Hospitality and catering 2

What is this sign asking you to do?

• Take off your overcoat 
• Wear a clean overcoat 
• Wear protective clothing 
• Wash your uniform now 

What is the meaning of this sign?

• Warning 
• Safe 
• Prohibnition 
• Mandatory 

Where should dangerous chemicals be stored in a hospitality establishment?

• In the chef's office

• In the pot store away from chefs

• In a locked cupboard or COSHH store

• In the potwash store

What does the sous chef do in a kitchen?

• They are in charge of all chefs

• They are second in command

• They are a trainee chef

• They are in charge of making pastries

What is an example of good hygiene

• Sweeping the table with a sweeping brush

• Washing your hands before going to the toilet

• Washing your hands after going to the toilet

• Tasting food without a spoon

Which of these chefs is usually a trainee

• Vegetable chef

• Pastry Chef

• Saucier

• Commis Chef

Which of these is an example of good customer service

• Apologising for any mistakes you have made

• Telling the customer that you can't do anything

• Avoiding complaints

• Sending the customer elsewhere

Which of these jobs is front of house?

• Waiter

• Head Chef

• Kitchen Porter

• Maid

Which of these shows how a customer feels about their experience?

• How much they chat

• How long they stay

• How much food they have eaten

• Trip Advisor review

What colour chopping board should you use for cooked meat?

• White

• Yellow

• Red

• Brown