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WorksheetsIHG Breakfast excellence Part -2
Total questions: 20
Worksheet time: 11mins
What will ensure a good cup of espresso? ( select 3 )
Right temperature of Hot water
Light Creamy froth
Sour taste and golden brown color
Freshly grounded coffee beans
Select 2 correct quality identifiers of Dried Apricots served in breakfast.
Chewy and dark in color
Not chewy ,light in color
Roasted and rancid smell
Sweet
Good quality whole fruits must be ...
Ripe and sweet , served fresh daily
Dark brown in color
Overly sweet and patches on skin
Skin formation on top of Porridge indicates that it is good in quality?
True
False
Indian curries must be spicy and thick in consistency?
True
False
What will ensure a Good quality 'Halloumi Cheese' ...
Moist and firm texture
Dry and hard texture
Salty and blue in color
Great quality Pancakes are... (select 2 )
Soft and fluffy
Dark brown and burnt underneath
Crispy and thin
Prepared fresh and golden brown in color
Good quality Boiled eggs has clean shells, are overcooked and discolored egg yolk ?
True
False
Associate the product with the following quality identifiers... (soft fresh center , crisp toast edges, coated with hollandaise.)
Scrambled eggs
Egg benedict
Omlettes
Sunny side up
What will ensure that the Hash Browns served is of good quality ?
Golden brown and oily
Golden brown and crisp, not soggy
Dark brown , crisp and oily
Labneh Balls must be served with oil to keep them moist ?
True
False
Select correct quality identifier of a White Loaf served in buffet..
Soft and elastic, not doughy
Dry and has large holes
Thin and crispy crust
Light sour smell and taste
Good quality Multi grain Breads are sweet and dry with thin and crisp crust?
True
False
Great quality Muffins are ... ( select 2 )
Moist and Rich.
Dry and crumbly
Chewy and elastic
Prepared fresh and perfectly raised, not flat
Select 2 correct quality identifiers of Fried rice served in buffet..
Rice grains kept separated , not sticky
Salty and over cooked Asian flavors
Dry and salty
Fresh vegetables used ,Served at Temperature above 60 degree C
Associate the Product with the following quality identifiers (Buttery taste,soft and flaky,Golden brown color, Evident laminations)
Waffle
Croissant
Muffins
Soft rolls
Associate the product with the following quality identifiers ( have a bite & meatiness, not watery or overly dry, sautéed with herbs and butter )
Bacon
Mushroom
Bacon
Baked beans
Cereals offered in buffet must be crispy and crunchy and not soggy.
True
False
Please select the correct quality identifier of Sausages served in buffet.
Moist , golden brown and in Natural case
Dry ,Crispy and not chewy.
Properly grilled and juicy
Identify the Bread with following quality identifiers ( soft texture, no dry edges, Whole grains are visible)
Whole wheat bread
Arabic bread
Baguette
