This class was created by Brainscape user Jay Esterhuizen. Visit their profile to learn more about the creator.
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Jay Esterhuizen
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Decks in this class (20)
Chapter 1: Hospitality and catering industry
What is chef de cuisine equated to,
To who can delegation also be ext...,
Word chef refers to
46
cards
Culinary french
Noir,
Vert,
Brun
395
cards
Chapter 2: Personal safety
What is the personal hygiene stan...,
Explain limited use of jewellery ...,
Which illnesses and infections sh...
25
cards
Chapter 3: Workplace safety
What is a hazard,
What is a risk,
What does a risk assessment involve
128
cards
Worksheet Study 002
List 8 personal hygiene standards...,
Which jewelry is allowed in the k...,
Name 4 illnesses that should be r...
19
cards
Worksheet study 003
What does the term hazard mean,
List 8 common potential hazard in...,
List 8 consequences of an unsafe ...
77
cards
Worksheet study 004
Who is most at risk from food bor...,
What are some of the symptoms ass...,
Explain direct contamination and ...
53
cards
Worksheet study 004 B
Within which range of ambient tem...,
What is the range of ambient temp...,
Within which range of chilled tem...
41
cards
Worksheet study 004 C
What does quality assurance involve,
What does the acronym haccp stand...,
What type of food safety manageme...
19
cards
Worksheet Study 001
Name four different types of esta...,
Who developed the modern brigade ...,
What are the 5 levels of the brig...
27
cards
Worksheet study 011
What is food preparation,
What is the mainstay of food prep...,
What aids in the preparation of l...
57
cards
Worksheet study 012 A
Why is food cooked,
Name the three main types of ther...,
Fill in the missing words
7
cards
Chapter 22 - Farinaceous Starch
Describe what the term farinaceou...,
What is the latin word for flour,
Describe what asian noodles symbo...
21
cards
Chapter 17 Physiology of flavours
What are known as flavor dynamics,
What approach do the west use for...,
Define the balance blended approach
25
cards
Cold food prep: Forcemeat / simple farce
Give the definition of forcemeat ...,
Explain the term emulsification,
How did the name forcemeat come a...
30
cards
Chapter 20: Fish
How are fish classified,
Explain the acronym sassi,
Traffic light indication
39
cards
shellfish
How are shellfish classified,
What is the difference between cr...,
How are mollusks devided
26
cards
Interview
Tell us about yourself,
Strongpoints,
Weakpoints
13
cards
Visa interview
What will you be doing in the us,
For how long will you be staying ...,
Do you know anyone in the us
16
cards
Arnaud's a la carte dinner menu (Appetizers)
Appetizers
36
cards
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Study Guide 001
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