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What do catering establishments provide?
Food and drink
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What does commercial mean?
Profit making.
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What does non-commercial mean?
Non-profit making.
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What does residential and non residential mean?
Residential - sleep there. Non-residential - go home.
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Give 3 functions where a contract caterer may be used.
Weddings, birthdays and schools.
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Give 3 examples of commercial catering establishments.
Mcdonalds, Burger king, Pizzaria.
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Give 3 examples of non commercial catering establishments.
NHS, schools, prisons.
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Give 3 examples of residential establishments.
Hotels, Pubs, HM prison.
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Give 3 examples of non residential establishments.
Mcdonalds, burger king, Shakeaway.
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Give 3 advantages and disadvantages of employing a contract caterer.
ADV: do all the stuff for you, more time with guests, easy. DIS: costly, could make something you don't like, could need certain areas.
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Give 4 food services.
Counter,table,transported and gueridon.
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What is the gueridon service? Give an example.
Cooking and serving food from a trolley - crepes, steak
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What type of service is cafeteria?
Counter service.
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Why are vending machines likely to be found at a railway station?
Easy, quick, don't take up alot of space.
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Give 3 advantages of vended services
Easy, hygenic, portable.
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Give three advantages of going from a waited breakfast to a buffet breakfast.
Less waste, less staff, quicker as people can go in when they like.
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why is fast food so popular.
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Give three qualities needed by wait staff working in an hotel.
Good handwritting, polite, can deal with complaints.
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Give three responsibilities of a restaurant manager.
In charge of orders, complaints and employment.
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Give the advantages and disadvantages of counter service
ADV: cost effective, not many skills required. DIS: Customers need to queue, expensive computers.
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What is a table d'hote setting?
A set menu.
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What are some of the causes of food posioning?
Undercooked, reheating food not up to 72, cooling too slowly through danger zone, using leftovers.
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Give some examples of food posioning bacteria.
Ecoli, salmonella, listeria and staphylococcus.
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Where is e.coli found?
Raw and undercooked meats.
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Where is salmonella found?
Chicken and eggs
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Where is listeria found?
Soft cheese and pate.
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Where is staphylococcus found?
Nose and throat of humans
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What are some characteristics of high-risk foods?
Moist and high in protein.
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What are the symptons of food poisioning?
abdominal pains, nausea, sickness, diarrhoea and fever.
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What do bacteria need to multiply?
Food, warmth, moisture and time
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What is the temperature of a freezer? What happens to bacteria at this temperature.
-18 and bacteria are dormant, NOT DEAD.
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WHat is the temperature of a fridge?
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What is the temperature of the danger zone?
5 - 63/
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What is the temperature for hot holding food?
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What is the minimum core temperature of reheated food?
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What is the temperature of a hot oil in a deep fat fryer?
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Give some hygiene rules.
Wash hands, no jewellery, keep nails short, blue plasters.
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What should a first aider do if someone is burnt?
Run the area under cold water for at least 10 minutes. Do not apply creams or blisters. If it is larger than a 10p coin, a doctor should be formed.
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WHat does the food safety act cover.
Food quality, food safety, food composition and food labelling.
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What can EHO's do?
Environmental health officer and they can close places, impose fines and imprisonment and take legal action for manslaugter.
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What does HACCAP stand for and why do we use it?
Hazard Analysis Critical Control Point and it shows how we can prevent dangers.
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How long can we keep hot and cold food out?
4 hours for cold. 2 hours for hot.
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What does HASAWA stand for?
Health And Safety At Work Act (1974)
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What does the health and safety at work act cover?
Safe working areas,first aid, not being in danger.
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Give the different methods to make cakes and examples
Creaming- victoria sponge, all in- fairy cakes, whisking- swiss roll, melting- flapjacks and rubbing in - sweet tarts..
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Name the different types of pastry and examples
Shortcrust - tarts, choux- profiteroles, puff - sausage rolls.
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Why do we cook food?
Easier to digest, add flavour, look better, smell better, safer, preventing spoilage and increases shelf life.
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The 3 main cooking methods are what and give examples.
water - boiling, simmering. Fat- dry, shallow, stir-fry. Oven- baking, grilling.
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Something is boiled. What nutrients are lost and why.
Vitamins b and c are water - soluble.
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How does the gelatine work?
Proteins set at low temperatures and thats why its made out of pigs.
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Define: al dente
firm to the bite.
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Define: bain marie
A container of water used to keep foods hot.
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Define: brulee
Burned. creme brulee means burnt cream/
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Define: en croute
In a pastry case like beef wellington.
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What does the different nutrients do in food for the body?
Protein - growth and repair. Carbs - energy. Fats- energy and body warmth. Vitamins + minerals- protection against disease
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What is a high biological value and what is it related to.
Proteins and a high one means there is essential aminoacids from which the body can manafacture the rest.
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What is a low biological value and what is it related to?
Proteins and how they don't contain essential amino acids.
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What does the vitamins do (each type and what they do)
Vitamin A - prevents night blindness. Vitamin B- nervous system and helps release energy. Vitamin C- immune systme. Vitamin D - strong bones.
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Why do we need iron and what might it cause if we don't have it.
Formation of red blood cells and iron deficiency's cause anaemia.
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WHat is an a la carte menu?
All dishes are individually priced.
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Good portion control stops what?
waste, uneven portions, costing easier, ordering easier, profit lower.
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Good communication is a combination of what?
Onserving, listening, thinking, knowing, describing and suggesting.
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What are some types of communication?
verbal, non verbal, written, telephone, fax, email.
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How can we use ICT in catering industries?
dietary knowledge, menu, booking systems, managment services, cash machines, stock control, event management.
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What types of records are kept in the catering industry?
Stock control sheets, invoices, staff rotas, food and drink orders, restaurant bookings, accidents.
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How can we reduce waste.
Use dispensers for sugar, salt, sauces. store food correctly, accurate portions, recycle.
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Why do we package food?
Protect the contents, fresh, easier to handle, hygenic
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What is on a label on food?
Product name and description, manafacturers name and address. Ingredients (heaviest to lightest), storage/cooking instructions, bar code, allergies, use by date.
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can hot food be chilled in a refigerator?
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State 2 ingredients that add fibre to flapjacks.
nuts and seeds/
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State 2 nutrients found in cheese
vitamin D and calcium.
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Give 3 advantages of using seasonal foods.
Local food, costs less, fresher.
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Give two examples where it is important to wash hands?
After touching raw meat. Before you start preparing food.
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Why are carverys important?
More choice of foods, self service, less staff needed.
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What does a head chef do?
They are in charge and responsible for food production, menu,purchasing,costing,work scheduals and hygeine.
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What does a pastry chef do?
Makes pastry.
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Why should food be as dry as possible before you fry it?
Water makes hot fat spit.
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Why should you make sure the oil is hot before you add food to a frying pan?
Cooks quicker, stops it from sticking.
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What are some advantages and disadvantages of waited food service.
ADV: personal experience, interact and ask questions. DIS: longer time for fresh food also need more staff.
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Fresh fish should have what type of eyes?
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What ratio is shortcrust pastry - butter to flour?
1 butter : 2 flour
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What type of bacteria is found in cooked rice?
Bacillus cereus
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People who don't have enough iron might get which illness?
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The sous chef does what for the head chef?
He assists.
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Which chef is the most senior station chef?
The pastry chef.
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What is the technical word for a sauce made from a fruit or vegetable puree?
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Give the use, advantages and disadvantages of a microwave.
Cooking foods. ADV: quick and easy, not too big. DIS: doesn't brown food, radioactive waves.
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Give the use, advantages and disadvantages of a deep fat fryer.
To cook foods to makes them crispy. ADV: quick and changes the texture. DIS: fattening, dangerous as hot oil at 170.
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Give the use, advantages and disadvantages of a rotisserie oven.
To cook poultery slowly. ADV: tender and flavoursome foods, can do many birds at once. DIS: takes ages, needs space.
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Give the use, advantages and disadvantages of a free standing mixer.
To mix together ingredients. ADV: can do it quickly and alot of space so can do alot at once. DIS: takes up space and electricty, can throw ingredients everywhere.
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Give the use, advantages and disadvantages of a food processor.
To break down foods and to bind them together. ADV: quicker and easy to wash up as you are only using a small machine. DIS: can be small so may have to do a few batches, electricty.
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Talk about microwave ovens in a kitchen 6 points.
cost, can make some food soggy, Doesn't brown food, Cook food faster, metal containers can't be used, can make the container hot but not the actual food,
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Give 6 uses for eggs in a kitchen.
cooked in lots of ways, quick, can be eaten any time of day, emulison, hold air in dishes, easy to buy.
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A customer complains that the cheesecake is still frozen in the centre. How would staff deal with this complaint (3 marks)
Apologise, offer a new one, find out why it was still frozen, offer complimentry products.
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Evaluate the use of ICT within the catering industry. (8 marks)
Bookings, accounting, record keeping, electronic point of service, stock, reservation, rotas.
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What food is prepared on a red chopping board?
Meat- raw.
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What food is prepared on a blue board?
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What food is prepared on a green board?
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Why is salt needed in the body?
To prevent cramp, to balance PH levels
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Name some dangers of a diet high in salt (4 marks)
High blood pressure - heart disease, strokes, dehydration.
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Other cards in this set

Card 2


Profit making.


What does commercial mean?

Card 3


Non-profit making.


Preview of the back of card 3

Card 4


Residential - sleep there. Non-residential - go home.


Preview of the back of card 4

Card 5


Weddings, birthdays and schools.


Preview of the back of card 5
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