WorksheetsY10 AU1 Assessment
Total questions: 33
Worksheet time: 32mins
What method do we use to make shortcrust pastry?
Rubbing In
Rubbing Out
Rubbing Round
Rubbing Down
Give 3 examples of how a hotel can reduce water waste?
Why do we add salt to sweet pastry
Because it tastes nice
Enhances the flavour
Makes it extra crumbly
Never add salt to sweet pastry!
What happens in the 'Goods-In' area of the kitchen?
What equipment would you use to create equal portions of rice?
*there may be more than 1 answer
Portion cup
Metal bowl
Ladle
Scales
List 3 responsibilities of a Head Chef
Which of these are fixed costs?
*there may be more than 1 answer
Food
Rent
Insurance
Equipment repairs
Utilities
A recession is a (a) in economic activity
What does FIFO stand for?
(a)
Which of these are variable costs?
*there may be more than 1 answer
Stationery
Wages
Utilities - gas, water, electric
Equipment repairs
Rent
List 3 benefits of good customer service
Which of these is non-residential?
Motel
Hotel
Prisons
Bar
What do Front of house staff do? (Two answers)
Work in direct contact with customers
Order supplies
Deal with customers questions and queries
Train staff
What is the role of the sous chef?
Prepares the fish
Second in command in the kitchen
Plongeur
Makes the bread
What is the role of a receptionist? (2 answers)
To take calls and answer the phone
To serve food
Deal with questions and queries
Clean the floor
What is the Michelin star?
A delicious dish to eat
The name of a chef
A food rating system that uses stars
A type of service
What is teh highest score on a Food Hygiene Rating?
5
4
2
1
Which type of contract is where you work less than 35 hours per week and has benefits such as pension, holidays and training?
Full-time, Permanent
Part-time, Permanent
Casual work
What are the benefits of having a permanent contract? (Three answers)
Holiday pay
Maternity/Paternity Pay
Sick Pay
You can pick when you work
Which of these is NOT a cost for a hospitality and catering business?
Food and ingredients
Employee wages
Gas and electricity supply
Customers travel costs
Which of these is NOT a way a business can be environmentally friendly?
Reuse packaging and containers
Use packaging that cannot be recyled
Reduce the amount of food you waste
Order more ingredients than you need
How can Hospitality and Catering business use media?
Advertising
Reviews
Booking systems
To find out about staff
How can the media affect the hospitality and catering establishments in a positive and negative way?
(a)
A customer has complained because they have been given because the meal has been served cold. Explain how the waitress would deal with the complaint
(a)
What preventative steps would you put in place on an accident form, for a spillage on the kitchen floor?
(a)
Describe why it is important to complete an accident form?
(a)
What is RIDDOR?
Reinvestigating injury, damage and dangerous occurences regularly
Regulations in direct damage order reporting
Reporting of injuries, diseases and dangerous occurrences regulations
Reporting inquires, designed during other resources
What is HASAWA 1974?
Hygiene and Safety at work Agenda: provides the framework for food legislation and creates offences in relation to safety, quality and labelling
Health and safety at work act: Legislation for the structure and authority for the regulation and enforcement of workplace health, safety and welfare within the United Kingdom
How to be Safe At Work and Aware
When the new laws came out about food dates and packaging labels: These regulations set out what information must be provided on food labels in order to satisfy the law
What does the health and safety at work act say that all businesses must legally follow or do ?
(a)
What does HACCP stand for?
(a)
What is HACCP?
(a)
HACCP involves:
1. looking closely at what you do in your business, what could go wrong and what risks there are to food safety
2. identifying any critical control points the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels
3. deciding what action you need to take if something goes wrong
4. making sure that your procedures are being followed and are working
5. keeping records to show your procedures are working
Identify ALL of the critical control points that would be filled out on a HACCP form for a reported case of food poisoning.
Hazards identified already are:
1. Receipt of food
2. Storage (Dried/chilled/ frozen)
3. Cooking foods (candidates may discuss preparation)
4. Serving
Suggest at least 4 dishes on a menu that a lactose intolerant person would not be able to eat
(a)
