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Study Guide 001 > Chapter 1: Hospitality and catering industry > Flashcards

Chapter 1: Hospitality and catering industry Flashcards

1
Q

What is Chef de Cuisine equated to?

A

Head chef

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2
Q

To whom can delegation also be extended?

A

Sous chef
Chef de parties

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3
Q

Word chef refers to?

A

Cook in supervisory positition

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4
Q

what is the difference between cooks and chefs?

A

Cooks - focus on cooking
Chef - management of kitchen

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5
Q

Which responsibilities do a chef have?

A

1 Ordering
2 Menu writing
3 Costings
4 Accounts and profibility
5 Production management
6 Human Resources
7 Staffing
8 Equipment purchasing

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6
Q

What skills set a professional and amateur apart?

A

1 Preparation in advance
2 Menu planning
3 Effective time management
4 Task allocation
5 Kitchen co ordination
6 Teamwork
7 Order collation
8 Attention to detail

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7
Q

What pressures do a professional chef face?

A

1 Multiple tasks
2 Timing
3 Volumes

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8
Q

What does the acronym HORECA stand for?

A

Hotels
Restuarants
Catering
Other Types

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9
Q

Which services do hotels offer?

A

1 Food and Bev
2 Accommodation
3 Conference facilities
4 Leisure (gym, spa, golf)
5 Events catering (banqueting or wedding)

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10
Q

Which on-site food services do Hotels offer?

A

1 Breakfast (buffet and a la Carte)
2 Lunches
3 Dinner ( buffet and a la Carte)
4 Room service menu’s
5 Banqueting and wedding menus

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11
Q

Name the types of hotel establishments

A
  1. Five star luxury hotels
  2. Three and four star mid range hotels
  3. 1 and two star cheap hotels
  4. Hotels with casinos and entertainment
  5. Guest house and B&B’s
  6. Resorts and lodges
  7. Game lodges and bush camps
  8. Clubs, leisure facilities and health spa’s
  9. Wedding venues
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12
Q

Restaurants include ?

A
  1. Fine dining (formal high priced meals)
  2. Bistro’s ( informal a la carte, moderately priced)
  3. Brasseries ( pub like meals)
  4. Cafe’s ( casual coffee shops)
  5. Delicatessens ( Deli’s)
  6. Chains and Franchises individually operated with standardized group menus
  7. Specialty ( focused on one style of food)
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13
Q

Catering includes operations such as?

A
  1. Canteens and contract catering
  2. Outside event and function catering
  3. Airlines, cruise lines, Hospitals, Prisons
  4. Retail and Deli counters.
  5. Fast food operators
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14
Q

Other types of chef operations include?

A
  1. Private chef
  2. Yacht chefs
  3. Pastry shops
  4. Corporate chef (test kitchen)
  5. Food demonstration and celebrity chef
  6. Culinary educators.
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15
Q

Explain the modern brigade system

A
  1. Head chef
  2. Sous chef
  3. Chef de Partie
  4. Demi chef
  5. Commis chef
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16
Q

Name 9 station chefs

A
  1. Saucier (sauces)
  2. Poissionier (fish)
  3. Grillardin (grilled items)
  4. Friturier (fried items)
  5. Rotisseur (roasts)
  6. Entremetier (vegetable and farinacous)
  7. Garde manger (cold foods and pantry)
  8. Patissier ( pastries)
  9. Tournant (Station relief)
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17
Q

Name the managerial chefs

A
  1. Executive chef
  2. Head chef
  3. Sous chef
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18
Q

Explain the roles of executive chef

A
  1. Responsible for multiple kitchens
  2. Functions as a head chef
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19
Q

Explain the roles of a head chef

A
  1. Responsible for kitchen
  2. Planning and organizing
  3. Plans menus, costing and ordering
  4. Ensures food meets quality standards
  5. Manages food safety
  6. Supervises rosters
20
Q

Explain roles of the sous chef

A
  1. Some planning
  2. Supervises food is prepared and presented according to head chef standards
  3. Supervises staff and tasks
  4. Demonstrates new recipes and new equipment
21
Q

Name other kitchen management personnel

A
  1. Kitchen manager
  2. Kitchen admin manager
22
Q

Explain the role of the kitchen manager

A

Oversees the logistic of a kitchen, can be a non chef

23
Q

Name kitchen chefs

A
  1. Chef de Parie
  2. Commis chefs / demi chef
  3. Apprentice cooks
24
Q

Explain the role of a chef de partie

A
  1. Responsible for a particular station
  2. Performs tasks under supervision of sous chef
25
Q

Explain the role of a commis chef

A
  1. Prepares and cooks
  2. Supervises apprentices
26
Q

Explain the role of a food and beverage manager

A

Manages food and beverage operations in respect to beverage stock and front of house operations.

27
Q

Which staff members reports to f&b manager

A
  1. Store man - controls and issues stock
    2.Front of house - manages all front of house operations
  2. Matre d’hotel - Meet and greets guests and seats people
28
Q

Which front house staff does the Maitre d hotel oversee

A
  1. Waiter / server - takes orders and serves
  2. Runner - Carries and clears tables
  3. Sommelier - suggest wines
  4. Wine steward - Serves drinks and wine at table
    5.Barman - Serves drinks from bar
29
Q

Name other job roles employed by hotels

A
  1. Food and beverage manager
  2. Storeman
  3. Front of house manager
  4. Maitre d hotel
  5. Banqueting
  6. Financial manager
  7. Operations manager
  8. Executive housekeeper
  9. Human resource manager
30
Q

Explain the term hot section of the kitchen

A

Cooked items are prepared in this section using a salamander, grill, salamander, stoves, ovens

31
Q

Explain cold section of the kitchen

A

Non cooked items are prepared such as salads, sandwiches, pastries and desserts

32
Q

Explain pastry section of the kitchen

A

Separate air-conditioned kitchen just for pastries and desserts

33
Q

Explain Production kitchen

A

large scale event catering is done

34
Q

Explain Specialty kitchen

A

Halaal, kosher, seafood or vegetarian food is prepared

35
Q

What is the main food production areas in a kitchen

A
  1. Hot
  2. Cold
  3. Pastry
  4. Production
  5. Speciality
36
Q

Other food production areas include?

A
  1. Serving areas
  2. Receiving and storing areas
  3. Cleaning areas
  4. Waste areas
37
Q

Which equipment can be found in the serving area?

A
  1. Hot pass
  2. Cold pass
  3. Buffet area
  4. Carvery station
  5. Chafing dish serving stations
  6. Bain marie servers
  7. Chilled serving station
  8. Breakfast station
  9. Gueridon trolley
  10. Waitron station
38
Q

Definition of hot pass

A

Food is plated and finished and placed for servers.
Heated by electric bars or infra red lamps

39
Q

Definition of cold pass

A

Food is plated and finished on a chilled pass

40
Q

Definition of buffet area

A

Set up for self service

41
Q

Definition of carvery station

A

Joints of meat is are secured on a spike and kept heated under infr red lamps

42
Q

Definition of chafing dishes

A

Kept warm by burning gel

43
Q

Definition of Bain Marie servers

A

Electric servers kept warm by a layer of water

44
Q

Definition of chilled serving stations

A

Chilled serving units which chill the serving tops

45
Q

Definition of gueridon trolley

A

Used for presenting interactive items to customers at their table

46
Q

Definition of waitor station

A

Serving ware is kept

Study Guide 001 (20 decks)

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