Eduqas Hosp - Kitchen Workflow and Safety Quiz

Eduqas Hosp - Kitchen Workflow and Safety Quiz

10th Grade

10 Qs

quiz-placeholder

Similar activities

Dairy Group Quiz

Dairy Group Quiz

9th - 12th Grade

10 Qs

hygiene - amani -

hygiene - amani -

9th - 12th Grade

10 Qs

Kitchen Brigade

Kitchen Brigade

9th - 12th Grade

8 Qs

Clothes & Personal Hygiene

Clothes & Personal Hygiene

9th - 12th Grade

15 Qs

Eduqas Hosp- Front of House

Eduqas Hosp- Front of House

10th Grade

10 Qs

Eduqas Hosp -Food Safety and HACCP Quiz

Eduqas Hosp -Food Safety and HACCP Quiz

10th Grade

10 Qs

Eduqas Hosp - Unit 2 How to plan production

Eduqas Hosp - Unit 2 How to plan production

10th Grade

10 Qs

Eduqas Hosp - Kitchen Workflow and Safety Quiz

Eduqas Hosp - Kitchen Workflow and Safety Quiz

Assessment

Quiz

Hospitality and Catering

10th Grade

Hard

Created by

Nicci Best

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Where is the delivery area located in a kitchen workflow?

At the kitchen entrance

Near the storage area

Next to the cooking area

Beside the waste area

Answer explanation

The delivery area is located at the kitchen entrance to facilitate the efficient transfer of goods in and out of the kitchen, ensuring a smooth workflow and minimizing congestion in cooking and storage areas.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is stored in the cool area of the storage section?

Canned goods

High-risk foods

Cleaning supplies

Waste materials

Answer explanation

High-risk foods, such as dairy, meat, and seafood, need to be stored in a cool area to prevent spoilage and foodborne illnesses. Canned goods, cleaning supplies, and waste materials do not require such specific temperature control.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What facilities are provided in the staffing area?

Cooking stations

Hand washing facilities

Storage for dry goods

Waste disposal bins

Answer explanation

Hand washing facilities are essential in staffing areas to ensure hygiene and prevent contamination. While cooking stations, storage for dry goods, and waste disposal bins are important, hand washing facilities are specifically required for staff sanitation.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which area is used for the preparation of meat and poultry?

Cooking area

Storage area

Preparation area

Cleaning area

Answer explanation

The preparation area is specifically designated for handling and preparing meat and poultry, ensuring proper hygiene and safety. This makes it the correct choice compared to cooking, storage, or cleaning areas.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What type of foods are cooked in the cooking area?

Cold foods

Hot wet foods

Desserts

Fresh fruits

Answer explanation

The cooking area is primarily used for preparing hot wet foods, which include soups, stews, and sauces. Cold foods, desserts, and fresh fruits do not typically require cooking, making hot wet foods the correct choice.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Where are hot and cold foods plated and presented?

Delivery area

Serving area

Storage area

Waste area

Answer explanation

Hot and cold foods are plated and presented in the serving area, where they are ready for customers. This area is specifically designed for serving food, unlike the delivery, storage, or waste areas.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of the cleaning area?

To store dry goods

To clean and store crockery and cutlery

To prepare desserts

To serve food

Answer explanation

The cleaning area is specifically designed for cleaning and storing crockery and cutlery, ensuring they are sanitized and ready for use. This distinguishes it from areas meant for food preparation or storage.

Create a free account and access millions of resources

Create resources
Host any resource
Get auto-graded reports
or continue with
Microsoft
Apple
Others
By signing up, you agree to our Terms of Service & Privacy Policy
Already have an account?