QUESTIONS AND TOPICS ABOUT BUSINESS, TRADE AND MARKETING COLLEGES
QUESTIONS AND TOPICS ABOUT LIVING, SURVEYORS AND ARCHITECTS COLLEGES
QUESTIONS AND TOPICS ABOUT HOSPITALITY AND CULINARY ARTS COLLEGES
QUESTIONS AND
TOPICS ABOUT OPTICIANS AND OPTICAL COLLEGES
1) What is a kitchen
brigade and where can we find it?
Late in the 19 th Century, the ingenious chef Georges Auguste
Escoffier (1846-1935) created the modern brigade system while
working in London at the Savoy Hotel, even though evidence of
brigade-style culinary arrangements can be found in late medieval
French and English sources. For getting the utmost efficiency, he
organized the kitchen as a strict hierarchical ladder of authorities
and functions. This structured team system delegates
responsibilities to different individuals that specialize in certain
tasks.
At the top of this ladder we find the Head Chef (Chef de cuisine)
who coordinates and supervises the kitchen activities, establishes
the standards, works out the prices on the menu and so on. He also
directs the trainees on work experience. The size of the kitchen
brigade usually depends on the type of restaurant and the food that
is served. Due to the high costs involved in employing a large
staff, many food establishments now expect much more flexibility
from a smaller kitchen brigade. Another factor in kitchen staff
reduction is the dramatic impact that technology and standardisation
have had on the industry process. In any case luxury hotels and
first-class restaurants around the globe still employ large brigades
because they must provide efficiency and personalised service which
are necessary for the standards of their clientele.
2) What are the main roles of a head chef and the duties of an under
chef?
The Kitchen chef (Chef de cuisine) is responsible for overall
management of kitchen. He supervise staff, create menus and new
recipes with the assistance of the restaurant manager, make
purchases of raw food items, train apprentices and maintain a
sanitary and hygienic environment for the preparation of food. He
must have the ability to organise duties and solve any problems that
may arise in kitchen daily operations. He is not just a cook, but he
is a head cook, which implies a higher level of prestige. Depending
on the skill, training and perserverance, a chef can climb the ranks
and gain more prestige and responsability. many famous chefs have
planned their own progress and worked in some of the most notorious
restaurants under some of the most renowned chefs in the world until
they, too, became skilled and well-known.
The Head chef is assisted by an under chef (sous-chef de cuisine),
who supervises how the food is prepared, portioned and arranged
according to the head chef's directions. The Deputy kitchen chef
receives orders directly from the chef de cuisine for the management
of the kitchen and often represents the chef de cuisine when he or
she is not present.Subordinate are the section chefs (chefs de
partie); each one is in charge of the preparation of particular food
and dishes. All this staff makes up the kitchen brigade, of course
the number of the section chefs depends on the size and the class of
the restaurant as well as the number of assistants.
3) What does the acronym HACCP mean and what it is used for?
HACCP is the acronym of Hazard Analysis and Critical Control Point
which is a systematic preventive approach to food safety and
pharmaceutical safety that addresses physical, chemical, and
biological hazards as a means of prevention rather than finished
product inspection. HACCP is used in the food industry to identify
potential food safety hazards, so that key actions, known as
Critical Control Points (CCPs) can be taken to reduce or eliminate
the risk of the hazards being realized. The system is used at all
stages of food production and preparation processes including
packaging, distribution, etc. A critical control point means a point,
step or procedure in a food process at which a control measure can
be applied, and at which control is essential, to prevent, reduce or
eliminate and identified food hazard. This method was applied for
the first time in the USA in 1971 by the NASA when the Pillsbury
firm accepted to make the food for astronauts and wanted to produce
it being very careful with the maximun precautions, in order to
assure the safety of the food and the astronauts themselves. This
method is nowadays applied everywhere since customer health safety
is extremely important, and therefore proper hygiene in the food and
beverage industry must be treated with the utmost respect and
attention.
4) What are the seven steps to develop a HACCP plan?
In order to develop a good and healthily prevention system in the
food processing industry an accurate HACCP plan must be elaborated
and written; this document delineates all the procedures to be
followed during food preparation in every kitchen. Once the plan has
been prepared, it is necessary to validate and verify that the plan
works after it is implemented. there are seven principles which are
used to develop and implement a HACCP plan. These seven parts are:
1. Analyse Hazards. Everyone who works in the catering industry must
be aware of the hazards associated with food and drinks. Hazards can
be biological (i.e. microbe), chemical (i.e. pesticides) or physical
(i.e. metal fragment) 2. Identify Critical Control Point. These are
the stages, or points, in the food production process where hazards
should be controlled or eliminated. 3.Establish Preventive Measures
with critical limits for each control point. This should be for any
cooked food. (i.e. determining the minimun cooking temperature). 4.
Establish Procedures. To monitor the critical control points. This
could include deciding how cooking time and temperature should be
supervised and who is responsible. 5. Establish Corrective Actions.
To be taken when monitoring which shows that a critical limit has
not been met. 6. Establish Procedures. To verify the system is
working properly. 7. Establish an Effective System. In order to
record information to document HACCP system.
5) Can you classify what are the main types of restaurants, with
their food, clients and price range?
Restaurants are classified on the kind of food, type of clients and
price range. Therefore wowadays we can have all the different range
of food establishments, since in the 20th Century with the
development of commerce, business, technolgy and a huge immigration
flow, we can have a large variety of offers, of dishes, of menus and
of culinary different traditions. We can have: Fast-Food Restaurants,
Coffe Shops and Self-Service Restaurants, here the price range is
inexpensive and the customers are mainly clerks, students, teachers,
families and so on, the food is often pre-cooked or prepared in
advance, here you can find soups, pasta, metas, vegetables, desserts,
or pizza, hamburgers, french fries, soft drinks, sandwiches, hot and
cold drinks, ice cream, snack items, and so on. Then we can have
Hotel Restaurant in which the food, the price and the clients are
based on the hotel category, or Ethnic Restaurant where you can find
international food such as Chinese, Mexican, Brazilian, Indian, all
different kinds of clients and the price range varies from
inexpensive to average, finally we can have Speciality Restaurant
and Gourmet Restaurant, here you can find speciality cuisine or top
quality and elaborate dishes, you can also find all types of clients,
from families to VIPs, business clients, celebrities, conference
delegates, wealthy people etc. and also the prices varies, from
average to expensive and very expensive.
6) What is the origin of the term “Menu”, what are the main types of
menus and what features should a good menu have?
The word menu, like much of
the terminology of cuisine, is French in origin. It ultimately
derives from Latin minutus, something made small; in French it came
to be applied to a detailed list or résumé of any kind. So
originally menus were just list of food that could be raw or cooked,
then in 19th Century individual menus were introduced and the food
was divide into courses. Nowadays in restaurants, a menu is a
printed brochure or public display on a poster or chalkboard that
shows the list of options for a diner to select. A menu may be a la
carte -in which guests choose from a list of options - or table d'hôte
or carte du jour, in which case a pre-established sequence of
courses is served, then nowadays we can have coffe shop menus. In
the 2000s, many fast food restaurants switched to digital menus
which are displayed on flat-screen LCD televisions. Depending on the
restaurant, the menu may display a list of wines and their prices,
or this information may be available in a separate brochure called
the wine list. Some restaurants may also have separate menus for
beer, liquor, and mixed drinks, and for desserts. A good menu should
be planned considering a lot of different steps, such as: analyse
the potential customer, location of the establishment, the price and
cost of food, the staff skill and size, availability of food and
reliability of suppliers, time of the year, festivity days, time of
the day, number and sequences of courses, nutritional value, last
but not least the language. The numbers of courses and the number of
dishes may vary depending on the size and type of restaurant, but
you must always remember that a menu often influences the customer,
so when designing menus, chefs and restaurateurs have to try to
appeal to certain marketr segments and they must also create the
right atmosphere of the restaurant with decor, furniture and
uniforms.
1) Can you describe,
synthetically but clearly, what are the main fundamental parts of
the man’s visual apparatus?
The eye is the organ of sight; it is composed of the eyeball and
other parts. The eyeball is made up of three different membranes:
sclera, choroid and the retina, The sclera is a layer of dense white
tissue covering all of the eyeball except the cornea, the
transparent coat that covers the iris and the pupil and is
continuous with the sclera, and the optic nerve at the rear; choroid
tissue lies beneath the sclera and the retina, the terminal
expansion of the optic nerve, which is a thin layer of light
sensitive cells that are classified by shape: rods and cones. The
retina has the function of receiving light and turning it into
chemical energy. Such chemical energy allows the nerves to bring the
message from the eye to the higher regions of the brain. The other
parts of the eye are: the muscles, protective structures and
lacrimal apparatus, that is eyelids, eyelashes, eyebrows, lacrimal
ducts and lacrimal glands. Lacrimal liquid keeps the external
surface of the eyeball wet and lubricated.
2) Can you explain what are the most common diseases and disorders
of the eye, including the definitions, the main symptoms and their
common causes?
The most common diseases of the eye are: black eyes that are bruises
of the eyelids and the tissue around the eye; a stye which is an
inflammated swelling of the edge of the eyelid and it is caused by
bacterial infection; conjunctivitis is an inflammation of the
conjunctiva; blepharitis is an inflammation of the eyelid margin;
herpes Zoster or shingles can affect the skin of the eyelids;
glaucoma is due to an increase in ocular tension or to some atrophy
of the pupil involving gradual loss of field of vision; keratoconous
is a developmental anomaly where the central portion of the cornea
becomes progressively thinner as a displaced and increasing
protrusion. Complications of diabetes or retinal haemorrhages or
degenerations are then the most common causes of permanent blindness
and loss of vision acuity. The main eye disorders are blind spots,
vision loss, blurred vision and their causes are aging and some
pathologies.
3) Can you describe the different kinds of eye specialists and
explain which professional should a person consult in the event of a
loss of visual acuity?
The professional people who take care of the human eye are opticians,
optometrists and opthalmologists. They all work in the same field
called “Oculistics”. An opticians usually dispenses glasses and
doesn’t diagnose any eye problems. An optometrist is a doctor of
optometry specialised in evaluating the need for glasses and decides
what type of lens will provide the best vision. An optometrist can
also diagnose and treat many eye defects.
Any visual changes caused, for instance, by aging, eye trauma or a
generalized illness should never be ignored. An Opthalmologist is a
physician specialised in eye disorders and is the appropriate person
to consult for diseases or disorders of the eye. In any case one
must keep in mind that sometimes an eye problem is part of a general
health problem, that’s why general professional help may be
appropriate.
4) Can you explain what is the function of
the eye and why it is so extremely important for our lives?
The eye is the photoreceptive sense organ through which people
acquire knowledge of the world around themselves. Human beings get
the information they need through their eyes and this process plays
a basic role in the interpretation of the environment. In fact,
seeing is also understanding and understanding depends on the way
light sensitive receptive cells are connected with the central
nervous system which is part of the brain. The ability to perceive
objects, colours and distances is acquired by experience. We can
compare the eye with a cinema screen because it doesn’t give
continuous pictures but successive “stills” at intervals. Among the
marvellous properties that the human body has, eyesight is certainly
one of the most amazing and important, because without it we would
be secluded in a world of darkness and isolation and in any case we
should struggle a lot more to go on living in this competitive
world.
5) Can you describe what are the most common defects of the eye,
their causes and their main remedies?
An eye is said to be emmetrope when it works properly. Sometimes it
has defects connected with focusing or diseases connected with the
lens, the sensibility of receptors or the shape of the cornea. The
most common defects are: nearsightedness or myopia that is due to
the eye’s refractive power being too strong or to the eyeball being
too long; farsightdness or hypermetropia that is caused by the eye’s
refractive power being too weak or by the eyeball being too short;
astigmatism means that a person cannot focus on the main meridians
at the same time because the cornea doesn’t curve correctly;
presbyopia, which is very common in old age, consists of a reduced
ability to focus the eye on near objects because of a gradual loss
of elasticity of the crystalline lens and finally daltonism that
means colour blindness for some colours. Eyeglasses, contact lenses
or surgical operations can correct the action of the defective part
of the eye.
6) Can you describe what are the different materials used to make
frames, and what are the various kind of lenses and contact lenses
available on the market?
Spectacles or glasses are made from materials like – wood, leather,
bone, horn, tortoiseshell, rubber, plastic, ferrous metals, copper
and its alloys, silver, gold, lead, tin, platinum, titanium, etc.
The shapes of the frames haven’t changed dramatically over the ages.
Manufactured lenses are usually made of glass, but they can also be
made by transparent plastic. Lenses are classified by the curvature
of the two optical surfaces. We can have concave, biconcave, convex,
biconvex, and convex concave lenses. Contact lenses are thin round
disks made of plastic, placed on the surface of the eye. They
require more care than glasses as they need to be cleaned and stored
in a special fluid when not being worn, what's more some people can't
wear them at all. Two types of contact lenses are available on the
market, hard and soft. With regard to hard ones, they can be scleral
(covering the visible part of the eye) and corneal (covering the
central part of the eye).
1) Can you describe what are the principal
types of dwellings and explain what are the main advantages and
disadvantages for the people who live in them?
The principal types of dwellings are: the single family deatched
house, it stands alone and is not joined to any other dwelling; the
semi-detached or duplex house (Usa): it is joined to another house
on one side; the terraced house or town house (Usa): it is a part of
a line of houses that are still joined together; the block of flats
or condominium (Usa): it is a tall modern building that is divided
into flats; the cottage, it is a small house in a village or in the
countryside. Cottages are usually old buildings; the bungalow: it
has only one floor and no upstairs. Bungalows are usually modern
buildings. Then we can have skyscrapers, small and great villas,
with large gardens, palaces or mansion house, and finally we can
also have some castle of the past, because nowadays they are not
built so frequently. Every kind of housing typology has its own
advantages and disadvantages and people choose them following their
need of privacy and space and their economical possibilities.
2) We can classify towns following their functions, can you make
some examples giving also some proper names of them?
A town is a community of people ranging from a few hundred to
several thousands, although it may be applied loosely even to huge
metropolitan areas. Generally speaking we can have: market town,
like Colchester in England, where people can sell their products and
where they could also buy things they need; administration centre,
whose function is to deal with all the work involved in running a
large area, such as a county; holiday resorts, like Rimini in Italy:
these are places people visit for their pleasure and relax;
university towns, like Oxford or Boston: these are towns where we
can find great and prestigious universities that can attract
students from all over the world, usually we can find also great and
efficient hospitals and scientific research centres; industrial
centre: the main function of this type of settlement is the
production of goods in factories; port town like Singapore: where
goods can be brought into the country or sent to other countries by
ship.
3) Natural building, eco and environmental design, alternative
energy, these are all characteristics of “Sustainable Architecture”,
can you explain what does all this mean?
Sustainable architecture, is a general term that describes
environmentally-conscious design techniques in the field of
architecture. In the broad context, sustainable architecture seeks
to minimize the negative environmental impact of buildings by
enhancing efficiency and moderation in the use of materials, energy,
and development space. Most simply, the idea of sustainability, or
ecological design, is to ensure that our actions and decisions today
do not inhibit the opportunities of future generations. This term
can be used to describe an energy and ecologically conscious
approach to the design of the built environment. The principles of
proper design on the basis of the principles of sustainable
architecture may be summed up as follows: 1. Controlling the
microclimate; 2. Saving energy; 3. Using renewable energy sources;
4. Using sustainable and recyclable materials; 5 Using water
properly; 6. Landscaping.
4) What do we mean by the term “Community”
when we talk of houses, buildings, dwellings, people and living
facilities?
When we talk of houses, buildings, dwellings, people and living
facilities the term community means a group of people living in the
same locality and under the same government, who shares the same
interests, the same customs and values, and who has some common
interests. The term has also other meaning, for instance we can
refer to a group viewed as forming a distinct segment of society as
the young, the old, the students or o group of professionals or
scientists. In order to create a good community spirit the space
between the different buildings should be planned very carefully in
order to make people live outdoors as well as inside the home.
Living well in a community means feeling comfortable in a place and
be glad to belong to it. By the term facilities we mean every place
or space where we can do something useful and interesting for our
living, so a good community will have good houses and many
facilities such as sport centers, theatre, schools, pubs,
restaurants, hospitals, parks and so on.
5) What did the Industrial Revolution mean for the development of
goods and what has to do with the modern Industrial Design world?
The industrial revolution started in Great Britain in the nineteenth
century with the invention of the steam engine in 1765 and the
constructions of new machinery such as the power loom. Until that
time all goods had been made and assembled by hand, and the previous
main economy was based on farming, The term industrial design was
first used in the U.S.A. in 1919 referring to drawings of industrial
objects for advertisements in order to give a new raise in sales
after the bad and dramatic period of the Great Depression in 1927
which had cause a strong fall in sales. Industrial Design, art and
science involved in the creation of machine-made products. It is
concerned with aesthetic appearance as well as with functional
efficiency. The term industrial design was originated in 1919 by the
American industrial designer Joseph Sinel. Nowadays we can say that
through the new technology system we can have a permanent industrial
design revolution.
6) What do you know about computer-aided design equipment and about
the main stages in design to get a final product starting from an
original idea?
A computer can help a designer to work much faster than drawing with
conventional equipment. This is called “computer-aided design”, that
is CAD. The computer stores the dimensions and can print out the
drawings. The computer can be programmed to alter the entire design
to accomodate specific changes. With new software designers can
create high-resolution 3D models, renderings and photo realistic
animations. To get from an initial idea to a finished product there
are several design stages. This is often called the design process.
As part of this process, a designer uses technical drawings to
illustrate and explain ideas. To do this we can make a flow chart
which is a summary of the main stages in the design process, such as:
the Brief, the Idea, the Research, the Sketches, Perspective drawing,
then we can realize a Model, and finally make Technical Drawing and
the real product, in the end we can conclude with the finished
article evaluation.
QUESTIONS AND TOPICS ABOUT BUSINESS, TRADE AND MARKETING COLLEGES
QUESTIONS AND TOPICS ABOUT LIVING, SURVEYORS AND ARCHITECTS COLLEGES
QUESTIONS AND TOPICS ABOUT HOSPITALITY AND CULINARY ARTS COLLEGES
QUESTIONS AND
TOPICS ABOUT OPTICIANS AND OPTICAL COLLEGES
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