Flashcards
Cafe basics Lvl2
Cards in this deck (19)
- 1What does conditions mould need to grow?Mould likes to grow in moist, warm environments that are low in sugar and acid
- 2What is the temperature danger zone?5˚C to 60˚C.
- 3What temperature should you store frozen food?-18 degrees or below
- 4Why do we sanatise our work area and equipment?Sanitising stops the growth of bacteria
- 5What should you do if you come down with a heavy cold when you scheduled to work?Inform your supervisor, tell them that you are sick and can’t work with food
- 6When using a pre prepared food items what would you to to ensure fressnessMake sure the product is stored correctly and always check the expiry date
- 7What is the difference between a stone and a steel?A stone creates an edge on the knife blade.
A steel maintains or aligns the blade. - 8What does misé-en-place meanThe setting out of ingredients and utensils required for the preparation of food items
- 9How should cold meats be stored that are not for immediate useIn suitable container, labelled in fridge. Store above any raw foods
- 10Bacteria start to die at what temperature?60˚C
- 11What internal temperature does cooked chicken need to reach to be safe to eat?75 degrees celcius
- 12What temperature should your refrigerator be?5 degrees or below
- 13List 4 types of pests that you may find in your food business?Insects, rodent, birds, domestic animals
- 14Name two ways to tell that chicken is cooked to the right degree?Use a thermometer, check the colour of the juices clear means cooked
- 15What is the maximum time high risk food can be left at room temperature?2 hours
- 16What does yeast need to grow?Time
Temperature
Food
Some bacteria require oxygen to grow - 17Why should food always be coveredTo eliminate contamination by other food or surfaces
- 18How would you check if a loaf of bread is fresh?Appearance (check for mould)
Touch to feel how fresh it is
smell
Expiry date. - 19Three illnesses that will prevent you from working with foodFlu, sinus infection, Hepatitis A, vomiting, common cold, diarrhoea
Information
- Description
- Introducing the hospitality industry
- Created by
- David Yee
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- Created by Lisa Ellis · Dec 4, 2014
- Copied by David Yee · Dec 16, 2016
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