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2nd Catering > Course > Flashcards

Course Flashcards

1
Q

What is the white chopping board used for?

A

Diary and bread

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2
Q

What is the blue chopping board used for?

A

Fish

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3
Q

What is the yellow chopping board used for?

A

Cooked meat

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4
Q

What is the brown chopping board used for?

A

Vegetables

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5
Q

What is the green chopping board used for?

A

Fruits and salad

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6
Q

What temperature should meat be kept that?

A

75°C

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7
Q

How should dry food be stored in a larder?

A 
Put them in boxes to keep them dry
Store dry fruit in an airtight container
First in first out
Label things with the date and the name
Clean as you go to prevent pests and cross contamination
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8
Q

What important things are written on packaging?

A

Best before dates
Use by dates
Storage instructions
Use within dates

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9
Q

What is the optimum temperature of the fridge?

A

59°C

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10
Q

Where is the coldest part of the fridge?

A

At the bottom

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11
Q

Why is it important to not stuff a fridge?

A

So that air can circulate

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12
Q

What are the symptoms of food poisoning?

A 
Nausea
Vomiting
Diarrhoea
Dehydration
Stomach pains
Fever
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13
Q

What are the causes of food poisoning?

A

Miss handling food
Cross contamination
Viruses
Bacteria

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14
Q

What is needed for bacteria to grow?

A

Food
Time
Moisture
Warmth

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15
Q

What type of bacteria are living inside of us?

A

Good and bad

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16
Q

How do we look for bacteria?

A

In a lab test by using a microscope

17
Q

What are the types of contamination?

A

Chemical
Physical
Biological

18
Q

Give one example of chemical contamination

A

Washing up liquid

19
Q

Give two examples of physical contamination

A

Finger nails and hair

20
Q

Give an example of biological contamination

A

Fungus or mould

21
Q

Name a type of food poisoning

A

Salmonella

22
Q

What is the incubation period of salmonella?

A

6 to 72 hours

23
Q

What are the symptoms of salmonella?

A

Abdominal pain, diarrhoea, nausea

24
Q

Name another type of food poisoning

A

Listeria

25
Q

What is the incubation period of listeria?

A

3 to 70 days 50% of cases within three weeks

26
Q

Name the symptoms of listeria

A

Anything from mild flu like symptoms to meningitis

27
Q

Tell me where the bacteria in salmonella comes from

A 
Raw meat
Eggs
Poultry
Raw unwashed vegetables
Un pasteurised dairy products
28
Q

Tell me whether bacteria for listeria comes from

A 
Vegetation
Raw milk
Meat
Poultry
Salad
29
Q

What is the red chopping board used for?

A

Raw meat

2nd Catering (4 decks)

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