Catering/Hospitality and Fractions to Decimals

Question 1

What is a ‘Seasonal’ job?

Answer 1

Employment for set time frame, e.g. summer season, Christmas season

Question 2

What is ‘Fixed term’ employment?

Answer 2

A set amount of time, e.g. a year’s contract to cover for maternity leave

Question 3

What is ‘Permanent’ employment?

Answer 3

Long term job

Question 4

What does the term ‘Beignets’ mean?

Answer 4

The French term for a pastry made from deep-fried choux pastry, eaten hot and often served with icing sugar

Question 5

What are ‘Charlottes’?

Answer 5

Traditional French dessert formed in a deep, cylindrical mould. For a fruit charlotte the mould is lined with well-buttered bread, filled with a thick puree of apples, apricots, or other fruit, topped with additional slices of bread, and baked. It is served warm, often with a sauce

Question 6

What is a ‘Crepes’

Answer 6

A crêpe is a type of very thin pancake usually made from wheat flour or buckwheat flour, types include crêpe Suzette or crêpe Normande

Question 7

‘Fruit pies, crumbles and tarts’ are?

Answer 7

Seasonal fruit desserts can include blackberry and apple crumble

Question 8

The definition of a Steamed puddings is?

Answer 8

A pudding made with suet e.g. chocolate fondant, sticky toffee pudding

Question 9

1/2

Answer 9

0.5

Question 10

1/3

Answer 10

0.3 repeating

Question 11

2/3

Answer 11

0.6 repeating

Question 12

1/4

Answer 12

0.25

Question 13

3/4

Answer 13

0.75

Question 14

1/5

Answer 14

0.2

Question 15

4/5

Answer 15

0.8

Question 16

1/8

Answer 16

0.125

Question 17

Creaming is?

Answer 17

Combining sugar with a solid fat such as butter and beating until a pale creamy yellow colour. This adds air to the mixture to create rise when cooking

Question 18

Folding is?

Answer 18

Use to add a beaten ingredient into a denser ingredient e.g. whisked eggs whites into melted, cooled chocolate. As much air as possible needs to be retained in the mixture. The techniques used is to take a metal spoon or flat specular and move gently in a figure of eight movement through the mixture while turning the bowl

Question 19

Management structure of the ‘Front of house’.

Answer 19

Head Receptionist, Receptionist and Concierge/Porter

Question 20

Management structure of the ‘Kitchen’.

Answer 20

Head Chef, Sous-Chef, Chef de Partie, Commis Chef and Kitchen Porter

Question 21

Management structure of a ‘Bar’.

Answer 21

Head Bar Person, Bar Staff and Runner

Question 22

The roles and responsibilities of the ‘Head/Executive Chef’.

Answer 22

Supervision of kitchen brigade, menu planning, implementation and monitoring of food safety and health and safety legislation and practices, costing, stock control, recruitment and training, maintaining budgetary targets and gross profit

Question 23

The roles and responsibilities of the ‘Sous Chef’.

Answer 23

Supervision of day-to-day production in the kitchen, deputising in the absence of the head chef, supervising health, safety and hygiene practices, staff training to reach the expected culinary standards, and help create menus

Question 24

The roles and responsibilities of the ‘Chef de Partie’.

Answer 24

Prepare, cook and present dishes within a specialist area, manage and train any commis chefs working in the section, help the sous chef and head/executive chef to develop new dishes and menus, maintain standards of food hygiene and food safety, monitor portion and waste control to maintain profit margins

Question 25

The roles and responsibilities of the ‘Commis Chef’.

Answer 25

Prepare the ingredients for a more senior chef, measure dish ingredients and portion sizes accurately, deal with deliveries and stock rotation, maintain high standards of hygiene and food safety