GCSE Catering Glossary WJEC
Terms in this set (97)
Pain in the stomach area.
The housekeeping side of an establishment
Items offered separately to main dish
A la carte
Separately priced menu, from which items are prepared and cooked to order
Firm to the bite
Way in which the body responds to some foods (e.g. a rash of swelling or anaphylactic shock)
An adverse reaction of the body to certain substances (including foods)
The way in which you approach customers
The way you look to customers. It is important to look clean and smart.
Sprinkled with cheese or breadcrumbs and browned
Container of water to keep foods hot without fear of burning.
British Hospitality Association.
British Institute of Inn-keeping
How bacteria multiply by dividing in two
The way in which your body reflects mood.
Small bundle of herbs.
Staff who are responsible for preparing and cooking food safely and hygienically.
Chartered Institute of Environmental Health
A serious gluten intolerance. A person with this condition must avoid all forms of wheat, including wholemeal, whole wheat and wheat flour, bran, pasta, noodles, semolina, bread, pastry, sauces thickened with flour, muesli, wheat, rye, barley and oar breakfast cereals, beer and other malted drinks.
Expression of dissatisfaction.
Containing an additional substance that should not be there.
People who prepare the food for functions such as weddings banquets, garden parties and parties in private houses. They may prepare and cook the food in advance and deliver it to the venue, or they may cook on site. They may also provide staff to serve the food if required.
Temperature in the middle of the food
Group of chain of businesses. Can be shared, as in uniform or identity.
Sauce made form fruit or vegetable puree.
Number of customers
The standards and limits judged to be right
Cubes of bread that are fried or grilled
A person who buys or uses the products and services.
How well you look after the paying guests
How the room is set up and decorated
Environmental Health Offices
The assessment of performance
Information given in response
A raised temperature
Cook with flame by burning away alcohol.
Food and drink service
Serving area in a restraint, café or bar.
Practices that make sure food is safe to eat
Condition obliging someone to avoid a certain food because of the effect on their body (e.g. a person with lactose intolerance must avoid milk products)
An illness caught from eating contaminated food
Reception area of an establishment
Trimming served with the main item
Greeting and seating
How the customers are met and shown to their table
Hazard Analysis Critical Control Points. Stages used in food production to ensure food is safe to eat.
Hotel and Catering International Management Association (now known as the Institute of Hospitality)
Foods that provides the perfect conditions for growth and reproduction of microorganisms that contaminate the food and make it unsafe to eat.
Hospitality and catering industry
Businesses that provide food, drink and/or accommodation.
Business or trade
On the premises
Strips of vegetables cut to matchstick size
Condition obliging someone to avoid milk, cheese, butter, yoghurt and process foods that contain milk products.
Laws made and enforced to protect customers
A printed symbol or trademark used by a company as its emblem.
People who are in charge of specific areas
The way in which you speak to customers
Richly spiced liquid used to give flavor and assist in tenderizing meat and fish.
Mise en place
Basic preparation prior to assembling products.
Substances found in foods that help us grow and resist infection.
Items a business must pay for before it makes a profit, including materials, workforce, transport and energy.
Sector skills council for hospitality, leisure and travel and tourism.
Does not keep well.
Good personal hygiene ensures that germs found in or on the body do not transfer to foods.
Preparations or arrangements done beforehand
Course of action in place that determines rules (e.g. to enable a safe working environment)
Method used to limit the amount of food a customer is given to the same each time.
Advertising a business to get more trade.
Shielding, making safe
Smooth mixture made from food passed through a sieve
A measure of the level of excellence or standard of a product or service.
A promise or guarantee that services and products are of a particular standard.
Method used to ensure the quality is maintained throu8ghout all stages of making.
Concentrate a liquid by boiling
Looking at existing products
How you react verbally and in your body language.
Look back on something and see how it was dealt with
Royal Institute of Public Health
Ways of identifying and preventing accidents
Thickening of cooked flour and fat
Royal Society for the Promotion of Health
A liquid that has been thickened.
Tossed in fat
Plan of who will be sitting where, on what table
The ability to carry out something
Sector Skills Council
Menu with fixed courses and limited choice.
A logical and ordered plan for a product or event, from start to finish.
Waiters and waitresses
Using the whole of the grain of wheat
Place where an event is held.
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