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Food Service and Catering - Coggle Diagram
Food Service and Catering
Organisations
Not-for-profit
work to provide for a client or cause
Earn no money
Donations go straight to people in need
Examples
Oz Harvest
Red Cross
Boarding schools
Meals on wheels
Profit
Work to earn money
Examples
Restaurants
Cafes
Hotels
food markets
Function centres
Laws
Employee must have the required safety training to work in the industry
Work Health and Safety Act
Health and Safety in the work place
Australian Standards Law
basic standards for food preparation in Australia
Councils
council checkup of workplace
Must have a licence from the local council
Council supervisor required all times
Careers & roles
Management
looking after the customer
checking payments
cleaning rooms if in hotels
Chef
Cook food safely
knowing hygiene practices
Food Spoilage
Micro-organisms
Yeast
Bacteria
Mold
Occurs when food is past its use by date and bacteria begins to grow
factors enhance enzymatic activity
Water activity
Temperature
pH levels (acidity)
Help Prevent
airtight
Environment change- cooler
Wrap it
Protect from light
physical contaminants
Hair
Skin
Rough handling can cause cross contamination
Types of cooking
Protein
Denaturation
Change in the protein structure
Whisking eggs
Coagulation
protein liquid--> solid
cooking egg
Gelation
water droplets caught in protein
jelly
Aeration
air into protein (liquid--> soft solid)
egg whites
Browning
adding heat (denatures), Oxidation, Maillard reaction
Cooking meat
Carbs
Gelatinisation
Temperature, pH, agitation
cooking rice
Crystallisation
Sweeter
honey
Dextrinisation
Toasting bread
undergo colour, odour and flavour change
Lipids
Emulsification
Add a fat to oil and water to make the stick
Mayonnaise
Aeration
beating, creaming, whipping, layering, 'rubbing in'
Food storage
RACE
R
emoval of moisture
Dehydration
because decreases growth rate
A
ddition of chemicals
enhance preservation
salt and sugar
C
ontrol of temperature
type of environment, slow growth
refrigerating, freezing, cooking
E
xclusion of air
Oxygen= cellular respiration
Vacuum packaging- canning, bottling
Planning a menu
Allergies intolerances
Budget
Cultural/religious reasons
Ingredients available
FLATTOM
F
ood
L
ow
A
cidity
T
ime
T
emperature
O
xygen
M
oisture