Aan de slag in de keuken

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• Studiejaar 1

Get started in the kitchen

Get started in the kitchen

Agenda

Introductions

Hygiene

Allergens

HACCP Practical Assignment

Equipment Explanation

Getting Started in the Kitchen

Who are you?

Where do you work/experience?

What do you expect from today? 

Brief Introduction

What do you think of when you hear HACCP

Micro organism

Bacteria

Viruses

Mold

Yeasts

 

Meat maximum 7 degrees

Fish maximum 2 degrees

Poultry maximum 4 degrees

Dairy maximum 7 degrees

 

Storage temperatures

How can you prevent biological spoilage?

A

Vacuum

B

Salting

C

Storage under 7 degrase

D

Freezing

Wat hoort bijelkaar?

Food Infection

Food Poisoning

Toxins from micro-organisms

Excessive number of microorganisms present

What core temperature should chicken have after cooking?

A

75

B

59

C

65

D

60

Presenting Dishes

Hot dishes--->Temperature > 75 degrees

Unrefrigerated presentation ----> maximum 2 hours---> mandatory registration

Cover products

Where do you store prepared products?

A

At the bottom of the fridge

B

At the bottom of the fridge

C

At the top of the fridge

D

No, you may not save

Allergens

What are allergens?

What can the consequences be?

What allergens are there?

Allergenen

What allergens might be present in a hamburger bun?

A

egg

B

lactose

C

fish

D

gluten

A guest with lactose intolerance would like a cappuccino, which product can you use as an alternative?

If you have a lactose allergy, you can eat .......

A

Brioche bread

B

Mayonaise

C

Tomato cream soup

D

Stock controle

Bespreek met de deelnemers waar de producten opgeslagen moeten worden. Bespreek ook de kritische punten

Aan de slag in de keuken

What is the maximum temperature at which you store chicken?

A

7

B

4

C

0

D

2

When making a dressing, dissolve the flavourings in the......

A

oil

B

vinegar

C

D

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