in the KITCHENN

Question 1

What is mis-en-place?

Answer 1

It is the preparation of ingredients before commencing the cooking. To ‘gather’ the raw ingredients in order to swiftly manage time in the kitchen. Helps organise cleanly for chefs under time or quantity pressure.

Question 2

What are some bacteria present in the kitchen?

Answer 2

Salmonella: food poisoning
E. coli: gastro, diarrhoea -> found in water, intenstines
Norovirus: food poisoning, gastro -> contaminated water
Hepatitis A: liver disease

Question 3

What are some chemicals present in the kitchen?

Answer 3

Chlorine: kills bacteria and sanitises
Ammonium: (bicarb) makes so bread/yeast rises
Iodine: sanitising agent

Question 4

Define diuretic.

Answer 4

Type of drug: water pills
Help kidneys release more sodium into the urine.
Increases production of urine.

Question 5

What is the criteria for evaluation?

Answer 5

It is a set of standards or questions relating to the design brief - making sure the end product aligns with the constraints and considerations made but the design brief.

Question 6

Define constraint.

Answer 6

A constraint is a condition in the design brief that cannot be changed and has to be taken into account when developing the final product.

Question 7

Define consideration.

Answer 7

A consideration is a condition in which is flexible - room for different solutions to fit the design brief.

Question 8

How to develop a good café menu:

Answer 8

Easy to read.
Versatile.
Logical sections.
Makes food sound enticing.
Pricing is not exaggerated.