Kitchen Employment
Takes orders, serves food/drinks to guests
What is a waiter/waitress?
This menu allows customers to select from an extensive list of foods
What is A la Carte?
Immersing food in an acidic liquid like vinegar
What is pickling?
This microbe grows on bread
What is mould?
Dextrinisation is the process of ______ to dextrin
What is starch?
This system is generally used in a restaurant to ensure smooth operation
What is a Brigade System?
McDonalds provides this type of menu
What is A la Carte?
Milk uses this food preservation method
What is Pasteurising?
Raw chicken is often contaminated with this bacteria
What is Salmonella?
When protein traps liquid to form a solid e.g eggs
What is Coagulation?
Prepares hot beverages like coffee and tea
What is a Barista?
A restricted menu that offers a small number of courses (hint: technical name)
What is Table D'Hotel?
Canning involves filing a can or glass jar that is sealed and heated to ____°C
What is 120?
Chopping boards washed thoroughly, store raw and cooked foods separately, prevents ____ - ________
Functional properties of carbohydrates include dextrinisation, gelatinisation, caramelisation and _________
What is crystallisation?
Second in command to the head chef, manages day-to-day activities of the kitchen
What is a sous chef?
This menu samples many courses of small portions of food that show off the chef’s specialities
What is Degustation?
Addition of chemicals is needed to preserve food. It is listed as _______ in the ingredients list
What is additives?
This temperature range is considered the danger zone for food
What is 5°C-60°C?
Mayonnaise uses egg yolk as an _________ to combine liquid and fat.
What is an Emulsifier?
A specialist wine waiter who is responsible for wine service and pairing wines with food
What is a sommelier?
This menu type is used by operators to make use of seasonal produce, trial new recipes or prevent food wastage
What is Du Jour?
What acronym sums up the principles of food preservation?
What is RACE?
___________ are substances found naturally in living things that help ripen or age a food e.g a banana
What are enzymes?
Rice being boiled is an example of which functional property
What is gelatinisation?