WJEC Hospitality & Catering unit 1 AC 2.1 continued chef clothing, safety equip, materials, stock control

WJEC Hospitality & Catering unit 1 AC 2.1 continued chef clothing, safety equip, materials, stock control

7th - 11th Grade

15 Qs

quiz-placeholder

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WJEC Hospitality & Catering unit 1 AC 2.1 continued chef clothing, safety equip, materials, stock control

WJEC Hospitality & Catering unit 1 AC 2.1 continued chef clothing, safety equip, materials, stock control

Assessment

Quiz

Other

7th - 11th Grade

Hard

Created by

Kathy Naylor

Used 304+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When designing a kitchen which of the following does NOT need to be taken into consideration?

The size of the equipment

How well made is it

How easy is it to clean

How good does it look

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why are chopping boards made in different colours?

To match the kitchen decor

So that you know who the chopping board belongs to

To prevent cross-contamination

To stop people using the wrong one

3.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Besides equipment and ingredients, which other materials are also required so that the kitchen can operate effectively?

Cleaning materials e.g. detergent, cloths, mops etc

Materials for food preparation e.g. foil, food labels, bags, boxes etc

Waste disposal materials e.g. waste bins, bags, recycling bins etc

Tablecloths and serviettes

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

All the materials, ingredients and equipment in use in a catering kitchen are collectively known as 'stock'. True or false?

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Good stock control is necessary in order for ...

The customers to feel satisfied

The business to stay in profit

The kitchen staff to do their jobs

The business to be organised

6.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

A stock controller duties include:

Operating the FIFO system

Checking all stock is stored correctly

Locking the stock away

Knowing what is held in stock

7.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

A kitchen administrator is tasked with:

Keeping staff records

Keeping food safety documents and records

Documenting Environmental Health and Trading Standards legislation

Booking tables

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