Hospitality and Catering All units (Quiz 1)

What year was the HACCP act brought in?

• a)1998

• b)2006

• c)2016

• d)1974

What type of powered equipment is used for chopping, mixing and blending food?

• Microwave

• Mincing Machine

• Food Processor

• Blender

Which of these is not part of the Health and Safety Executive 5-point plan?

• Assess risks to employees, customers, partners and other people

• Provide and maintain safe equipment and systems of work

• Provide a written health and safety plan

• Consult employees about potential risks that could happen

what of these is not a high risk food

• rustlers quarter pounder

• Washed Veg

• Raw beef

• Big mac

What is the Data Protection Act?

• How your personal information is used by organisations, businesses or the government.

• Controls how you live

• Businesses use them to get your personal data

• None of the above

How many doors are required in a kitchen?

• 2, in and out

• 4, fire exit, in and out, goods in

• 1 service

• none, who needs doors, we go through walls and the roof

What is the responsibilities of an aboyeur?

• Accept orders from the dining room, take them to the appropriate stations of the kitchen, and check each plate before it leaves the kitchen.

• Cook staff meals

• A student gaining practical experience in the kitchen

• Someone who washes up and cleans surfaces

Select the advantages of Local Sourcing (Pick 3)

• Lower food/product miles

• Support local economy

• Create jobs

• Cheaper service

What are the advantages of vending machines ?

• served 24 hours a day

• they can only be cold

• only served for certain hours

• None of the above

Which of these is the correct order of kitchen workflow / design ?

• Delivery , storage ,food prep ,cooking , holding ,food service area , wash up , waste disposal

• Storage , holding , cooking , food service area , wash up , waste disposal , delivery

• Waste disposal , wash up , food service area , cooking , food prep , storage , delivery

• Delivery , food prep , wash up , storage , waste disposal , holding , cooking , food service area