Key Terms

Question 1

Absorption

Answer 1

when digested nutrientsare debrosba into the bloodstream.

Question 2

Aeration

Answer 2

Adding air to a mixture by beating or whisking it vigorously.

Question 3

Allergen

Answer 3

A substance ( for example food) that causes an allergic reaction.

Question 4

Allergy

Answer 4

A food Allergy is when a person’s body reacts in a negative way to a food they have eaten.

Question 5

Ambient temperature

Answer 5

normal room temperature.

Question 6

Amino acid

Answer 6

the basic component of al proteins.

Question 7

Anerobic

Answer 7

a process that does not require oxygen.

Question 8

Angina

Answer 8

when the blood supply to the heart is restricted.

Question 9

Antibacterial spray

Answer 9

a spray designed to destroy most bacteria on work surfaces.

Question 10

Appetising

Answer 10

appealing to the senses.

Question 11

Apprenticeship

Answer 11

acombination of on-the-job training and classroom learning.

Question 12

Bacteria

Answer 12

single-celled micro-organisms; some types of bacteria can cause food poisoning.

Question 13

Baking blind

Answer 13

precooking pastry before a filling is added.

Question 14

Baking

Answer 14

cooking food in a hot oven without adding extra fat during the cooking process.

Question 15

Barracks

Answer 15

where people in the armed forces live.

Question 16

Basal metabolic rate (BMR).

Answer 16

How many calories you need to stay alive ofr 42hours when warm and resting.

Question 17

Basting

Answer 17

spooning over stock ro fat during cooking to stop food from drying out dna ot help it to brown.

Question 18

Baton

Answer 18

A vegtables cut also called jardinière, where vegetables are cut into baton shapes.

Question 19

Beating

Answer 19

Combining ingredients together throughly.

Question 20

Beverage

Answer 20

A drink other than water.

Question 21

Blanching

Answer 21

When food is cooked very quickly in boiling
Water then cooled to stop the cooking process.

Question 22

What are the 3 RRR

Answer 22

Reduce
Recycle
Re-use

Question 23

What are the Types of equipment that go in to waste?

Answer 23

A lot of plastic bottles end up in the ocean where it bad effects the health of wildlife

Question 24

What are the green house gasses

Answer 24

Carbon dioxide methane, nitrous oxide.

Question 25

Food waste

Answer 25

Any edible food that is discarded such as pastic anf food wate.

Question 26

What are the working condition in then Hospitality and caterring industry?

Answer 26

People can not spend more than 48 hours a week ( people can choose to work for longer if they want).

Question 27

Service Charges

Answer 27

an amount of money added to a customer's bill to reward the employees who have given the customer a good service.

Question 28

Tips

Answer 28

money given to someone by a customer to say thank you for good service (tips may be shared out between them.

Question 29

Bonus Payment

Answer 29

given by some employers to reward their staff for their hard work during the year and to help their business to be Successful.

Question 30

Microbes

Answer 30

tiny plants and animals that you can only see under a microscope (also called micro-organisms).

Question 31

Toxins

Answer 31

Another name for poisions if something is toxic it is poisonous.

Question 32

What are some bacteria that can come in your food?

Answer 32

Salmonella Listeria Campylobacter

Question 33

What do people use to carry there food?

Answer 33

A trolly There hand

Question 34

Managers

Answer 34

A reponsible for the smooth running of a business.

Question 35

What do the front of the staff do?

Answer 35

They present the business.

Question 36

What do the back of house staff do?

Answer 36

Buy and organise supplies Prepare and cook food Store and organise drinks Clean all areas of the hotel

Question 37

An advantage of a restaurant

Answer 37

Can attract a wide range of customers Can be very successful if situated in a good location and prices are competitive.

Question 38

A disadvantage of a Restaurants

Answer 38

- A lot of competition - A poor location / facilities which will limit success - Rent and business tax for premesis reduce profit

Question 39

Hazard

Answer 39

- something that could damage a person's health or cause an accident that would physically hurt.

Question 40

Risk assessment

Answer 40

A way of showing how much risk is involved in an activity, a situation or when using an object.

Question 41

What are the four C's

Answer 41

Cooking Chilling Cleaning Cross Contamination

Question 42

What are the signs ( symptoms) that someone has food poisoning?

Answer 42

Headache Weakness Bad stomach ache Feeling sick Aching muscles

Question 43

Pathogenic

Answer 43

Something that makes people ill.

Question 44

What microbes called?

Answer 44

Yeasts Bacteria Moluds

Question 45

Where are yeasts found?

Answer 45

They are found in the air

Question 46

What is food poisoning?

Answer 46

• A common and nasty illness that can lead to serious health problems.

Question 47

What temperature does water need to boil at?

Answer 47

It needs to be at 100 c

Question 48

What temperature does cook food need to be at?

Answer 48

It needs to be at 75 decregs celcius

Question 49

What temperature does hot food need to be at?

Answer 49

It needs to be at 63 c .

Question 50

Where would you store raw chicken?

Answer 50

In the refrigerator.

Question 51

Why do we store raw chicken in the fridge?

Answer 51

It is a high-risk food so must be chilled to slow microbial growth.