Front and back of house

• Front of house is where customers are: reception, seating area, bar and counter. Back of house is the kitchen and stores. Front-of-house stages for a table: welcome and greet, show to table, take the order, and so on.
• Kitchen workflow runs one way, from delivery to storage to preparation and cooking to serving, with washing-up kept apart. This stops raw and cooked food, and clean and dirty items, crossing.
• Know the equipment and its use. A bain-marie keeps cooked food hot for service. A walk-in fridge is a chilled room you can step into. A pass-through dishwasher is a large commercial washing machine.
• Stock control: FIFO means first in, first out. A delivery note is checked against the order when goods arrive. An invoice is the bill, and it is kept so food can be traced to its supplier.
• Chef whites protect the chef and the food: hat or hairnet, no jewellery, clean apron, safety shoes. Light colours show dirt. A first-aid box holds items such as sterile plasters and disposable gloves. Front-of-house uniform gives a smart, professional image and makes staff easy to spot.

Workflow

The order that food and staff move through the kitchen.

Bain-marie

Equipment that keeps cooked food hot until it is served. It does not reheat cold food.

FIFO

First in, first out. Use the oldest stock first.

Delivery note

Checked against the order when goods arrive.

Invoice

The bill from the supplier. Kept so food can be traced.

Pass-through dishwasher

A large commercial washing machine for plates and glasses.

• Putting handwashing after food preparation. Hands are washed before.
• Thinking a bain-marie can reheat cold soup. It only keeps hot food hot.
• Throwing away an invoice once it is paid. Invoices help trace food back to the supplier.
• Mixing up delivery note and invoice. The note shows what arrived. The invoice is the bill.

7 questions, 10 marks. Answer, then press Check. The marking guide explains how the marks are worked out. Nothing is saved.