WorksheetsIntroduction to food production & Beverages service
Total questions: 20
Worksheet time: 16mins
Which is CORRECT about the purpose of food planning?
Determine quantity of ingredients for every menu items to prepare.
To make sure ingredients are used completely.
To determine extra number of food.
Ensure in maximizing cost.
What are the TWO (2) CORRECT reasons for food production?
ensure food is ready when needed & look attractive
Avoid waste
To add extra brand in the market to compete.
Extra nutrients is added to food when produce.
List FOUR (4) of a dry heat method of cooking that is commonly for chicken meat.
(a)
Based on the picture, which is the CORRECT moist heat cooking method showed?
simmering
steaming
poaching
stewing
How many types of food productions methods that is typically can be found and applied in food production.
4
5
6
8
"Production not directly linked to service. Foods are “held” and distributed to separate service areas"
Based on the statement which is the correct types of food production methods stated above?
conventional
call order
centralized
assembly
How many steps are there in the flow of food in food production?
12
8
10
15
What are the first step for the flow of food?
(a)
Which is CORRECT regarding the understanding of a kitchen brigade system?
each position’s responsibilities are clearly
defined under this system
a system used to give each kitchen department their duties
kitchen food flow system
system to help decide a menu
In a professional kitchen, whom is responsible in overall management of the kitchen?
Commis chef
Sous Chef
Chef De Cuisine
Chef De Partie
Executive chef are also known as________.
Commis Chef
Station Chef
Chef De Partie
Chef De cuisine
Which chef positions had the second in command role after the executive chef?
chef de partie
sous chef
saute chef
communard
responsible for managing a given station in the kitchen, specializing in preparing particular dishes there.
Based on these statement, which chef position had the responsible for the above description?
Chef De cuisine
Chef De partie
Sous Chef
Commis Chef
Which are the correct responsibilities that can relate to a communard in the kitchen?
responsible for all fried food duty
prepare staff meal
pantry chef assistant
responsible in preparing sauces for the meal
What are the THREE (3) CORRECT steps to serving drinks?
use a correct type of glass
all glass must be clean and tint free
held glass at the rim
ask guest by repeating the drinks order before serving
Bar tending is consider as a_________.
Tray service
Counter service
velvet service
Bottle service
Which is below that is considered as the traditional types of food service system?
Conventional Food-service System
Centralized Food-service System
Ready Prepared Food-service System
Combinations system
A food service that is used in school and airlines where food are prepared in one main place then distributed later is call_______
conventional
centralized
ready-prepared
cook chilled
A microwave ready food is called as under the_________
cook chilled food service
conventional food service
traditional food service
assembly serve food service
Centralized food service system is also known as the________
traditional
commissary
cook freeze
ready prepared
