HSC Hospitality: Kitchen Operations & Cookery

Exam Terms

Cold Storage Temperature

0 - 5^oC

Freezer Temperature

-18^oC

Dry Storage Temperature

20^oC

Danger Zone

$$5 - 60\,^\circ\text{C}$$

Safety Data Sheet (SDS)

A document providing essential information on hazardous chemical properties, workplace health and safety impacts, safe handling, storage, ingredients, first aid, manufacturer details, hazard symbols, and required PPE.

Environmental Health Officer (EHO)

Employed by local councils to ensure that the PCBU meets all legal requirements related to food hygiene and all food products provided are correctly labelled and safe for consumption.

Chopping Board Colours

White - Bakery and Dairy
Green - Vegetables
Red - Raw Meat
Yellow - Raw Poultry
Brown - Cooked Meat
Blue - Raw Fish

Risk Assessment

Considers risks from perspective of workers safety. Includes identifying hazards, assessing risks, using and monitoring appropriate control measures.

PCBU

Person conducting a business or undertaking

Workcover NSW

Enforces WHS safety legislation through education, inspections, and investigations into accidents and complaints.

Safe Work Australia

Main WHS policy maker in Australia to prevent workplace death, injury and disease.

Safe Work NSW

Primary workplace WHS regular for NSW

Union

Works with employees and employers to improve workplace safety.

Personal Protective Equipment (PPE)

Equipment or clothing worn by a worker to prevent or minimise exposure to specific hazards.

Bistro Service

Cafes and bars with cheaper menus, may serve alcohol.

A la carte Service

Variety of individually priced dishes.

Silver Service

Involves the waiter serving the diners at the table from a silver platter/dish directly onto their plate.

Plate Service

Serving food by plating food in the kitchen and carrying plates to the table.

Responsible Service of Alcohol (RSA)

Law in NSW requiring staff in alcohol service areas to complete training to ensure understanding of legal obligations.

Cruet

A small glass bottle that holds vinegar, oil, or other condiments.

Types of Employment

Full Time: 38 hrs/week; Part Time: 10-38 hrs/week; Casual: employed only for duration of shifts

Everything in its place (Mise en Place)

Involves the preparation of ingredients before service.