• Created by: jp3louis
  • Created on: 10-06-16 16:53
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.
3 of 100
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.
20 of 100
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.
31 of 100
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?
34 of 100
What is the minimum core temperature of reheated food?
35 of 100
What is the temperature of a hot oil in a deep fat fryer?
36 of 100
Give some hygiene rules.
Wash hands, no jewellery, keep nails short, blue plasters.
37 of 100
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.
38 of 100
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.
40 of 100
What does HACCAP stand for and why do we use it?
Hazard Analysis Critical Control Point and it shows how we can prevent dangers.
41 of 100
How long can we keep hot and cold food out?
4 hours for cold. 2 hours for hot.
42 of 100
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.
44 of 100
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..
45 of 100
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.
50 of 100
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.
85 of 100
What is the technical word for a sauce made from a fruit or vegetable puree?
86 of 100
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.
90 of 100
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,
92 of 100
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?
97 of 100
What food is prepared on a green board?
98 of 100
Why is salt needed in the body?
To prevent cramp, to balance PH levels
99 of 100
Name some dangers of a diet high in salt (4 marks)
High blood pressure - heart disease, strokes, dehydration.
100 of 100

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
View more cards


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