What is the main focus of the unit described in the document?

• Advanced cooking techniques

• Preparing and presenting a limited range of simple menu items

• Baking and pastry arts

• International cuisine

What does the term "mise en place" refer to in the key terms section?

• Ready-to-eat food

• Potentially hazardous food

• Environmental conditions

• The preparation and arrangement of ingredients before cooking

Which of the following is NOT mentioned as a type of simple dish in the hospitality industry?

• Fish and chips

• Sushi

• Hamburgers

• Salads

Which of the following is a characteristic of simple dishes in the hospitality industry?

• Prepared with exotic ingredients

• Require complex cooking techniques

• Contain a small number of ingredients

• Served only in fine dining restaurants

Which of the following dishes requires singular or limited cooking and preparation techniques?

• Sushi

• Fried chicken

• Beef Wellington

• Soufflé

What is the key to any service organization according to the text?

• Fast service

• Good hygiene standards

• Low prices

• Friendly staff

Who is a food handler?

• A person who directly engages in the handling of food

• A person who manages a restaurant

• A person who delivers food

• A person who eats food

What should be done to food when transporting it to protect it from contamination?

• Leave it uncovered

• Keep it in open containers

• Keep it covered at all times

• Use old newspapers to cover it

What materials are suitable for covering food to ensure they do not contain any chemicals that could contaminate the food?

• Aluminium foil, plastic film, and clean paper

• Old newspapers

• Any used materials

• Cloth

What temperature should potentially hazardous foods be maintained at during transportation?

• Colder than 5°C or hotter than 60°C

• Between 10°C and 20°C

• Room temperature

• Any temperature