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Hospitality And Catering > GCSE Hospitality In Catering In Action, Written Exam > Flashcards

GCSE Hospitality In Catering In Action, Written Exam Flashcards

1
Q

Listeria
Name the foods you get it from?
The symptoms?
How it grows?

A

●Water and unpasteurised food
●Vomiting and sweating
●Grows at low temps, dangerous for pregnant women

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2
Q

Bacillus Cereus
Food you can get it from?
How it grows?
Symptoms?

A

●Beef and dairy
●Food not stored, cooled or reheated properly, spores produce bacteria which multiplies quickly
● Vomiting, stomach cramps

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3
Q

Critical control points need an effective control measure, name 2 control measures?

A

■Cooling food to prevent bacteria growth
■Use different tongs for food to prevent allergens

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4
Q

The health and safety at work act 1974, what are employers expected to do?

A

Employers are responsible for
●Providing a safe workplace
●Risk assessments done
●Safety equipment provided
●Health and safety policy statement

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5
Q

Health and safety at work act 1974, what must employees do?

A

●Work in safe ways
●Follow health and safety rules set by business
●Wear safety equipment provided

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6
Q

What is the limit to the number of hours someone under 18 can work?

A

Can’t work more than 8 hours a day, no more thsn 40 hours a week

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7
Q

Benefits of a seasonal contract (for employer) ?

A

●Filled by students so only have to offer minimum wage
●Cost effective

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8
Q

Disadvantages of a seasonal contract (for employees) ?

A

●No holiday or sick pay entitlement

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9
Q

What is a seasonal contract?

A

●When businesses need more staff at busy times during the year such as Christmas, state for employee to work for a specific time frame only, work after contract is not expected after it’s complete

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10
Q

What is corrective action?

A

When critical limits haven’t been met, corrective action needs to take place, for example if equipment isn’t clean after washing it should be cleaned again

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11
Q

Jessica is 15 and works at a cafe on the weekends for 3 hours. Why?

A

●15 year old only works 3 hours because there’s a maximum works hours allowance
●Weekend so might be busy

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12
Q

What are some customer needs/requirement categories?

A

●Lifestyle : different incomes
●Nutritional needs
●Dietary needs : Food intolerance
●Time available : People have timed meal breaks

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13
Q

Qualifications an executive chef might have?

A

♡First aid
♡Hospitality+catering L2/L3
♡Health and safety food hygiene certificate

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14
Q

Advantages of a seasonal contract (for employees)?

A

●Only have to work for the period stated

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15
Q
A
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16
Q

What is a casual work contract?

A

Given to those covering a sick colleague or working when there us high demand, entitled to holiday and sick pay based on hours worked

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17
Q

What are some current trends?

A

Healthy menu options, ordering online, social media, more choice for gluten/dairy free diets

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18
Q

What are some food INTOLERANCES?

A

●Aspartame (artificial sweetner)
●MSG (flavour enhancer)
●Lactose
●Gluten

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19
Q

What does one rosette mean (AA rosette award) ?

A

Food prepared with care, skill, good quality ingredients

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20
Q

What is a spore?

A

Form of bacteria able to survive when food storage conditions aren’t ideal

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21
Q

What should plates be if the food on them isn’t going to be served immediately?

A

Plates should be appropriate temp for the food

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22
Q

Describe a zero hours contract?

A

No minimum hours stated, worket doesn’t need to accept work when offered, entitled to national minimum wage (under 23), national living wage (+23) and holiday pay, contract terminated at any time with no notice

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23
Q

What is a hazard?

A

Something that could cause harm

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24
Q

What is control?

A

Way of reducing risk of a hazard causing harm

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25
What is hazard analysis?
Analysis that aims to identify stages in food production process that could cause harm to consumer (HACCP)
26
Describe a full time temporary or permanent contract?
Sickness and holiday pay, if employed on a temporary basis then given a fixed contract for a fixed time
27
What are some personal attributes?
●Hard working ●Organised ●Friendly ●Good communication ●Good people skills
28
Name of role of an EHO?
Inspect premises involved in food production to ensure hazards and minimised
29
What are critical control points?
Points in food production system where hazards need to be removed or reduced to a safe level (HACCP)
30
What is a risk assessment?
Way of identifying things/hazards that could cause harm to people in the workplace
31
What is COSHH
Control of substances hazardous to health
32
What must you do to substances according to COSHH?
●Dispose of according to COSHH ●Identified on package ●Labelled as toxic, harmful, etc
33
How can restaurants increase profits with tech?
●Having free WiFi encourages more custom and profit ●Mobile phone app to order from table increasing profit as less amount of waiting staff needed
34
What are the features of a chef dress code?
●Long sleeve jacket ●Loose trousers ●Apron ●Toque ●Necktie
35
Why is the chef dress code a long sleeve jacket?
Needs to be double breasted, made from cotton for coolness, protect from burns
36
Why is the chef dress code loose trousers?
Made from cotton for coolness, loose fit so can be removed easily if dirty or if hot liquid spilled on them
37
Why is the chef dresscide an apron?
Tied around waist, over trousers for extra protection
38
Why us the chef dressscode a toque?
Stop food getting hair in it
39
Why is the chef dress code a necktie?
Prevent sweat dripping into food
40
How does social media positively impact a business?
●Online reviews market a business ●Helps business have better understanding of customers ●Websites provide useful info ●Free of charge
41
How does social media negatively impact a business?
●Negative reviews are damaging ●Replying to comments is time consuming ●Info is hard to delete
42
What is the role of a receptionist?
Greets customers, directs guests to right place, checks customers in and out, manages booking systems
43
What is setting the critical limits?
Stage of the HACCP where minimum and maximum tolerances are decided of control points
44
What is a valet?
Someone who meets guests, parks and collects their vehicle
45
What does a suite include?
Living room and bedroom area
46
What food do you get E-Coli from?
Raw poultry
47
What are the symptoms of E-Coli?
Vomiting, stomach cramps
48
How is E-Coli killed?
Killed through cooking and pasteurisation, can survive in fridge and freezer
49
What is a risk?
How likely it is that someone could be harmed by a hazard
50
What is an en-suite?
Private bathroom
51
What are some risks in the kitchen?
●Slips, trips - medium risk - all areas should be well lit and free from obstruction ●Burns and scolds - medium to high risk - splatter guards, guards around hot surfaces
52
What does the EHO do in terms of food preparation?
Correct use of each board, no cross contamination, clean hands and equipment, equipment working properly, good personal hygiene standards
53
What does the EHO check in terms of food?
Use food pobe to make sure food is heated to temp of 70.c for 2 mins, want to see evidence of staff using correct hygiene stages before and after cooking
54
Why is the layout of the kitchen important?
Needs to be planned carefully so it is hygienic and staff can be efficient
55
What is the green boards for?
Salad and fruit
56
What is the brown board for?
Veg
57
What is the red board for?
Raw Meat and poultry
58
What is thr blue board for?
Fish
59
What is the yellow board for?
Cooked meat
60
What is the white board for?
Bread and dairy
61
What is the purple board for?
Allergens
62
What is enforcement action?
Action required by law following an inspection by the EHO
63
64
What are critical limits?
Upper and lower acceptable limits , for example fridge temp between 0-5.c
65
What is monitoring critical limits?
System set up for each critical control point to ensure its controlled, eg correct colour chopping board
66
What are the 5 steps to risk assessment?
1) identify hazard 2) who might be harmed and how 3) evaluate risks,decide precautions 4) record findings and put in place 5) review assessment and update when necessary
67
68
The kitchen brigade in order?
●Executive chef ●Sous chef ●Chef de partie ●Commis chef ●Apprentice ●Plongeur
69
What is a chef de partie/section chef?
Responsible for a certain area/ section of menu
70
Plongeur / kitchen porter role?
Washes up and preps veg
71
What is the role of a sous chef?
In charge of food production and running of kitchen
72
73
What are the roles of the EHO?
●Collect evidence such as samples for testing ●Follow up food poisoning outbreaks ●Inspect for food safety standards ●Sunmit reports to tell business
74
Role of a head waiter?
Manages food service, overseas waiting staff, does duty rotas
75
What is the role of a chambermaid?
Clean and prepare rooms for guests
76
Salmonella Where do you get it from? What are the symptoms?
●Eggs and cooked meats ●Vomiting and sweatinb
77
Role of executive chef?
●Order supplies ●Teach Apprentice chef ●meal creation
78
Front of house manager?
Trains front of house staff, ensure they complete duties to a high standard
79
80
What does RIDDOR stand for?
Reporting of injuries, diseases and dangerous occurrences regulations
81
What does RIDDOR require employers to do?
To report workplace incidents to HSE, online report to the RIDDOR database, keep a record of injuries + diseases
82
What does RIDDOR require employees to do?
Tell manager if they see HSE issues, record injuries in an accident book
83
What is the AA rosette award?
Given to restaurants based on quality of food served and technical skills of food
84
What are some responsibilities of the executive chef?
•In charge of kitchen •Menu plan •Order food •Recruit and train staff
85
Why is the work floe in one direction?
To prevent cross-contamination
86
Allergen info on food labels must be...?
In bold, highlighted or in capitals
87
What type of system do all businessess need to prove due diligence?
Record systems like fridge temps, names of food suppliers
88
What is FIFO?
First in first out policy used to ensure old stock is used first
89
What facilities will a family with young children require?
☆Bottle warmers ☆High chairs ☆Cotts ☆Healthy menu items for kids
90
What do the concierge do (hotel front of house) ?
Helps guests by booking taxis, making reservations, booking tickets
91
What is the role of a commis chef?
-Collect and measure ingredients -Check stock
92
What is the role of waiting staff?
-Prepare tables -Give out menus -Take orders -Clear tables -Serve food
93
What are 3 food storage hazards and their control measure?
HAZARD CONTROL MEASURE •Fridge temp, weekly check •Defrosted meat, check delivery temp with food probe •Pests, store in sealable containers up high
94
What is a Michelin star represent?
Graded on quality 1 very good 2 excellent cooking 3 exceptional cuisine
95
What are some examples of non-residential, non-commercial providers?
Canteens in works and schools, charity run food providers
96
What are some commercial, residential providers?
*B&B's *Holiday Parks *Cruises
97
What are some commercial, non-residental providers?
☆Airlines ☆Long distance trains ☆Fast food outlets
98
What is a non-comercial, residential provider?
-Armed forces -Boarding schools -Prison

Hospitality And Catering (3 decks)

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