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WorksheetsIHG Breakfast Excellence Quiz
Total questions: 30
Worksheet time: 16mins
Line checks must be conducted when?
Atleast 30 min prior before operations starts.
During the operation
After the meal period.
When a guest raises concerns
Quality identifier includes.. (please select 2 correct answers.)
Style of cooking
Color
Temperature of the dish
Cuisine
Recommended temperature to keep "cheese''
Room temperature
Below 5 degree C
Below 0 degree C
Between 5 -10 degree C
Waffles and pancakes can be kept under the Heat lamp?
No ,they should be freshly prepared only on guest order
Yes, but not more than 5 minutes.
Can be kept only if live station is not there.
Correct consistency of Porridge to be served in buffet ?
Porridge should be thick and creamy
Porridge should be thin and creamy
Not too thick and not too thin shouldn’t be creamery
Fresh juices served can either be 100% pure or blended?
TRUE
FALSE
Recommended temperature of steam milk for perfect Cafe latte ..?
40-50 degree C
60-70 degree C
80-90 degree C
50-60 degree C
Good quality fresh cut fruits offered in the buffet must be...
Fully ripe and sweet
Served at room temperature
Overly sweet and dark in color.
Please select 2 correct quality identifiers of ''BIRCHER MUESLI'' served in breakfast.
Should be prepared at least 48 hours prior of operations.
Served at room temperature
Should not be dry and thick
Should be mixed with dried fruits and nuts
What will ensure that the ''Smoked salmon " served is of correct quality.
Hard and frozen
Glossy and not dried out edges
Dry edges and salty
Served at 10 degree C
Pancakes must be golden brown in color and soft in texture ?
True
False
How does a perfect Egg Benedict looks like? ( please select 2 correct answers )
Poached eggs must be Hard .
Served on toast breads with crispy edges
Coated with tomato sauce
Lightly coated with hollandaise sauce.
Bacon quality identifiers are - Pick any Two
Crispy
Hot holding temperature below 60 degree C
Not Chewy
Not individual and natural
Please select 2 correct quality identifiers of a perfect ''CROISSANT''
Dark brown color
Buttery taste and smell
Strong flavor of yeast
Evident lamination ( layers )
Western guests likes their omlettes to be ...
Light and Fluffy
Well done
Half moon shape
Please select the Correct consistency of ''Baked beans '' served in buffet.
Watery and thin consistency
Enough liquid to bind and coat the beans.
Thick and creamy
Recommended temperature to keep Hot dishes in buffet?
Above 50 degree C
Above 60 degree C
Above 70 degree C
Above 80 degree C
Quality Identifiers for Cold Cuts? Pick any two
Moist
Chewy
served at Temperature below 5 degree C
Dry Edges
Good quality Sausages are dry,crisp and salty?
True
False
Thin and crispy crust of ''Baguette" bread ,indicates that it is of great quality ?
True
False
Please select 2 correct quality identifiers for whole wheat breads ..
Dry edges
Soft texture
Whole grains are visible
Hard texture
Please select 2 statements which reflects that the ''HUMMUS'' served in buffet is of great quality..
It should be sour and dry .
Creamy consistency
Served at room temperature .
Served below 5 degree C
Please select two correct quality identifiers of 'grilled tomatoes' served in buffet?
Juicy, ripe, no bruises, light grill marks
Hard and crispy
Served at room temperature
Uniformed size and Served at temperature above
60 degree C
Multigrain bread is considered of great quality when it is .... (please select 2 correct answers)
Elastic and slightly sweet
Dry and little sour
Has strong flavour of yeast
baked fresh daily before breakfast service
Good quality ''Fruit compotes'' are not overly sweet or sour and Fruit pieces have a bite?
True
False
Lettuce served in buffet must be .......... and .......... ( please select 2 correct statements which apply )
Washed and sanitized
Crisp and fresh.
Dry and discolored
Brown and wilted
''Olives'' must be kept in brine solution to retain moisture?
True
False
Associate the product with the following quality identifiers? ( Moist and golden brown ,Natural case, not salty and not dry)
Sausage
Hash browns
Smoked salmon
Please select 2 correct quality identifiers of Danish pastry.
Soft and flaky
Dry and elastic
Glazed and shiny
''Dim sum" are regularly replaced at an interval of 1 hour to ensure quality?
True
False
