REVISION

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  • Created by: JC05
  • Created on: 01-05-15 19:21
WHAT IS THE DANGER ZONE ALSO KNOWN AS AND THE TEMPERATURE?
GROWTH ZONE/BETWEEN 5 AND 63 DEGREES
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WHAT FORMS OF COMMUNITCATION CAN YOU HAVE WITHIN A HOTEL?
Verbal, written, use ICT, telephone, Body language, hand language, facial expression
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HOW CAN YOU CUT FOOD COSTS IN A KITCHEN?
FIFO/Keep a check on foods in stock/Check dates on products/Only buy in what you need/Check incoming deliveries for damage/Temperatures/Quality & quantity of foods/Storing properly in fridges and freezers/Portion control on foods being served
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WHAT ARE THE 7 NUTRITIEN ELEMENTS?
Fibres/Vitamins/Carbohydrates/Minerals/Fluids/Protiens/Fats
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WHY IS HEALTHY EATING SO IMPORTANT?
Prevent obesity/Help to live longer/Keep fit/Prevent diabetes/Prevent heart disease/Strong immune system/Help with energy levels/Prevent cancers like bowel cancer/Helps with concentration
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HOW CAN YOU MAKE MEALS MORE HEALTHY?
Use more vegetables and fruits/Use less fats and oils and butters in dishes/Reduce cooking with fats and oils/Steam foods/Use wholemeal flours/Use more pastas rice cous cous Incorporate nuts lentils and pulses/Use vitamins nutrients and carbohydrates
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SAFE SERVING OF FOODS, WHAT MUST YOU DO?
Food above 63 degrees/Serve hot food quickly/Avoid cross contamination/Use temperature probe to check food temperature is correct core temp above/Cleanliness of staff and equipment
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WHAT CONSIDERATIONS WOULD YOU DO WHEN WRITING A MENU?
Balance of foods/Colour/Texture/Flavours/Seasonal food items/All nutrients including Less fats, sugars, salts/Value for money
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WHAT COSTS NEED TO BE CONSIDERED WITH FOOD ITEMS?
Food costs:- Raw ingredients and materials/Labour costs:- wages kitchen and restaurant staff/Overheads:- rent, rates, heating, power supplies gas electricity, insurances
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WHAT CAN MAKE A GOOD TEAM LEADER?
Delegate tasks effectively/Supervise team staff well/Motivation of team/Communicate well between staff members/Give advise, support and praise as needed/Positive feedback/Quality to be maintained/Encourage staff
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WHY PACKAGE FOODS?
Protect the contents/Helps keep the food fresh/Makes transportation easier to handle/Help with hygiene/Can make the product look attractive/Labelling can be made clear and readable with information on contents ingredients etc
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HOW CAN YOU RECYCLE ITEMS FROM A CATERING ESTABLISHMENT?
Bottle bins & glass bins/Plastic:-bottles & Ice cream containers/Paper & cardboard/Tins & Cans/Composting:- Tablecloths & napkins made into dusters or rags.
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WHAT ARE THE THREE R’s?
Reduce, recycle, re-use
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HOW SHOULD STAFF PRESENT THEMSELVES TO THE PUBLIC? (restaurant, front of house, receptionist etc)
Courteous,polite,helpful/Neat, clean ironed uniform/Company uniform/Name badge if they have one/No strong perfume or aftershaves/Clean,polished shoes/No heavy makeup, lipstick, limited one pair earrings (studs)/Clean fingernails/Tattoos hidden/cov
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WHAT TYPES OF FOOD SERVICE ARE THERE?
Counter service/Plate service/Family service/Silver service/Banquet service/Gueridon service/Home delivery service.
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TYPES OF COOKING METHODS?
Grilling/Baking/Steaming/Bain-marie /Boiling/Simmering/Roasting/Braising/Deep Fat Frying/Shallow Frying/Stewing/Flambe/Poaching/Stir Frying/Pressure Cooking/Microwaving/Barbeque/Casseroling/Fondue
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What does EHO stand for?
ENVIRONMENTAL HEALTH OFFICER
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What does HACCP stand for?
HAZARD ANALYSIS of CRITICAL CONTROL POINTS
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What does COSHH stand for?
CONTROL OF SUBSTANCES HAZARDOUS to HEALTH
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What does HASAWA ___YEAR stand for?
HEALTH AND SAFETY AT WORK ACT 1974
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PRESENTATION FOR KITCHEN STAFF/CHEFS
Clean neat ironed uniform,jacket, trousers, apron, hat/Strong shoes not trainers or open toed shoes/Short clean nails/No jewellery/Washed clean tied back hair/Showered for day/each shift bad BO very off putting/Blue plaster on any cuts or sores.
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WHAT BENEFIT IS THERE TO FOOD WHEN GARNISHING?
Helps to present food nicely/Helps to improve poor boring food dishes/Can help to give the wow factor!!!! Attractive to the eye as you see the food first before actually eating it, if it doesn’t look nice you feel down!! Makes the dish look expensive
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WHAT DOES A LACTO-VEGETARIAN NOT EAT?
Meat, fish, poultry, but will eat eggs, milk, cheese
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WHAT DOES A VEGAN NOT EAT?
Does not eat anything from an animal, including milk eggs cheese
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WHAT DOES A MUSLIM NOT EAT?
Pork
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WHAT DOES A HINDU NOT EAT?
Beef
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WHAT DOES A JEW NOT EAT?
Does not eat pork bacon, ham, shellfish—but will eat kosher meat (which is specially prepared), (and wont eat beef and milk products together like a lasagne) but can have milk at break time fast
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WHAT MAKES A GOOD TEAM LEADER?
Set a good example/make consistent decisions/encourage/motivate and support team members.
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TEAMWORK: WHAT ARE THE 2 MAIN BENEFITS?
More work gets done/Better customer service.
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WHAT ARE THE BENEFITS OF TEAMWORK?
Higher work output for less individual effort/Workers are often happier working in a group/Loyalty to a team reduces absence from work/Team works together to come up with ideas to improve menus, practices, efficiency etc/Can increase sales if whole
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WHAT ARE THE ADVANTAGES OF TEAMWORK TO THE TEAM/WORKERS?
Feel more valued at work/Learn from other members of the team e.g. a commis chef will learn from a pastry chef Having to support others in team will help team building Team perks e.g. shared tips
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Other cards in this set

Card 2

Front

WHAT FORMS OF COMMUNITCATION CAN YOU HAVE WITHIN A HOTEL?

Back

Verbal, written, use ICT, telephone, Body language, hand language, facial expression

Card 3

Front

HOW CAN YOU CUT FOOD COSTS IN A KITCHEN?

Back

Preview of the front of card 3

Card 4

Front

WHAT ARE THE 7 NUTRITIEN ELEMENTS?

Back

Preview of the front of card 4

Card 5

Front

WHY IS HEALTHY EATING SO IMPORTANT?

Back

Preview of the front of card 5
View more cards

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