Flashcards
Food Tech
Flashcards do conjunto (26)
- 1Food Service Systems- Counter Service e.g. Cafeteria, Multi- Point, Free Flow, Fast food, Vending Machines
- Cooking or Service from a trolley
- Transported Meal Systems e.g. meals on aeroplanes
- Table Service- waiter or waitress - 2Types of Service: Waiter/ Waitress serviceAdvantages : Waiting staff do all the work not the customer.
Disadvantages: More expensive as more staff are required. - 3Transported Meal Systems : AirlinesAdvantage: Less waste as airlines only order what they need
Disadvantages : Limited to two choices - 4The Gueridon SystemAdvantages: Very good personal service for the customer
Disadvantages : Highly trained staff are expensive to employ menu will be expensive. - 5Restaurant staff Restaurant Manager-Takes bookings,relays information to the head chef.
- Completes rotas and ensures the restaurant runs smoothly
- Who is in charge of the restaurant - 6Head Waiterless- They greet and seat customers and relay information to the staff
- Deal with complaints
- Second charge of the restaurant - 7Wine Waiterless- Responsible for helping guests to select wine
- Serve the wine and other alcoholic drinks to customers - 8Waiting staff- Serve the customers
- The tables clear
- Check that the customers are satisfied with the service
-Order the tables - 9Food Safety Act 1990Covers food safety from raw ingredients through to finished products.
- 10Healthy and Safety at work Act 1974Protecting the health and safety of employers,employees and the public
- 11Food Safety ( General Food Hygiene) Regulations 1995Covers food premises,personal hygiene of staff and hygienic practices.
- 12Environmental Health Officers ( EHOs) What they do?- Monitor : personal,kitchen hygiene and safety,temperatures,food storage
- Advise: gives advice to businesses/establishments on food hygiene and safety regulations
-Ensure establishment are safe for customers by carrying out inspections
- Have the power to prosecute,close down,suggest improvements to premises
- Deal with complaints from the public - 13What conditions do bacteria need to grow?-Warmth;
- Food;
- Time;
-Moisture; - 14HIGH RISK FOODS-Eggs;
-Cooked rice;
-Sauces;
- Milk;
-Cheese;
-Meat;
- Gravies;
-Fish shell fish - 15Personal Hygiene- Wash hands;
- Tie hair back;
-Roll up sleeves;
Wear apron;
-Remove Jewellery; - 16Temperatures of Danger Zone5C to 63C
- 17The Main types of food poisoning bacteria- Campylobacter
-Salmonella
-E-Coli
-Listeria - 18First Aid/ Safety Slips and Trips- Repair damaged floor surfaces quickly
-Use warnings signs to indicate that floor are wet
- Mop up spills immediately
- Do not leave equipment in pathway's used in the kitchen
- Keep floors clean and grease-free - 19Knives- Store safely e.g. in a knife block not loosely in a drawer
- Do not try to catch a falling knife
Do not leave knife on edges or chopping boards or tables
- Walk with blade facing down - 20Electrical Equipment- Check safety notices
- Check machinery is in good working order
- Check electrical wires are not frayed or worn
-Do not handle electrical equipment with wet hands - 21Saucepans- Do not use wet cloths for hot pans
- Turn pan handles towards the back of the cooker
- Use oven gloves of oven cloths
-Take care when moving or lifting heavy pans - 22Fryers- Lower food into fryer carefully
- Change fat regularly
- Do not fill above the fat level indicated ( usually up to half full)
- Do not put wet food into fryers - 23Fires- Do not leave cloths or oven gloves over cookers
- Have clear fire procedures
- Have fire blankets and fire extinguishers to hand
- Time the cooking of foods accurately - 24Clothing- Wear appropriate clothing in the kitchen
- Wear non-slip shoes or clogs
- Do not wear jewellery that can become trapped in machinery
- Tie long hair back. Cover hair with hat. - 25Burns and Scalds- Both burns and scalds damage the body by removing the layer skin that protects from infection
- Are the damage caused by contact with hot fluids e.g. steam or boiling water - 26Cuts- Clean before dealing with a wound
- If the bleeding does not stop,hold the injured part
Informações
- Descrição
- FlashCards sobre Food Tech, criado por karlabiancaf20 em 31-05-2015.
- Criado por
- karlabiancaf20
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