Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Revison > HP > Flashcards

HP Flashcards

1
Q

What does HASAWA stand for - Unit 1.3

A

Health And Safety At Work Act

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

What does COSHH stand for - Unit 1.3

A

Control Of Substances Hazardous To Health Regulations

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

What does PPER stand for - Unit 1.3

A

Personal Protective Equipment At Work Regulation

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

What does MHOR stand for - Unit 1.3

A

Manual Handling Operations Regulations

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

Define security

A

state of being free from danger or a threat

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

What is a provision - Unit 1.1

A

One of important service in travel or tourism within an establishment.

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

What is an establishment - Unit 1.1

A

Any premises used for the provision of any service

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

What is accommodation - Unit 1.1

A

Room, building , lodge etc which provides shelter , sleep and a place to live.

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

what is an food allergy - Unit 1.4

A

when the body’s immune system reacts to specific food

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

What does RIDDOR stand for - unit 1.4

A

Report Injuries Diseases Dangerous Occurrences Regulations

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

what does HACCP stand for - Unit 1.4

A

Hazard Analysis Critical Control Point

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

4 C’s - unit 1.4

A

Cooking
Chilling
Contamination
Cleaning

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

What does EHO stand for - Unit 1.4

A

Environmental Health Officer

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

What is the Danger zone - Unit 1.4

A

63
⬇️
5

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

What is a food intolerance - Unit 1.4

A

either the body can’t properly digest the food that is eaten or that a particular food may irritate digestive system

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

symptoms of food allergy

A

hot flushes
vomiting
stomach cramps
nausea
wheezing
lightheaded

17
Q

What is labour - 1.4

A

these cost include employees wages , national insurance contributions and pension contributions

18
Q

What is a material - 1.4

A

These costs include decoration furnishings kitchen and dining equipment , ingredients printing and health and safety equipment

19
Q

What is over heads - 1.4

A

these costs include rent , rates , gas , and electricity, insurance , licensing, training and maintenance

20
Q

VAT - 1.4

A

is added to the final cost of goods and services offered in the hospitality and catering sector. The money from VAT goes to the government to pay for services everyone uses for example NHS

21
Q

Difference between Net and Gross profit - 1.4

A

Gross profit - the difference between how much a menu item costs to make and how much it sells for. ingredients costs should not be more than 30% of the gross profit. If the ingredient cost for a chocolate brownie dessert is £1.50 and menu price is £4.50 and therefore gross profit is £3.00

Net profit - what is left from the gross profit once all costs are covered

22
Q

what is a cashless system

A

such as contactless cards and mobile payments

23
Q

What office software - 1.4

A

such as stock ordering systems

24
Q

What is front of house workflow

A

It is the responsibility of staff working at the front of the house to manage the following: Taking and confirming reservations made over the phone, online, and in person. Directing early customers to the bar area while they are waiting for their tables. Escorting diners to their tables and distributing menus to them.

25
Q

What is a HACCP chart

A

a chart can be used to document HACCP procedures in your kitchen

26
Q

Baking

A

Baking is food cooked in a hot oven without extra fat.
Vitamin C and B group are lost due to heat.

27
Q

Boiling

A

Food is cooked in boiling water.
Some vitamin C and B groups are destroyed by heat.
iron and calcium will seep into cooking water.

28
Q

Frying

A

Food is cooked in hot fat.
Vitamin A and D increases rest of minerals are retained.

29
Q

Grilling

A

Food is cooked by a dry heat applied to the surface of the food.
Some loss of vitamin C and B due to intense heat.

30
Q

Poaching

A

Food is cooked in a liquid just below boiling point.
some vitamin C and B groups lost due to heat.
Vitamin C and B will leach into the cooking water.

31
Q

Roasting

A

Food is cooked and browned in fat in a hot oven.
Lots of vitamin B and C due to the intense heat and long cooking time.

32
Q

Steaming

A

Food is cooked in the steam coming from boiling water.
some loss of vitamin B and C due to heat but some loss is reduced as food is not immersed in water p.

33
Q

Stir frying

A

Quick method of cooking where small pieces of food are fast fried in a small amount of oil in large frying pan or wok.
some loss of vitamin C and B occurs to heat but loss is reduced because it’s fried quickly and in small amounts of oil Use of oil adds vitamins A and D

Revison (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions