Catering

?
what is the responsibility of the head chef
planning the menu
1 of 5
what is the highest temperature you should keep chilled food?
5 degrees
2 of 5
what is the lowest temperature you should hold hot food?
63 degrees
3 of 5
which system do most catering buisnesses use for food hygiene risk assessments?
HACCP
4 of 5
what is a ladel used for?
serving soups or sauces
5 of 5

Other cards in this set

Card 2

Front

what is the highest temperature you should keep chilled food?

Back

5 degrees

Card 3

Front

what is the lowest temperature you should hold hot food?

Back

Preview of the front of card 3

Card 4

Front

which system do most catering buisnesses use for food hygiene risk assessments?

Back

Preview of the front of card 4

Card 5

Front

what is a ladel used for?

Back

Preview of the front of card 5

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