hospitality Flashcards
exams
what are the five components of the design process
investagate, generate, collaberate + manage, produce, evaluate.
what are some factors to consider when planning an event or special occasion.
number of people, type of event, climate, types of food, food allergies
what is a design brief
a senario that gives information about what we are going to do for product.
sensory properties we used
aroma, texture, taste, appearance
name more words for the sensory properties
crunchy, creamy, golden, flat, fluffy ect.
kitchen hygiene/ how to keep it hygienic
Wash your hands before cooking.
Always rinse kitchen utensils thoroughly.
Store raw and cooked food separately.
what is the food act 1984
The Food Act 1984 aims to reduce the incidence of food-borne illness by ensuring that food manufactured, transported, sold, prepared and stored is safe, unadulterated, fit for human consumption and will not cause food poisoning.
what is the range of temp hot food needs to be kept with in
Hot food needs to be kept and served at 60°C or hotter.
what is a danger zone
between 5°C and 60°C it is easier for bacteria to grow.
what temp must frozen things be stored
-18C or below
high risk and low risk foods
high risk: cooked meats, milk, cooked rice, mayonnaise and yoghurt.
Low risk: canned corn, flour, oats
5 conditions microorganisms need to grow in
Food, acidity, time, temperature, oxygen, and moisture.
what is cross contamination and how is it caused
when bacteria and viruses transfer from a contaminated food or surface to another food.
4 food poisoning symptoms
vomiting, nasous, fever, headache
explain the difference between food poisoning and food spoilage
food spoilage: when enzymes or microorganisms make food unacceptable to consume.
Food poisoning: Illness resulting from eating food which contains toxins produced by micro-organisms.
difference between cleaning and sanitising
Cleaning is using detergent and water to remove visible dust, grease, dirt, stains and odours from all surfaces
Sanitising is the process of killing food poisoning bacteria (what you cannot see)
3 common pests that can cause food poisoning
Flies, cockroaches, mice
important rules to follow for food handling and hygene
washing hands properly, handling food with gloves if needed, hair masks if needed.
rules for safe storage and food prep
keep raw food away from ready to eat food to avoid cross contamination.
store food in clean, food-grade storage containers.
types of bacteria
cleaning products, bleach, hair, nails, dirt
storing food- frozen, perishable, semi perishable and non perishable.
semi-perishable foods – potatoes, apples, oranges, bread.
perishable foods – foods that go off easily and should be kept in the fridge.
how to use kitchen knifes safely
Keep fingertips curled under the hand that is holding the food. Point the blade away from your body when cutting, washing, or drying a knife. Always use a cutting board.
why knifes be sharpened regularly
allows for more precise and fine work
how long does it take to preheat an oven
around 12-15 mins
safety rules for using an oven
do not leave oven door open, use over mitts to take trays out and clean oven regularly to stop grease from catching fire.
name all types of coffee
espresso, long black, cafe latte, cappuccino, macchiato, mocha, affogato
name all pastries
flaky, shortcut, puff, choux, filo
what does HACCP stand for
hazard, analysis, critical, control, points
what does HACCP
it is used to control hazards that may exist in food handling
what are some considerations
something you can add, or do to make the product better
what temp does hot foods need
60 degrees or hotter
frozen foods need to be below
18 degrees
what is the perfect milk temp for coffee
65 degrees
