Food

Question 1

What is commercial?

Answer 1

They do make a profit

Question 2

What is non-commercial?

Answer 2

They don’t make a profit

Question 3

What is a Manager?

Answer 3

in charge of day to day running

Question 4

What is a Head chef?

Answer 4

in charge of the kitchen and ensures food is a good quality

Question 5

What is a Sous chef?

Answer 5

they do minute by minute supervision for the kitchen staff,they also help out other chef. Experienced

Question 6

What is a Pastry chef?

Answer 6

Makes pastry’s, desserts and bread, Sometimes responsible for the dessert menu.

Question 7

What is a Larder chef?

Answer 7

Prepares cold foods such as salads, pates and others

Question 8

What is a Sauce chef?

Answer 8

Prepares sauces and saute [most senior of all station chefs]

Question 9

What is a Vegetable chef?

Answer 9

Prepares soups and dishes with eggs or vegetable. Some places might employ a soup chef and a vegetable chef.

Question 10

What is a Commis chef?

Answer 10

Help other chefs with the easier tasks usually a trainee to improve their skills.

Question 11

What is a Kitchen porter?

Answer 11

cleans up after the chefs.

Question 12

What does EHO stand for?

Answer 12

Environmental health officers,

Question 13

What can a EHO do?

Answer 13

they can check that any catering establishment is upholding the food safety act and if they aren’t the EHO can shut down the premises, impose fines, take legal action and can advise them to help improve their hygiene. They can inspect at any time with or without permission.

Question 14

What is a Full time staff?

Answer 14

Have a permanent job, work all year. Sign a contract. Fixed number of hours

Question 15

What is a Part time staff?

Answer 15

Fewer hours permanent job and sign contract. Work at busy times.

Question 16

What is a Casual staff?

Answer 16

Employed for certain times or busy periods of the year.

Question 17

What is a Restaurant manager?

Answer 17

In charge of where customers are sat [front of house] take bookings and hires and makes sure it is health and safety. Usually work with head chef

Question 18

What is a Head waiter?

Answer 18

Greets customers and seats them. Also trains and organises waiting staff. Sometimes take complaints

Question 19

What is a Wine waiter?

Answer 19

Helps the customer choose wine. Also makes the wine menu and buys the wine.

Question 20

What is a Waiting staff?

Answer 20

Set tables, take orders, serve and top up drinks and clear the table.

Question 21

What does HASSP stand for?

Answer 21

Hazard Analysis Critical Control Point

Question 22

What is HASSP?

Answer 22

This is a legal requirement for all food businesses to carry out hazard analysis to identify any danger in the workplace.

Question 23

What is a yellow triangle with black symbol?

Answer 23

This is a warning sign. like a slippery surface

Question 24

What is a blue sign with white symbol?

Answer 24

This is mandatory sign like wash your hands

Question 25

What is a red circle with a line through it?

Answer 25

This is a prohibition sign like no smoking

Question 26

What is a green square with white symbol?

Answer 26

This is an emergency sign first aid

Question 27

What is a red square with white symbol?

Answer 27

This is a fire sign like a fire hose

Question 28

What is a biological contamination?

Answer 28

like Salmonella in chicken

Question 29

What is a chemical contamination?

Answer 29

Contamination from cleaning materials such as bleach.

Question 30

What is a physical contamination?

Answer 30

Damaged packaging or foreign objects in the food