Stage 2 Food and Hospitality 27/3/25

Stage 2 Food and Hospitality 27/3/25

12th Grade

17 Qs

quiz-placeholder

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Stage 2 Food and Hospitality 27/3/25

Stage 2 Food and Hospitality 27/3/25

Assessment

Quiz

Hospitality and Catering

12th Grade

Medium

Created by

Allison Harvey

Used 2+ times

FREE Resource

17 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary purpose of mise en place?

To serve food quickly

To clean the kitchen

To prepare and organise ingredients and equipment before service

To plate desserts

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The NT food safety regulation requires perishable food to be stored below:

10°C

8°C

5°C

0°C

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the correct method for julienne cutting vegetables?

Large chunks

Thin strips

Diced cubes

Roughly chopped

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The term 'sauté' refers to:

Deep frying

Cooking quickly in a small amount of oil

Roasting in the oven

Steaming over water

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What equipment would you use to puree a soup in a commercial kitchen?

Stick blender (immersion blender)

Planetary mixer

Pastry cutter

Food dehydrator

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which knife is best suited for slicing bread?

Chef's knife

Serrated knife

Paring knife

Boning knife

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does the term 'al dente' mean when cooking pasta?

Overcooked and soft

Cooked in boiling water

Firm to the bite

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