revision hospitality Flashcards
what is the danger zone
between 5-60 degrees
what is table d’hote menu
is has limited choices and fixed number of courses
is helps reduce cost by requiring fewer dishes to be prepared
where is table d’hote menu popular
its popular for function centers and restaurants that serve business and lunches
what job is in the front of the house (FOH)
all actions and areas the customer will exposed to during there stay at a restaurant such as a lobby and dining area
what is soup du jour
its a soup offered by restaurants on a particular day
what does back of house mean
it means all the behind the scenes action that customers typically dont see
what ingredients are in ratatouille
tomatoes, zucchini, peppers, eggplant, onions and fresh herbs
what is coulis
a puree of vegetable or fruits
what is the order of coolroom shelf
1st ready to eat foods/ cooked foods
2nd fruits and vegetables
3rd pre cooked foods
4th raw meats and fish
whos vulnerable to food poisoning
pregnant women
elderly
young children
people with chronic illness’s
steps of concasses tomatoes
1st - score and core the tomatoes
-blanch tomatoes in boiling water
rinse tomatoes in cold water
deseed and dice tomatoes
what are names of precision cuts
julienne, jardiniere, batonnet boton, larhe dice, medium dice, small dice, burnside,
sectors in the hospitality industry
accommodations, food and drinks, tourism and travel
what sound is put on poached eggs
hollandaise sauce
two experiences of melbourne cafe culture
veteran roasters and the innovation of pioneering upstarts
