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Hospitality Kitchen Operation And Beverages (describe the conditions that…
Hospitality Kitchen Operation And Beverages
what is the value to a worker of getting individual feedback from their supervisor
individual feedback is valuable to workers as it can lead to improvements in the practices of the worker and in the establishment. Individual workers are able to use the feedback to continually
imrpove
the quality of service they provide
Clearly identifies the value to a worker of getting individual feedback from their supervisor
Instant feed back helps with customer service
State the intent of ONE piece of legislation related to food safety
The main intent of the Food Act 203 is to provide the public with a safe food supply. It aims to protect the health of the public by preventing the production, manufacture, processing and sale of unsafe foods
Outline the benefits of managing kitchen waste effectively
Sketches in general terms the benefits of managing kitchen waste
Makes statement about managing kitchen waste
Effectively managing kitchen waste ensures work areas remain
e.g. FIRST IN FIRST OUT WHEREAS NEW PRODUCTS GOES TO THE BACK OF THE SHELF OLD PRODUCTS ARE USED FIRST
Describe practices that establishments use to manage kitchen waste effectively
Provides characteristics and features of practices that establishments use to manage kitchen waste effectively
Provides detailed chracteristics and features of practices that establishment use to manage kitchen waste effectively
Provide limited information about practices that establishments use to manage kitchen waste
Makes a relevant statement about a practice that establishment use to manage kitchen waste
Establishments effectively manage kitchen waste by disposing of waste wisely and through the effective sorting of recyclables. Kitchen staff are trained to follow Standard Recipe Cards to ensure correct portion control, therefore, reducing wastage. Offcuts and trimmings are used in a variety of applications, e.g . stocks, soups and sauces
describe the conditions that are most likely to lead to the microbiological contamination of food
e.g. salmonella , hepatitis, e coli,
cross contamination
Hygiene in the kitchen
danger zones
Hazard Analysis Control Points
For bacteria to contaminate it needs to have access to food or nutrients and water within the food. The pH level within the food needs to be neutral and they can only survive when oxygen is present. The temperature for optimal growth needs to be above 5 degrees or below 60 degrees and the food needs to sit at that temperature.
Explain the hygienic work practices involved in the preparation of crumbed fish and salad
Use specific cutting boards for any particular food
There are both environmental and personal hygienic work practices that need to be considered in the preparation of crumbed frish and salad
No jewellery , Short clean fingernails