WJEC Hospitality & Catering unit 1 AC 2.1 continued chef clothing, safety equip, materials, stock control

When designing a kitchen which of the following does NOT need to be taken into consideration?

• The size of the equipment

• How well made is it

• How easy is it to clean

• How good does it look

Why are chopping boards made in different colours?

• To match the kitchen decor

• So that you know who the chopping board belongs to

• To prevent cross-contamination

• To stop people using the wrong one

Besides equipment and ingredients, which other materials are also required so that the kitchen can operate effectively?

• Cleaning materials e.g. detergent, cloths, mops etc

• Materials for food preparation e.g. foil, food labels, bags, boxes etc

• Waste disposal materials e.g. waste bins, bags, recycling bins etc

• Tablecloths and serviettes

All the materials, ingredients and equipment in use in a catering kitchen are collectively known as 'stock'. True or false?

• True

• False

Good stock control is necessary in order for ...

• The customers to feel satisfied

• The business to stay in profit

• The kitchen staff to do their jobs

• The business to be organised

A stock controller duties include:

• Operating the FIFO system

• Checking all stock is stored correctly

• Locking the stock away

• Knowing what is held in stock

A kitchen administrator is tasked with:

• Keeping staff records

• Keeping food safety documents and records

• Documenting Environmental Health and Trading Standards legislation

• Booking tables

Chef's dress code is important as it presents the business as professional, neat and clean. A traditional uniform includes:

• A white long sleeved jacket

• White trousers

• White bow tie

• A knee length apron

A chef's uniform always includes a hat. True or false?

• True

• False

It is optional for a chef to wear a name tag, true or false?

• True

• False