The Basics Flashcards
1
Q
What are the 6 things you need/need to do, before starting any session in the kitchen?
A
- Check Uniform is correct
- Washing of hands
- Prep hot soapy water with scourer
- Wash workstation
- Collect required equipment gathered
- Mise on place is prepared
2
Q
What are the 6 main vegetable cuts?
A
- Dice
- Brunoise
- Julienne
- Paysanne
- Jardiniere
- Macadoine
3
Q
Give 5 examples of classification soups…
A
- Purée
- Cream
- Clear
- Broth
- Cold
4
Q
Give 5 examples of thickening agents…
A
- Flour
- Cornflour
- Lentils
- Potatoes
- Bicarbonate of soda
5
Q
What is a roux?
A
It is a thickening agent made from flour and butter which is a component used in the production of a sauce
6
Q
What are the 9 different types of Vegetables?
A
- Bulbs
- Flowers
- Fruits
- Fungi
- Leaves
- Roots
- Seeds
- Stems
- Tubers
7
Q
What is a centralised kitchen?
A
One that caters and supplies for a large complex or a number of different food facilities
8
Q
What is a stand-alone kitchen?
A
One that caters for one restaurant
9
Q
What are the 7 different types of food poisoning?
A
Campylobacter Salmonella Listeria E. Coli Staphylococcus Areas Cholera Bacillius
10
Q
What are the 14 allergens?
A
Fish Celery Nuts Soya Wheat (gluten) Diary Eggs Molluscs Lupin Crustaceans Sulphates Sesame Milk Mustard
11
Q
What are the 5 types of fire extinguishers?
A
Aqua AFFF Foam Carbon Dioxide Dry powder Wet chemical
12
Q
What are the 7 principles of HACCP?
A
Conduct a hazard analysis Identify critical control points Establish critical limits Monitor CCP Establish corrective action Verification Record keeping
