3326017
Description
Flashcards by jamesing69, updated more than 1 year ago
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Created by jamesing69
about 9 years ago
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| Question | Answer |
| three causes of food spoilage | 1. microbial activity 2. enzymatic changes 3. physical and chemical reactions |
| 3 types of microbial activity | 1. moulds 2. yeasts 3. bacteria |
| what does bacteria do when consumed | Cause food poisoning when they are consumed live in food and produce toxins in the stomach |
| what does yeast do 4pts | 1. produce slime on fruit juices and vinegar products 2. cause foods to ferment and thus spoil 3. Fermentation produces bubbles on the surface of the liquid 4. gives a tingly sensation to the tongue and acidic flavour |
| what is mould | a type of fungus |
| what is the danger zone 2pts | 1. where bacterias and moulds grow best 2. between 5-60 degrees C |
| what are enzymatic changes + what do they do 3pts + 1 | 1. Proteins that help to speed up reactions 2. enzymes found naturally in food cause food spoilage 3. cause food to ripen and age + Heating foods above 60 or storing below 5 slows this action |
| what type of foods last in the pantry for long time | non perishable |
| how do you store dry goods + why | in air tight containers to prevent moulds |
| how do you prevent ice crystals | remove as much air as possible before freezing |
| one way to prevent cross contamination when storing food | cover foods in the fridge and pantry |
| what are the rights of consumers 7pts | 1. Safety 2. Choice 3. Be heard 4. Redress (refund, repair or exchange) 5. Satisfactions of basic needs 6. Consumer education 7. A healthy environment |
| 5 consumer responsibilities | 1. Use products wisely 2. Choose carefully 3. Make use of available information 4. Speak out and express satisfaction 5. Seek redress (refund, repair or exchange) |
| smoke free environment act 2000 (NSW) and RSA 3pts | 1. Enclosed public places such as restaurants and cafes are smoke free 2. to reduces risk of passive smoking 3. Smoking is permitted in outdoor dining areas however these are also becoming smoke free |
| how do you test value for money 3pts | 1. Expect fresh, high-quality ingredients and adequate, consistent portion sizes 2. Expect friendly and efficient service 3. By law food service providers must provide menus where items are priced and adequately described |
| 4 safety and hygiene rules | 1. Food has to be fit for human consumption 2. Foods have to meet certain standards (e.g. meat pies must contain a certain percentage of meat) 3. Consumers cannot be deceives (e.g. beef meat pies must contain beef) 4. Fair trading is promoted (e.g. a food cannot be advertised with false and misleading information) |
| what is the anti discrimination legislation 6pts | Employees and customers cannot be discriminated against the basis of : 1. Age 2. Gender 3. Religion 4. Race 5. Disabilities 6. Sexual preferences |
| what are 6 employee rights | 1. Award wages 2. Award conditions such as leave entitlements 3. Staff amenities such as access to toilets 4. Superannuation towards retirement 5. Workers’ compensation in case of illness and injury resulting from work 6. Training (e.g. use of machinery and safe work practises) |
| what are 3 employee responsibilities | 1. Work award hours 2. Follow all reasonable instructions relating to employment 3. Maintain confidentiality Enterprise agreements: |
| OHandS employer responsibilities 5pts | 1. Ensure the safety and welfare of employees 2. Supply safe equipment and machinery 3. Provide safe access to the workplace 4. Provide information, supervision and training 5. Consult with employees on health and safety matters |
| employee responsibilities 3pts | 1. Cooperate with employees 2. Work safely 3. Report problems |
| what is back of house + careers | refers to where food is prepared • Kitchen hand • Catering assistant • Counter hand • Sandwich hand • Cook • Chef |
| what is front of house +careers | front of house are responsible of serving and greeting guests • Food and beverage attendant • Bar staff • Coffee machine operator • Customer service assistant • Supervisor • Host |
| what do managers do | Make decisions regarding the operations of a establishment |
| 4 common food poisonings | 1. Salmonella 2. Listeria 3. E coli 4. Botulism |
| what is salmonella | bacterial infection found in gut of poultry transmitted to gut of person |
| symptoms salmonella 8pts | 1. 12-72 hours 2. Nausea/ Vomiting 3. Abdominal cramps 4. Diarrhea 5. Fever 6. Chills 7. Headache 8. Bleeding in the digestive system |
| listeria time of action + early symptoms | Can take as long as two months Early symptoms: 1. Fever 2. Headache 3. Tiredness 4. Aches and pain. |
| lister other symptoms 3pts | 1. Brain infection 2. Blood poisoning 3. death |
| who mainly gets listeria 4pts | people with weaker immune systems 1. pregnant women 2. newborns 3.people with other dangerous diseases(cancer) 4. old people |
| what is listeria | A bacteria disease in poultry and fish that spreads around the nerves |
| types of food plating 5pts | Plate service Part plate service Semi-silver service Silver service Guéridon service |
| plate service | All the food is put on a plate before being served. |
| part plate service | The main item is put on the plate while the vegetables are served in a separate container from which customers help themselves. |
| semi silver service | The main item is put a plate while vegetables are places onto the plate at the table by a food attendant. |
| silver service | An empty plate is presented to the customer and the food attendant serves all the food using a fork and spoon. |
| geuridon plate | The food attendant prepares all or part of a dish at a small table or trolley beside the customer’s table. |
| presentation tips | 1. same proportions 2. Warm plates for hot foods and chill plates for cold foods 3. Arrange foods so they look colourful 4. Use garnishes and decorations to add interest to dishes 5. Use clean, unchipped plates 6. best side of the food facing up |
| 3 meal styles | casual self service formal setting |
| typical profit making venues 9pts | 1. Restaurants 2. Cafeterias 3. Hotels and motels 4. Room service 5. Function rooms 6. Fast-food and takeaway stores 7. Food stalls 8. Mobile food vans 9. Caterers for prevent events, airlines ect. |
| non profit making venues | canteens for schools ect. fundraising food stalls caterers for hospitals, nursing homes, prisons ect. |
| 4 main courses of a meal | 1. Appetiser – food that isn't filling, stimulates the desire for more food 2. Entrée – usually a fish, soup, salad in small portions 3. Main course – usually meat, fish or poultry with vegetable accompaniment 4. Dessert – sweet dishes, fruit or cheese |
| 5 types menu | a la carte table d'hote cyclic function du jour |
| what is an a la carte menu | normal menu all dishes priced separately and cooked on order |
| table d'hote menu | set menu limited number of course and choice within each course served at same time |
| cyclic menue | sires of set meals with a few choices that rotate over a period of time fortnight, week, month |
| function menu | set menu usual no choice |
| du jour menu | changes daily |
| ordering food in the food service and catering industry | commonly ordered in bulk usually from wholesalers but some chefs do do their own shopping at markets |
| what do you do when receiving food order | check that 1. Orders are correct 2. Food and packaging are undamaged 3. Ingredients are fresh bad food sent back good food taken to storage location asap |
| what is stock controlling | checking the stock in an establishment maxim weekly to ensure there is sufficient amounts and that it is not off |
| issuing food rule | FIFO |
| food quality 3pts +2 | colour +fresher more vibrant colour texture odour +food smells sour when off |
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