Hygiene
What is the temperature danger zone?
5°C to 60°C.
What are the 4 costs of workplace injury?
Social, Human, Organisational, Economic
What cooking method is most suitable for tender cuts of meat?
Grilling, pan-frying or roasting.
What are the benefits of providing constructive feedback to colleagues?
Improves performance, workplace relationships and service quality.
What is a roux?
A mixture of equal parts fat and flour used as a thickening agent.
What is the purpose of colour-coded chopping boards?
To prevent cross-contamination.
What is a hazard? Name three common hazards found in hospitality workplaces.
Anything that could cause injury or illness.
Slippery floors, hot equipment, knives.
What does the term "commodity" mean in food service?
A raw food ingredient or product used in food preparation.
How can cultural awareness improve teamwork in a hospitality workplace?
It promotes respect, inclusion and effective communication between team members.
What is the difference between a table d'hôte menu and a set menu?
A table d'hôte menu offers a limited selection of choices for each course at a fixed price, while a set menu consists of predetermined courses with little or no choice, also at a fixed price
A tray of cooked rice has been left at room temperature for four hours. What should happen to it?
It should be discarded.
Give two examples of safe manual handling practices.
Bend knees when lifting and use mechanical aids/trolleys.
What is the difference between convection, conduction and radiation. Provide examples for each
Conduction - Heat is transferred through direct contact between two surfaces/The food touches the heat source (frying an egg)
Convection - Heat is transferred through the movement of air or liquid (Baking biscuits, boiling potatoes)
Radiation - Heat is transferred by heat waves without direct contact. (grilling bread, BBQ)
What are 3 key elements of active listening?
pay attention, show you are listening, provide feedback, respond appropriately, defer judgement
Name a French mother sauce
bechamel, veloute, espagnole, tomato, hollandaise
What is the purpose of a food safety program?
To identify, monitor and control food safety hazards.
Explain the hierarchy of controls.
A system used to eliminate or minimise risks, starting with elimination and ending with PPE.
A whole chicken can be broken down into a number of primary portions. Name four common chicken portions used in commercial kitchens.
Breast, tenderloin, drumstick, thigh, wing, maryland
What is the procedure when dealing with customer complaints? (6 steps)
Listen, acknowledge, take responsibility, decide what action, take action, follow up
List one fire extinguisher that is used to extinguish cooking oils and fats
Dry chemical BE, Wet chemical, fire blanket
What is Mageirocophobia?
Fear of cooking or preparing food
What is the most stolen food item in the world?
Cheese
What is the difference between a herb and a spice?
Herbs come from leaves, while spices come from seeds, bark, roots or fruits
What common food item was once used as currency?
Salt
Which country consumes the most chocolate per person?
Switzerland