Unit 1 Flashcards
(36 cards)
What is it meant my commercial?
Commercial: Something done mainly to make money.
Example: A movie made to earn profit.
What is it meant by non-commercial?
Something not done to make money; usually for personal, educational, or charitable purposes.
Example: A free educational video shared for learning, not profit.
What is a silver service restraurant?
Silver service restaurant: A fancy restaurant where waiters serve food to your plate at the table in a formal way.
Example: In a luxury hotel restaurant, the waiter gently serves vegetables onto your plate from a silver dish.
What is a permanent contract. Two benefits
A job agreement with no end date — you work for the company long-term.
2 benefits:
Job security – You’re not easily let go.
Benefits – You often get extras like paid holidays, sick leave, or a pension.
4 ways a hotel can be more environmentally friendly
Use sustainable energy sources like solar energy
Use recycling bins
Ask people to take showers not baths
Buy products in bulk
What is a control point?
control points are steps or places in a process where checks are made to make sure everything is safe, clean, and done properly.
4 control points to keep pests (animals and insects) out of a restaurant
. Bins away from the kitchen
. Bins with lids
. Fill in cracks and small entrances into storage
. Keep dry foods off the floor
What is a geuéridon service?
Where the chef finishes the dish at the customers table to entertain customers.
What is disposable income?
The amount of money left after someone has paid for food,bills,taxes and other basic needs.
What does front house mean?
What the customers can see. An example of this is reception, dining areas.
What does back house mean?
What the customers cant see. This involves the catering kitchen
What are large scale equipment?
They are equipment that can have multiple tasks and are literally “large”
Examples of large equipment are…
Walk in freezer, glass chillers (for drinks), large oven, floor standing food mixtures, dishwasher
Health and Safety at Work Act 1974
This law makes employers responsible for protecting the health and safety of employees and customers, for example, by maintaining clean kitchens.
What must employers do for handling hazardous areas?
They must complete a risk assessment
5 steps for risk assessments
Step 1- work out what hazards there are
Step 2- work out who might be affected
Step 3- figure out how to remove hazards or reduce risks
Step 4- record findings
Step 5- review the risk assessment. Check regulary
What is a critical control point?
A step in the process where possible hazards are reduced or removed to those who will eat the food
What is offering accommodation/commercial residential business?
offering accommodation means providing a place for people to stay
What are pesticides?
chemicals used to kill or control pests (such as insects, weeds, and fungi) that can damage crops and food.
What is chemical contamination?
Dangerous substances such as toxic metals, cleaning products and pesticides going into food.
What is physical contamination?
Usually when objects are found in the food that can cause harm
What is biological contamination.
Often bacteria contamination that can cause food poisoning
What are some examples of food intolerances?
. Lactose intolerance
. Gluten intolerance
. MSG- natural salt added to food
Temperature zones for food…
. Danger zone(5 to 63 degrees)- bacteria grows quickly
. Cooking(75 degrees+)- kills bacteria
. Chilling(0 to 5 degrees)- slows the growth of bacteria
. Freezing(-18 degrees)- stops bacteria from growing
