WJEC Hosp & Catering LO2 AC 2.1

What does FIFO stand for?

• First In First Out

• Flow in Flow Out

• Fork In Fork Out

A 'cover' in a restaurant is ....

• What the tables are covered in when the restaurant closes

• A customer food order sent to the kitchen

• A set menu

• Outside seating area

Which of the following terms describes the way food passes through the kitchen from delivery to dining?

• Food flow

• Kitchen flow

• Catering flow

• Work flow

Which of the following is NOT one of the 4 main operational activities in a kitchen?

• Cooking, presenting and plating food for service

• Receiving and storing kitchen deliveries

• Organising and preparing food ready for cooking

• Recycling, re-using and reducing

The serving area in the kitchen is also called the 'servery' - true or false?

• True

• False

The storage area in the kitchen contains ...

• a dry area

• a cool dry area

• both of these

FIFO is a system which ....

• Ensures thorough rotation of stock

• Ensures good workflow in the kitchen

• Ensures excellence in operational activities in the kitchen

• Calculates the number of covers in a sitting

Raw food and cooked foods should be stored separately?

• True

• False

The preparation and cooking areas in a kitchen have a wet area for...

• Washing up

• Preparing fish, vegetables, meat & cold dishes

• Storing wet clothing

• Taking a shower if you are dirty

The preparation and cooking area contains a Hot Dry Area for ...

• grilling, frying, roasting, baking and microwaveing

• Drying dishcloths, tea towels and aprons

• Heating up leftovers

• Drying and curing meats