WorksheetsEduqas Hosp Unit 2 - Factors affecting menu
Total questions: 15
Worksheet time: 8mins
What is the aim of the three Rs of sustainability in hospitality and catering?
To increase food waste
To conserve natural resources and prevent excess waste
To reduce the number of diners
To increase energy usage
Which of the following is a benefit of using local suppliers in hospitality?
Increases food miles
Reduces the need for organic ingredients
Ensures food does not travel far from 'field to fork'
Increases water usage
What is one way to reduce energy use in hospitality and catering?
Use high-energy lighting
Maintain and upgrade equipment
Increase food waste
Use more water in cooking
How can food waste be reduced according to the document?
By throwing away surplus food
By using food past its best to create new dishes
By increasing food miles
By using more plastic containers
What is a suggested use for coffee grounds in the document?
To increase food waste
To grow fruit, vegetables, and herbs
To make stocks
To create new dishes
Which app is mentioned as being used by restaurants and supermarkets to reduce food waste?
FoodSaver
Too Good To Go
WasteNot
FreshStart
What is one way to reduce water usage in cooking according to the document?
Use more water in cooking
Submerge vegetables fully
Use a steamer
Increase the number of dishes
What is a benefit of buying meat and poultry from farm assured producers?
Increases food waste
Guarantees better welfare for the animals
Reduces the need for local produce
Increases energy usage
What can jars and plastic containers be used for in the kitchen?
To increase food waste
For storage and as table decorations
To reduce energy usage
To increase water usage
What is one way to use eggs that are past their best?
To make mayonnaise
To increase food waste
To create new lighting
To increase food miles
What is the role of the Marine Stewardship Council in sustainability?
To increase food waste
To offer meat-free versions of dishes
To reduce energy usage
To increase water usage
What is a suggested use for bones from meat and poultry?
To increase food waste
To make stocks
To create new lighting
To increase food miles
What is the impact of using low-energy lighting in hospitality?
Increases energy usage
Reduces energy usage
Increases food waste
Increases water usage
What is one way to dispose of food waste correctly in professional kitchens?
Use non-recyclable bins
Separate waste into recyclable, non-recyclable, and compostable materials
Increase food waste
Use more plastic containers
What is a benefit of using organic ingredients in sustainability?
Increases food waste
Reduces the need for local produce
Supports sustainable dining
Increases energy usage
