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
Q

What is hazard analysis?

A

Analysis that aims to identify stages in food production process that could cause harm to consumer (HACCP)

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26
Q

Describe a full time temporary or permanent contract?

A

Sickness and holiday pay, if employed on a temporary basis then given a fixed contract for a fixed time

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27
Q

What are some personal attributes?

A

●Hard working
●Organised
●Friendly
●Good communication
●Good people skills

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28
Q

Name of role of an EHO?

A

Inspect premises involved in food production to ensure hazards and minimised

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29
Q

What are critical control points?

A

Points in food production system where hazards need to be removed or reduced to a safe level (HACCP)

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30
Q

What is a risk assessment?

A

Way of identifying things/hazards that could cause harm to people in the workplace

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31
Q

What is COSHH

A

Control of substances hazardous to health

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32
Q

What must you do to substances according to COSHH?

A

●Dispose of according to COSHH
●Identified on package
●Labelled as toxic, harmful, etc

33
Q

How can restaurants increase profits with tech?

A

●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
Q

What are the features of a chef dress code?

A

●Long sleeve jacket
●Loose trousers
●Apron
●Toque
●Necktie

35
Q

Why is the chef dress code a long sleeve jacket?

A

Needs to be double breasted, made from cotton for coolness, protect from burns

36
Q

Why is the chef dress code loose trousers?

A

Made from cotton for coolness, loose fit so can be removed easily if dirty or if hot liquid spilled on them

37
Q

Why is the chef dresscide an apron?

A

Tied around waist, over trousers for extra protection

38
Q

Why us the chef dressscode a toque?

A

Stop food getting hair in it

39
Q

Why is the chef dress code a necktie?

A

Prevent sweat dripping into food

40
Q

How does social media positively impact a business?

A

●Online reviews market a business
●Helps business have better understanding of customers
●Websites provide useful info
●Free of charge

41
Q

How does social media negatively impact a business?

A

●Negative reviews are damaging
●Replying to comments is time consuming
●Info is hard to delete

42
Q

What is the role of a receptionist?

A

Greets customers, directs guests to right place, checks customers in and out, manages booking systems

43
Q

What is setting the critical limits?

A

Stage of the HACCP where minimum and maximum tolerances are decided of control points

44
Q

What is a valet?

A

Someone who meets guests, parks and collects their vehicle

45
Q

What does a suite include?

A

Living room and bedroom area

46
Q

What food do you get E-Coli from?

A

Raw poultry

47
Q

What are the symptoms of E-Coli?

A

Vomiting, stomach cramps

48
Q

How is E-Coli killed?

A

Killed through cooking and pasteurisation, can survive in fridge and freezer

49
Q

What is a risk?

A

How likely it is that someone could be harmed by a hazard

50
Q

What is an en-suite?

A

Private bathroom

51
Q

What are some risks in the kitchen?

A

●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
Q

What does the EHO do in terms of food preparation?

A

Correct use of each board, no cross contamination, clean hands and equipment, equipment working properly, good personal hygiene standards

53
Q

What does the EHO check in terms of food?

A

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
Q

Why is the layout of the kitchen important?

A

Needs to be planned carefully so it is hygienic and staff can be efficient

55
Q

What is the green boards for?

A

Salad and fruit

56
Q

What is the brown board for?

57
Q

What is the red board for?

A

Raw Meat and poultry

58
Q

What is thr blue board for?

59
Q

What is the yellow board for?

A

Cooked meat

60
Q

What is the white board for?

A

Bread and dairy

61
Q

What is the purple board for?

62
Q

What is enforcement action?

A

Action required by law following an inspection by the EHO

64
Q

What are critical limits?

A

Upper and lower acceptable limits , for example fridge temp between 0-5.c

65
Q

What is monitoring critical limits?

A

System set up for each critical control point to ensure its controlled, eg correct colour chopping board

66
Q

What are the 5 steps to risk assessment?

A

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

68
Q

The kitchen brigade in order?

A

●Executive chef
●Sous chef
●Chef de partie
●Commis chef
●Apprentice
●Plongeur

69
Q

What is a chef de partie/section chef?

A

Responsible for a certain area/ section of menu

70
Q

Plongeur / kitchen porter role?

A

Washes up and preps veg

71
Q

What is the role of a sous chef?

A

In charge of food production and running of kitchen

73
Q

What are the roles of the EHO?

A

●Collect evidence such as samples for testing
●Follow up food poisoning outbreaks
●Inspect for food safety standards
●Sunmit reports to tell business

74
Q

Role of a head waiter?

A

Manages food service, overseas waiting staff, does duty rotas

75
Q

What is the role of a chambermaid?

A

Clean and prepare rooms for guests

76
Q

Salmonella
Where do you get it from?
What are the symptoms?

A

●Eggs and cooked meats
●Vomiting and sweatinb

77
Q

Role of executive chef?

A

●Order supplies
●Teach Apprentice chef
●meal creation

78
Q

Front of house manager?

A

Trains front of house staff, ensure they complete duties to a high standard