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Catering and the environment

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environmentally friendly catering
saves energy, saves water, reduces waste.
ways to save energy in cooking
cover pots, use the correct size pan and hob, cook different foods together, cook in large batches
ways to save water in cooking
only use enough water to cover the food, don't leave taps running, avoid using running water - wash food in a bowl not under a running tap.
ways to save energy with equipment
fully load dishwashers and washing machines, do regular maintenance checks on equipment, turn equipment off.
energy-efficient equipment
microwaves are very efficient, induction hobs are more efficient than standard hobs, newer equipment is more energy-efficient than old equipment.
the "Three Rs"
reduce, reuse, recycle.
will break down naturally in the ground.
food waste rotted down and used to grow more food.
breaking down into materials which are used to make something new.
perishable foods
foods which go off quickly
reduce packaging waste
order in bulk, use suppliers that use biodegradable packaging or less packaging, use bottles of sauces rather than individual packets.
reduce food waste
rotate stock so food doesn't go out of date, buy only what's needed of perishable foods, give customers a choice of portion sizes.
reuse old products
glass bottles can be washed and refilled, plastic containers can be washed and used for storage, large crates can be used for storing stock.
reuse leftover waste
make potato salad with left over food, make a risotto with leftover chicken.
recyclable materials
glass, cardboard, paper, plastic, steel and aluminium
reasons to package food
protects the food, keeps it fresh, can be handled and transported easily, keeps it hygienic and uncontaminated, appeals to customers, provides information such as ingredients and expiry date.
packaging considerations
handling, cost, biodegradable, storage, appeal, hygiene, recycling, temperature control, suitability.
types of packaging
glass, plastic, metal, cardboard and paper
advantages of glass packaging
strong and rigid - good for storing liquids, transparent so customers can see the product, it can be recycled and reused.
disadvantages of glass packaging
it's heavy for handling in bulk, it breaks easily so it's awkward to transport.
advantages of plastic packaging
can be transparent or be in appealing colours, some plastics can be microwaved, some plastics - like polystyrene - can keep food hot, easy to seal hygienically, does not cost very much.
disadvantages of plastic packaging
most plastic is not biodegradable, not all plastic is recyclable, most plastics are not resistant to high temperatures.
advantages of metal packaging
strong - for example foil trays for takeaways, resistant to high temperature, easy to recycle.
advantages of cardboard and paper packaging
biodegradable, recyclable, lightweight.
disadvantages of cardboard and paper packaging
not strong so product could be squashed in storage, falls apart if it gets wet.