WorksheetsHospitality Recap 2020
Total questions: 36
Worksheet time: 19mins
Which of the following skills are the most important when working in the hospitality industry? (you can choose more than one)
Teamwork
Relaxing
Professionalism
Customer service
Day dreaming
Which of the following are safety features of chef's jacket?
4 layers of fabric at the front to protect vital organs
Long sleeves to protect the arms from burns
Rounded buttons so that the jacket can be removed quickly if the chef catches on fire
Easy to wash and wear
Available in funky colours
Why must chefs wear sturdy closed in black leather shoes?
Because leather is comfortable
Leather is a durable material
Black leather shoes will match their pants
To protect their feet from spills & falling objects
To be an effective worker in the hospitality industry, individuals should possess a variety of interpersonal skills. Employers want staff who arrive on time and are able to meet deadlines. This is known as
empathy
punctuality
intercultural awareness
communication
Effective verbal communication includes:
Using appropriate language
Positive body language
Using a clear voice
Having a courteous tone
Using gestures
In the hospitality industry nails should be clean, shaped & only clear polish is to be worn. False nails are not permitted.
True
False
Hazards in the hospitality industry could include:
Heat
Manual handling
Spills
All of the above
A customer is a person who pays for goods & services.
True
False
Choose an example of good customer service.
Food service assistants stands with their backs to the customer
A food service assistant smiles and greets the customer politely & promptly
A food service assistant chews her nails whilst waiting for her customer to make their choice.
A chef shouts at a colleague when they make an error with a food order.
Identify the benefits of good customer service to the business.
Customers who did not enjoy their experience, will recommend the business to friends.
Customers who enjoy their experience, will spend more money.
The business will not expand.
The business will get bad reviews.
Which of the following is an example of a well-groomed and clean employee?
Wearing a soiled uniform.
Having lip, nose, and eyebrow piercings.
Wearing a clean apron.
Wearing badly chipped nail polish.
The key to resolving customer complaints is to ____.
emphasize that others have had similar complaints
blame someone else
make sure the customer realizes you are right
ensure the customer’s satisfaction
What do customers expect from staff?
Excellent communication
Good personal presentation
To hear about how busy you have been
Consistency of service
Individual attention
The first step in resolving a customer complaint is to acknowledge the problem. Acknowledging the problem involves?
Following-up & taking action
Blaming the Chef
Asking the guest how they would like the problem to be fixed
Stay calm, listen to what is said & use feedback techniques to clarify the exact nature of the issue.
The main knife used to chop, slice and dice foods is called?
Paring knife
Chef's knife
Serrated knife
Filleting knife
Internal customers include colleagues & workmates
True
False
A small dice 3mm * 3mm is called?
Paysanne
Julienne
Macedoine
Brunoise
What type of cut is this?
Chiffonade
Julienne
Brunoise
Batonnet
Finely sliced or shredded leafy veggies is commonly made using what type of cutting technique?
Mincing
Rondelle
Chiffonade
Julienne
Mincing is commonly used for what type of food?
Spinach
Carrots
Shallots
Garlic
A _____ knife is a safe knife.
Dull
Small
Large
Sharp
People who are lactose intolerant must avoid eating
Sugars
Nuts
Dairy products
gluten
Examples of dairy products are
Milk
Cheese
Yogurt
Butter
All of them
Coeliac disease is caused by? ( 2 answers)
Their immune system thrives on gluten
Their immune system reacts to gluten
Their immune system sends out antibodies to make more gluten which damages the villi so that less nutrients are absorbed into the body
Their immune system sends out antibodies to destroy gluten which damages the villi so that less nutrients are absorbed into the body
Which piece of equipment would be used to cool food down quickly?
Which piece of equipment would be used to deep fry food?
Which piece of equipment would be used to bake food?
You must always _________ to prevent accidents. Choose the correct answers
Concentrate
Read your recipe whilst chopping
Listen
Watch where you are walking
Use plastic tools
Q6.Identify 3 times you should wash your hands whilst cooking.
When shaking hands with someone
After you have sneezed or coughed
After you have been to the bathroom
When you leave the classroom
After you have handled meat
What does bacteria need to grow?
Warmth
Ice
Water
Time
Food
Why should you leave the sink and work surfaces clean at the end of your practical lesson?
To keep miss happy
To ensure that all bacteria has been killed, making it safe for the next class
So the next class don't know what you made
So the room doesn't smell
What happens to bacteria when they are cooled to below 5c?
Bacteria is dormant - grows slowly or not at all
Bacteria dies
Bacteria is in a deep sleep
Bacteria is active so multiplying fast
The danger zone for bacteria is:
Less than 4 degrees celsius
Greater than 60 degrees celsius
Between 5 and 60 degrees celsius
Between 10 and 30 degrees celsius
Cooking food destroys most harmful bacteria.
True
False
Hands should be washed using soap & water before you start food preparation.
False
True
How can I avoid cross contamination?
Store food in the school fridges ASAP
Wash hands before handing food and equipment
Ensure containers and utensils are clean
All of the above
