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hospitality thanks

hospitality hatestudy

QuestionAnswer
Which plating principle focuses on using fewer well-chosen elements to avoid clutter? simplicity
What is the quick fix for a sauce smear on a plate rim? wipe it clean
What should a garnish support without overpowering? the dish
To ensure a professional finish, the plate rim must be what? neat.
What is the primary reason customers value good plating? They eat with their eyes.
Garnish should always be what? edible
What are the three main rules for a professional garnish? It must be; Edible, relevant and simple.
True or false; plating presentation can be used to hide incorrect portion sizes. False
Why should over-garnishing be avoided? It wastes ingredients and is messy
Describe the plating principle of: Balance Color, texture, and food groups
Describe the plating principle of: Simplicity Avoiding professional clutter
Describe the plating principle of: Neatness Clean rims and tidy arrangement
Describe the plating principle of: Portion size Matching the expected serve
What knife technique involves slicing leafy greens into long, thin ribbons? Chiffonade
What are the approximate dimensions of a standard brunoise cut? 3mm x 3mm x 3mm
What are the approximate dimensions of a fine brunoise cut? 1.5mm x 1.5mm x 1.5mm
What is the main purpose of using a brunoise cut in professional kitchens? Create very small and even cubes for various reasons
Which herb is specifically mentioned as working well for a chiffonade cut? Basil
Which 3 actions are part of preparing a tomato concasse?; Peeling, Slicing into ribbons, Roughly chopping, Deep frying, Pureeing, Seeding, Peeling, Seeding and Roughly chopping
The term concasse comes from where and means to... Comes from the french word which means to crush
True or false? A fine brunoise is larger than a standard brunoise. False
Why is tomato concasse used for bruschetta toppings? Reduces excess water and seeds
Order these cuts from smallest to largest: Fine Brunoise, small dice, standard Brunoise Fine Brunoise, standard Brunoise and small dice
Slicing herbs cleanly instead of crushing them prevents what? Bruising
What classic Italian entree relies heavily on concasse and chiffonade skills? Bruschetta
What is the definition of sustainability in hospitality? Using resources responsibly for future availability
What 4 key resources displayed here are used in hospitality?; Steel, electricity, food ingredients, water, lumber, and cleaning chemicals, Electricity, food ingredients, water and cleaning chemicals
What does the acronym FIFO stand for in kitchen operations? First in, First out
Which level of the food waste hierarchy is considered the best option? Prevention
What is the worst option in the food waste hierarchy? Disposal, (landfill)
Using booking and POS data to reduce over-purchasing is called what? Demand-led ordering
True or false? Buying seasonal ingredients is often more expensive and increases waste. False
How does a daily waste log improve accountability? It makes problems visible
What is one way hospitality businesses can redistribute surplus food? Community programs
Local sourcing reduces what? transport emissions
What sustainable practice involves using leftovers for compost or biogas? recycling
Name 3 things that are 'Smart Kitchen Operations' to reduce waste? FIFO rotation, Waste logs, and portion control.
What does the acronym HACCP stand for? Hazard Analysis Critical Control Point
What items must appear on a standard food label? Ingredient list, Allergen declaration, and use-by date
In what order are ingredients listed on a food label? Descending order by weight
What is a common reason for a food recall? allergen errors
The system used to identify hazards and control risks is what? HACCP (Hazard Analysis Critical Control Point)
True or false? A 'best-before' date is the same as a 'use-by' date. False
How is 'cost per serve' calculated? Total divided by serves
If a recipe costs $12 to make and serves 8 people, what is the cost per serve? $1.50
What is the definition of portion control? Amount of food served per customer
Which tool is most accurate for portioning meat and fish? Digital Scales
What tool ensures even slices for cakes and pastries? Cutting guides
Why does portion control matter? Control of cost, Reduces waste, and Nutrition accuracy
Portion control ensures that every customer receives the same what? Consistency
What happens to profit margins if a kitchen overserves portions? They decrease
True or false; Using a level scoop is important for maintaining portion accuracy. True
What is the 'total cost' in catering? Cost of all ingredients used
What food type do Scales portion? Meats and baking
What food type do scoops Mashed potato
What food type do Ladles Sauces and liquids
What food type do Cutting guides Cakes and proteins
Calculating how much a dish costs to make is called what? Costing
Which hospitality role is considered 'Front of House' (FOH)? Server/Waiter
What is the primary focus of 'Back of House' (BOH) roles? Food preperation and safety
What are key expectations of hospitality workers? Punctuality, hygiene and teamwork
What is the main goal of the hospitality industry? Excellent service
In hospitality, building trust with customers requires what? Consistency
True or false? Communication between FOH and BOH is only necessary during closing time. False
Which skill learned in hospitality is considered 'transferable'? Problem solving
hat does professionalism include during a high-pressure service? Calm conflict handling
Which command term involves providing items in bullet points? List
What is the focus of; HACCP Food Safety System
What is the focus of; Mise en Place Preperation
What is the focus of; FOH & BOH Staff roles
What is the focus of; Garnish Presentation
What does the acronym 'FOH' stand for in a restaurant? Front of house
What does the acronym 'BOH' stand for in a restaurant? Back of house
Which term refers to the preparation and 'everything in its place' before cooking? Mis en Place
What is the primary difference between a food intolerance and a food allergy? Immune system response
Which system is used to identify and manage food safety risks? HACCP
What are the 3 listed as revision topics for the exam? Australian Native Flavours, Knife Safety, Food labelling
What is the focus of 'Food Portion Control'? Standardising serving sizes
What is the main difference between bacteria and viruses in food safety? How they reproduce
Which topic covers the visual arrangement of food on a plate? Plating techniques
What is the purpose of a garnish? Enhance presentation
Which topic involves managing environmental impact in hospitality? Sustainability & Waste Management
What does 'Australian Native Flavours' refer to? indigenous ingredients
Which topic covers the different ways customers are served in a restaurant? Type of Restaurant dining
What is the primary focus of 'Knife Holds & Knife Safety'? Preventing injury
Why is serving peanut-containing cake to an allergic customer dangerous? Anaphylactic reaction
What are 2 things that a café do to prevent cross-contamination of allergens? Separate preparation areas, Clear menu labelling
What part of a food label helps a shopper compare the healthiness of muesli bars? Nutrition information panel
To make an informed choice, a shopper should check the what? Ingredients list
True or false? Food labels are only used for checking the price of an item. False
What is the first step a café should take if a customer has an allergic reaction? Follow emergency procedures
What is a major focus for food producers regarding environmental impact? Sustainable product design
Currently and in the future, Sustainable design aims to provide what? the best for consumers and the environment.
True or false? sustainable product design only considers the final stage of production. False
What can students look at to see examples of sustainability understanding? Controlled assessment projects
Created by: 3218945701235
 

 



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