TLE 7

Which of the following is considered a primary sector in the tourism industry?

• Hotels

• Transportation

• Souvenir shops

• Entertainment venues

What is the primary role of hospitality in the tourism industry?

• Promoting local attractions

• Providing accommodation and services to guests

• Manufacturing tourism products

• Regulating tourism activities

Which of the following is a key component of a hotel's guest services?

• Housekeeping

• Marketing

• Inventory management

• Financial auditing

In food preparation, what does the term "mise en place" refer to?

• Cooking over an open flame

• Plating and garnishing the dish

• Preparing and organizing ingredients before cooking

• Cleaning the kitchen after cooking

Which of the following is an essential safety practice in food preparation?

• Using the same cutting board for raw meat and vegetables

• Storing raw meat above cooked food in the refrigerator

• Washing hands before and after handling food

• Thawing frozen food at room temperature

What is the significance of "FIFO" (First In, First Out) in food storage?

• Ensuring the freshest ingredients are used last

• Organizing kitchen utensils

• Using older stock before new stock to prevent spoilage

• Cleaning the kitchen in a specific order

Which type of tourism involves traveling to natural areas with the aim of conserving the environment?

• Cultural tourism

• Adventure tourism

• Ecotourism

• Medical tourism

What is a "menu"?

• A list of ingredients needed for a dish

• A sequence of cooking steps

• A list of food and drink items offered by a restaurant

• A set of dietary guidelines

Which of the following best describes the role of a sous chef in a restaurant?

• The head chef responsible for the overall operation of the kitchen

• The chef in charge of desserts and pastries

• The second-in-command who assists the head chef and oversees kitchen operations

• The chef responsible for cleaning and maintenance

Which practice is essential for maintaining hygiene in a hospitality setting?

• Reusing towels and linens for different guests

• Ensuring all staff wear appropriate uniforms and wash their hands regularly

• Allowing pets in food preparation areas

• Using expired cleaning products to reduce waste