FOOD SAFETY
This must be done before handling any food.
washing your hands
These should be cleaned immediately to prevent slips.
Spills on the floor
This French term means having everything prepared before cooking begins
mise en place
Hospitality workers must communicate effectively with these people.
customers and team members
Students leaving these in the sink instead of washing them
dirty dishes
What temperature range is the danger zone?
5-60 degrees Celsius
This type of footwear is required in hospitality kitchens.
Nonslip leather shoes
You should Read this at the start of class so you know what ingredients and equipment are needed
the Recipe
Being able to stay calm during a busy service demonstrates this soft skill
resilience
When students spend more time on this device than the practical task.
Their phone
This colour chopping board is commonly used for raw meat.
Red
Before using equipment like slicers or mixers, you should read these.
Operating instructions
What must we do when sir says stop cooking and start cleaning up
We must stop cooking and start cleaning up
Working effectively with others in the kitchen requires
teamwork
What phrase does Mr Lang say when you ask "what do I do now sir" during a pracitcal class?
Read you're recipe
What do you need to do with food that has passed its use by date?
Dispose of in the bin
The does the acronym PPE stand for.
Personal Protective Equipment
Hospitality workers use this skill to prioritise tasks and meet deadlines during service
time management
Accepting feedback and using it to improve demonstrates this mindset.
growth mindset
Starting practical work without reading this fully first
recipe
What does the Acronym HACCP stand for?
Hazard
Analysis
Critical
Control
Point
This document identifies hazards and ways to control risks in a workplace.
risk assessment
Completing cleaning tasks before being asked demonstrates this professional quality that employers seek in new staff
initiative
Employers highly value staff who consistently show up on time and can be counted on. what trait/skill does this describe
reliability
What should never be put in the sink when being cleaned
any knife