COME DINE WITH ME Flashcards
What is the catering industry?
A service industry involved in providing food and beverages for people at work, at school in events.
List catering establishments
Fast Food restaurants, cafes, prisons, hospitals, hotels etc
What are profit ventures?
Ventures that seek profit.
What are non-profit ventures?
Ventures that seek donations rather than investment focus on the organisation’s social, not financial, impact.
How do hospitality services contribute to the economy?
Ventures that operate for profit contribute to the economy with paid taxes from workers and the purchasing of food supplies from other businesses.
How do hospitality services contribute to the society?
Not-for-profit organisations provide essential social contributions
List key characteristics that are important in the hospitality establishment?
Hygiene, respect, communication etc
What does back of house refer to?
The behind-the-scenes areas that customers usually do not see e.g. food prep
What does front of house refer to?
Areas where direct customer contact occurs e.g. taking orders
Role of the head waiter?
Organises service staff allocates tables for bookings ,and greets guests
Role of the head chef
Manages the whole operation of the kitchen, plans menus and trains staff
List injuries that occur in the food service and catering industry
Burns, slips, falls, cuts
What is a microbe?
A microscope organism that occurs naturally within the environment. There are 3 types of microorganisms involved in the spoilage of food: moulds, bacteria, and yeasts
What are enzymes?
Substances found naturally in the living things that speed up the rate if chemical reactions within cells, causing deterioration and breakdown of fresh food
What are the principles of food preservation?
R- Removal of moisture and air, A- additions of chemicals, C- control of temperature, E- exclusion of air
What is chilling?
When food is stored between 0* and 5*
What is pasteurisation?
The process of heating milk and some fruit juices rapidly to 12, holding it at this temp for 15 sec and quickly cooling to 5
Explain why UHT milk and juices can be stored in the cupboard and do not have to go in the refrigerator?
UHT milk and juices, when in their sterile sealed packaging can be stored in the cupboard because when sterilised microbes and enzymes are deactivated
What is an appetiser?
A small dish of food/drink taken before main meal to stimulate one’s appetite
What is an entre?
Starter courses are taken after appetisers but before the main course
What is a main course?
the most substantial course of a meal
What is a dessert?
A sweet course eaten at the end of a meal
What are the features of a cyclic menu?
Most nutritionally balanced, large number of people, menus cycle over a set period, limited choice
What is a du jour?
Dishes are seasonal
