Wjec Catering Revision

Front 1

Name the 7 types of chefs?

Back 1

1. the head chef
2. the Sous chef
3.the sauce chef
4.the larder chef
5. The pastry chef
6.The vegetable chef.
7. assistant (commis)chef

Front 2

What does the head chef do

Back 2

-manager of the kitchen
-responsibility of food is good quality
-plan menu and buy ingredient& costing
-hire and train chefs

Front 3

What does the sous (second) do?

Back 3

-assistant to head
-in charge of running the kitchen
-make sure food is cooked to high standard
-help with cooking

Front 4

What does the sauce chef do

Back 4

-prepare sauce, stews and hot hors doevres
-sauté food if needed
-senior of all station chefs

Front 5

What does the larder chef do

Back 5

prepares cold foods like salads, cold meats, hor doeuvres and buffet items

Front 6

What does the pastry do

Back 6

-make pastries, desserts and breads.
-responsible for dessert menu

Front 7

What does the vegetable chef do

Back 7

prepares soups and dishes with vegetables and eggs
some CE split their job and hire a soup and veg chef.

Front 8

What does the assistant commis chef do

Back 8

-training to be a chef
-help with the easiest tasks
-work with different chefs in the kitchen to improve their skills.

Front 9

what are high risk foods?

Back 9

foods that are more likely to give you food poisoning.

Front 10

Why do bacteria multiply ad grow quickly in them?

Back 10

because they are moist and high in protein

Front 11

Give examples of high risk foods?

Back 11

Meat, fish and poultry
dairy products and eggs
gravies stocks and sauces
shellfish and other sea foods
cooked rice (not high in protein but still high)

Front 12

Why do high risk food have a short shelf life?

Back 12

They cant be kept for long as the bacteria in them will multiply to dangerous levels. they should be stored in fridges.

Front 13

What are low risk food?

Back 13

Food low in protein and unlikely to cause food poisoning.

Front 14

What are types of low risk foods?

Back 14

dry foods like crackers, cereals and bread
Foods high in fat or sugar like chocolate and jam
acidic foods like fruits and pickles.

Front 15

where is salmonella food poisoning bacteria found?

Back 15

Chicken and eggs

Front 16

where is E coli food poisoning bacteria found?

Back 16

raw meats and raw vegetables

Front 17

where is Listeria food poisoning bacteria found?

Back 17

Found in soft cheese and meats

Front 18

where is Staphylococcus aureus food poisoning bacteria found?

Back 18

Found on skin and in the nose and mouth of human. is spreads by cross contamination and touching food.

Front 19

Symptoms of food poisoning?

Back 19

listeria causes flu symptoms instead of vomiting.
symptoms appear at different times. salmonella within a few hours.

Front 20

What are the symptoms of food piosoning?

Back 20

nausea
diaherreia
vomitting
fever
stomach ache

Front 21

How long do these symptoms last

Back 21

2 or 3 days

Front 22

What is food poisoning

Back 22

an illness caused by eating food contaminated with harmful bacteria

Front 23

what conditions do bacteria need to multiply?

Back 23

warm, moist conditions. they also need food so grow well in our food. thelonger the food is left, the more bacteria multiplies

Front 24

What do bacteria produced

Back 24

some bacteria produced toxins, there arent always destroyd by cooking and can make you ill even after the bactria has died.

Front 25

What causes food poisoning

Back 25

when food is handled by people who are ill or have dirty hands
cross contaminatiated by other infected food
not cooked properly
not reheated to a high enough temperature (75%)
Left uncovered for a long time at room temperature
not thawed properly from frozen
prepared on dirty work surfaces
prepared with dirty equipment.

Front 26

What is cross contamination?

Back 26

When food that's contaminated with harmful bacteria passes the bacteria onto other food

Front 27

What do catering establishment do?

Back 27

They make and serve food and drinks

Front 28

What are some examples of catering establishments?

Back 28

Restaurants, school canteens hotels and wine bars.

Front 29

What are commercial catering establishments?

Back 29

They sell food and drinks to make a profit.
Eg. Reastauant, take away, cafe, bed and breakfast.

Front 30

what are non-commercial C.E and give examples.

Back 30

They don't need to make a profit from the food and drink that they serve.
e.g Residential homes, prison canteens armed services, hospital canteens.

Front 31

What are residential C.E? give examples

Back 31

They provide accommodation for their costumers as well as food and drinks.
e.g bed and breakfast. hotel, public houses, residential homes.

Front 32

what are non residential C.E? give exmples

Back 32

They don't provide accommodation for their customers
e.g restaurant, cafe, takeaway outlet.

Front 33

What do contract caterers do?

Back 33

They provide food and drinks at places where it is not usually provided.
they are often hired for private events like weddings and birthday parties or at public events like a burger van at a music festival.
they can either cook the food beforehand or at the event

Front 34

Advantages of contract catererers

Back 34

they organise the menu and food
serve the guest
clean up everything afterwards
they may provide a food serving staff
the customers can enjoy the event with out having to worry about the food.

Front 35

what is cafeteria service

Back 35

this is where customers queue up to be served ready made food at a counter

Front 36

what are are the advantages of cafeteria service?

Back 36

Ads- they dont need many staff or highly skilled staff.
- can serve a lot of customers quickly
-
Disads- food have to be kept hot
-customers have to queue

Front 37

What is fast food service?

Back 37

Food is being cooked all the time, customers order at a counter and are given their food straight away.

Front 38

What are the advantages of fast food outlets?

Back 38

Ads-Staff dont need to be highly skilled
-can serve lots of ustomers quickly
-easy for customers to get while they're out and about.
Disads- need expensive specialist equipments like fryers
-Limited menu options
-Expensive rent for high street outlets.

Front 39

What is self service?

Back 39

Costumers serve food to themselves

Front 40

Ads of self service

Back 40

Dont need a lot of staff
costumers dont have to que for food
customers take as much food as they want so less is wasted.
Disads-hard to know how much food to prepare for the customers.

Front 41

What is a take away service

Back 41

customers order food at a counter and wait for it to be cooked. some deliver food like pizza to customers home.

Front 42

Advantages? and disadvantages?

Back 42

ADS-Dont need space to seat customers
don't need staff to serve customers
Disads- need very expensive specialist equipment like pizza oven
-May need to employ staff to deliver food.