Post on 30-Apr-2018
GCSE Catering Revision Checklist
Make sure you are confident about the topics listed below. Use the revision sheets, past exam questions and revision classes to help you!
How confident are you at these topics?
Identify the different pieces of equipment in a food roomCulinary Terms and their meanings
Types of food servicesJob Roles
Health, Safety and Hygiene – this should include food poisoning, food safety regulations/practices, food hygiene.
HACCP and Food Safety RegulationsFirst Aid
Preparation and Culinary Skills - Knowledge about making basic products – cakes, scones, bread, pastry
Cooking methodsNutrition – this should include why we need the different nutrients in our diet and where we get them from, the Eat
Well Plate, what could happen if we do not follow a healthy diet.
Dietary needs – vegetarian, vegan, coeliac disease, nut allergy, lactose intolerant, diabetes
Ability to plan or change a menu based on different age groups/dietary needs.
Be able to explain what equipment is used for in a food room and the advantages and disadvantages of electrical
equipment e.g. microwaves, blenders etcDifferent types of communication in the food industry. This
includes how ICT is used in the catering industry, how to handle complaints and customers with specific needs
Environmental Considerations – REDUCE, REUSE, RECYCLE and Conservation of energy and water and how this can be
done in a kitchen.Food Packaging.
Culinary Terms
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Culinary terms come up in the exam every year so make sure you know both the names and the meanings.
Acitvity: Go through the text book and find the meanings to these culinary terms.
Term Meaning Photo
Accompaniments
Al – Dente
Au Gratin
Bain-Marie
Brûlée
Bouquet garni
Coulis
Croutons
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How Much Can You Remember?
Practise these exam questions and use your table to check your answers.
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Equipment in a Food Room
In the exam you will be expected to be able to identify and evaluate pieces of equipment.Activity: Name these pieces of equipment. Make sure you know what these pieces of
equipment are used for.
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Powered Equipment
In your exam, you may be asked about powered equipment. Write the use, advantages and disadvantages for these pieces of equipment.
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Name: MICROWAVE OVENUse:
Advantages:
Disadvantages:
Name: DEEP FAT FRYERUse:
Advantages:
Disadvantages:
Name: ROTISSERIE OVEN Use:
Advantages:
Disadvantages:
Name: FREE STANDING MIXERUse:
Advantages:
Disadvantages:
Name: FOOD PROCESSORUse:
Advantages:
Disadvantages:
Name: BLENDERUse:
Advantages:
Disadvantages:
Care, Safe Use and Cleaning of Equipment
Hand Equipment ……………………………………………………………………………………………………………………………………
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Food Service Equipment (Hand Equipment) ……………………………………………………………………………………………………………………………………
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How Much Can You Remember?
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Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=true
7(d) Discuss the use of a microwave oven in a catering kitchen. (6 marks) Summer 2012………………………………………………………………………………………………………………………………………
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Summer 2013
Winter 2013 Question 9a
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The kitchen at the guest house needs to be updated and the new head chef is to be involved in the purchase of additional equipment.
Identify TWO pieces of large scale equipment needed for the preparation or cooking of food and discuss why EACH would be useful.
1. Name of equipment………………………………………………………………………………………………………………………………………Reasons for choice………………………………………………………………………………………………………………………………………
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2. Name of equipment………………………………………………………………………………………………………………………………………Reasons for choice………………………………………………………………………………………………………………………………………
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8 marks
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Job Roles
You need to be confident in identifying job roles within the Catering; not only the different types of chefs but the management and service staff. Complete the table below identifying the different job roles and their responsibilities.
Role Their ResponsibilitiesThe Management
Manager 1)
2)
Assistant Manager 1)
2)
The ChefsHead Chef 1)
2)
3)
Sous Chef 1)
2)
3)
Sauce Chef 1)
2)
3)
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Larder Chef
Pastry Chef 1)
2)
Vegetable Chef 1)
2)
Service StaffRestaurant Manager
1)
2)
3)
Head Waiter 1)
2)
3)
Wine Waiter 1)
2)
3)
4)
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Waiting Staff 1)
2)
Types Of EmploymentFull Time Staff 1)
2)
3)
Part Time Staff 1)
2)
3)
Casual Staff 1)
2)
Training
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Exam Questions
Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Summer 20146c. The café requires new wait staff. Discuss the skills and qualities needed by the wait staff. (5marks)………………………………………………………………………………………………………………………………………………
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Summer 20129a. James has been appointed assistant manager of a country hotel.
Describe his new role as an assistant manager. (2 marks)………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………Winter 20129a. Frances has applied for a job as a sous chef in a large hospital. Identify two main responsibilities of a sous chef. (2 marks)
1. …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
2. …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
Write down the job title of the person who performs these tasks:a) Serves wine to the customer……………………………………………………………………………………..
b) Greets customers and seats them……………………………………………………………………………..
c) Clears the tables after the customer leaves……………………………………………………………….
d) Is responsible for the standard of service……………………………………………………………………
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Types Of Food Service
Type of Service Explanation Advantages Disadvantages
Name:
Name:
Name:
Name:
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Name:
Name
What does Contract Catering mean?
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Exam Questions
Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Summer 20145b. Salad bars are very popular. Explain the benefits to the caterer. (4 marks)
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Winter 2013
5a. A local sports centre is considering buying a vending machine to provide healthy options
for the customer.
Name three suitable healthy options that can be sold in a vending machine. (3 marks)
1. …………………………………………………………………………………………………………………………………
2. …………………………………………………………………………………………………………………………………
3. ………………………………………………………………………………………………………………………………….
5b.Discuss the benefits of vending machines as a method of food service. (6 marks)
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Risk Assessment (HACCP)
What is the HSE Five-Point Plan?1. ……………………………………………………………………………………………………………………………………
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3. ……………………………………………………………………………………………………………………………………
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The 5 Points Are:
What is HACCP?1. ……………………………………………………………………………………………………………………………………
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H A C C P
ANALYSIS:CRITICAL CONTROL POINT:
Caterers need to think about the hazards at each step and how these hazards can be reduced or removed. These are called critical control points. Complete the table showing possible hazards for each step and how these hazards can be prevented.
Step Possible Hazards Hazard PreventionBuying
and receiving
food.Storing Food
Preparing and
Cooking Food
Cooling Food
Hot Holding
Food
Reheating Food
Serving Food
Exam Questions
Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=trueSummer 20139b. A fish order includes a variety of fresh and frozen fish. It is your responsibility to follow the Hazard and Analysis Critical Control Point system that you have in place.
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Explain the hazards with actions you would take for handling these products at each of the following stages. (15 marks)
1. Accepting the delivery2. Storing the fish3. Cooking and serving the fish dishes
Accepting the delivery………………………………………………………………………………………………………………………………………………
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Storing the fish………………………………………………………………………………………………………………………………………………
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Cooking and serving the fish dishes………………………………………………………………………………………………………………………………………………
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1. ……………………………………………………………………………………………………………………………………
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H A S A W A
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Health and Safety Signs
Health and safety signs help staff and customers to stay safe. They provide information, warnings and instructions about things that should and should not be done. There are lots of different health and safety signs used in a catering establishment. The shape and colour of a sign tell you about the message it is giving.
Health and Safety RulesComplete these safety rules for these pieces of equipment:
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Preventing and stopping fires
First Aid
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2
3
4
5
1.
2.
Catering establishments should make sure that:
1.
2.
First Aid Laws
1
2
3
Exam Questions
Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Summer 2013
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Falls
1
2
3
4
Cuts
1
2
Why do we use blue plasters?
Burns and Scalds
1
2
3
4
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5c. List the steps kitchen staff would need to take in the event of a small deep fat fryer catching fire. (4 marks)………………………………………………………………………………………………………………………………………………
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Summer 20145b. State the recommended first aid treatment for a burn. (3 marks)………………………………………………………………………………………………………………………………………………
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Winter 20145a. List THREE ways to prevent accidents in a catering kitchen caused by slips, trips and falls. (3 marks)
1. ……………………………………………………………………………………………………………………………………
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5b. Identify THREE safety points a chef should follow when deep fat frying (3 marks)
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5d. Identify TWO safety points a chef should follow when steaming food (2 marks)
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Food Poisoning
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Symptoms of food poisoning
Symptoms of food poisoning lasts for:
Causes of Food Poisoning
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Food Poisoning
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High Risk Foods
Low Risk Foods:
Different types of food poisoning
Hygiene and Food Safety
The Food Safety Act is a law. It says all catering establishments must:
1. ……………………………………………………………………………………………………………………………………
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Food Premises must:
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Hygiene and Food Safety
People who work with food must have good personal hygiene. They need to:
1. ……………………………………………………………………………………………………………………………………
2. ……………………………………………………………………………………………………………………………………
3. ……………………………………………………………………………………………………………………………………
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F S A
E H O
4. ……………………………………………………………………………………………………………………………………
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Exam Questions
Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=true
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Food must be cooked until its:
Food must be hot held at:
Food should spend no more than _________________ in the danger zone:
At -18’c or lower it is too ______ for bacteria to _______________
Key Temperatures for storing and cooking food
Other things to improve food hygiene include:
Kitchen Hygiene:
Winter 2014
Winter 2012 4. Temperature control is very important in catering. Complete the following table. (3 marks)
Summer 20145c. Many foods served in a salad bar can be classes as high risk foods. Describe how food served from a salad bar can be kept safe and hygienic. (5 marks)………………………………………………………………………………………………………………………………………………
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Summer 20133. State FOUR personal hygiene rules that all kitchen staff must follow. (4 marks)
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Summer 20149a. Name one food law (legislation)that must be complied with by all kitchen staff. (1 mark)……………………………………………………………………………………………………………………………………
9b. What is meant by HACCP? (2 marks)
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9c. Identify TWO main responsibilities of an Environmental Health Officer. (2 marks)
1. ……………………………………………………………………………………………………………………………………
2. ……………………………………………………………………………………………………………………………………
9d. Discuss why it is important that all catering establishments adhere to food safety
regulations. Explain how this could be achieved in a busy hotel kitchen. (12 marks)
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Preparation and Culinary Skills
Methods of making cakes, scones and biscuits: Complete the steps needed to take for each method and write examples of products that are made using each method around the outside of the box.
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Dough, Pastry and Sauces
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Creaming Method
1.
2.
Whisking Method
1.
2.
Rubbing In Method
1.
2.
3
Melting Method
1.
2.
How do you make a Roux Sauce? Which 2 sauces are thickened with egg yolk?
1.
2.
Food Preparation and Culinary SkillsMeat
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Dough Products
What ingredients are used to make dough?
Dough is kneaded to stretch the gluten. What is gluten?
Why is bread dough left to rise?
Steps to make Shortcrust Pastry
1.
2.
3.
4.
5.
6.
7.
Tips to remember when making shortcrust pastry
1.
2.
3.
Types of Pastry
Used For
ShortcrustSweetPuffChouxFilo
Fish
Preparation and Culinary Skills
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t Meat Poultry
____________ pieces of meat/chicken can be GRILLED
____________ of meat are often ____________
____________cuts of meat are chopped and __________until tender.
Meat and poultry are high risk foods. They must be stored in the fridge away
from cooked meat.
Different meats need different amounts of cooking. E.g. _________ can be served pink and __________
must be thoroughly cooked.
Choosing Fresh Fish
Label where these types of food should be stored in the fridge
Salad, Cheese and Dairy, Raw Meat, Cooked Meats
White Oily Shellfish
Eggs and Dairy Products
How should eggs be stored? Name three ways
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Convenience Products:
What is a convenience product?
Why are convenience products popular?
Give an example of the different types of
Cereals, Flour and Pasta
A cereal is any kind of _____________. That includes ___________, ___________, ___________, ___________, and ____________.
Cereals should be stored in _________________________ to give them a long shelf life.
Cereals are used to make _______________. Which is used in ______________ and to make ____________.
Pasta
1)
2)
Rice
1)
2)
FreshFrozenTinnedDriedChilled
1.................................................................................................................................
2.................................................................................................................................
3.................................................................................................................................
What functions and uses of eggs apply, when making
a) Fish cakes…………………………………………………………………………………………………………………
b) A quiche…………………………………………………………………………………………………………………….
c) Sponge cake………………………………………………………………………………………………………………
What is the Lion quality mark and why should be buy eggs only with this stamp?
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What does the Lion quality mark tell you about an egg. Write 5 points.
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Exam Questions
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Dairy Products:
What is a dairy product?
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Milk
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Cream
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Butter
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Cheese
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Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=trueWinter 2013
37
Cooking Methods
Picture Method Of Cooking
Moist or Dry Method?
Healthiness? Examples of Foods
Picture Method of Moist or Dry Healthiness? Examples of
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Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Summer 2012
Shin of beef is a tough cut of meat. It needs to be cooked slowly at a low temperature.a) Why is stirfrying not a good method for cooking shin of beef?…………………………………………………………………………………..
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b) Suggest a method that could be used to cook shin of beef.
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Nutrition
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Nutrients
Minerals
Protein
CarbohydratesFats
Vitamins
Vitamins Minerals Protein
Fats Carbohydrates
Healthy Eating
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Fibre and Water
A lot of fat, salt and sugar can be found
in convenience foods, ready-made
meals and takeaways!
Reduce total intake of fat, especially saturated fat.
Give 3 examples of saturated fat.
Give 3 examples of products high in fat.
Suggest 2 ways of reducing the amount of fat in our diet e.g. buy white meat that is lower in fat than red meat.
What health problems could we develop by eating too much fat?
SATURATED FAT
SALT
SUGAR
Reduce salt intake to 6g a day (1tsp).
Give examples of 3 food products high in salt
Why do we need salt?
What could happen if we eat too much salt?
Reduce salt intake to 6g a day (1tsp).
Give examples of 3 food products high in sugar
How can we reduce the amount of sugar we eat?
What could happen if we eat too much sugar?
Exam Questions
Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=trueSummer 2012
Summer 2014
45
Reduce salt intake to 6g a day (1tsp).
Give examples of 3 food products high in sugar
How can we reduce the amount of sugar we eat?
What could happen if we eat too much sugar?
Dietary Needs
Logo Name Description Foods they cannot eat
Lifestyle ChoiceVegetarian
Vegan
Medical Need
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Coeliac
Lactose Intolerant
Nut Allergies
Diabetics
Religious BeliefMuslim
Jewish
Exam Questions
Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Winter2012
48
Summer 2014
Communication and Record Keeping
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Types of Communication
Why is good communication important? How can staff communicate well?
Record Keeping
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Customer Complaints1
2
3
4
Customers with specific needs
Types of Record Keeping
Why is good record keeping important?
1.
2.
3.
4.
5.
Electronic Point Of Sale (EPOS) Systems
Exam Questions
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subject=hospitalityAndCatering&level=GCSE&pastpaper=trueSummer 2012
51
ICT in the Catering Industry
Stock Control Systems
Menu Engineering
Events Management
Dietary Analysis
Food Management Systems
Catering and the Environment
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Saving Water and Energy In Cooking
Cover Pans Use correct size pan and hob
Cook different foods together
Use water carefully
Don’t boil more water than you need
Exam Questions
Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Summer 2013
55
Winter 2013
Give three examples a catering company can reduce the waste they produce?1.
2.
3.
Summer 2012
56
Exam Questions
Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=true
Summer 2012
Planning a Menu
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TableD’Hote A La Carte Themed Menu
Things to consider when planning a menuNutritionally Balanced Equipment Available
Colour, Flavour, Texture
Type of Outlet
Time Of Year Appeal to customer
Skill of the Chef Cost
Dietary Needs
Exam Questions
Try these exam questions to test how much you know. Go to this website to check your answers: http://www.wjec.co.uk/qualifications/qualification-resources.html?
subject=hospitalityAndCatering&level=GCSE&pastpaper=trueSummer 2012
60