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L2 Prepare for table service

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11th Grade

Used 1+ times

L2 Prepare for table service
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19 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which one of the following is the safest working practice when preparing service areas and equipment for table service?

All electrical equipment to be left on at all times.

All electrical equipment to be turned off when cleaning.

All electrical equipment to have instructions provided.

All electrical equipment to be serviced weekly.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why must a constant stock of food service items be maintained?

To ensure good stock rotation.

To make the stock taking process easier.

To make the establishment look well stocked.

To ensure the smooth running of the food service.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which one of the following statements correctly describes how to check expiry dates?

Check that date has not expired before use.

Contact supplier to check expiry dates.

Check delivery note for expiry dates.

Check expiry dates with supervisor.

4.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Which two of the following statements describe why it is important to check expiry dates?

To ensure items are fresh and safe.

To ensure correct quantities of stock are used.

To help to locate stock easily.

To ensure good stock rotation.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the best way of storing prepared bread?

Covered, in the refrigerator.

A cool, dry environment.

On the side in the service area.

On tables, ready for service.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why should service equipment be turned on before service?

To ensure that the equipment is free from damage.

To ensure customer satisfaction.

To ensure the equipment is at the correct temperature for service.

To ensure that the equipment does not need servicing.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why must waste be handled and disposed of correctly?

To comply with the Trade Descriptions Act and prevent accidents.

To comply with food hygiene legislation and avoid pest infestation.

To comply with C.O.S.H.H regulations and prevent accidents.

To comply with Trade Descriptions Act and avoid pest infestation.

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