Food Flashcards
(30 cards)
What is commercial?
They do make a profit
What is non-commercial?
They don’t make a profit
What is a Manager?
in charge of day to day running
What is a Head chef?
in charge of the kitchen and ensures food is a good quality
What is a Sous chef?
they do minute by minute supervision for the kitchen staff,they also help out other chef. Experienced
What is a Pastry chef?
Makes pastry’s, desserts and bread, Sometimes responsible for the dessert menu.
What is a Larder chef?
Prepares cold foods such as salads, pates and others
What is a Sauce chef?
Prepares sauces and saute [most senior of all station chefs]
What is a Vegetable chef?
Prepares soups and dishes with eggs or vegetable. Some places might employ a soup chef and a vegetable chef.
What is a Commis chef?
Help other chefs with the easier tasks usually a trainee to improve their skills.
What is a Kitchen porter?
cleans up after the chefs.
What does EHO stand for?
Environmental health officers,
What can a EHO do?
they can check that any catering establishment is upholding the food safety act and if they aren’t the EHO can shut down the premises, impose fines, take legal action and can advise them to help improve their hygiene. They can inspect at any time with or without permission.
What is a Full time staff?
Have a permanent job, work all year. Sign a contract. Fixed number of hours
What is a Part time staff?
Fewer hours permanent job and sign contract. Work at busy times.
What is a Casual staff?
Employed for certain times or busy periods of the year.
What is a Restaurant manager?
In charge of where customers are sat [front of house] take bookings and hires and makes sure it is health and safety. Usually work with head chef
What is a Head waiter?
Greets customers and seats them. Also trains and organises waiting staff. Sometimes take complaints
What is a Wine waiter?
Helps the customer choose wine. Also makes the wine menu and buys the wine.
What is a Waiting staff?
Set tables, take orders, serve and top up drinks and clear the table.
What does HASSP stand for?
Hazard Analysis Critical Control Point
What is HASSP?
This is a legal requirement for all food businesses to carry out hazard analysis to identify any danger in the workplace.
What is a yellow triangle with black symbol?
This is a warning sign. like a slippery surface
What is a blue sign with white symbol?
This is mandatory sign like wash your hands
