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Quiz: Working in team environment

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

Phase during which a team is formed.

a)

Transition process

b)

Action processes

c)

Interpersonal processes

2.

Use of body language, gestures and facial expressions to convey information to others.

a)

Non-verbal communication

b)

Visual communication

c)

Verbal communication

d)

Written communication

3.

If your task is nebulous, you will have a tough time knowing what skills you need to find.

a)

Hire in the right order

b)

Identify the task at hand

c)

Identify the people

d)

Identify the skills needed

4.

Include activities that occur during both the transition and action processes.

a)

Transition process

b)

Action processes

c)

Interpersonal processes

5.

Who is in charge of preparing any vegetables

a)

Garde Manger

b)

Legumier

c)

Aboyeur

d)

Poissonnier

6.

If you're putting together a team to implement a new software system, you obviously need programmers.

a)

Hire in the right order

b)

Identify the task at hand

c)

Identify the people

d)

Identify the skills needed

7.

Comprise the phase during which a team performs its work.

a)

Transition process

b)

Action processes

c)

Interpersonal processes

8.

The first fundamental element of the job description is the.

a)

Skills and competencies

b)

Duties

c)

Relationships

d)

Job title

9.

If you want to build an internal team, you have advantages and disadvantages.

a)

Hire in the right order

b)

Identify the task at hand

c)

Identify the people

d)

Identify the skills needed

10.

They are two quite separate things.

a)

Skills and competencies

b)

Duties

c)

Relationships

d)

Job title

11.

It is a good idea to give an indication of the size of such departments and the extent of interaction.

a)

Skills and competencies

b)

Duties

c)

Relationships

d)

Job title

12.

Tend to manage kitchens at multiple outlets and are not usually directly responsible for cooking.

a)

Chef de cuisine (head chef)

b)

Executive chef

c)

Chef de partie (station chef)

d)

Sous chef (deputy chef)

13.

Act of using photographs, art, drawings, sketches, charts and graphs to convey information.

a)

Non-verbal communication

b)

Visual communication

c)

Verbal communication

d)

Written communication

14.

Chef also fills in for the head chef when they are not present.

a)

Chef de cuisine (head chef)

b)

Executive chef

c)

Chef de partie (station chef)

d)

Sous chef (deputy chef)

15.

Associated with the role, along with the amount of time expected to be dedicated to each task

a)

Skills and competencies

b)

Duties

c)

Relationships

d)

Job title

16.

Use of language to transfer information through speaking or sign language.

a)

Non-verbal communication

b)

Visual communication

c)

Verbal communication

d)

Written communication

17.

Focus on managerial duties relating to the whole kitchen.

a)

Chef de cuisine (head chef)

b)

Executive chef

c)

Chef de partie (station chef)

d)

Sous chef (deputy chef)

18.

Act of writing, typing or printing symbols like letters and numbers to convey information

a)

Non-verbal communication

b)

Visual communication

c)

Verbal communication

d)

Written communication

19.

Responsible for a different section of the kitchen.

a)

Chef de cuisine (head chef)

b)

Executive chef

c)

Chef de partie (station chef)

d)

Sous chef (deputy chef)

20.

Work at the front of house and are customer-facing.

a)

Garde Manger

b)

Legumier

c)

Aboyeur

d)

Poissonnier