2489267
Description
Flashcards by scouseloewe, updated more than 1 year ago
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Created by scouseloewe
over 9 years ago
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| Question | Answer |
| the catering industry | -catering establishments provide food/drink -catering establishments may be commercial (profit making) or non-commercial (non-profit making) |
| food service | types of food service include: -cafeteria service -fast-food service -vended service -seated customer service -buffet service -carvery service |
| job role, employment and training | staff can be -full time -part time - casual or seasonal management- restaurant manager supervisory- sous chef, head waiter operative- kitchen porter, waiting staff |
| health,safety and hygiene | food poisoning is caused by -infected food handlers -cross-contamination -food prepared too far in advance -not thawing frozen food properly -hot-holding food below 63 degrees -undercooking food -not re-heating food |
| accident prevention | -handle knives with care -mop up floor to prevent slipping -clean surfaces regularly -keep fire exits clear |
| HACCP (hazard analysis critical control points) | storage of food- dry,chilled and frozen chilled storage-between 1 and 5 degrees serving- obey the 4 hour rule for cold food and 2 hour rule for hot food receipt of food- checking deliveries- for temperature and quality control points purchase of food-buy from reputable suppliers |
| food hygiene regulations | food premises-must be clean, have good toilet facilities, have hot and cold water available. personal hygiene-correct footwear, uniform, headwear, good personal habits, good health and cleanliness hygienic practices-food must be stored correctly, waste disposed hygienically and no animals in food areas |
| cooking methods | stir-frying boiling roasting |
| types of knives | chef's knife palette knife vegetable knife peeler |
| safety rules regarding knives | -keep knives sharp-blunt knives are dangerous -keep handles dry and grease free -carry knives with the blade facing downwards -never try to catch a falling knife |
| food packaging | -protecting the contents -keeps food fresh -makes food easier to handle and to transport -improves hygiene -makes contents look attractive gives information contents,storage and use |
| risk assessment | identify risks or hazards e.g. fire decide who may be harmed and how take necessary precautions and evaluate risks |
| key temperatures | -18=freezer temperature 1-5=fridge temperature 5-63=the danger zone- where bacteria multiply rapidly 72=two minutes (minimum core temp of reheated food) 75=core temp of cooked food 100=boiling water 170-190=temp of hot oil |
| specialist catering equipment | small: mixers, microwave, blender medium: potato chippers, floor standing mixer, mincing machine. large: ovens, fryers, steamers, grill, floor standing mixer. |
| potato chippers | used to peel potatoes on a mass scale. |
| floor standing mixer | a more efficient and a faster way of whisking in a kitchen. |
| steamer | a large piece of catering equipment that is normally used to steam vegetables. |
| mincing machine | a kitchen utensil normally used by butchers cuts or chops food especially meat into small pieces. |
| grill | a large piece of catering equipment used to cook meat on an apparatus topped by a grated metal framework for cooking food over direct heat, as a gas or charcoal fire. |
| bratt pan | used to cook large volumes of food and are always used in catering establishments and rarely in a domestic home. the name "bratt" comes from the German word brat which means to fry |
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