AO2 - Understanding How Hospitality And Catering Establishments Operate

Question 1

Why is organising the Kitchen safe?

Answer 1

It makes the Kitchen more Hygienic.

Question 2

Foods that don’t stay fresh for long:

Answer 2

Fruit, Vegetables, Dairy, Meat and Fish.

Question 3

How to cut with a knife:

Answer 3

Forward and Backward slicing.

Question 4

Food can be served in many ways including:

Answer 4

Type of Establishment, Type of Food and Type of Customer.

Question 5

Three different types of Food Service?

Answer 5

Table, Counter and Personal.

Question 6

Four Methods of Table Service?

Answer 6

Plate, Family, Silver and Guerdon.

Question 7

Three Methods of Counter Service?

Answer 7

Cafeteria, Buffet and Fast-Food.

Question 8

Three Methods of Personal Service?

Answer 8

Tray/Trolley, Vending and Home Delivery.

Question 9

What does the Restaurant Manager do?

Answer 9

Takes overall Charge of the Restaurant.

Question 10

What is the Record kept in the Kitchen?

Answer 10

Stock Control, Personal Records, Health and Safety, Booking, Purchasing and Finance.