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Hospitality and Catering - Mega Mix

Total questions: 211

Worksheet time: 2hrs 46mins

Name
Class
Date
1.

What is the title of the person in overall control of the kitchen?

a)

Commis Chef

b)

Head Chef

c)

Sous Chef

d)

Line Chef

2.

Give a responsibility of a Head Chef?



(a)  

3.

Who is 2rd in command of the kitchen?

a)

Line Chef

b)

Sous Chef

c)

Head Chef

d)

Commis Chef

4.

What is a Chef de partie?

a)

Specialist senior staff

b)

Trainee chef

c)

Organises parties

d)

Washes dishes

5.

What doe a Le Patissier responsible for?

a)

Prepares sauces, stews and hot hors d’oeuvres and sautés food to order

b)

Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes

c)

Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.

d)

Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.

6.

What is the Le Saucier chef responsible for?

a)

Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes

b)

Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.

c)

Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.

d)

Prepares sauces, stews and hot hors d’oeuvres and sautés food to order

7.

What is the le poisonier responsible for?

a)

Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes

b)

Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.

c)

Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.

d)

Prepares sauces, stews and hot hors d’oeuvres and sautés food to order

8.

What is the L’entremetier responsible for?

a)

Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes

b)

Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.

c)

Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.

d)

Prepares sauces, stews and hot hors d’oeuvres and sautés food to order

9.

What is the role of a Commis chef?

a)

Commis chef washes dirty plates and pots.

b)

Commis chef helps with all areas of the kitchen to gain experience.

c)

Commis chef carries out a range of jobs including washing up, fetching and carrying, preparation of vegetables and ingredients.

d)

Commis chef is in charge of ordering and coming up with the menu.

10.

What is the role of a kitchen assistant?

a)

Kitchen assistants is in charge of ordering and coming up with the menu.

b)

Kitchen assistants helps with all areas of the kitchen to gain experience.

c)

Kitchen assistants carries out a range of jobs including washing up, fetching and carrying, preparation of vegetables and ingredients.

11.

What does front of house mean?

a)

What the restaurant looks like from outside

b)

All customer service areas

c)

All preparation and cooking areas

12.

Which of these is NOT a type of bacteria

a)

Spoilage bacteria

b)

Pathogens

c)

Microbes

d)

Mould

13.

Which of these are examples of poisonous plants

a)

Death cap mushroom

b)

Cassava

c)

Rhubarb leaves

d)

All the above

14.

Which metal builds up in fish?

a)

Mercury

b)

Iron

c)

Aluminum

d)

Copper

15.

Hospitality is defined as

a)

A business or person who arranges the preparation, delivery and presentation of food for clients

b)

Providing a food and beverage service to people in a particular location

c)

A place where a business or organisation operates from

d)

The business of providing people with accommodation, meals and drinks in a variety of places away from their home

16.

Free flow counter service can be best described as

a)

All food and drink on sale are displayed at a long counter and customers move along with a tray and pay at the end

b)

Different types of food and drink are displayed at different counters and customers pay at a central till.

c)

Foods and drinks are displayed on a menu behind the counter. Customers place their order and pays at the sales point on the counter.

d)

Customers sit at the counter on stools and are served their food.

17.

Which food service system involves the food to be specially prepared on a trolley at the table?

a)

Gueridon service

b)

Table service

c)

Vending service

d)

Counter service

18.

Which sector of the hospitality and catering industry aims to make a profit from its service?

a)

The commercial sector

b)

The non-commercial sector

c)

Both

19.

Which of the following are most likely to be part of the non-commercial sector?

a)

Armed forces

b)

Family holiday parks

c)

Motorway service stations

d)

Airlines

20.

Which of these are residential commercial establishments?

a)

Street food outlets

b)

Sports stadiums

c)

Bed and breakfasts

d)

Hostels and shelters

21.

An employer is defined as ...

a)

A seasonal worker

b)

Soneone who works in the industry

c)

An employment agency

d)

Someone who hires staff to work for them

22.

Which of the following is not a commercial establishment?

a)

Hotel

b)

Cafe

c)

Bed and Breakfast

d)

Hospital

23.

Which service type would be most appropriate for a fine dining restaurant?

a)

Gueridon Service

b)

Buffet Service

c)

Silver service

d)

Self Service

24.

Which establishment would most likely use tray service? (there may be more than one answer)

a)

Fine Dining restaurant

b)

Hospital

c)

Carvery restaurant

d)

School

25.
An example of physical contamination would be...
a)
ice crystals on frozen food.
b)
bacteria on equipment.
c)
a cut on a food handlers finger.
d)
a pen top in food.
26.

Which factor does NOT lead to food poisoning?

a)

Inadequate cooling of boiled rice

b)

Inadequate reheating of chicken briyanni rice.

c)

Overcooking meat

d)

Inadequate defrosting chicken

27.

A type of food poisoning which is caused by bacteria toxins such as Salmonella species is called ________________________.

a)

Bacterial food poisoning

b)

Nonbacterial food poisoning

c)

Bacteria toxins

d)

Chemical food poisoning

28.

A sickness caused by eating food that contains a contaminant?

a)

Strep throat

b)

Foodborne illness

c)

Scarlet Fever

d)

Migraines

29.
What is the most important way to prevent a foodborne illness from viruses?
a)
Control time and temperature
b)
Practice good personal hygiene
c)
Practice good cleaning and sanitation
30.

Salmonella and E-coli are two bacteria that can make a person extremely sick or can cause death.

a)

True

b)

False

31.

You should use the same cutting board for meats and vegetables and you do not have to clean in between cutting each.

a)

True

b)

False

32.

Always thaw foods in the refrigerator overnight and never thaw them lying on the counter or in a sink of water.

a)

True

b)

False

33.

It is ok to serve food that has been sitting out at room temperature for 6 hours.

a)

True

b)

False

34.

What temperature should a fridge be?

a)

1-5c

b)

3-8c

c)

0-5c

d)

0c

35.

What temperature should a freezer be?

a)

-1c

b)

0c

c)

-10c

d)

-18c

36.

What is the danger zone temperatures?

a)

8-50c

b)

37c

c)

5-63c

d)

75c

37.

What temperature should food be cooked to?

a)

200c

b)

37c

c)

50c

d)

75c

38.

How often should food be reheated?

a)

As many times as you want

b)

Only once

c)

Twice

d)

3 Times

39.

How can the temperature of food be tested?

a)

Thermometer

b)

Temperature probe

c)

The oven temperature

d)

By touching it

40.

If food is on a buffet how long can it be left out for?

a)

2 hours for cold

b)

As long as the customer wants

c)

4 hours for hot

d)

6 hours

41.

How quickly does food need to be cooled to below 5c?

a)

Within 1 hour

b)

Within 2 hours

c)

Within 3 hours

d)

it doesn't matter

42.

When designing a kitchen which of the following does NOT need to be taken into consideration?

a)

The size of the equipment

b)

How well made is it

c)

How easy is it to clean

d)

How good does it look

43.

Why are chopping boards made in different colours?

a)

To match the kitchen decor

b)

So that you know who the chopping board belongs to

c)

To prevent cross-contamination

d)

To stop people using the wrong one

44.

All the materials, ingredients and equipment in use in a catering kitchen are collectively known as 'stock'. True or false?

a)

True

b)

False

45.

Good stock control is necessary in order for ...

a)

The customers to feel satisfied

b)

The business to stay in profit

c)

The kitchen staff to do their jobs

d)

The business to be organised

46.

A stock controller duties include:

a)

Operating the FIFO system

b)

Checking all stock is stored correctly

c)

Locking the stock away

d)

Knowing what is held in stock

47.

A kitchen administrator is tasked with:

a)

Keeping staff records

b)

Keeping food safety documents and records

c)

Documenting Environmental Health and Trading Standards legislation

d)

Booking tables

48.

Chef's dress code is important as it presents the business as professional, neat and clean. A traditional uniform includes:

a)

A white long sleeved jacket

b)

White trousers

c)

White bow tie

d)

A knee length apron

49.

A chef's uniform always includes a hat. True or false?

a)

True

b)

False

50.

It is optional for a chef to wear a name tag, true or false?

a)

True

b)

False

51.

A chef's hat is designed to:

a)

Protect hair from smoke and oil

b)

Allow air circulation around the top of the head

c)

Give the impression of a chef

d)

Stop loose hair falling into the food

52.

A chef's uniform is designed to ...

a)

Denote the seniority of the chef

b)

Protect the body from burns, splashes and spills

c)

Provide a hygienic barrier between the food handler and food

d)

Be easy to wash and iron

53.

Which of the following is NOT a rule for wearing a chef's uniform?

a)

Chef's should change into their uniform at work

b)

Chef's should not wear their uniform in public places

c)

The uniform should be washed and ironed after each use

d)

The uniform should be worn with pride

54.

Chef's hats used to be taller and the pleats were meant to represent the number of ways they could cook an egg. True or false?

a)

True

b)

False

55.

A chef's apron protects the lower body from splashes and spills, true or false?

a)

True

b)

False

56.

Hospitality is defined as

a)

A business or person who arranges the preparation, delivery and presentation of food for clients

b)

Providing a food and beverage service to people in a particular location

c)

A place where a business or organisation operates from

d)

The business of providing people with accommodation, meals and drinks in a variety of places away from their home

57.

Free flow counter service can be best described as

a)

All food and drink on sale are displayed at a long counter and customers move along with a tray and pay at the end

b)

Different types of food and drink are displayed at different counters and customers pay at a central till.

c)

Foods and drinks are displayed on a menu behind the counter. Customers place their order and pays at the sales point on the counter.

d)

Customers sit at the counter on stools and are served their food.

58.

Which food service system involves the food to be specially prepared on a trolley at the table?

a)

Gueridon service

b)

Table service

c)

Vending service

d)

Counter service

59.

Which sector of the hospitality and catering industry aims to make a profit from its service?

a)

The commercial sector

b)

The non-commercial sector

c)

Both

60.

Are volunteers most likely to be found in....

a)

The commercial sector

b)

The non-commercial sector

61.

Which of these roles is associated with the front of house staff in a hotel?

a)

Receptionist

b)

Maintenance team

c)

Cleaners

d)

Gardeners

62.

What is the trainee chef referred to in the kitchen brigade?

a)

Sous chef

b)

Commis chef

c)

Chef de partie

d)

Expeditor

63.

Which organisation awards Rosettes as a rating system in the hospitality and catering industry

a)

AA

b)

Michelin Guide

c)

FSA

d)

Trip advisor

64.

At what temperature should a freezer be

a)

-10 degrees C

b)

4 degrees C

c)

-18 degrees C

d)

-2 degrees C

65.

Frozen chicken legs should be left to defrost on a work top. True or False

a)

True

b)

False

66.

A chef must not work in a kitchen if they have an upset stomach. True or False

a)

True

b)

False

67.

Which of the following are classed as high risk foods?

a)

Bread rolls

b)

Beef Gravy

c)

Cheese straws

d)

Prawn cocktail

e)

Raspberry cream Gateau

68.

Hot food can be chilled in a refrigerator. True or False

a)

True

b)

False

69.

What should the core temperature of food be?

a)

58 degrees C

b)

42 degrees C

c)

75 degrees C

d)

5 degrees C

70.

What colour chopping board should you use for chopping raw fish?

a)

Red

b)

Blue

c)

Green

d)

Yellow

71.

The temperature of a refrigerator should be

a)

12 degrees C or above

b)

-12 degrees C or below

c)

Between 8 and 10 degrees C

d)

Between 0 and 5 degrees C

72.
When should you wash your hands?
a)
Before starting to cook
b)
After Cooking
c)
In between different foods
d)
Whenever you need to
73.
If you are preparing food and the knife drops, what should you do?
a)
Try to catch it
b)
Let it fall
c)
Scream and panic
d)
Pick it up and continue to use it
74.
How can you prevent burns?
a)
Crouch when opening the oven
b)
Turn pan handles to the side
c)
Use oven gloves
d)
All of these
75.
Food poisoning is when you get ill from eating food contaminated with bacteria
a)
True
b)
False
76.
A food which is most likely to cause food poisoning is called a "low risk food"
a)
True
b)
False
77.
Which of these is a low risk food?
a)
Cooked Beef
b)
Cooked Rice
c)
Gravy
d)
Bread
78.
What colour chopping board should you use for bread and dairy foods?
a)
White
b)
Red
c)
Yellow
d)
Brown
79.
Best before dates are found on foods where it's ok to eat them after if you think they're ok
a)
True
b)
False
80.

Is this the correct way to put a pot / pan handle?

a)

Yes

b)

No

81.
Risky foods should not be left at room temperature for longer than
a)
30 seconds
b)
30 minutes
c)
1 hour
d)
2hours
82.
In order to multiply, most bacteria need
a)
warm and moist conditions
b)
cold and dry conditions
c)
being placed on top shelf of refrigerator
d)
dry arid conditions
83.
How do you check to see if chicken is cooked through properly?
a)
Taste it and see
b)
Smell it
c)
Look at the colour of the outside
d)
No pink in the juices
84.
How many times can you reheat leftovers?
a)
Once
b)
Twice
c)
As many times as you want
d)
You shouldn't
85.

What does the term 'workflow' mean?

a)

How food passes from the restaurant

b)

refers to the way that food passes through the kitchen from delivery to the dining room​

c)

How quickly the chefs can get the food cooked

d)

How to store food

86.

A commercial kitchen should have work units constructed from

a)

Plastic

b)

ceramic tiles

c)

wooden benches

d)

stainless steel

87.

What are 'perishable' foods?

a)

Dry foods such as pasta

b)

Foods that last a long time

c)

Foods that go off quickly

d)

Foods that have a high moisture content

88.

the kind of shoes a chef should wear in the kitchen are...

a)

open toes for ventilation

b)

anti slip

c)

heeled so short people can reach the high cupboards

d)

different colors to suit different tastes

89.

Michelin stars are awarded to an establishment for

a)

Having spar facilities

b)

Having a concierge facility

c)

Having exceptional cuisine

d)

Having clean toilets

90.

Trip Adviser is good for business

a)

True

b)

False

c)

Both - depending on the reviews

91.

In my opinion Hospitality and Catering is....

a)

Boring

b)

Challenging

c)

Interesting

d)

Amazing - i want to work in the industry

92.

Name 3 ways of rating restaurants and hotels.

a)

Michelin

b)

Verbally

c)

Online

d)

AA guide

93.

What is the highest Number of Michelin stars a restaurant may be awarded?

a)

4

b)

2

c)

3

d)

1

94.

Who rates restaurants for the AA ?

a)

General public

b)

Inspectors

95.

What is the highest number of AA rosettes that can be awarded?

a)

4

b)

5

c)

3

d)

10

96.

Who rates restaurants for the Good food guide?

a)

Inspector

b)

General public

97.

How does 'The Good Food guide' score restaurants?

a)

Stars

b)

Rosettes

c)

Smiley faces

d)

Award points for excellence 1-10

98.

Do you have to eat at a restaurant to review it online?

a)

Yes

b)

No

99.

What are the advantages and disadvantages of the Michelin and AA ratings?

a)

Advantage - Inspected by experts

b)

Disadvantage - Any one can post their views

c)

Advantage - Lots of different views points

d)

Disadvantage - Anonymous

100.

Name 2 online review sites for hotels or restaurants

(a)  

101.

What could be the consequences of poor reviews on an online site?

(a)  

102.

Name 3 ways of rating restaurants and hotels.

a)

Michelin

b)

Verbally

c)

Online

d)

AA guide

103.

What is the highest Number of Michelin stars a restaurant may be awarded?

a)

4

b)

2

c)

3

d)

1

104.

Who rates restaurants for the AA ?

a)

General public

b)

Inspectors

105.

What is the highest number of AA rosettes that can be awarded?

a)

4

b)

5

c)

3

d)

10

106.

Who rates restaurants for the Good food guide?

a)

Inspector

b)

General public

107.

How does 'The Good Food guide' score restaurants?

a)

Stars

b)

Rosettes

c)

Smiley faces

d)

Award points for excellence 1-10

108.

Do you have to eat at a restaurant to review it online?

a)

Yes

b)

No

109.

What are the advantages and disadvantages of the Michelin and AA ratings?

a)

Advantage - Inspected by experts

b)

Disadvantage - Any one can post their views

c)

Advantage - Lots of different views points

d)

Disadvantage - Anonymous

110.

Name 2 online review sites for hotels or restaurants

(a)  

111.

What could be the consequences of poor reviews on an online site?

(a)  

112.

What is the title of the person in overall control of the kitchen?

a)

Commis Chef

b)

Head Chef

c)

Sous Chef

d)

Line Chef

113.

Give a responsibility of a Head Chef?



(a)  

114.

Who is 2rd in command of the kitchen?

a)

Line Chef

b)

Sous Chef

c)

Head Chef

d)

Commis Chef

115.

What is a Chef de partie?

a)

Specialist senior staff

b)

Trainee chef

c)

Organises parties

d)

Washes dishes

116.

What doe a Le Patissier responsible for?

a)

Prepares sauces, stews and hot hors d’oeuvres and sautés food to order

b)

Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes

c)

Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.

d)

Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.

117.

What is the Le Saucier chef responsible for?

a)

Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes

b)

Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.

c)

Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.

d)

Prepares sauces, stews and hot hors d’oeuvres and sautés food to order

118.

What is the le poisonier responsible for?

a)

Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes

b)

Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.

c)

Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.

d)

Prepares sauces, stews and hot hors d’oeuvres and sautés food to order

119.

What is the L’entremetier responsible for?

a)

Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes

b)

Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.

c)

Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.

d)

Prepares sauces, stews and hot hors d’oeuvres and sautés food to order

120.

What is the role of a Commis chef?

a)

Commis chef washes dirty plates and pots.

b)

Commis chef helps with all areas of the kitchen to gain experience.

c)

Commis chef carries out a range of jobs including washing up, fetching and carrying, preparation of vegetables and ingredients.

d)

Commis chef is in charge of ordering and coming up with the menu.

121.

What is the role of a kitchen assistant?

a)

Kitchen assistants is in charge of ordering and coming up with the menu.

b)

Kitchen assistants helps with all areas of the kitchen to gain experience.

c)

Kitchen assistants carries out a range of jobs including washing up, fetching and carrying, preparation of vegetables and ingredients.

122.

What does front of house mean?

a)

What the restaurant looks like from outside

b)

All customer service areas

c)

All preparation and cooking areas

123.

What does Personal qualities/attribute mean?

a)

Thing what you can do well

b)

Personality traits

124.

Name a Front of House staff member for a restaurant

(a)  

125.

Name front of House staff member for a hotel

(a)  

126.

Front of house staff members need to be.....

a)

Argumentative

b)

Patient

c)

Honest

d)

Opinionated

e)

Self-motivated

127.

What hospitality category does a hotel fall into?

a)

Non-commercial

b)

Commercial

c)

Places to stay

d)

Residence

128.

What catering service is described as 'tray service, self served, pay at till'?

a)

Take away

b)

Silver service

c)

Buffet

d)

Cafeteria

129.

What service is described as 'partially self service, with a chef at a counter cutting the meat for you'?

a)

Carvery

b)

Gueridon

c)

Buffet

d)

Silver service

130.

What is it called if you are waited on at your table throughout your meal?

a)

Table service

b)

Silver service

c)

Special service

d)

Private service

131.

You have ordered flambee bananas to be cooked and served to you tableside. What is this service called?

a)

Banana service

b)

Flambee service

c)

Trolley service

d)

Counter service

132.

Which of these roles is front of house?

a)

Waitress

b)

Kitchen porter

c)

Patissiere

d)

Stock manager

133.

What is the main role of a kitchen porter?

a)

Plating up

b)

Stock rotation

c)

Carry boxes

d)

Washing up

134.

Which is the highest level role out of the following:

a)

Executive chef

b)

Station chef

c)

Sous chef

d)

Commis chef

135.

Which is the highest level role out of the following:

a)

Commis chef

b)

Sous chef

c)

Kitchen porter

d)

Pastry chef

136.

Which of these is a real job role?

a)

Sauce chef

b)

Pudding chef

c)

Master chef

d)

Plate chef

137.

What does a Sommelier do?

a)

Looks after the chefs

b)

Arranges the tables

c)

Agrees the menu

d)

Chooses wines

138.

Who is responsible for designing the dishes on a menu?

a)

Sous chef

b)

Menu chef

c)

Head chef

d)

Commis chef

139.

Which of these is classed as a 'service' within a hotel?

a)

Answering the phone

b)

Reservations

c)

Room clean

d)

Restaurant

140.

The team who work in the kitchen are called...

a)

The kitchen crew

b)

The kitchen brigade

c)

The kitchen team

d)

The kitchen army

141.

Who is responsible for designing the dishes on a menu?

a)

Sous chef

b)

Menu chef

c)

Head chef

d)

Commis chef

142.

Which of the following is a residential establishment?

a)

Hotel

b)

Restaurant

c)

Concert venue

d)

Casino

143.

Is a barista front of house?

a)

Yes

b)

No

144.

The commercial sector within the catering & hospitality sector is....

a)

Profit making

b)

Money grabbing

c)

Financially aware

d)

Not for profit

145.

'Residential' describes an establishment which provides...

a)

Accomodation to stay in

b)

Party venues

c)

Dining facilities

d)

Functions

146.

The administrators role includes:

a)

Typing and filing

b)

Dismissing staff

c)

Planning the strategy

d)

Checking people in

147.

A manager is responsible for:

a)

Ordering supplies

b)

Employing staff

c)

Taking bookings

d)

Cleaning

148.

Which of the following is non-commercial?

a)

Prisons

b)

Hotels

c)

Cruise ships

d)

Pop-up restaurants

149.

Which best describes a contract catering service?

a)

Caterers who write contracts

b)

Caterers who supply other businesses

c)

Caterers who supply the public

d)

Caterers who deliver food

150.

Transport catering services supply.....

a)

Airlines

b)

Cafes

c)

Motorway services

d)

Lorry parks

151.

A hotel porter's role is to...

a)

Help customers to their rooms

b)

Deal with customer complaints

c)

Look after lost bags

d)

Arrange taxis

152.

Housekeeping staff work behind the scenes, roles include:

a)

General cleaning

b)

Organising functions

c)

Parking customers' cars

d)

Taking bookings

153.

Environmental standards check how well a food establishment.....

a)

Reduces food waste

b)

Looks in keeping with the buildings around it

c)

Promotes it's menu

d)

Provides muli-cultural food

154.

Food Hygiene Ratings are awarded by...

a)

Local opinion

b)

Food Standards Agency

c)

Environmental Standards

d)

The Sustainable Restaurant Association

155.

A Michelin Star is...

a)

A promise that you will enjoy your meal

b)

A sign that a restaurant is beautifully designed

c)

A rating that means famous people eat there

d)

A sign of excellence in food quality, creativity and high standards

156.

The highest rating a hotel can be awarded is...

a)

5 stars

b)

A Michelin Star

c)

Hygiene rating 5

d)

A Golden Globe

157.

How many food related causes of ill health are there?

a)

5

b)

6

c)

7

d)

8

158.

Which of these is NOT a type of bacteria

a)

Spoilage bacteria

b)

Pathogens

c)

Microbes

d)

Mould

159.

Which of these are examples of poisonous plants

a)

Death cap mushroom

b)

Cassava

c)

Rhubarb leaves

d)

All the above

160.

Which metal builds up in fish?

a)

Mercury

b)

Iron

c)

Aluminum

d)

Copper

161.

Which of these are an intolerance?

a)

Nut

b)

Egg

c)

Lactose

d)

Gluten

162.

Which of these are common allergies?

a)

Nut

b)

Egg

c)

Lactose

d)

Gluten

163.

Which of these is NOT a common cause of food spoilage

a)

Buying too much of one ingredient

b)

Inadequate temperature storage

c)

Prolonged storage times

d)

Delays between delivery and storage

164.

When designing a kitchen which of the following does NOT need to be taken into consideration?

a)

The size of the equipment

b)

How well made is it

c)

How easy is it to clean

d)

How good does it look

165.

Why are chopping boards made in different colours?

a)

To match the kitchen decor

b)

So that you know who the chopping board belongs to

c)

To prevent cross-contamination

d)

To stop people using the wrong one

166.

Besides equipment and ingredients, which other materials are also required so that the kitchen can operate effectively?

a)

Cleaning materials e.g. detergent, cloths, mops etc

b)

Materials for food preparation e.g. foil, food labels, bags, boxes etc

c)

Waste disposal materials e.g. waste bins, bags, recycling bins etc

d)

Tablecloths and serviettes

167.

All the materials, ingredients and equipment in use in a catering kitchen are collectively known as 'stock'. True or false?

a)

True

b)

False

168.

Good stock control is necessary in order for ...

a)

The customers to feel satisfied

b)

The business to stay in profit

c)

The kitchen staff to do their jobs

d)

The business to be organised

169.

A stock controller duties include:

a)

Operating the FIFO system

b)

Checking all stock is stored correctly

c)

Locking the stock away

d)

Knowing what is held in stock

170.

A kitchen administrator is tasked with:

a)

Keeping staff records

b)

Keeping food safety documents and records

c)

Documenting Environmental Health and Trading Standards legislation

d)

Booking tables

171.

Chef's dress code is important as it presents the business as professional, neat and clean. A traditional uniform includes:

a)

A white long sleeved jacket

b)

White trousers

c)

White bow tie

d)

A knee length apron

172.

A chef's uniform always includes a hat. True or false?

a)

True

b)

False

173.

It is optional for a chef to wear a name tag, true or false?

a)

True

b)

False

174.

A chef's hat is designed to:

a)

Protect hair from smoke and oil

b)

Allow air circulation around the top of the head

c)

Give the impression of a chef

d)

Stop loose hair falling into the food

175.

A chef's uniform is designed to ...

a)

Denote the seniority of the chef

b)

Protect the body from burns, splashes and spills

c)

Provide a hygienic barrier between the food handler and food

d)

Be easy to wash and iron

176.

Which of the following is NOT a rule for wearing a chef's uniform?

a)

Chef's should change into their uniform at work

b)

Chef's should not wear their uniform in public places

c)

The uniform should be washed and ironed after each use

d)

The uniform should be worn with pride

177.

Chef's hats used to be taller and the pleats were meant to represent the number of ways they could cook an egg. True or false?

a)

True

b)

False

178.

A chef's apron protects the lower body from splashes and spills, true or false?

a)

True

b)

False

179.

Which of the following is a menu which offers 2 or 3 courses at a fixed price?

a)

A la carte

b)

Buffet

c)

Table d'hote

d)

Fast food

180.

A buffet menu is one which... (select all the right answers)

a)

Has main choices

b)

Allows for really effective portion control

c)

Can be served hot or cold

d)

Needs less staff to run it than traditional restaurant service

181.

An a la carte menu..

a)

is always really expensive

b)

has dishes that are individually priced

c)

is only main courses

d)

is served on a trolley

182.

Which of the following is an example of an ethnic menu?

a)

Chinese banquet

b)

Happy meal

c)

Picnic

d)

Sunday lunch

183.

Which of these is NOT a speciality menu?

a)

Pizza and pasta

b)

Ice cream parlour

c)

Vegan

d)

Buffet

184.

Which of these is a disadvantage of a fast food menu?

a)

Quick to order

b)

Offers choices for different groups of people

c)

Limited choices

d)

Served in disposable packaging

185.

What do you call a menu which works as a cycle and changes regularly?

a)

Rotating menu

b)

Circular menu

c)

Cycle menu

d)

Variety menu

186.

A function menu..... (select all correct answers)

a)

Can be adapted to the needs of the client

b)

Is always 3 courses

c)

Can be themed for an event

d)

Is expensive

187.

Nando's is an example of

a)

an a la carte menu

b)

a buffet menu

c)

a function menu

d)

a fast food menu

188.

What type of menu would you see in KFC?

a)

table d'hote

b)

fast food

c)

buffet

d)

function

189.

What does EHO stand for

a)

Egg Handling Officer

b)

Entertainment House Officer

c)

Eating Healthy Officer

d)

Environmental Health Officer

190.

The EHO is employed in the UK by local authorities

a)

True

b)

False

191.

The EHO is over seen by the

a)

McDonalds Manager

b)

Food Standards Agency

c)

Mr Thorn

d)

Prime Minister

192.

The EHO inspects public toilets.

a)

True

b)

False

193.

The EHO role is to inspect businesses where....

a)

Toilets are used

b)

Food is sold

c)

Sequins are sewn

d)

Shoes are cobbled.

194.

The purpose of an inspection is to make sure...

a)

Food is stored on the floor, with cats and rodents.

b)

Food is eaten with fingers and toes.

c)

Food is being stored with out lids and out of the fridge.

d)

Food is being stored, handled and cooked hygienically and safely.

195.

The EHO also offers advice on training.

a)

True

b)

False

196.

What does the EHO do during an inspection?

a)

Checks equipment for sale.

b)

Checks equipment in dentists.

c)

Checks equipment used for food preparation.

d)

Checks equipment for the Army.

197.

If the EHO finds a problem....

a)

Take away the food

b)

Advertise the food

c)

Eats the food

d)

Cook more food

198.

What does the EHO do during an inspection?

a)

Checks the time of recipes

b)

Checks use by and best before dates

c)

Checks the temperature of the day

d)

Check the shoes size of the chef

199.

What is the main role of an EHO?

a)

To check the hygiene of a premises is suitable and ensure food is suitability stored, prepared and served.

b)

To make sure all the staff are healthy and the environment outside is clean

c)

To close down businesses who sell food they don't like

d)

All the above

200.

If the EHO thinks the establishment is not up to standard with hygiene they can shut them down straight away

a)

True

b)

False

201.

The EHO can enter and inspect and establishment at any time they want?

a)

True

b)

False

202.

Which things would an EHO be checking when inspecting? (Select 3)

a)

The skills of the chefs

b)

Are the premises clean throughout?

c)

Wash hand stations and evidence of use

d)

What type of equipment they have

e)

Working food safety management system & Critical control points (HACCP)

203.

What is the highest level you can be awarded for Food hygiene

a)

4

b)

5

c)

8

d)

10

204.

Employers must:

a)

Provide the employee with a detailed job description and a contract of employment

b)

Pay overtime

c)

Adhere to laws relating to employment of staff, including health and safety and food safety.

d)

Give employees all holidays requested.

205.

What does The Health & Safety at Work Act 1974 (HASAWA) cover

a)

Protect other people from health and safety risks caused by work activities.

b)

Control the use and storage of explosive and dangerous substances.

c)

Give employees the right to sue if they injure themselves at work.

d)

Secure the health, safety and welfare of persons at work.

206.

Under the Health and Safety at Work Act, employees have responsibilities to:

a)

Follow safety instructions and training received.

b)

Co-operate with their employer.

c)

Take reasonable care of their own and other people’s health and safety.

d)

Tell someone if you think the work or inadequate precautions are putting anyone’s health and safety at serious risk.

e)

All of the above.

207.

How often should staff get a rest break?

a)

30 mins every 6 hours

b)

20 minutes every 6 hours

c)

10 minutes every 3 hours

208.

Under the Human Rights in Employment Act (1998) it is illegal to dismiss an employee on the grounds of

a)

Dress code

b)

Political opinion

c)

Religion

d)

Disability

e)

All of the above

209.

What does RIDDOR stand for?

a)

Reporting of Incidents, Death and Dangerous Occurrences Regulations 2013.

b)

Reporting of Incidents, Damage and Dangerous Occurrences Regulations 2013.

c)

Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1999.

d)

Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013.

210.

Would you report the following under RIDDOR?

A customer is accidentally scalded while being served hot soup by staff and is taken to hospital for treatment.

a)

Yes

b)

No

211.

Which piece of legislation is this COSHH related to?

a)

Control of Stock Harmful to Health

b)

Control of Substances Hazardous to Health

c)

Control of Stock Hazards and Harmful Materials

d)

Control of Staff Hazards and Harmful Materials

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