Catering Exam GCSE: Revision

Topics: Food, Food safety, Catering Pages: 7 (1267 words) Published: June 19, 2013
Section 1:The Catering Industry

1. Name 4 sectors of the catering industry and give examples. 2. Give the roles and responsibilities of:
a. Head Chef/ Catering Manager
b. Restaurant Manager
3. What is the Kitchen Brigade and Restaurant Brigade?
4. What is the Health & Safety Act 1974? What are the responsibilities of: a. The employer
b. The employee
5. What are the most common causes of accidents in the catering industry? 6. How can accidents be prevented? What needs to be completed? 7. In First Aid, what should you do if:
a. Someone cuts themselves deeply?
b. Burns themselves?
8. What is the difference between a burn and scald?
9. What is HACCP? What does it stand for? When are CCP’s used and how? 10. What steps should be taken in a fire drill?
11. Name the different types of fire extinguishers and their uses. 12. Explain how and why it is important to correctly use catering equipment and machinery. 13. Find out what E.H.O. stands for and explain their role.

14. What does the Food Safety Act 1995 cover? How does it affect catering establishments? 15. List the 6 main types of food poisoning bacteria and their symptoms. 16. What is cross-contamination?

17. Explain the methods where food poisoning bacteria are transferred to food in preparation and service areas. 18. What is a high risk and a low risk food?
19. How should food be stored hygienically?
20. What is the danger zone? What temperatures is it between? What temperature does bacteria grow best? 21. What temperature should be?
a. Fridge
b. Freezer – what happens to bacteria below at this temperature? 22. What uniform should be worn and why for the following:
a. Chef
b. Waiting staff
23. Give 5 personal hygiene rules and reasons why.
24. Evaluate and state why teamwork is an important part of working in the catering industry. 25.Give 5 knife safety rules.
Section 2:Nutrition & Menu Planning

1. What are the functions in the body and sources of:
a. Fat
b. Protein
c. Carbohydrates
d. Vitamins
e. Minerals
f. Water
g. NSP (non-starch polysaccharide – dietary fibre)
2. What are the Government guidelines for healthy eating?
3. How should these guidelines be considered when providing varied menus? 4. What are? And how they can be catered for?
a. Lactose intolerance
b. Different religions beliefs
c. Vegetarian
d. Vegan
e. Wheat intolerance – ceoliac disease
f. Nut allergies
5. List the main points to be considered when selecting and storing: a. Vegetables
b. Fruit
c. Meat
d. Fish
e. Eggs
f. Dairy produce
g. Frozen foods
h. Chilled foods
i. Canned foods
j. Dried goods
6. What are convenience foods, what are their advantages/disadvantages? How can they be used? How can they be combined with fresh foods to produce better products – why might this be done? 7. What is stock control? Explain stock rotation and First In First Out. Why is this important? Why is it essential to have efficient storekeeping? 8. What is Gross and Net profit? What % are these figures in the Catering Industry. How do labour costs, and overheads affect the price of a dish? • Complete the following costing sheet on the back. 9. What is portion control? Why is it important?

10. Explain the Weights and Measure Act 1985, why is it important?

|ITEM |AMOUNT OF PACKET |TOTAL COST |COST PER AMOUNT FOR DISH | |100g Self Raising Flour |1.5Kg |£0.55 | | |200g Margarine |1Kg |£1.19 | | |100g Caster sugar |2KG...
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