🌸 Flashcards
1
Q
How to have accurate portion control?
A
Using individual dishes Scoops Use cutting lines Weigh food Counting items
2
Q
Why is portion control important?
A
Costs low Make profit Prevent waste Help with planning Customer satisfaction
3
Q
How to make food look appetising?
A
Consistency Texture Colour Plates Portion size Temperature Garnish Decoration Accompaniments Food stacking
4
Q
How to prevent food waste?
A
Store food correctly Handle food correctly Prepare correct amount Use cut offs for soup Accurate portion control Deliveries handled correctly Recyclable and reuse containers Reduce amount of packaging Recycle food waste
5
Q
How do caterers work out their selling price?
What do they consider?
A
Cost of ingredients Bills Staff wages Profit Competition
6
Q
Benefits of seasonal workers?
A
Temporary basis to cover busy times Full or part time Many locals know the establishment Flexible shifts Cheaper to employ
7
Q
What are health risks?
A
High cholesterol Heart disease Stroke Diabetes Breathing problems
