Year 10 Written Work Revision

Question 1

What are three rights that employees and workers in the Hospitality and Catering industry have?

Answer 1

• Work hours and rates of pay e.g. in the UK people aren’t allowed to work more than around 48 hours a week and recieve at least the National Minimum Wage
•Remuneration e.g. basic pay/salary, tips, service charges and bonus payments/rewards
•Holiday entitlement: paid leave (holiday) each year

Question 2

What are four reasons why food businesses are inspired by Environmental Health Officers?

Answer 2

•Food is stored, handled and cooked hygenically and safely
•Food is safe to eat
•Food handlers are trained in food safety
•Food handlers have good personal hygiene
•Pests cannot contaminate the food
•The food business building is in good condition and regularly cleaned
•The food business is using HACCP

Question 3

What are four things that Environmental Health Officers can do by law when they inspect a food business?

Answer 3

•Enter a food business without an appointment for an on-the-spot inspection
•Check the use-by and best-before dates on foods being stored in the business
•Take food samples away to test for bacteria
•Watch how the food is handled during, storage, preparation, cooking and serving
•Take food away if it’s unsafe to eat
•Look at all the records the business keeps, e.g. staff training, refrigerator temperature etc
•Tell the business to make hygiene improvements by a certain date
•Close the business immediately if it is found dangerous to the health of the customers
•Take photographs/videos of what is seen during an inspection

Question 4

What can an Environmental Health Officer do if the food business is dangerous to the health of customers

Answer 4

They can forcibly close the food business if they deem it too dangerous to the customers to stay open

Question 5

What can an Environmental Health Officer do if a few things need improving in a H&C business?

Answer 5

They are allowed to tell the business to make improvements in hygiene by a certain date

Question 6

What are two reasons why hospitality and catering businesses are being encouraged to be more concerned about environmental issues?

Answer 6

• Production of food and packaging materials (especially plastics, refrigeration and food transport (food miles)) have a major impact on climate change
• The production of meat and poultry, dairy foods and eggs produces approximately 18% of all greenhouse gases in the world

Question 7

What are three ways a hospitality and catering business are becoming more eco-friendly?

Answer 7

• Customers are encouraged to eat a more sustainable diet by eating more plant based foods and less meat and dairy foods
• The number of hospitality and catering businesses offering vegan and vegetarian menus is increasing in accordance to the number of people wanting a more plant-based diet
• Cutting dowm on the usage of plastic in hospitality and catering businesses

Question 8

What is a food allergy?

Answer 8

A serious and possibly life-threatening reaction to certain foods, it is caused by the body reacting to something in the food (an allergen)

Question 9

What is food intolerance?

Answer 9

When someone feels unwell as a result of eating certain foods. Normally, they aren’t as life-threatening as food allergies.

Question 10

What are two things a food handler should do to help people who have food allergies or intolerances?

Answer 10

• Stay calm and call 999 for an ambulance
• Make the patient comfortable
• If they have an EpiPen, use it (it will control their symptoms while they are going to the hospital

Question 11

What are three visible signs that someone is having an allergic reaction to food?

Answer 11

• Skin becomes red
• A raised red/pink itchy rash shows on the skin (called hives)
• The skin swells often on the face
• The nose and eye itches
• The lips and eyelids swell

Question 12

What are five of the most common foods that cause allergies?

Answer 12

• Eggs
• Milk and dairy foods
• Fish and shellfish
• Nuts (peanuts, hazelnuts, almonds, walnuts)
• Citrus fruits (oranges, lemons, limes, grapefruits)
• Soya
• Strawberries
• Kiwi fruit
• Celery
• Celeriac
• Mustard

Question 13

What are three visible or non-visible signs that someone has a food intolerance?

Answer 13

• Nausea
• Muscle and joint aches and pains
• Eczema and dry skin conditions
• Diarrhoea
• Constant tiredness and weakness
• Pain and bloating (swelling due to fluid or gas) in abdomen

Question 14

What are two signs someone has lactose intolerance?

Answer 14

• Bloating/swelling of the abdomen
• Flatulence
• Abdominal pain
• Diarrhoea
• Nausea
(All symptoms occur after consumption of dairy products)

Question 15

What are two foods someone with lactose intolerance shouldn’t eat?

Answer 15

All dairy foods and any food that contains them as they contain lactose

Question 16

What are two foods someone with coeliac disease should not eat?

Answer 16

Any food that contains/is made of wheat, barley, oats and rye as they contain gluten

Question 17

What are two visible or non-visible signs that someone has coeliac disease?

Answer 17

• Children affected by the disease may not grow properly
• Inability to lose weight (and getting ill as a result)
• Lack of energy
• Lack of nutrients

Question 18

What is a microbe?

Answer 18

Tiny plants and animals often called micro-organisms. They are so small that you can only
see them clearly under a microscope

Question 19

What are four places microbes can be found?

Answer 19

• Air
• Water
• Soil
• Dust
• Dirt
• Sewage
• Food
• Food packaging
• Clothes
• Rubbish
• People
• Animals

Question 20

What are the different groups of microbes?

Answer 20

• Bacteria
• Moulds
• Yeasts
There are many different types of each

Question 21

What are three signs of food poisoning that we can see?

Answer 21

• High body temperature
• Being sick (vomiting)
• Dizziness

Question 22

What are three signs of food poisoning that we cannot see?

Answer 22

• Feeling sick
• Feeling cold and shivery
• Bad stomach ache
• Feeling weak

Question 23

Whom are two groups of people that food poisoning is particularly dangerous for?

Answer 23

• Young children
• Pregnant women
• Elderly
• People who are ill
• People with a weak immune system

Question 24

What are two bacterias that cause food poisoning?

Answer 24

• Bacillis cereus
• Campylobacter
• E. coli (Escherichia coli)
• Salmonella
• Listeria
• S. aureus (Staphylococcus aureus)

Question 25

How is mould formed?

Answer 25

Tiny spores land on the surface of food which germinate (start to grow) and sends down roots into the food if conditions are right.

Question 26

What is a hazard?

Answer 26

An object or something that can cause physical harm to someone or cause harm to someone’s health

Question 27

What is a personl safety risk?

Answer 27

Identifying potential hazards and vulnerabilities in catering and dining establishments

Question 28

What are some things an employer should do to prevent health hazards and risks in the front of house?

Answer 28

• Use a sit-stand stool in order to rest
• Use a trolley to move things more easily
• Use an anti-fatigue mat to not get tired so quickly

Question 29

What are some things an emplpyer should do to prevent health and safety hazards in the back of the house?

Answer 29

• Have a first aid kit at the ready
• Knife wallet to keep knives away and safe
• Warning signs

Question 30

What does hospitality mean?

Answer 30

The act of being friendly and welcoming to visitors and guests

Question 31

What does catering mean?

Answer 31

The provision of food and drink at a social event or other gathering

Question 32

What are some jobs meant to provide hospitality?

Answer 32

• Waiters/waitresses
• Receptionists
• Bartenders
• Cashiers
• Valets and drivers
• Concierge

Question 33

What are some jobs meant to provide catering?

Answer 33

• The kitchen brigade
- Executive head chef
- Sous chef
- Chefs de partie
• Stockroom manager
• Servers/Waiters

Question 34

What are five types of station chef’s in the kitchen brigade?

Answer 34

• Boucher (butcher)
• Entremetier (vegetable chef)
• Friturier (fry chef)
• Garde manger (cold foods/pantry chef)
• Grillardin (grill chef)
• Saucier (sauté chef)
• Rotissier (roast chef)
• Poissonier (fish chef)
• Patissier (pastry chef)

Question 35

What are three things that are inspected in hotels and guest houses when giving them a rating?

Answer 35

• Environment (is it too noisy, quiet etc)
• Number and types of rooms available
• Level of customer care
•Licensed to sell alcohol
• Number of staff
• Meal facilities, availability, choice and standard
• Public liability insurance cover
• Telephone, TV and Wi-Fi availability
• Standards and maintenance of facilities

Question 36

What does a hotel receptionist need to be able to do?

Answer 36

• They must have good communication and customer service skills
• Computer skills
• They need to be able to answer questions of the customer via local knowledge
• They must be able to multi-task
• Deal with any problems that arise

Question 37

What do chefs need to be able to do?

Answer 37

• Present food creatively
• Multi-task
• Use a variety of tools and equipment
• Know about food safety and hygeine
• Have a wide range of practical cookery skills

Question 38

What does a barista need to be able to do?

Answer 38

• Present drinks creatively
• Use a variety of tools and equipment
•Have good knowledge of coffee and other beverages
• Have organisation skills

Question 39

What does a stock room manager need to have?

Answer 39

• Good computer skills
• A good knowledge of food safety and hygeine
• Good organisation skills

Question 40

What are three things inspected in a restaurants when giving them a rating?

Answer 40

• Type/range of food being offered
• Quality of food and ingredients used
• Provenance of food (where the food comes from)
• Consistency of the cooking, flavour, appearance and quality of the food
• The level of culinary skill, creativity and excellence of the chef(s)

Question 41

What is being inspected during food hygeine checks in catering businesses when giving them a rating?

Answer 41

• How hygienically the food is handled — including preparation, cooking, re-heating, cooling and storage
• The cleanliness and condition of facilities and building (including having appropriate layout, ventilation, hand washing facilities and pest control) to enable good food hygiene
• How food safety within the business is managed, including a system or checks in place to ensure that food served or sold is safe to eat

Question 42

Why is it good for a H&C business to be given a high rating?

Answer 42

Because it attracts potential customers, many of whom will pay more to be assured a high standard of service

Question 43

What are some services provided by a large inner-city hotel?

Answer 43

• Cafeteria
• Buffet service
• Free-flow
•Multi-point

Question 44

How do customers recieve their food in a cafeteria?

Answer 44

All types of food and drink are displayed at a long counter. Customers move along the counter with a tray and choose what they want, then queue up to pay at the end

Question 45

How do customers recieve their food in a buffet service?

Answer 45

Food is displayed in containers at an open counter or a central serving station. Customers pick up a plate or bowl and help themselves to food and drink

Question 46

How do customers recieve their food in a table service system?

Answer 46

Waiters and waitresses (waiting staff) take food orders and serve customers who are seated at a table. A large restaurant or pub will divide the customer tables into areas. These are called “stations”. Each member or waiting staff is allocated to a station to ensure that all customers are served in good time

Question 47

How do customers recieve their food in seated counter service?

Answer 47

Customers sit at the counter on stools and are served their food. Used in places such as suchi bars, stations and airports