Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Food and Hospitality > Food Handlers & Coffee Making & Pastry & Measurements & Design Brief > Flashcards

Food Handlers & Coffee Making & Pastry & Measurements & Design Brief Flashcards

1
Q

What are food handlers responsible for in the workplace kitchen?

A

Preparing, handling and storing food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What conditions do micro organisms need to grow?

A

Moisture, warmth, food, air, time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

A high risk food is

A

A food in which bacteria grow best

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

The danger zone is

A

Between 5-60oC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is a dangerous colour to watch out for on a potato?

A

Green

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Cross contamination can occur by either

A

Raw foods dripping onto cooked foods
Bacteria from hands to food
or Not washing hands after changing duties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

The fridge temperature should be kept at

A

4ºc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

FSANZ stands for

A

Food standards Australia and New Zealand

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

In severe cases food poisoning can cause

A

Paralysis of vocal cords, the lungs, heart, or even death

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Frozen foods should be stored at

A

-18ºc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Heat or cook foods above what temperature to avoid food poisoning?

A

75ºc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Spoilage might be recognised by

A

Slimey texture, odour, souring, and discolouration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

The food act was introduced in

A

1984

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the food act

A

The Food Act of 1984 is a requirement by law to ensure food is handled safely so that it is suitable for sale.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

State the range of temperatures that hot and cold food needs to be kept within.

A

Keep above 65 degrees for hot food and below 5 degrees for cold food, out of the danger zone.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

At what temperatures must frozen foods be stored?

A

Frozen food to be kept around -18 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

At what temperature must cold food/perishables, be stored?

A

Cold food: below 4-5 degrees

Hot food: above 65-75 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is meant by a high-risk food? List 5 high -risk foods.

A

These are foods that grow bacteria quicker than others

Dairy foods, chicken, cooked rice, cooked pasta, prepared salads, raw egg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

State the correct procedure for washing hands.

A

Wet your hands with clean, running water, apply soap and thoroughly wash for about 20 seconds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is cross-contamination

A

When harmful bacteria or allergens spread to food from other food, surfaces, hands or equipment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what is Food Poisioning and it’s

Causes

A

An illness caused by eating contaminated food. The most common cause of food poisoning is eating food contaminated by harmful bacteria.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what are symptoms of food poisoning

A

Symptoms include pain in the abdomen, dizziness, fatigue, fever, sweating, vomiting etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

the difference between food poisoning and food spoilage

A

food poisoning is caused by contaminated food that has been poorly handled, stored or not cooked properly, whereas food spoilage is obviously spotted like sour milk, mouldy break or soft slimy fruit and vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

the difference between cleaning and sanitising

A

Cleaning is the process used to remove food, dirt and grease from crockery, utensils, surfaces and equipment whereas sanitising kills germs and bacteria and is required for all surfaces and equipment that have direct contact with food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
3 common pests that cause food poisoning
rats, cockroaches and moths
26
important rules for food handling and personal hygiene
cut cooked and uncooked meat on different boards, defrost food thoroughly before cooking or reheating it, do not refreeze defrosted food wash hands thoroughly, keep your fingernails short and clean, keep your hair clean and neat, tied back, have a clean body and clothes at all times.
27
important rules for food preparation and storage
don't store food on the floor or in toilets/tight airlock rooms, store cooked food above raw food, cover, label and date food correctly,
28
types of bacteria | p, c, mb
physical: happens when actual objects contaminate foods, such as hair, glass, metal, pests etc. chemical: occurs when food comes in contact with chemicals and can lead to chemical food poisoning, for example kitchen cleaning agents, unwashed fruits and vegetables, pest control products etc. microbiological: when bacteria or toxins contaminate food and is a common cause of food poisoning and spoilage, for example dust, raw meat, the air, the human body etc.
29
storing food | frozen, perishable, semi-perishable, non-perishable
frozen: is for foods that need to be kept frozen solid at -15 °C or colder. perishable: are those likely to spoil, decay or become unsafe to consume if not refrigerated, for example, meant, fish, dairy products etc. semi-perishable: items that don't require refrigerating but do eventually spoil or get stale like break, cake, pies, pastries etc. non-perishable: would be canned foods or dry items that don't spoil like beans, rice, pasta, flour etc.
30
define small appliances
A small appliance are portable or semi-portable machines, generally used on table-tops, counter-tops, or other platforms, to accomplish a household task. Examples include microwave ovens, toasters, humidifiers, and coffeemakers.
31
define utensils
a tool, container, or other article, especially for household use.
32
how do you use knives safely to minimise risk? give 2 examples
carry a knife with the blade pointing downwards | handle knives carefully when washing up
33
why should knives be sharpened regularly
because blunt knives cause cause injury and are dangerous because they require more pressure and are more likely to slip
34
how long does it take to preheat an oven
10-15 minutes
35
some safety rules to remember when using ovens
wear oven mitts when removing things from the oven, remove any trays from the oven before preheating
36
small appliances-what would you use a food processor for in the kitchen and 2 safety rules to remember when using the food processor or electric beater
to help speed up the process | never wear loose clothing like ties and make sure you always have hair tied back
37
what are the measuring cups used for and how many are there
they're used for dry ingredients such as flour, rice and sugar. these include 1 cup, 3/4 cup, 1/2 cup, 1/3 cup and 1/4 cup
38
what is a measuring jug used for
they're used to measure liquid ingredients such as water, stock and milk.
39
250ml is equal to
1 cup
40
500ml is equal to
2 cups
41
1 litre is equal to
4 cups
42
187.5ml is equal to
3/4 cup
43
83ml is equal to
2/3 cup
44
125ml is equal to
1/2 cup
45
62.5ml is equal to
1/4 cup
46
160º
slow oven
47
180º
moderate oven
48
200º
hot oven
49
220º
very hot oven
50
120º
plate warming
51
bake | definition, appropriate equipment and food examples
cook food using dry heat in an oven baking tray, cake tin bread, biscuits, cakes
52
beat | definition, appropriate equipment and food examples
mix ingredients vigorously to incorporate air or combine ingredients wooden spoon, whisk, electric beater cream, egg whites
53
boil | definition, appropriate equipment and food examples
heat a liquid to 100º or to boiling point kettle, electric jug, saucepan water, stock
54
dice | definition, appropriate equipment and food examples
cut food into small, even-sized food chopping board, cook's knife onion, vegetables
55
fold | definition, appropriate equipment and food examples
gently combine a light, airy mixture into a heavier mixture, eg. beating an egg white into a custard sauce bowl, metal spoon, spatula fluffy omelette, sponge
56
fry | definition, appropriate equipment and food examples
cook food in hot fat or oil. this can include deep-fried, shallow-fried or stir-fried fry pan, lifter, wok potato chips, bacon and eggs
57
garnish | definition, appropriate equipment and food examples
adding edible decoration to a dish to enhance appearance vegetable knife fresh herbs
58
glaze | definition, appropriate equipment and food examples
brush a thin liquid such as milk or egg over a food before baking to create a shiny, golden surface pastry brush, jug scones, pies and tarts
59
grate | definition, appropriate equipment and food examples
reduce a piece of food into thin threads by rubbing against the metal surface of a grater grater cheese, vegetables
60
grill | definition, appropriate equipment and food examples
cook small pieces of tender food by dry radiant heat, like the grill on a bbq griller, barbecue small tender cuts of meat, kebabs
61
knead | definition, appropriate equipment and food examples
mix and shape a flour dough by hand floured board, cook's knife bread, scones, pizza dough
62
rub in | definition, appropriate equipment and food examples
mix butter or margarine through dry ingredients with the fingertips until the mixture looks like breadcrumbs hands, bowl scones
63
saute | definition, appropriate equipment and food examples
toss food lightly, in fat or oil in a fry pan over direct heat fry pan, egg lifter soups, casserole
64
sift | definition, appropriate equipment and food examples
pass dry ingredients through a fine mesh sieve to mix, aerate and remove lumps sieve flour, sugar
65
simmer | definition, appropriate equipment and food examples
bring liquid to just below boiling point so that small bubbles appear on the surface of the liquid
66
whisk | definition, appropriate equipment and food examples
incorporate air into the ingredients such as cream, egg whites and sauces bowl, whisk soufflè, sponge
67
two types of coffee beans
arabica and robusta. arabica is the more popular and most commonly grown/used
68
name 3 countries where coffee beans are grown
africa, indonesia, ethiopia
69
how many mls of espresso are in a shot of coffee
30ml
70
how many grams of coffee do you need to produce one cappuccino
6-8 grams
71
what temperature should milk be at the end of the milk texturing process
65 degrees
72
cappuccino proportions
1/3 milk, 1/3 foam, a single shot of coffee
73
latte
a single shot of coffee, 10mm of foam
74
flat white
a single shot of coffee and then filled with milk. little to no froth
75
espresso
a single shot of coffee poured directly into a cup then served with the creama on the top
76
long black
a shot of espresso is poured over hot water
77
parts of the espresso machine
control panel, coffee spout, drip tray, group head, portafilter, cup warmer, steam wand, tea spout
78
parts of the grinder
dosing chamber, saddle, tamper, on/off switch, bean hopper
79
4 types of pastry
filo - baklava choux - eclairs puff pastry - sausage rolls, quiche shortcrust - pies, tarts, pastries
80
key ingredients for pastry making
flour, fat, liquid and glaze
81
Why do they say “cool in the making and hot in the baking” for pastry making?
when we make pastry, we use cold/iced water so that the butter doesn't melt and we also don't over handle the pastry otherwise it becomes tough. hot ovens are needed to ensure the pastry is light and flaky and prevents the pastry from shrinking
82
why shouldn't you over-use pastry
the pastry can become very crumbly. this can happen if you over mix pastry. the pastry may be too dry and may not contain enough liquid to properly bind the fat and flour
83
what is the design brief
this is information about who, what, where, why and when. it includes all of the important information to create the product
84
planning and investigating
this first stage of the design process involves investigating information and planning for the design brief
85
generating/designing
this involves coming up with some operations to meet the brief and includes looking at advantages and disadvantages of each option
86
producing/managing
this involved the production of the best possible option and would include work plans
87
evaluating
this involves making a judgement about whether the product best met the criteria in the brief. it includes a sensory evaluation and modifications to the product.
88
the 9 steps in coffee making
1. rinse the group head of any old grinds 2. empty the portafilter of an old coffee. wipe the basket clean. 3. fill the portafilter basket with the ground coffee from the grinder 4. tap the basket and then refill and tap again to level off 5. level off the coffee in the basket. tamp the coffee with around about 15kg of pressure 6. wipe off any old grinds from the edge of the basket 7. insert the portafilter into the group head of the espresso machine 8. place a cup under the portafilter to catch the espresso shot 9. press the single shot button to pour 30ml of espresso coffee into the cup

Food and Hospitality (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions