Key Terms Flashcards
Absorption
when digested nutrientsare debrosba into the bloodstream.
Aeration
Adding air to a mixture by beating or whisking it vigorously.
Allergen
A substance ( for example food) that causes an allergic reaction.
Allergy
A food Allergy is when a person’s body reacts in a negative way to a food they have eaten.
Ambient temperature
normal room temperature.
Amino acid
the basic component of al proteins.
Anerobic
a process that does not require oxygen.
Angina
when the blood supply to the heart is restricted.
Antibacterial spray
a spray designed to destroy most bacteria on work surfaces.
Appetising
appealing to the senses.
Apprenticeship
acombination of on-the-job training and classroom learning.
Bacteria
single-celled micro-organisms; some types of bacteria can cause food poisoning.
Baking blind
precooking pastry before a filling is added.
Baking
cooking food in a hot oven without adding extra fat during the cooking process.
Barracks
where people in the armed forces live.
Basal metabolic rate (BMR).
How many calories you need to stay alive ofr 42hours when warm and resting.
Basting
spooning over stock ro fat during cooking to stop food from drying out dna ot help it to brown.
Baton
A vegtables cut also called jardinière, where vegetables are cut into baton shapes.
Beating
Combining ingredients together throughly.
Beverage
A drink other than water.
Blanching
When food is cooked very quickly in boiling
Water then cooled to stop the cooking process.
What are the 3 RRR
Reduce
Recycle
Re-use
What are the Types of equipment that go in to waste?
A lot of plastic bottles end up in the ocean where it bad effects the health of wildlife
What are the green house gasses
Carbon dioxide methane, nitrous oxide.
Food waste
Any edible food that is discarded such as pastic anf food wate.
What are the working condition in then Hospitality and caterring industry?
People can not spend more than 48 hours a week ( people can choose to work for longer if they want).
Service Charges
an amount of money added to a customer’s bill to reward the employees who have given the customer a good service.
Tips
money given to someone by a customer to say thank you for good service (tips may be
shared out between them.
Bonus Payment
given by some employers to reward their staff for their hard work during the year and to help their business to be Successful.
Microbes
tiny plants and
animals that you can only see under a microscope (also called micro-organisms).
Toxins
Another name for poisions if something is toxic it is poisonous.
What are some bacteria that can come in your food?
Salmonella
Listeria
Campylobacter
What do people use to carry there food?
A trolly
There hand
Managers
A reponsible for the smooth running of a business.
What do the front of the staff do?
They present the business.
What do the back of house staff do?
Buy and organise supplies
Prepare and cook food
Store and organise drinks
Clean all areas of the hotel
An advantage of a restaurant
Can attract a wide range of customers
Can be very successful if situated in a good location and prices are competitive.
A disadvantage of a Restaurants
- A lot of competition
- A poor location / facilities which will limit success
- Rent and business tax for premesis reduce profit
Hazard
- something that could damage a person’s health or cause an accident that would physically hurt.
Risk assessment
A way of showing how much risk
is involved in an activity, a situation or when using an object.
What are the four C’s
Cooking
Chilling
Cleaning
Cross Contamination
What are the signs ( symptoms) that someone has food poisoning?
Headache
Weakness
Bad stomach ache
Feeling sick
Aching muscles
Pathogenic
Something that makes people ill.
What microbes called?
Yeasts
Bacteria
Moluds
Where are yeasts found?
They are found in the air
What is food poisoning?
• A common and nasty illness that can lead to serious
health problems.
What temperature does water need to boil at?
It needs to be at 100 c
What temperature does cook food need to be at?
It needs to be at 75 decregs celcius
What temperature does hot food need to be at?
It needs to be at 63 c .
Where would you store raw chicken?
In the refrigerator.
Why do we store raw chicken in the fridge?
It is a high-risk food so must be chilled to slow microbial growth.
