it.

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Spot the hazards:

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Type 2 Writing: In 2 minutes, list 10 hazards that you can
identify in the picture on page 4.
I can identify…

Type 2 Writing: In 3 lines, explain why kitchens can be

dangerous places.
Underline the words: hazards, accidents.

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Who Poisoned George?
Preparing and serving HYGIENICALLY SAFE food is important to avoid the risk of food poisoning.
Food poisoning is a serious health problem which can cause severe illness and even death. Even
healthy people carry food poisoning bacteria on their bodies. By touching parts of your body, such
as your nose, mouth, hair, or your clothes you can spread bacteria from your hands to the food.

Facts about Bacteria

 Food poisoning isn’t caused by food. It is caused by _________ and germs that grow on food.
 Germs are ____________, even on the food we eat. Food poisoning germs and bacteria are
dangerous because they grow without altering the appearance of food.
 Bacteria multiply rapidly when ______, ________ and ___________ provide ideal growing
conditions. Bacteria stop growing or are destroyed when temperatures are above
____°Celsius. Bacteria stop growing at temperatures below ____°Celsius.
 Some types of bacteria are essential to a healthy digestive system and the production of
some foods such as cheese and yoghurt
List situations in the video where bacteria are either being added to food or provided with ideal
conditions to grow.
a) ___________________________________________________________________________
b) ___________________________________________________________________________
c) ___________________________________________________________________________
d) ___________________________________________________________________________
e) ___________________________________________________________________________
Why shouldn’t cooked and raw food be stored together?
_________________________________________________________________________________
_________________________________________________________________________________

Temperature Danger Zone

Heat and serve hot food HOT - above 60°Celsius

Keep cold food COLD below 4°Celsius

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What’s in a Recipe?
A recipe is an example of procedural text as it provides an aim or goal, materials to be used and instructions
or steps to complete the process. Use a highlighter to show the different parts of a recipe.
A recipe consists of
 Name – gives a clue as to what the end product will be.
 Ingredients – a list of the food items required for making the product and the quantity required.
 Method of preparation – gives instructions on the processes used to prepare the ingredients,
cooking times, temperatures if the food is to be cooked, advice regarding what to look for when an
item is cooked
 Other details – a recipe may also include a photograph, number of serves/pieces, serving
suggestions, variations, suggestions, nutritional information, equipment

PIKELETS
Preparation Time: 10mins
Cooking time: 15 mins
Makes 25
Ingredients
1 cup (150g) self-raising flour
1 tablespoon caster sugar
¾ cup (185ml) milk
1 egg
Melted butter, to brush,
Method
1. Sift flour and sugar together into a bowl.
2. Whisk milk and egg together in another bowl, then add to dry ingredients, whisking
until smooth.
3. Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop
level tablespoons of the mixture into the pan and cook for a minute or two until
bubbles appear on the surface.
4. Carefully turn them over and cook for a further 1-2 minutes or until cooked through
and golden.
5. Transfer them to a plate and repeat with the remaining mixture.
6. Serve the pikelets warm or at room temperature. Spread with jam and cream or your
desired topping.

Type 2 Writing: In 2 minutes, write 3 differences between recipes and work plans:

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What is a Work Plan?
A work plan is an ordered list of steps developed by carefully visualising how and what needs
to be done in a sequence that helps you to manage your time and organise resources in an
effective and efficient way. It is not merely a copy of the recipe.
If working in a group, collaboration with members of the group and allocation of tasks to
each group member is also part of developing a good work plan.

Name: ________________________Cooking Day: ___________Date: _________________

A Work Plan for PIKELETS

INGREDIENTS UTENSILS
1 cup SR flour Measuring jug, cups and spoons
1 tablespoon caster sugar Sieve Mixing bowl X2
¾ cup (185ml) milk Tea cup Dinner knife
1 egg Whisk Egg lifter
Melted butter, to brush Frying pan
Dinner plate
METHOD
1. Tie back hair, put on apron, wash hands.
2. Place red tray and bin beside sink.
3. Collect ingredients and utensils. Measure ingredients
4. Sift flour and sugar together into a bowl.
5. Break egg into a cup to check for freshness.
6. Whisk milk and egg together, then add to dry ingredients, whisking until smooth.
7. Melt a teaspoon or two of butter.
8. Heat a non-stick frypan over medium heat and brush with a little melted butter.
9. Drop level tablespoonfuls of the mixture into the pan and cook for a minute or two until bubbles appear
on the surface.
10. Carefully turn them over and cook for a further 1-2 minutes or until cooked through and golden.
11. Transfer them to a plate and repeat with the remaining mixture. Turn off heat to frypan.
12. Serve the pikelets warm or at room temperature. Spread with jam and cream or your desired topping.
Alternatively, store them in an airtight container.
14. Clear benches, rinse and stack utensils.
15. Empty rubbish into large kitchen bin.
16. Wash up, wipe up and put utensils away.
17. Wipe over the benches, stove top and sink.
18. Check units to ensure they have the correct utensils.
19. Sweep the floor.

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Home Economics Kitchen Clean Up Procedures
Put the following clean-up procedures in order:

Washing up procedure:

❑ Dry utensils using a clean tea towel

❑ Stack all dirty utensils on the left side of the sink
❑ Scrape and rinse dirty utensils quickly
❑ Wash and rinse saucepans and frypans
❑ Wash and rinse crockery (plates, bowls)
❑ Put utensils away in their correct place
❑ Put out red tray to left of the sink
❑ Wash and rinse cooking bowls and utensils
❑ Wash and rinse glassware
❑ Rinse and dry sink (ensuring sink drain hole is clean)
❑ Fill sink with hot soapy water
❑ Wash and rinse cutlery (knives, forks, spoons)
❑ Rinse and dry sink basket

Other cleaning procedures:

❑ Sweep floor
❑ Empty rubbish into large bin.
❑ Place rinsed dishcloths, aprons and tea towels in washing basket
❑ Pack up all left over ingredients.
❑ Wipe down workspace bench area
❑ Check stove top and oven are turned off and wipe over stove top
❑ Check equipment in drawers and cupboards (ensure they are in the correct areas)
❑ Put cooking in cooling cupboard or fridge
❑ Put cooking bag in the storage area

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How to accurately measure ingredients
Measuring spoons are used to accurately measure the volume of small quantities of dry and liquid
ingredients such as vanilla, sugar, spices, water, milk
Complete the following 1 tablespoon mL
1 teaspoon mL
½ teaspoon mL
¼ teaspoon mL

Explain how to accurately measure 1 tablespoon of flour

________________________________________________________________________________________
________________________________________________________________________________________
Measuring cups are used to measure the volume of dry ingredients such as flour, sugar, rolled oats, coconut,
dried fruit, breadcrumbs, cocoa powder. Generally, a set of cups includes 1 cup, ½ cup, ⅓ cup, ¼ cup
Explain how to accurately measure 1¾ cups coconut
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
Measuring jugs are used for measuring the volume of liquids.

Jug measure mL equivalent

1 cup
¾ cup
⅔ cup
½ cup
⅓ cup
¼ cup

To accurately measure using a jug, pour in the required amount of liquid and take the reading at eye level
with the jug on a level surface.
Kitchen scales are used to measure the weight of ingredients in grams or kilograms.
Digital scales are battery operated and must be kept
clean by wiping over with a damp cloth.
Make sure the scales are on a flat surface with a
bowl/cup/jug on the platform and the scale set at
zero before adding the food to be measured.

Complete the following:

1 kilogram mince = _________g 1 litre milk = _________mL ½ kg cheese = _______g

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Electrical Equipment
Make a list of kitchen electrical equipment or appliances.
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
Using the stove
 Turn on gas hot plates just before you are about to use them.
 Ensure there are no cloths, pan handles and plastics near or over the hot flame.
 Preheat oven to the required temperature prior to placing food into the oven.
Slow 150°C Moderate 180°C
Hot 210°C Very hot 240°C

Using the microwave oven

 Microwave ovens use microwave radiation to activate water molecules and heat food.
 Use only microwave-safe containers such as pyrex glass and microwave-safe ceramics. DO NOT use
metal containers or take-away containers and other poor-quality plastics.
 Never start a microwave when there is no food in it.
 Remember steam, hot containers and hot food can all cause burns. Be careful when removing
containers and lids from the microwave oven and check food temperature before eating.

Using small electrical equipment

 Always make sure the power is turned off when plugging and unplugging electrical equipment.
 Do not operate electrical equipment near water.
 Unplug the equipment before wiping it down to clean it
 Plug and unplug electrical equipment with dry hands,
 When cleaning electrical equipment, never immerse it in water. Wipe it clean with a damp cloth.

Learn to spell
Appliances Grease Celsius Temperature Strawberries Sustainability Packed
Bacteria Slice Sieve Vegetables Yoghurt Scraps Convincing
Electrical Sift Colander Bruschetta Salmon Compost Affect Effect
Equipment Grate Simmer Fibre Mangoes Bottled Fibre
Hygiene Shred Measuring Avocadoes Locally Snacks
Ingredients Dice Whisk Chickens Seasonally Skewers
Recipe Chop Beat Kebabs Eating Organised
Utensils Peel Measure Lettuce leaves Heaped
Sandwich Shredded
Separate

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What is the recommended number of serves of each of the food groups for your age?

Food Group Serves Examples

Vegetables and legumes

Fruit

Grain (cereal) foods; mostly

wholegrain
Lean meats
Meat alternatives
Dairy products

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 Healthy Snack Guide
Fruit
 apple, pear, peach or other whole fruit
 fresh fruit salad, fruit kebabs or fruit in a cone
 bunch of grapes or bowl of cherries
 fruit snack packs or canned fruit are a handy substitute to fresh fruit
 sultana boxes
 dried fruit and nut packs

Vegetables
 sliced tomato, cucumber, avocado or thinly spread unsalted peanut butter on toast and in sandwiches
 carrot, cucumber and celery sticks with low fat dips – tzatziki or hummus
 celery sticks filled with peanut butter or reduced-fat cream cheese

Dairy foods
 reduced fat custard or yoghurt with fruit
 cheese wedge or slice, with water crackers or crispbread
 cheese on toast
 glass of cold milk
 milkshakes made with reduced fat milk and a little flavouring
 smoothies made with reduced fat milk, fruit and reduced fat yoghurt

Nuts
 handful of almonds or peanuts
 handful of mixed nuts with raisins or sultanas
 nut and seed bar
 low-fat homemade muesli bars

Breads and Cereals

 bread slices or rolls spread with peanut butter, Vegemite or a little jam
 toast, fruit loaf, muffin or crumpet – preferably wholegrain or wholemeal
 rice cakes or crackers spread with peanut butter or cheese
 homemade mini pizza using wholemeal muffin or pita bread, reduced fat cheese and tomato sauce with vegetables
 wholegrain crispbread and crackers topped with tomato and avocado, peanut butter, reduced fat cheese or tuna
 cakes and muffins made with wholemeal flour and with added fruit or grated vegetables
 toasted sandwiches with reduced fat cheese and tomato, egg, baked beans, ricotta cheese and fruit, tuna or corn
 sandwiches and wraps with salad and grated low fat cheese or egg, chicken, tuna or salmon
 high fibre breakfast cereal with milk, sliced fruit or yoghurt
 mini-wheats eaten dry from a bowl Carbohydrates can boost energy supply as they
 Weet-Bix or Vita-Brits spread with peanut butter or a little honey often contain carbs for energy but they should
 homemade popcorn also include other important nutrients.
 wholemeal pikelets or scones The trouble with most popular snacks is that
 high-fibre bliss balls they are both sugary and fatty (doughnuts,
 bruschetta chocolate, thick shakes and cookies) or salty and
fatty (crisps, movie popcorn, fries or savoury
crackers). The type of fat used is either a palm
oil or a hydrogenated vegetable oil which adds
harmful saturated fat or trans-fat to the diet.
Sweet snacks (lollies, cakes) that are sugary and
chewy cling to the teeth and set the scene for
dental caries.

Adapted from: http://foodwatch.com.au/blog/family-and-kids/item/healthy-snacks-for-kids.html#ixzz3RnnjDQRl

Notes:
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