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EHL AP > Catering > Flashcards

Catering Flashcards

1
Q

How to select the right preservation method?

HINT: Critia

A

1) The Organoleptic criteria
2) The Nutritional criteria
3) The Bacteriological criteria

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2
Q

What is the organoleptic criteria?

A

1) Appearance
2) Smell
3) Flavour
4) Texture of the product

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3
Q

What is the nutritional criteria?

A

Keeping the nutrients and vitamins in the food.

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4
Q

What is the bacteriological criteria?

A

Guarantees that the food is safe for consumption.

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5
Q

What are other important criteria to bear in mind after haven chosen a perservation method?

A
  • The cost for equipment, processing and packaging.
  • The ease of implementation.
  • The storage and shelf life requirements.
  • Cultural and geographical usage.
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6
Q

What temperature is used for pasteurization?

A

Between 62°Celcius and 99°celcius.

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7
Q

What temperature is used for sterilisation?

A

Between 100°celcius and 130°Celcius for sterilisation.

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8
Q

Where are pasteurised products stored?

A

In the fridge.

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9
Q

Where are sterilized products stored?

A

At room temperature.

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10
Q

For how long can pasteurised products be kept?

A

Up to 4 months in fridge

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11
Q

For how long can sterilised products be kept?

A

Up to 1 year.

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12
Q

What temperature should a fridge be?

A

Preferable 2 to 5°Celsius but can be up to 8°Celsius

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13
Q

What temperature should a freezer be?

A

-18°Celsius.

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14
Q

For how long can things be stored in a fridge?

A

2-5 days.

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15
Q

For how long can things be stored in a freezer?

A

Up to 6 months.

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16
Q

Describe curing as a preservation method.

A

When adding salt to a product it removes the water. Because the salt extracts water. Bacteria cannot develop without water. When curing sugar, spices are often added and followed by smoking or drying. Today it’s mainly used for its’ taste.

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17
Q

For how long can cured products be kept and a what temperature?

A

Up to two weeks in between 2 to 5 degrees.

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18
Q

Describe sugaring as a preservation method.

A

Used in jams and jellies. Sugar is a moisture absorbent and therefore reduces the moisture and therefore restrains the microbial growth.

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19
Q

For how long can sugared products be kept?

A

Up to one year.

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20
Q

Describe vacuuming as a preservation method.

A

Putting a product into a vacuum bag in order to remove all oxygen.

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21
Q

What is the shelf life of a vacuumed product?

A

It depends on what it contains because of the amount of moisture in the product.

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22
Q

What’s the definition of catering?

A

Prepare food and bring it somewhere else.

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23
Q

When does catering date back to?

A

The 17th century.

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24
Q

What are the two main business activities in catering?

A

Operational and administrative.

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25
Q

What are the main points of the operational part in catering?

Hint: There are 5.

A

1) Purchasing for production
2) Food and beverage preparation
3) Transportation
4) Staging
5) Service

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26
Q

What are the main points of the administrative part in catering?

Hint: There are 5.

A

1) Invoicing
2) Marketing
3) Sales
4) Publicity
5) Follow-up with clients

27
Q

What are the two markets of catering?

A

1) B2B (Business-to-Business)
2) B2C (Business-to-Consumer)

28
Q

What is the main objective of sustainable agriculture?

A

To promote healthy ecosystems and sustainable management of land, water and natural resources, while ensuring global food security.

29
Q

What are the two main types of argiculture?

A

With- and without soil.

30
Q

What are the three types of agriculture with soil?

A

1) Organic
2) Biodynamic
3) Permaculture

31
Q

What is organic argiculture and when does it date back to?

A

It was developed in 1930. Organic agriculture is without synthetic substances

32
Q

What are the three objectives of organic argiculture?

A

1) economic
2) social
3) political

33
Q

What does GMOs stand for?

A

Genetically modified organisms.

34
Q

What is biodynamic agriculture and when does it date back to?

A

Created in 1924. It has a holistic approach where the stars and planets are taken into consideration. It’s based on natural products. In a biodynamic production, the production can be boosted by adding manoeuvre.

35
Q

What is permaculture agriculture and when does it date back to?

A

It dates back to 1970. It’s based on not interfering with the existing environment. It focuses on the whole system. You have to understand the climate to achieve the best production. it excludes the use of synthetic products.

36
Q

What are the three types of soilless argiculture?

A

1) Hydroponics
2) Aquaponics
3) Aeroponics

37
Q

Describe hydroponic agriculture.

A

The plants are grown in a liquid solutions. The roots can be physically supported by sand, clay or something else. There can be added a lot of things in order to make it grow better because it’s man-made, e.g. different nutrients.

38
Q

Describe aquaponic argiculture.

A

Based on “shelves/racks” that use nutrient mist to increase oxygen levels and promote the roots’ health.

39
Q

Describe aeroponic argiculture.

A

It’s a method of growing fish and plants together. The waste coming from the fish is a source of nutrition for the plants. Very close to hydroponics, just with fish.

40
Q

What is crop rotation?

A

Some plants may add positives to the soil, while some create erosion. For E.G., lettuce adds oxygen to the soil. Meanwhile, potatoes can be rough on the soil. It’s crucial not to crow the same crop repeatedly in the same soil; therefore, crop rotation is being done.

41
Q

What does BEO stand for?

A

Banquet event order.

42
Q

What is a technical sheet?

A

Recipes used for events.

43
Q

What information does a technical sheet include?

Hint: There are 6 points.

A

1) Name of recipe
2) Number of servings
3) Ingredients and weights
4) Processing steps
5) Total cost and cost per serving
6) Equipment/utensils needed.

44
Q

What are the main benefits of a technical sheet?

Hint: There are 4 points.

A

1) Consistency
2) Cost calculation and management
3) Identification of ingredients
4) Information is transferred to the production manager.

45
Q

What is a BEO?

A

An internal document that includes all the information about an event.

46
Q

When is the BEO usually shared?

A

2 weeks prior to the event being held.

47
Q

What information does the BEO usually include?

Hint: There are 6 points.

A

1) Date, place and type of event.
2) client information.
3) Number of guests
4) Event schedule
5) Menu
6) Location and address

48
Q

What are the main benefits of the BEO?

Hint: There are three points.

A

1) Each department will know what needs to be prepared and when
2) Everyone is informed (everything from sales to invoicing)
3) Define and plan the needs (material, food, staff etc.)

49
Q

What’s the history of sushi?

A

Sushi is a traditional Japanese dish served at room temperature made of vinegared rice combined with another ingredient which is usually raw fish or seafood. The dish originates from China, the fish was preserved with salt and rice because these two attracts the water. Back in China the rice wasn’t eaten because the rice was “full” of the water from the fish. The Japanese then came up with the idea of adding vinegar to rice and furthermore produced the fish from the rice.

50
Q

When was sushi invented and by whom?

A

At the end of the 19th century by Hanaya Yohei.

51
Q

What 3 main factors define the quality of sushi?

A

1) The quality of the ingredients.
2) The experience of the sushi chef.
3) Compliance with food safety standards.

52
Q

At what temperature and for how long must raw fish be kept before being eaten and why?

A

24 hours at –20C° to prevent anisakiasis (parasitic work).

53
Q

What are the two types of sushi restaurants?

A

1) Sushi bars.
2) Kaiten sushi.

54
Q

What are the main ingredients of sushi?

A

rice with rice vinegar mixed with salt and sugar and then fish or seafood.

55
Q

What type of rice is used for sushi and what makes it special?

A

japonica which is rice with round and short grains. It is naturally rich in starch and becomes slightly shiny and sticky after cooking.

56
Q

Why is vinegar added to the rice?

A

Vinegar is added to the rice to improve the flavour, it’s a seasoning.

57
Q

How is nori produced?

A

Nori leaves are produced using a process inspired by paper making. Fresh seaweed is finely chopped, compressed into thin square or rectangular sheets, and dried.

58
Q

Describe the nutritions of salmon.

A

Salmon is a very fatty fish, and it has healthy fats with loads of OMEGA-3.

59
Q

In what type(s) of water does salmon line?

A

Both saltwater and freshwater.

60
Q

What are the two types of tuna being used in NoriNori?

A

Red tuna (yellow fin tuna) and Toro tuna which is very high quality (blue fin tuna).

61
Q

In what type(s) of water does tuna live?

A

Saltwater.

62
Q

Describe nigiri sushi.

A

The base is sushi rice that is covered with neta (fish/seafood).

63
Q

Describe maki sushi.

A

It means rolled sushi. Maki is made of vinegar rice filled with raw fish or raw vegetables. It is then rolled in a nori sheet using a makisu.

64
Q

Describe Uramaki sushi.

A

The North Americans were unaccustomed to seaweed and they didn’t like how it looked. Japanese chefs had the idea of preparing maki inside out. It’s also called California roll.

EHL AP (17 decks)

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