COME DINE WITH ME

Question 1

What is the catering industry?

Answer 1

A service industry involved in providing food and beverages for people at work, at school in events.

Question 2

List catering establishments

Answer 2

Fast Food restaurants, cafes, prisons, hospitals, hotels etc

Question 3

What are profit ventures?

Answer 3

Ventures that seek profit.

Question 4

What are non-profit ventures?

Answer 4

Ventures that seek donations rather than investment focus on the organisation’s social, not financial, impact.

Question 5

How do hospitality services contribute to the economy?

Answer 5

Ventures that operate for profit contribute to the economy with paid taxes from workers and the purchasing of food supplies from other businesses.

Question 6

How do hospitality services contribute to the society?

Answer 6

Not-for-profit organisations provide essential social contributions

Question 7

List key characteristics that are important in the hospitality establishment?

Answer 7

Hygiene, respect, communication etc

Question 8

What does back of house refer to?

Answer 8

The behind-the-scenes areas that customers usually do not see e.g. food prep

Question 9

What does front of house refer to?

Answer 9

Areas where direct customer contact occurs e.g. taking orders

Question 10

Role of the head waiter?

Answer 10

Organises service staff allocates tables for bookings ,and greets guests

Question 11

Role of the head chef

Answer 11

Manages the whole operation of the kitchen, plans menus and trains staff

Question 12

List injuries that occur in the food service and catering industry

Answer 12

Burns, slips, falls, cuts

Question 13

What is a microbe?

Answer 13

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

Question 14

What are enzymes?

Answer 14

Substances found naturally in the living things that speed up the rate if chemical reactions within cells, causing deterioration and breakdown of fresh food

Question 15

What are the principles of food preservation?

Answer 15

R- Removal of moisture and air, A- additions of chemicals, C- control of temperature, E- exclusion of air

Question 16

What is chilling?

Answer 16

When food is stored between 0* and 5*

Question 17

What is pasteurisation?

Answer 17

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

Question 18

Explain why UHT milk and juices can be stored in the cupboard and do not have to go in the refrigerator?

Answer 18

UHT milk and juices, when in their sterile sealed packaging can be stored in the cupboard because when sterilised microbes and enzymes are deactivated

Question 19

What is an appetiser?

Answer 19

A small dish of food/drink taken before main meal to stimulate one’s appetite

Question 20

What is an entre?

Answer 20

Starter courses are taken after appetisers but before the main course

Question 21

What is a main course?

Answer 21

the most substantial course of a meal

Question 22

What is a dessert?

Answer 22

A sweet course eaten at the end of a meal

Question 23

What are the features of a cyclic menu?

Answer 23

Most nutritionally balanced, large number of people, menus cycle over a set period, limited choice

Question 24

What is a du jour?

Answer 24

Dishes are seasonal

Question 25

What are examples of other prepared ingredients that can be substituted for fresh ingredients?

Answer 25

Frozen vegetables

Question 26

What are moist cooking methods?

Answer 26

boiling, stewing, microwaving and steaming

Question 27

What are dry cooking methods?

Answer 27

grilling, roasting, baking, stir-frying

Question 28

What is protein made up of?

Answer 28

Amino acids joined together

Question 29

What happens when protein foods are heated for a long period of time?

Answer 29

Protein will congulate and protein structure creates a network entrapping the liquid, forming a gel

Question 30

What are lipids?

Answer 30

Foods that are high in fat content

Question 31

What is the role of NSW legislation in the food and service industry?

Answer 31

to ensure that food in NSW is safe and correctly labelled