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Catering > Everything > Flashcards

Everything Flashcards

1
Q

How to make pastry that is suitable for vegetarians?

A

Use wholemeal flour and low fat margarine

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1
Q

When should food’s temperature be checked?

A

After/during preparing

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2
Q

List some small equipment.

A

Cutlery, knives, utentils.

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2
Q

How should food be stored?

A
  • All food sealed or covered because it prevents contamination - Have a use by date - Be stored according to manufacturer’s instructions
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3
Q

What is stock rotation?

A

Where you have old food at the front and new food at the back so old food can be used up, prevents food wastage.

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3
Q

What do you do if someone injured themselves?

A

Wash and dry then apply blue plaster. Apply pressure and lift above heart if continue bleeding. Log it in a book.

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3
Q

What temperature does food need to be reheated at?

A

72’C

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3
Q

How to work out selling price in a restaurant?

A
  • Cost of ingredients - Bills - Staff wages - Profit - Competition
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3
Q

Why is portion control important?

A

Costs low, make profit, prevent waste, help with planning and customer satisfaction

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3
Q

What are the advantages of counter service?

A

It is quick and cheap

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3
Q

What are the disadvantages of fast food?

A

There are queues and the food is sometimes cold

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3
Q

What are the advantages of travel service?

A

You gt food while you travel and it’s convenient

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4
Q

What are head chefs?

A

They’re in charge of the whole kitchen

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4
Q

What happens to bacteria when food is chilled?

A

The rate of bacterial growth slows

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5
Q

What is the advantage of gueridon service?

A

Entertainment

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6
Q

What should you look for when food has been delivered?

A

See if it is the correct temperature and if there is damage on the packaging, if there was then you have to send it back

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7
Q

What are the disadvantages of counter service?

A

There are queues and no pesentation

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8
Q

What are the disadvantages of vending service?

A

There are limited choice and it is quite expensive

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9
Q

What temperature must food be cooked at?

A

72’C or above to kill bacteria

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10
Q

What temperature should a freezer be at?

A

-18’C

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11
Q

What are the advantages of convenience food?

A
  • Cheaper - Saves time - Easy to make - Less mess - Easy to store - Less skills needed - Less waste - Few air miles - Consistent quality - Buy in bulk
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12
Q

What are the advantages of canteen service?

A

It is cheap and quick

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13
Q

What are the disadvantages for plated service?

A

It is sometimes cold and you have to wait for it

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14
Q

How to prevent food wastage?

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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16
Q

How to get accurate portion control?

A

Using individual dishes, scoops, use cutting lines, weigh foods and counting items

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17
Q

What are the disadvantages of convenience food?

A
  • Not fresh - May contain artifical flavouring - Processed = not natural - Lots of salt and sugar - Harmful to environment = packaging - Once open you need to use - Less healthy - Not homemade - Not supporting local community
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18
Q

What are second chefs (second)?

A

In charge of food production

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19
Q

What is it called when you leave cooked food out?

A

Hot holding

20
Q

What are the disadvantages of buffet food?

A

The hygiene from leaving it out so long and there is no presentation

21
Q

Coulis?

A

Sauce made out of vegetable or fruit puree

23
Q

What is HACCP?

A

It is a risk assessment

25
Q

Can you put hot food straight in the fridge?

A

No, it has to be left for ninety minutes before being put in the fridge

26
Q

What are the advantages of buffet service?

A

You can choose your own amount and there are a large selection to choose from

28
Q

Roux?

A

Mixture of fat and flour to make a sauce

29
Q

What are the advantages for waited service?

A

You choose what you want and quality food

30
Q

What are the disadvantages of canteen service?

A

Slow queues and limited selection

32
Q

What is the assistant chef?

A

Helps in all areas of the kitchen

32
Q

What is convenience food?

A

Where food is already been made for you. Readymade. Preprepared.

33
Q

Reduce?

A

When a sauce is heated and makes it thicker

33
Q

What are the benefits of seasonal workers?

A
  • Works in busy times - Full or part time - Many locals know the establishment - Flexible hours - Cheaper to employ
35
Q

What are the safety rules in a kitchen?

A
  • Grease free handles - Appropriate size knife - Store knives in a block/drawer - Keep knives sharp - Carry knives by the handle and blade downwards - Never catch a knife
36
Q

What is a vegetables knife used for?

A

Small knife for cutting small bits of food

37
Q

What is a cooks knife used for?

A

Knife for chopping

38
Q

What temperature must chilled or cold food be stored at?

A

5’C

39
Q

What are kitchen porters?

A

They clean up after chefs, do the washing and carry foods to and from the storeroom

40
Q

What are the advantages of fast food?

A

It’s quick and cheap

41
Q

What happens to bacteria in the danger zone?

A

It doubles every twenty minutes

42
Q

How many times does the fridge temperature need to be checked?

A

Twice a day

43
Q

List some big equipment.

A

Bratt Pan, oven, blender.

44
Q

How long can cooked food be served for?

A

Two hours after cooking

45
Q

How long can chilled food be served up for after preparation?

A

Four hours

47
Q

What is a palette knife used for?

A

Spreading cream, icing and cake fillings, and to smooth toppings for baked dishes (such as polenta or mashed potato). A palette knife is thin enough to slide under cooked cakes, biscuits or pastry cases when you want to turn or lift them.

48
Q

What happens when food goes past its use-by-date?

A

Enough bacteria may multiply to cause food poisoning. It is illegal to sell food after the date.

49
Q

Hiow to make food look appetising?

A

Consistency, texture, colour, plates, portion control, temp, garnish, decoration and food stacking

50
Q

What is flambeing?

A

Flames food in alcohol. Usually follows shallow frying

52
Q

What temperature does bacteria not grow?

A

-18’C (in the freezer)

53
Q

What are the disadvantages of travel service?

A

It is quite epensive and bad quality

54
Q

What are the disadvantages of gueridon service?

A

It is exensive, not local and a long waiting time

56
Q

Garnish?

A

Decoration to accompany food

57
Q

What does HACCP stand for?

A

Hazard, analysis, critical, control, point

58
Q

What are the disadvantages with waited service?

A

It’s expensive and there’s no presentation

59
Q

What temperature must cooked food be stored at?

A

63’C

61
Q

What is important for a waiter?

A
  • Knowledge of menu - Prompt - Happy/helpful - Calm - Confident - Good comminication - Trained - Organised - Hygiene = presentable, hair tied back - Enthusiastic - Good dealing with customers - Polite = customer service
62
Q

What are the advantages for plated service?

A

It is a resonable price and it’s ready to eat/already presentated

63
Q

What is portion control?

A

Having the correct amounht of food to suit a specific target market

65
Q

What are the health risks of obesity?

A

High cholesterol, heart disease, stroke, diabetes and breathing problems

66
Q

What is a boning knife used for?

A

Removing bones from meat

67
Q

What temperature is the danger zone for bacteria?

A

5 - 63’C

68
Q

What are the advantages of vending service?

A

Convenient and quick

Catering (10 decks)

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