HSC Hospitality (VET) flashcards
HSC Hospitality (VET) · Build recall with a focused review session.
32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Potentially hazardous food
- Food that supports rapid bacterial growth because it is high in protein and moisture, such as raw and cooked meat, poultry, seafood, dairy, eggs, cooked rice, and cut fruit.
- Temperature danger zone
- The range between 5°C and 60°C in which bacteria multiply most rapidly; cold food is held at or below 5°C and hot food at or above 60°C.
- Two-hour four-hour rule
- Food kept in the danger zone under two hours may be refrigerated or used; between two and four hours it must be used immediately; beyond four hours it must be thrown out.
- HACCP
- A seven-principle food safety system covering hazard analysis, critical control points, limits, monitoring, corrective action, verification, and record keeping.
- Standard drink
- An Australian standard drink contains 10 grams of pure alcohol, roughly a 375 mL mid-strength beer, a 100 mL glass of wine, or a 30 mL nip of spirits.
- Responsible service of alcohol
- Legal obligations of licensed venues to refuse service to intoxicated people and minors, check proof of age, and promote water, food, and safe transport.
- Cross-contamination
- Transfer of harmful bacteria from raw food, hands, boards, or equipment to ready-to-eat food; controlled by colour-coded boards, handwashing, and correct storage.
- Mise en place
- A French term meaning everything in its place; the preparation and organisation of ingredients, tools, and equipment before service begins.
- Standard recipe card
- A document listing exact ingredients, quantities, method, portion yield, and cost for a dish, used to ensure consistency and control food cost.
- Food cost percentage
- Cost of food sold divided by food sales, multiplied by 100; a key indicator of kitchen cost control and menu pricing.
- Maillard reaction
- Browning of proteins and sugars when food is heated above roughly 140-165°C, producing colour and savoury flavour, as in seared steak or toast.
- Caramelisation
- Browning of sugars alone when heated, producing colour and sweet, nutty flavours, as in caramel sauce or browned onions.
- Braising
- A combination cooking method where food is first seared in fat, then cooked slowly in a covered vessel with a small amount of liquid.
- Julienne cut
- A precision knife cut producing thin matchsticks approximately 1.5 to 3 mm square and 4 to 5 cm long.
- Brown stock
- A stock made from bones that have been roasted until browned before simmering with vegetables and aromatics, giving a darker colour and richer flavour.
- Chef de partie
- A section chef in a kitchen brigade responsible for one station, such as sauces, fish, grill, or pastry, and supervising commis chefs.
- Portion control
- Using scales, scoops, ladles, and standardised serving ware to serve consistent quantities, protecting food cost and customer expectations.
- Full-time employment
- Employment under the Fair Work system with 38 ordinary hours per week, paid leave entitlements, and notice of termination requirements.
- Casual employment
- Employment with no guaranteed hours and no paid leave; casuals receive a casual loading in place of leave entitlements.
- National Employment Standards
- Eleven legislated minimum entitlements including maximum weekly hours, annual leave, personal carer's leave, and notice of termination.
- Better off overall test
- The requirement that an enterprise agreement must leave each employee better off overall than under the relevant modern award.
- Hospitality industry sectors
- The main sectors are accommodation, food and beverage, and gaming, each with distinct licensing, training, and service requirements.
- Adverse action
- Action by an employer that is unlawful when taken against an employee for exercising a workplace right, such as complaining about pay.
- Fair Work Act 2009
- The main Australian workplace law setting minimum standards, awards, enterprise bargaining, and protections against unfair dismissal and discrimination.
- Service quality dimensions
- Five measures of service: reliability, responsiveness, assurance, empathy, and tangibles; reliability is usually rated most important by customers.
- Service recovery paradox
- The finding that customers whose complaint is resolved well can become more loyal than customers who never experienced a problem.
- Hierarchy of control
- Risk control ranking from most to least effective: eliminate, substitute, isolate, engineering controls, administrative controls, then personal protective equipment.
- Duty of care
- The legal obligation of employers to ensure health and safety so far as reasonably practicable, and of workers to take reasonable care and follow instructions.
- RACE emergency sequence
- A response sequence for fire or emergency: rescue anyone in danger, alert others and emergency services, contain the hazard, then evacuate.
- Near miss
- An incident where no one was injured but harm was possible; it should be reported and recorded so the hazard can be controlled.
- Manual handling
- Lifting, lowering, pushing, pulling, or carrying loads; risks are reduced with trolleys, team lifting, and keeping loads close to the body.
- Constructive feedback
- Specific, timely feedback focused on behaviour and its effect rather than the person, delivered privately and paired with a clear improvement suggestion.