142x Filetype PPTX File size 1.02 MB Source: rhosnesni-high.wrexham.sch.uk
AC2.1 Describe the operation of Who would you employee in your kitchen and why? Revision the kitchen. Question mat Delivery Task – draw a layout of a kitchen and explain how each of the Holding following should be taken into consideration when planning a kitchen layout. Storage Serving Cooking Washing up Food preparation Waste disposal Factors determining commercial kitchen Why is a good kitchen layout important? How can it effect the success Hygiene Other design of a business. __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ AC2.1 Describe the operation of Revision the kitchen. Care Task – Maintenance Question mat complete Cleaning the radar. Give at least 5 USE. examples of each. Names of equipment y t L e a f r sa g e d n t E a n q d e u Ai m ip t ip m s u Care Fir q en e Kitchen t Care Maintenance USE. Name Name Maintenance S t USE. Cleaning ma Equipment en Cleaning ll m u h ip t a u e ens nd l eq q i - a l h c ui s a el ni p n d a m d ech en M t Names of equipment _ W __ _ _ h _ _ _ _ y _ _ _ _ __ _ s _ _ _ w h _ __ _ _ _ _ _ _ _ i o _ _ _ t _ _ _ _ h u _ _ __ _ _ _ _ _ u l _ _ _ _ d _ _ _ _ s e _ _ _ _ _ _ _ _ _ _ i l s _ _ _ _ _ n e __ _ _ _ _ p _ _ _ _ _ g c _ _ _ _ _ _ _ _ _ _ t e _ _ _ _ _ , r USE. _ _ _ __ _ i c _ _ _ _ _ c c _ _ _ _ _ i _ _ _ _ _ l a a _ __ _ _ _ e l _ _ _ _ __ l _ _ _ _ _ a _ _ _ _ _ e c _ _ _ _ _ n a __ _ __ _ _ q _ _ _ _ _ i r _ _ _ _ _ n u _ _ _ _ _ e _ _ _ _ _ g i _ __ _ __ _ p _ _ _ _ _ b _ _ _ _ _ a _ _ _ _ _ m e _ _ _ _ _ n _ _ _ _ _ _ _ _ _ _ e _ _ _ _ _ d t Care _ _ _ _ _ n a _ _ _ _ _ _ _ _ _ _ m k _ _ _ _ _ t _ _ _ _ __ e _ _ _ _ _ a w _ _ _ _ _ n _ _ _ _ _ i h __ _ __ _ _ n _ _ _ _ _ e Maintenance _ _ _ _ _ t _ _ _ _ _ a _ _ _ _ _ n _ _ _ __ _ i _ _ _ _ _ n _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ in Cleaning _ _ _ _ __ _ _ _ _ _ g _ _ _ _ _ _ _ _ ? _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ AC2.1 Describe the operation of Why do chefs wear a uniform? the kitchen. . Revision ________________________________________ e n ________________________________________ Question mat e ________________________________________ You have become a head chef of a new restaurant. Create a poster to explain to your i ________________________________________ g staff the rules and standards on how to wear their kitchen uniform. Make sure you Hy link to how this could effect business. Identify different garments on the chef and explain the importance of each one. ty e f a S AC2.1 Describe the operation of Revision front of house. Importance to the success of Name of operation Purpose Question mat business Entrance/ reception Waiting room What are the reasons for using a front of house workflow system? …………………………… Bar area …………………………… …………………………… …………………………… …………………………… …………………………… …………………………… Dining area …………………………… …………………………… …………………………… ………… Cloakroom AC2.1 AC2.1 Describe the operation of Describe the operation of Complete the empty plan below to Why is a staff uniform important ? Revision the kitchen. front of house. show what the workflow for coffee _________________________________________ Question mat shop that serves afternoon teas _________________________________________ (cakes/hot drinks/Sandwiches) _________________________________________ FRONT OF HOUSE ONLY _________________________________________ Explain how the START _________________________________________ following headings ________________________________________ relating to uniform. Sa f e g ty in ( d s t n a a ff) Br r e S om a t f s e u ty C e c ( i cu rv s t e ome s r ) H n y o gi ti e a n t e u p e R FINISH
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