Karteikarten
catering topics flashcards
Karten in diesem Stapel (20)
- 1the catering industry-catering establishments provide food/drink
-catering establishments may be commercial (profit making) or non-commercial (non-profit making) - 2food servicetypes of food service include:
-cafeteria service
-fast-food service
-vended service
-seated customer service
-buffet service
-carvery service
- 3job role, employment and trainingstaff can be
-full time
-part time
- casual or seasonal
management- restaurant manager
supervisory- sous chef, head waiter
operative- kitchen porter, waiting staff
- 4health,safety and hygienefood 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 - 5accident prevention-handle knives with care
-mop up floor to prevent slipping
-clean surfaces regularly
-keep fire exits clear
- 6HACCP (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 - 7food hygiene regulationsfood 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 - 8cooking methodsstir-frying
boiling
roasting
- 9types of kniveschef's knife
palette knife
vegetable knife
peeler
- 10safety 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 - 11food 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
- 12risk assessmentidentify risks or hazards e.g. fire
decide who may be harmed and how
take necessary precautions and evaluate risks - 13key 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
- 14specialist catering equipmentsmall: mixers, microwave, blender
medium: potato chippers, floor standing mixer, mincing machine.
large: ovens, fryers, steamers, grill, floor standing mixer. - 15potato chippersused to peel potatoes on a mass scale.
- 16floor standing mixera more efficient and a faster way of whisking in a kitchen.
- 17steamera large piece of catering equipment that is normally used to steam vegetables.
- 18mincing machinea kitchen utensil normally used by butchers cuts or chops food especially meat into small pieces.
- 19grilla 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.
- 20bratt panused 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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- Beschreibung
- Karteikarten am catering topics flashcards, erstellt von scouseloewe am 13/04/2015.
- Erstellt von
- scouseloewe
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