This class was created by Brainscape user issy g. Visit their profile to learn more about the creator.
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issy g
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Decks in this class (14)
terminology
Accompniments 1,
Al dente 2,
Au gratin 3
19
cards
health, saftey and hygiene
Define food poisoning 1,
High risk foods what are they 2,
How does bacteria multiply 3
12
cards
accident prevention
How to prevent floor hazards 1,
How to prevent knive hazards 2,
How to prevent electirical equipt...
11
cards
Hazard Analysis Critical Controll Points HACCP
What must food producers do 0,
Haccp 1,
Define hazard 2
6
cards
Equiptment
Hand equipment example and what i...,
Powered equipment example and how...,
Food storage equipment example an...
5
cards
Fire Regualtions
How to stop a fire 0,
What does fire need 1,
Fire regulations 2
8
cards
Nutrition
Carbohydrates why do we need them...,
Proteins 1,
Fats 2
15
cards
Cooking Methods
Cooking in water boiling 0,
Why do we cook food 1,
Simmering cooking in water 2
3
cards
Environmental Considerations
Conservation of energy and water 0,
Reduce reuse recycle 1,
What are the three r s 2
3
cards
Communication
Verbal communication examples 0,
Written communication examples 1,
Telephone communication eg 2
11
cards
Complaimts And Solving Them
Procedure for complaint 1
1
cards
Preparing Foods
What is the three types of fish 0,
Meat how to cook it 1,
How long does fish take to cook 2
6
cards
Section 1 : the industry
What is a catering establishment 1,
What is a comercial catering esta...,
What is a non comercial caering e...
70
cards
section 2: health, saftey and hygeine
What is food poisioning caused by 1,
What are the symptoms of food poi...,
Where do bacteria grow best 3
21
cards
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catering
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