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Catering > 🎈 > Flashcards

🎈 Flashcards

0
Q

How to prevent food wastage (8)

A

Store food correctly, handle food correctly, prepare correct amount, use cut off for soup, accurate portion control, recyclable containers, recycle food waste and reuse containers.

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1
Q

Entree?

A

A main course

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2
Q

Roux?

A

Mixture of fat and flour to make a sauce

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3
Q

What is counter service?

A

Customers queue at a counter to select and receive their food.
School, McDonalds, Burger King.
Fast food (burgers, chips, pizza) and meals (school: chilli and rice with sponge)
Fast food. Quick. Cheap.
Markets, schools, cafe.
Lunch&breakfast.

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4
Q

What is self service/buffet?

A 
Customers help themselves on counter. 
Sandwiches, cold meat, pastries. 
Hotels, Zazaz Bazar. 
Provides by contract caterers. 
Celebrations: birthdays parties or weddings. 
All ages. 
£7 - 15 a head (per person)
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5
Q

Canteen/cafeteria

A 
In schools, hospitals. 
Sandwiches, soup, cakes. 
A quick bite, lunch. 
£3 - 6. 
Go and get food.
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6
Q

Automatic vending

A

Self service to provide food and drinks. Snacks.
Schools, hotels, work places.
All ages.
£0.70 - £1.20.

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7
Q

What is commercial secret

A

Any hospitality and catering bus that have their main source of income from sale of food, drink or accommodation e.g hotels, restaurants, pubs, bars.

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8
Q

What is catering service sector

A

An organisation needs to provide food, drink or accommodation for their workers, residents or visitors. It is not their main purpose e.g schools, hospitals, prisons and colleges.

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9
Q

Contract catering services in the work place

A

Large private companies hired by organisations within the catering service sector e.g a school could hire a company to cook for them.

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10
Q

What are the advantages for having contract catering services in the work place?

A
  • Keeps prices down

- choose own supplier

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11
Q

Silver service/waited service

A

Food is served by staff from dishes to customer’s plates.
Three course meal e.g starter: soup. Main: roast. Pudding: créme brulee.
4 and star hotels and large country houses.
Weddings.
£25 per person.
Tend to be adults.

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12
Q

Plated service

A 
Restaurants serves food on to plates from kitchen to customers. 
Two to three course meals. 
Most restaurants and some cafe. 
Eating out with friends and family. 
All ages. 
£5 - £15 depending on restaurant.
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13
Q

Where can you find campylobacter?

A

From animal intestines, most commonly birds and chickens

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14
Q

Where can E Coli 0157 be found?

A

Raw meat and raw vegetables

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15
Q

Where can faecal oral route be found?

A

From poo to mouth, contaminated sewage, water or people not washing hands

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16
Q

Where can listeria be found?

A

In a range of chilled ‘ready-to-eat’ foods, soft cheese and meats

17
Q

Where does pathogen multiply?

A

These micro organisms multiple in the intestines

18
Q

What temperature is the dangerzone?

A

5’C - 63’C

19
Q

What is the front of house staff responsible for?

A

Quality of service, taking bookings, hiring staff, health and safety. Talks to head chef on how dishes should be served.

20
Q

What is the responsibility of the head waiter?

A

Greeting customers and seating them, organising and training waiting staff and handle customers complaints

21
Q

What is the responsibility for the wine waiter?

A

Help customers choose wine, serving wine, knowing which wine suits the menu and buying the wines

22
Q

What is the responsibility for the waiting staff?

A

Set table, set orders, serve customers, top customers drinks, prepare bill and clear tables

23
Q

When is seasonal/casual staff needed?

A

These staff are needed when the business is extra busy e.g Christmas, summer in a hotel by the sea.
Normally students or people over sea.

24
Q

What are the advantages of seasonal/casual workers?

A

Work at short notice, only when needed and paid the hours they work

25
Q

What are full and part time workers?

A

They have a permanent job and work all year round. They sign a contract, work a fixed number of hours each week. Sometimes divided into shifts

26
Q

What temperature is the dangerzone?

A

5’C - 63’C

27
Q

What is the front of house staff responsible for?

A

Quality of service, taking bookings, hiring staff, health and safety. Talks to head chef on how dishes should be served.

28
Q

What is the responsibility of the head waiter?

A

Greeting customers and seating them, organising and training waiting staff and handle customers complaints

29
Q

What is the responsibility for the wine waiter?

A

Help customers choose wine, serving wine, knowing which wine suits the menu and buying the wines

30
Q

What is the responsibility for the waiting staff?

A

Set table, set orders, serve customers, top customers drinks, prepare bill and clear tables

31
Q

When is seasonal/casual staff needed?

A

These staff are needed when the business is extra busy e.g Christmas, summer in a hotel by the sea.
Normally students or people over sea.

32
Q

What are the advantages of seasonal/casual workers?

A

Work at short notice, only when needed and paid the hours they work

33
Q

What are full and part time workers?

A

They have a permanent job and work all year round. They sign a contract, work a fixed number of hours each week. Sometimes divided into shifts

34
Q

What temperature is the dangerzone?

A

5’C - 63’C

35
Q

What is the front of house staff responsible for?

A

Quality of service, taking bookings, hiring staff, health and safety. Talks to head chef on how dishes should be served.

36
Q

What is the responsibility of the head waiter?

A

Greeting customers and seating them, organising and training waiting staff and handle customers complaints

37
Q

What is the responsibility for the wine waiter?

A

Help customers choose wine, serving wine, knowing which wine suits the menu and buying the wines

38
Q

What is the responsibility for the waiting staff?

A

Set table, set orders, serve customers, top customers drinks, prepare bill and clear tables

39
Q

When is seasonal/casual staff needed?

A

These staff are needed when the business is extra busy e.g Christmas, summer in a hotel by the sea.
Normally students or people over sea.

40
Q

What are the advantages of seasonal/casual workers?

A

Work at short notice, only when needed and paid the hours they work

41
Q

What are full and part time workers?

A

They have a permanent job and work all year round. They sign a contract, work a fixed number of hours each week. Sometimes divided into shifts

Catering (10 decks)

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