446328 NCFE L1 Food and Cookery SAMPLE.indd - Hodder ...

NCFE Level 1/2 Technical Award

FOOD AND COOKERYHelen Buckland

SAMPLEMATERIAL

446328 NCFE L1 Food and Cookery SAMPLE.indd 1 06/06/2018 11:15

Hodder Education are working in association with NCFE to produce high-quality print and digital resources for the new Level 1/2 Technical Award in Food and Cookery.

Build knowledge and develop the practical skills learners need to achieve the Level 1/2 Technical Award with this brand new textbook, endorsed by NCFE and written by food and cookery expert Helen Buckland.

Student eTextbooks are downloadable versions of the printed textbook, purchased on a copy-by-copy basis and allocated to learners through Dynamic Learning. Students can download and view on any device or browser; add, edit and synchronise notes across 2 devices; access their personal copy on the move.

Whiteboard eTextbooks are online interactive versions of the printed textbook that enable teachers to:l Display interactive pages to their classl Add notes and highlight areasl Add double page spreads into lesson plans

NCFE Level 1/2 Technical Award Food and Cookery

Student Book

Helen Buckland

9781510446328 August 2018

£21.99


Student eTextbook

Helen Buckland

9781510446380 September 2018

1-year: £5.50 + VAT2-year: £8.80 + VAT3-year: £13.19 + VAT


Whiteboard eTextbook

Helen Buckland

9781510446397 August 2018

Small cohort(26-99 students):£150+VAT

Large cohort(100+ students):£200 + VAT

To request inspection copies or eInspection copies of the book, or free, no-obligation trials of digital resources, visit

www.hoddereducation.co.uk/ncfe/food


iiiiii

ContentsAcknowledgements 000

Introduction to NCFE Level 1/2 Technical Award in Food and Cookery 000

How to use this book 000

Unit 1 Principles of Food Safety, Food Nutrition and Food Choice 000

LO1 Understand health and safety relating to food and cookery 000

LO2 Understand food and nutrition 000

LO3 Understand factors that affect food choice 000

Unit 2 Developing preparation and cooking skills 000

LO1 Understand preparation and cooking skills 000

LO2 Understand recipe development 000

LO3 Understand how to plan and produce dishes in response to a brief 000

LO4 Understand employment opportunities within the food industry 000

Glossary 000

Answers to test yourself questions 000

Index 000

ISBN: 9781510446328

© Helen Buckland 2018

All rights reserved. Apart from any use permitted under UK copyright law, no part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or held within any information storage and retrieval system, without permission in writing from the publisher or under licence from the Copyright Licensing Agency Limited. Further details of such licences (for reprographic reproduction) may be obtained from the Copyright Licensing Agency Limited, www.cla.co.uk

Cover photo © PhotoSG – stock.adobe.com

Photo on page 7 © Marco Mayer/stock.adobe.com; Figure 1.2 © Carlos Caetano/stock.adobe.com; Figure 1.3 © Kasa_s/stock.adobe.com; Figure 1.6 © MIXA Co. Ltd./Getty Images; Figure 1.7 © Adam Gasson/Alamy Stock Photo; Figure 1.11 © Photocrew/stock.adobe.com; Figure 1.12 © LOU63 – iStock – Thinkstock/Getty Images. Illustrations by Barking Dog Art and Oxford Designers and Illustrators.


How to use this bookThis book is designed to help you develop the knowledge, understanding and practical skills you will need during the NCFE Level 1/2 Technical Award in Food and Cookery qualification.

A range of different features appear throughout the book to support your learning.

7

Unit 1

Principles of Food Safety, Food Nutrition and Food Choice

About this unit

In this unit you will learn about:

● the safe and hygienic preparation of yourself and the cooking environment to produce food safely

● how to identify risks and minimise hazards in the cooking environment

● the HACCP system and the purpose for food businesses

● risk assessments and ways to minimise potential accidents

● safe preparation, usage, cleaning and storage of utensils and equipment

● the main food groups and examples of foods for each group

● different food sources and examples of foods from each of these sources

● what is meant by a balanced diet using the current UK dietary recommendations

● the sources and functions of the nutrients that make up a balanced diet

● the effects of nutritional imbalances, due to too much or too little of different nutrients in our diet

● how nutritional requirements differ for different groups of people at different ages and life stages

● unsuitable food and what alternatives are available for those with different health conditions

● the purpose of symbols on food labels

● social factors that determine our food choices

● the causes and effects food choices have on the environment

● how the seasons affect food availability, and the benefits of using food in season.

➜

Learning outcomesThe unit is divided into three learning outcomes:

1 The learner will understand health and safety relating to food and cookery.

2 The learner will understand food and nutrition. 3 The learner will understand factors that affect

food choice.

How will I be assessed?After completion of this unit, you will sit an externally assessed exam.

NCFE Level 1/2 Technical Award in Food and Cookery Understand health and safety relating to food and cookery

10 11

● Work with food if they are suffering from stomach upsets, diarrhoea or sickness, because they could transfer harmful bacteria to food from their hands, particularly after they have been to the toilet. You should stay out of the kitchen for at least 48 hours after the symptoms have finished

● Cough or sneeze over food, as the bacteria in the nose and mouth can cause food poisoning if they are transferred to food or work surfaces

● Smoke, eat or drink around food.

Safe and hygienic working practices for the cooking environmentGood kitchen hygiene means that kitchens are clean and well organised. This reduces the risks of contamination of food.

Before you begin cooking, you should check:

● The work surface you are using is clean, and the work surface is wiped down with a sanitiser

● The equipment and utensils are clean. If not, they need to be washed in hot, soapy water that is above 60°C, to kill bacteria

● The floor for any spillages that could cause a slip hazard, and clean up any spills immediately

● All electrical equipment you are using is safe, with no trailing leads that could fall into water.

Figure 1.5 Your kitchen and working area needs to be clean before you start cooking

Figure 1.4 Do not sneeze over food, as you will transfer bacteria on to the food

Key words

Sanitiser: a type of cleaning product that kills or inactivates 99 per cent of all bacteria, fungi and viruses present on a surface.

Activity

Produce a booklet, leaflet or poster for a catering establishment to give to a new catering assistant, outlining how someone needs to prepare themselves to be hygienic and safe before they start cooking.

Remember

● Safety and hygiene are very important during food preparation to prevent the transfer of food poisoning bacteria that can cause severe illness.

● Preparing yourself to be hygienic involves correct hand washing, wearing clean clothes, tying long hair back, and wearing no jewellery, make-up or nail varnish.

● Preparing the cooking environment means using the correct cleaning procedures, checking equipment and utensils, preventing cross-contamination and using food that is fresh and uncontaminated.

Test yourself

1 List three things you should do before you begin cooking to make sure that you are safe and hygienic.

2 Explain why a food handler should not wear false nails while preparing food.

Figure 1.3 A correctly attired chef

Food handlers must also:● Have short, clean nails to prevent dirt collecting under them, which

could fall into the food or contaminate it ● Wear no jewellery (apart from a plain wedding ring), as jewellery can

trap dirt and bacteria● Have no facial piercings, or cover them up with a blue plaster● Cover beards with a beard net to prevent hair dropping into the food● Cover any cuts, sores or boils with a blue, waterproof plaster to

prevent bacteria from cuts entering the food, and so that if the plaster falls into the food it is easily spotted. (Some blue plasters have metal strips that can be detected when the processed food passes through a metal detector.)

● Be in good health with no stomach upsets ● Wear flat, non-slip footwear to prevent slipping or tripping ● Wear discreet make-up, and no heavy perfume or aftershave that

could flavour the food ● Have a daily shower or bath.

Food handlers should NOT:● Wear outdoor clothing in the kitchen, as the clothing will carry

harmful bacteria, which can be transferred onto food and work surfaces. You should not wear your kitchen clothing outside of the kitchen, but should change in a designated area before you enter the kitchen

● Wear nail varnish, false nails or jewellery, as these can contaminate food

Figure 1.2 Cuts, grazes and boils need to be covered with a blue plaster

Hair tied back and wearing a chef's hat

Clean chef's whites

Minimal make-upand no facial piercings

Flat, comfortable,non-slip footwear

Short, clean nails;no nail varnish,

false nails or jewellery

Test yourself

1 Why do you think that the plasters used in the kitchen need to be blue?

2 Why should someone suffering from a stomach upset not work with food?

NCFE Level 1/2 Technical Award in Food and Cookery

22

Read about it

www.actiononhearing loss.org.uk (Action on Hearing Loss – information and factsheets on communicating and supporting people who are deaf, deafblind or have a hearing loss)

www.makaton.org (The Makaton Charity – information on Makaton and how it is used with young children and adults)

www.rnib.org.uk (Royal National Institute of Blind people – information on using assistive technology and specialist communication forms of communication for people who have sight loss, blind or are partially sighted)

www.scie.org.uk (Social Care Institute for Excellence – e-learning resources on good communication skills and how to apply these)

David Foskett, Neil Rippington, Steve Thorpe and Patricia Paskins, Practical Cookery for the Level 2 Technical Certificate in Professional Cookery (Hodder Education, 2017)

Puff pastryIngredients

Method1 Sieve the flour into a bowl with the salt.

2 Cut the butter into chunks, put into the bowl and then rub the butter into the flour.

3 Make a well in the bowl and add about two thirds of the water. Mix until you have a firm dough, adding more water if you need to. Cover with cling film and rest in the fridge for 20 minutes.

4 After 20 minutes, take the pastry and place on a lightly floured work surface. Knead gently and form into a rectangle. Roll the dough in one direction only, until the rectangle is about 50 cm long by 20 cm wide.

5 Fold the top third down to the centre, and the bottom third up and over that.

6 Give the dough a quarter turn and roll out again to a rectangle 50 cm long by 20 cm wide. Fold the bottom third up and the top third down as before.

7 Cover with cling film and rest the dough in the fridge for another 20 minutes.

8 After 20 minutes, repeat the steps above. You now have created several layers in your pastry.

9 The pastry can be stored in the fridge, wrapped in cling film for up to two days, or it can be frozen until you need it.

250 g plain flour

quarter of a teaspoon of salt

250 g butter, at room temperature, but not soft.

About 150 ml cold water.

About this unitAt the start of each unit you will find a summary that lists what you will learn about in the unit.

RecipesRecipe suggestions are provided to be used in your practical lessons and will help you to develop your food preparation and cooking skills and prepare for the synoptic project in Unit 2.

ActivityShort activities appear throughout the book. Your teacher may ask you to complete these to help you to understand the topics being covered.

Test yourselfQuestions are included throughout the book so you can test your knowledge and understanding of the content.

Key words Definitions are included for all important terminology.

Read about itA list of books, websites and other sources of useful information can be found at the end of each unit.

Learning outcomesThe learning outcomes for the unit are clearly listed.

How will I be assessed?Each unit includes a brief summary of the methods that will be used to assess the unit. The book covers both Unit 1, which is assessed by an externally assessed written exam; and Unit 2, which is assessed by an internally assessed synoptic project.

Remember A bullet summary of key points appears at the end of each learning outcome to help you remember the most important aspects, and to help you with revision.


7

Unit 1

Principles of Food Safety, Food Nutrition and Food Choice

About this unit

In this unit you will learn about:

l the safe and hygienic preparation of yourself and the cooking environment to produce food safely

l how to identify hazards and minimise risks in the cooking environment

l the HACCP system and the purpose for food businesses

l risk assessments and ways to minimise potential accidents

l safe preparation, usage, cleaning and storage of utensils and equipment

l the main food groups and examples of foods for each group

l different food sources and examples of foods from each of these sources

l what is meant by a balanced diet using the current UK dietary recommendations

l the sources and functions of the nutrients that make up a balanced diet

l the effects of nutritional imbalances, due to too much or too little of different nutrients in our diet

l how nutritional requirements differ for different groups of people at different ages and life stages

l unsuitable food and what alternatives are available for those with different health conditions

l the purpose of symbols on food labels

l social factors that determine our food choices

l the causes and effects food choices have on the environment

l how the seasons affect food availability, and the benefits of using food in season.

➜

Learning outcomesThe unit is divided into three learning outcomes:

1 The learner will understand health and safety relating to food and cookery.

2 The learner will understand food and nutrition. 3 The learner will understand factors that affect

food choice.

How will I be assessed?After completion of this unit, you will sit an externally assessed exam.



8

Learning outcome 1: Understand health and safety relating to food and cookeryIn this learning outcome, you will be:

l given information about safe and hygienic practices when working in a cooking environment, including how to prepare yourself and your cooking environment to remain safe and hygienic

l shown how to identify potential hazards and be able to minimise the risk

l shown how catering establishments use a system called HACCP to maintain the correct hygiene and safety standards

l taught about risk assessments and how to consider ways to minimise the chance of accidents

l introduced to the types of kitchen equipment and utensils, and how to prepare, use, clean and store these correctly.

1.1.1 Safe and hygienic working practices to prepare self and the cooking environmentWhen food is being prepared, care needs to be taken to avoid introducing any contamination that will make the person eating the food unwell, or spoil the food.

There are food hygiene regulations that have to be followed to ensure that food is safe to eat and there are no outbreaks of food poisoning. These apply to catering establishments, hotels, guest houses and food production factories, and cover the food premises, the personal hygiene of employees and hygienic practices when preparing food. This means that the person preparing the food needs to be as safe and hygienic as possible; and the environment in which the food is prepared must also be safe and hygienic.

Following these guidelines will mean that anyone who prepares food is doing so in a safe and hygienic manner, ensuring that if someone is working in a kitchen, the food they are preparing is safe to eat.

Safe and hygienic working practices for selfA person preparing food needs to have high standards of personal hygiene and cleanliness. Good personal hygiene will minimise the risk of any contamination entering food. Good personal hygiene means that you ensure that germs found in or on the body do not transfer onto the food that is being prepared.

Key words

Contamination: the presence of any unwanted foreign body in food that can cause illness or harm.

Food poisoning: illness caused by bacteria or other toxins in food.

Personal hygiene: preparing yourself to be as hygienic as possible to minimise the chance of food contamination.


Understand health and safety relating to food and cookery

9

It is important to apply these hygiene standards to people when producing food:

l in a home environmentl in a school or collegel in a catering kitchen.

All food handlers should:l Wear the correct clothing: either chef’s whites or a clean apron, to

protect clothing from contaminating foodl Tie long hair back, and/or wear a chef's hat to prevent loose hair

dropping into foodl Wash their hands with hot soapy water and dry hands thoroughly with

a paper towel: l Before starting to cook, to remove any harmful bacteria from their

hands (the hot soapy water will help destroy bacteria) l After preparing raw meat or vegetables, to prevent cross-

contamination of bacteria from raw meat and vegetables to cooked products

l After going to the toilet, blowing their nose, smoking or handling waste, to prevent cross-contamination, as all of these actions will transfer bacteria to their hands.

The correct hand washing technique is shown in Figure 1.1.

Figure 1.1 Correct hand washing technique

Key words

Cross-contamination: when bacteria are transferred from one source to another by contact, incorrect hand washing, incorrect cleaning of utensils or equipment, or during incorrect storage of foods.

Step 1: Wet your hands thoroughly under warm running water and squirt liquid soap onto your palm.

Step 2: Rub your hands together, palm to palm, to make a lather.

Step 3: Rub the palm of one hand along the back of the other and along the fingers. Repeat with the other hand.

Step 4: Put your palms together, with fingers interlocked, and rub in between each of the fingers thoroughly.

Step 5: Rub around your thumbs on each hand, and then rub the fingertips of each hand against your palms.

Step 6: Rinse off the soap with clean water and dry your hands thoroughly on a disposable towel. Turn off the tap with the towel and then throw the towel away.



10

Figure 1.3 A correctly attired chef

Food handlers must also:l Have short, clean nails to prevent dirt collecting under them, which

could fall into the food or contaminate it l Wear no jewellery (apart from a plain wedding ring), as jewellery can

trap dirt and bacterial Have no facial piercings, or cover them up with a blue plasterl Cover beards with a beard net to prevent hair dropping into the foodl Cover any cuts, sores or boils with a blue, waterproof plaster to

prevent bacteria from cuts entering the food, and so that if the plaster falls into the food it is easily spotted. (Some blue plasters have metal strips that can be detected when the processed food passes through a metal detector.)

l Be in good health with no stomach upsets l Wear flat, non-slip footwear to prevent slipping or tripping l Wear discreet make-up, and no heavy perfume or aftershave that

could flavour the food l Have a daily shower or bath.

Food handlers should NOT:l Wear outdoor clothing in the kitchen, as the clothing will carry

harmful bacteria, which can be transferred onto food and work surfaces. You should not wear your kitchen clothing outside of the kitchen, but should change in a designated area before you enter the kitchen

l Wear nail varnish, false nails or jewellery, as these can contaminate food

Figure 1.2 Cuts, grazes and boils need to be covered with a blue plaster

Hair tied back and wearing a chef's hat

Clean chef's whites

Minimal make-upand no facial piercings

Flat, comfortable,non-slip footwear

Short, clean nails;no nail varnish,

false nails or jewellery

Test yourself

1 Why do you think that the plasters used in the kitchen need to be blue?

2 Why should someone suffering from a stomach upset not work with food?



11

l Work with food if they are suffering from stomach upsets, diarrhoea or sickness, because they could transfer harmful bacteria to food from their hands, particularly after they have been to the toilet. You should stay out of the kitchen for at least 48 hours after the symptoms have finished

l Cough or sneeze over food, as the bacteria in the nose and mouth can cause food poisoning if they are transferred to food or work surfaces

l Smoke, eat or drink around food.

Safe and hygienic working practices for the cooking environmentGood kitchen hygiene means that kitchens are clean and well organised. This reduces the risks of contamination of food.

Before you begin cooking, you should check:

l The work surface you are using is clean, and the work surface is wiped down with a sanitiser

l The equipment and utensils are clean. If not, they need to be washed in hot, soapy water that is above 60°C, to kill bacteria

l The floor for any spillages that could cause a slip hazard, and clean up any spills immediately

l All electrical equipment you are using is safe, with no trailing leads that could fall into water.

Figure 1.5 Your kitchen and working area needs to be clean before you start cooking

Figure 1.4 Do not sneeze over food, as you will transfer bacteria on to the food

Key words

Sanitiser: a type of cleaning product that kills or inactivates 99 per cent of all bacteria, fungi and viruses present on a surface.

Activity

Produce a booklet, leaflet or poster for a catering establishment to give to a new catering assistant, outlining how someone needs to prepare themselves to be hygienic and safe before they start cooking.

Remember

l Safety and hygiene are very important during food preparation to prevent the transfer of food poisoning bacteria that can cause severe illness.

l Preparing yourself to be hygienic involves correct hand washing, wearing clean clothes, tying long hair back, and wearing no jewellery, make-up or nail varnish.

l Preparing the cooking environment means using the correct cleaning procedures, checking equipment and utensils, preventing cross-contamination and using food that is fresh and uncontaminated.

Test yourself

1 List three things you should do before you begin cooking to make sure that you are safe and hygienic.

2 Explain why a food handler should not wear false nails while preparing food.



12

1.1.2 Potential risks and hazards in the cooking environmentRisksOne of the risks during preparation and cooking is food contamination. Food contamination refers to the presence of any unwanted foreign body in food that can cause illness or harm.

There are different types of contamination.

Physical contaminationPhysical contamination of food is when something that can be seen visibly falls into food. Physical contamination can occur from the sources shown in Table 1.1.

To reduce the possibility of physical contamination you should:l Always ensure you are safe and hygienic when cookingl Always ensure your environment is safe and hygienicl Check and maintain all equipment and utensils regularlyl Safely dispose of all packaging and waste food before you begin

cookingl Call in a qualified pest controller to deal quickly with any infestation of

insects or rodents (rats and mice).

Key words

Food contamination: the presence of any unwanted foreign body in food that can cause illness or harm.

Physical contamination: when something that can be seen visibly falls into food.

Table 1.1 Sources of physical contamination

Source Examples

People Items from clothing, e.g. buttons

Hair and fingernails

Plasters

Items from pockets, e.g. coins

Jewellery

Equipment and machinery Glass

Wood

Screws, nuts and bolts

Metal

Plastic

Premises Dirt and waste

Plaster or brick

Broken tiles

Flakes of paint

Broken glass

Raw ingredients Egg shells

Pips

Soil and grit

Bones

Stalks

Packaging materials String

Cardboard

Glass

Polythene

Plastic

Food pests Dead insect bodies

Droppings

Larvae or eggs

Fur or feathers

Figure 1.6 Food pests can cause physical contamination of food.



13

Chemical contaminationChemicals are used in food businesses to clean and maintain equipment, utensils and the cooking environment.

Food may become contaminated by chemicals if:

l Cleaning chemicals are not used correctly, or the wrong chemicals are used. Always follow instructions as to how chemicals should be mixed or diluted. Failure to rinse equipment and utensils properly can leave a residue of chemicals. Kitchen areas will display safety data sheets with information on chemicals, how they are to be used and how to deal with spillages and accidents.

l You need to oil or grease machinery or equipment. You should use ‘food-safe’ oil or grease and follow the manufacturer’s instructions.

l Fridges and cookers are not maintained properly, as some metals, such as zinc and cadmium, used in the construction of kitchen equipment, could come into contact with food.

l Acidic foods react with the coating inside a tin can, breaking it down and causing it to be absorbed in the food. Once you have opened a can, you should store any unused food in a sealed plastic container, not in the can.

l Fly sprays, insect controlling chemicals, or pest control products such as rat or mouse poisons are not used correctly.

When using chemicals, care must be taken to follow the manufacturer's instructions. This applies to chemicals that you use in the kitchen, such as cleaning fluids. There will be Control of Substances Hazardous to Health (COSHH) information available for all cleaning products. An example is using a degreaser for a deep fat fryer in a hotel kitchen. The degreaser may:

l Harm skin, so gloves must be provided for the person using the degreaser

l Release harmful fumes, so the area must be well ventilatedl Be splashed onto clothing, so overalls must be worn. The overalls are

then washed in the workplace and not taken home. l Dry out skin, so hand cream should be provided for the user to

replace any natural oils that are lost from the skin.

Figure 1.7 Always use ‘food-safe’ chemicals for cleaning.

Key words

Chemical contamination: when chemicals such as cleaning chemicals or pest control products get into food.



14

To reduce the possibility of chemical contamination happening you should:l Always store cleaning chemicals away from foodl Never store cleaning chemicals in food containersl Never use food containers for cleaning jobs, for example mixing

bowls rather than bucketsl Train staff to use chemical cleaners according to the manufacturer’s

instructionsl Ensure the correct quantity of cleaning chemicals is used, because

excess may be difficult to rinse away l Never clean near open food; cover all food and put it away before you

begin to cleanl Choose cleaning products that are ‘food safe’, which means they are

non-toxic, non-tainting, usually non-perfumed and non-corrosive, so they will not react with materials used for food equipment

l Never use spray pesticides such as fly sprayl Contact a pest control specialist to deal with any infestation of

insects, rats or mice.

Biological contaminationBiological contamination is when bacteria or toxins contaminate food. When this occurs it can either cause food spoilage (see page 00) or food poisoning.

There are many different types of bacteria. All of them have different shapes. If they are in the correct conditions, they will grow rapidly and produce toxins, which can be very harmful to humans, causing food poisoning.

There are many reasons why food poisoning occurs, including:

l poor hygienic practices, including incorrect handling of food and cleaning of food preparation areas

l incorrect temperature control when storing, reheating or keeping food hot

l incorrect preparation of foodl reheating pre-prepared ready meals at home for the wrong or

insufficient times.

Food poisoning bacteria very rarely change the smell, appearance or taste of food, so it is difficult to know if food has been contaminated.

There are different types of pathogenic bacteria that will cause different food poisoning symptoms. Table 1.2 shows the main types of food poisoning bacteria, the symptoms, food sources and where the bacteria are found, and measures that can be taken to prevent contamination.

Key words

Biological contamination: when bacteria or toxins contaminate food.

Bacteria: extremely small, single-celled organisms that can only be seen under a microscope. Bacteria are found everywhere, in air, water and on food, humans and animals. Bacteria are able to divide and multiply very quickly if they have food, water, oxygen and warmth.

Toxins: poisons that can cause illness.



15

Table 1.2 Food poisoning bacteria

Food poisoning bacteria

Symptoms Which foods contain this bacteria

Where it is found How to prevent contamination

Salmonella Nausea, vomiting, fever, diarrhoea, headache and abdominal pain

Elderly people and very young children can become extremely ill and have died from salmonella poisoning

Chicken, poultry, some dairy foods and raw or undercooked eggs

Dirty water, raw foods, transferred from people or pests

l Wash hands before and after handling raw meat.

l Never wash raw chicken, as this will spread bacteria.

l Store raw meat at the bottom of the fridge.

l Cook meat and eggs thoroughly.

l Wash all fruit and vegetables thoroughly before use.

E-coli Severe abdominal cramps, fever, fatigue, bloody or watery diarrhoea, nausea and vomiting

Raw meat, cooked meat and gravy, or other meat products, unpasteurised cheeses and juices, raw fish and oysters

Raw meat that has become contaminated, waste from animal intestines, dirty water and human waste

l Wash hands before and after handling raw meat.

l Never wash raw chicken, as this will spread bacteria.

l Store raw meat at the bottom of the fridge.

l Cook meat thoroughly.

l Correctly store cooked meat, cheeses, raw fish and oysters and check packaging and sell-by dates.

l Never reheat gravy more than once.

Staphylococcus Diarrhoea, vomiting, can cause people to collapse

Egg products, milk, cream, cooked meat and meat products, chicken, salads containing chicken, tuna and egg

On people in the nose, on the skin, in the mouth, on the hair

From cuts, burns, scratches and skin infections

From raw, untreated milk

l Wash hands before and after handling raw and cooked meat.

l Cover or tie back hair, do not sneeze over food and wash hands after blowing your nose.

l Cover all cuts and scratches with blue plasters.

l Store cooked foods correctly: cover and place in the fridge.



16

High-risk foodsBacteria grow quickly on high-risk foods. These are foods that have the ideal conditions for bacterial growth, and are often high in protein and moisture.

The main high-risk foods are:

l Meat and meat products: any fresh or frozen meats and any products that contain meat.

l Fish: all fish and any products that contain fish.l Rice is a particular risk for food poisoning. Rice should never be

reheated more than once after cooking as it will encourage bacterial growth.

l Dairy foods: any foods made with dairy products are a high risk. l Eggs: products made with eggs are an ideal environment for bacterial

growth. This includes products such as mayonnaise and quiches, which are often used for buffets, and are left out for a length of time.

Conditions for bacterial growthBacteria need the following to multiply:

l Food: bacteria need nutrients to grow. The best food for bacteria to reproduce is high-risk food that contains protein and moisture.

l Warmth: bacteria like warm temperatures. The optimum temperature for bacterial growth is 37°C, which is human body temperature. The temperature span between 5°C and 63°C is known as the Danger Zone. This is the temperature at which bacteria grow the fastest.

l Moisture: bacteria need moisture to be able to reproduce. Liquid foods such as gravy provide a perfect environment for bacteria to multiply. Bacteria cannot reproduce without moisture, so dried food is safe.

l Time: bacteria need time to reproduce. They divide and then multiply every 10 to 20 minutes. This means that one bacterial cell can multiply to millions in 24 hours.

Key words

Salmonella: food poisoning bacteria found in chicken, some dairy foods and raw eggs.

E-coli: food poisoning bacteria found in raw meat, gravy and meat products, unpasteurised cheeses, raw fish and oysters.

Staphylococcus: food poisoning bacteria found in egg products, cream, cooked meat and meat products, chicken, salad, tuna and eggs.

High-risk foods: foods that have the ideal conditions for bacterial growth

800

Growth of bacteriaover 5 hrs at 37 ºC(Initial population 100)

6,00050,000

400,000

Over 3 million

2 hours

12

67 54

2111

10

839

12

67 54

2111

10

839

12

67 54

2111

10

839

12

67 54

2111

10

839

1 hour 3 hours 4 hours 5 hours

12

67 54

2111

10

839

12

67 54

2111

10

839

0

−18°C

10

20

30

40

50

60

7074°C

63°C

80

90

100°C

Hot holding temperature

Frozen

1–4°CChilling temperature

Cooking temperature

Boiling point of water

Danger zone5–63°C

Figure 1.8 Bacteria multiply quickly when in the Danger Zone. Figure 1.9 Growth of bacteria at 37°C



17

If you take away one of the conditions that bacteria need to grow, you can slow down or prevent the bacteria reproducing.

How to prevent and control bacteria production:l Store food in a refrigerator that is kept at the correct temperature of

between 0°C and 5°C.l Food that has been cooked to eat later, or that is left over from a meal,

should be rapidly cooled to 0–5°C to prevent harmful bacteria from being active, as they love warm, moist conditions. The food should be cooled within 90 minutes and placed in the refrigerator.

l Left-over foods should be eaten within 24 hours, and must only be reheated once. Reheating activates the bacteria and causes them to multiply.

l Bacteria can be destroyed, or prevented from multiplying, by the use of a strong acid, such as vinegar, or a high amount of sugar or salt.

How to reduce the possibility of food poisoningThe easiest way to remember how to control the risk of food poisoning bacteria is by following the rules of the 4Cs:

l Chill:l Cool left-over food quickly, cover and place in the fridge; use up

within 24 hours. Never put hot food into the fridge.l Keep the fridge at the correct temperature of between 0°C and 5°C.

l Cook:l As all raw meat carries bacteria on the surface and inside, meat

must be cooked to a temperature of 75°C to kill the bacteria. l Use a meat thermometer or temperature probe to check the

temperature has been reached in the middle of the meat, or meat product such as a pie.

l Clean:l Wash hands before starting to cook, after handling raw

ingredients, after going to the toilet, blowing your nose, smoking or handling food waste.

l Keep the work surfaces clean.l Wash and store equipment and utensils correctly.l Keep dishcloths and oven cloths clean.

l Cross-contamination: bacteria can be spread from one food to another by poor hygiene. Minimise the risks by: l Washing hands before starting cooking, after handling raw

ingredients, after going to the toilet, blowing your nose, smoking or handling food waste.

l Disposing of all food waste and food packaging before you begin cooking.

l Using colour-coded equipment.l Washing, drying and storing all equipment and utensils correctly.

Figure 1.10 Follow the 4Cs to reduce the chance of food poisoning bacteria being introduced into food.

Cleaning

CookingCross-contamination

Chilling

4Cs



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HazardsIdentifying hazards and minimising the risk of injury will prevent accidents in the workplace.

Cuts Cuts can be caused by the incorrect use of equipment and utensils. The correct use, maintenance, cleaning and storage of sharp implements in the kitchen will reduce the risk of cuts happening. Information on the correct use and storage of knives and other sharp equipment is found in Section 1.1.5.

Remember that all cuts must be covered with a blue waterproof plaster to prevent contamination.

Burns and scaldsBurns and scalds occur when equipment and utensils are not used correctly, or the person does not wear the correct clothing or use the correct oven cloth to remove hot food from an oven or grill.

Trips, slips and fallsCreating a risk assessment, as seen in Section 1.1.4, will identify all possible causes of slips, trips and falls, and allow you to remove any potential obstacles from the kitchen working area.

Bacteria entering food and causing illnessEveryone who works with food has a duty to minimise the risk of bacterial contamination. Section 1.1.1 shows how to minimise the risk by ensuring you are safe and hygienic. Other ways that food is contaminated are discussed above.

Food spoilageFood spoilage can occur quickly if the food is:

l not stored correctlyl contaminated by poor handling during transportationl contaminated by poor hygiene during food preparation.

There are many signs of food spoilage. These include:

l areas of mould on the foodl a sour smell or tastel the food feels slimy on the surfacel the food looks dry on the surface and is wrinkled and discolouredl the food can look over wet or over dry.

Food spoilage can be caused by micro-organisms. Table 1.3 shows the main micro-organisms that will cause food spoilage, conditions for their growth and how to prevent them.

Key words

The 4Cs: the easy way to remember how to prevent food poisoning bacteria being introduced into food: chill, cook, clean, cross-contamination.

Figure 1.11 Mould growing on a loaf of bread



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Table 1.3 Micro-organisms that cause food spoilage

Micro-organism

Description Conditions for growth How to prevent and control growth

Yeasts One-celled organisms which are from the fungi group.

Found in the soil, the air and on the skins of some fruits.

Yeasts reproduce by budding, which means splitting from one cell into two.

l Warmth

l Water/moist conditions

l A food supply (e.g. sugar)

l Time to be able to reproduce

Keep high-sugar foods, such as jam, in a refrigerator once they have been opened.

Moulds A type of fungi.

Can be black or blue/green in colour.

Moulds reproduce by producing spores that travel through the air and land on food, then grow in the correct conditions.

l Warmth

l Moist conditions (room temperature is ideal)

l A food supply

l Store suitable foods in a chilled place, such as a refrigerator.

l Foods that do not need refrigerating should be stored in a cool, dry place.

l Heat food to a very high temperature (e.g. above 100°C) to prevent the production of heat-resistant spores.

l Store foods, if suitable, in highly acidic conditions.

Bacteria Extremely small organisms that can only be seen under a microscope.

Found everywhere, including in the air, in soil, on skin, in food, in water, on animals and in humans.

Bacteria can reproduce very quickly, dividing in two every 20 minutes, so after 24 hours there can be millions of bacteria.

They grow particularly quickly on high-risk foods.

Bacteria produce toxins, which can be very harmful to humans, causing food poisoning.

l A food supply

l Moisture

l A suitable temperature: 37°C is best but bacteria will grow in a temperature range of 5°C to 63°C

l Store food in a refrigerator that is kept at the correct temperature of between 0°C and 5°C.

l Food that has been cooked to eat later, or that is left over from a meal, should be rapidly cooled to 0°C to 5°C to prevent harmful bacteria from being active as they love warm, moist conditions. The food should be cooled within 90 minutes and placed in the refrigerator.

l Left-over foods should be eaten within 24 hours, and must only be reheated once. Reheating activates the bacteria and causes them to multiply.

l Bacteria can be destroyed or prevented from multiplying by the use of a strong acid, such as vinegar, or a high amount of sugar or salt.



20

Food spoilage can also happen as a result of enzyme action. Enzymes are protein molecules that are found naturally in plants and animals, and they control chemical reactions. Once food is harvested or slaughtered, the enzymes are activated.

Enzymes will begin to break the food down, causing undesirable changes. An example of this is a colour change, such as the surface of apples browning when they are cut. This is a result of the cut surface being exposed to oxygen. This is often referred to as enzymic browning.

Enzymes also cause food to ripen by turning the starches into sugars.

Enzyme action can be prevented and controlled by:

l A heat treatment such as blanching. This is where the vegetables are peeled and sliced, plunged into boiling water for two minutes, and then immediately plunged into ice water to stop the cooking process. The intense heat from the boiling water deactivates the enzymes on the surface of the vegetable.

l Acidic conditions. This means coating the food, such as apples, with a weak acid, such as lemon juice. This deactivates the enzymes and stops the apple going brown.

Physical harm from debrisAll equipment, utensils and the working environment should be regularly checked and maintained. Any identified problems should be noted and dealt with by the correct professionals to minimise harm to the people working.

Figure 1.12 Enzymic browning: an apple turning brown when cut and exposed to oxygen

Practical activity

Carry out an experiment where you try to control enzymic browning.

Cut an apple into slices:

l Leave one slice exposed to the air as a control.

l Blanch a second slice.

l Coat a third slice in lemon juice.

l Wrap a fourth slice in clingfilm to keep the air away from it.

Leave the slices for 30 minutes.

See which one has discoloured the most.

Test yourself

1 What conditions are needed for yeasts, moulds and bacteria to grow and reproduce?

2 Why is it important not to eat food that has mould growing on its surface?

3 Explain why the cut surface of an apple will go brown if left exposed to air.



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Example of a numbered list:

Key words

Yeasts: one-celled organisms that come from the fungi group. Yeasts reproduce by splitting into two.

Moulds: another type of fungi. Moulds reproduce by producing spores that travel through the air and land on food.

Enzyme action: enzymes are protein molecules found in plants and animals that will start to break down the food after the food is harvested or slaughtered.

Enzymic browning: this happens when the cut surface of a fruit or vegetable is exposed to oxygen. The enzymes cause the fruit to turn brown.

Blanching: plunging vegetables into boiling water for two minutes and then rapidly cooling in ice water to deactivate the enzymes.

Test yourself

1 Give three examples of physical contamination and state how they can be prevented.

2 List two signs of food spoilage.

3 What are the three main food spoilage micro-organisms?

4 Give two ways that enzymic browning on fruit and vegetables can be prevented.

5 Identify one of the main types of food poisoning bacteria, list the symptoms, and where it is found.

Remember

l Bacteria produce toxins that can cause food poisoning. Foods must be stored correctly to prevent bacterial growth.

l Food that is contaminated by bacteria can look, taste and smell perfectly normal.

l Food poisoning bacteria will cause illness that can be fatal.

l By following the 4Cs, you can reduce the possibility of introducing food poisoning bacteria into the food you are preparing.

l Using the correct colour-coded equipment and utensils will reduce the possibility of cross-contamination.

l Correct and regular hand-washing procedures will ensure the correct personal hygiene and prevent cross-contamination.

l Yeasts, moulds and bacteria all need certain conditions to grow or reproduce: food, warmth, moisture, time and sometimes oxygen.

l Yeasts require liquid, warmth, food and time to reproduce. They can cause unwanted fermentation in sugary foods.

l Mould growth can be seen on the surface of foods. Foods that have moulds should not be eaten.

l Enzymes can cause undesirable changes in foods, such as causing fruit to ripen quickly, or turning the surface of a cut fruit or vegetable brown (enzymic browning).


This sample chapter is taken from the forthcoming textbook for NCFE Level 1/2 Technical Award Food and Cookery.

Build knowledge and develop the practical skills learners need to achieve the Level 1/2 Technical Award with this brand new textbook, endorsed by NCFE and written by food and cookery expert Helen Buckland.

l Access key information easily using the clear and attractive layout.

l Test knowledge and understanding, with activities and Test Yourself questions throughout.

l Reinforce required knowledge and skills for both the written exam and synoptic project.

Endorsed by NCFE for the 2018 specification, currently in the approval process for inclusion in the 2020 Key Stage 4 performance tables.

NCFELevel 1/2 Technical Award

FOOD AND COOKERYHelen Buckland

Dynamic Learning

This book is fully supported by Dynamic Learning – the online subscription service that helps make teaching and learning easier. Dynamic Learning provides unique tools and content for:●l front-of-class teaching●l streamlining planning and sharing lessons ●l focused and flexible assessment preparation●l independent, flexible student study

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