WorksheetsSupervision in Culinary Arts
Total questions: 160
Worksheet time: 1hrs 20mins
Which of the following is a key supervisory activity of a junior sous chef?
Preparation of all garnishes and sauces.
Recruitment and selection of new staff.
Consolidate and place food orders.
Setting food safety standards.
Which of the following is a supervisory progression for a Chef de Partie?
Head chef.
Sous chef.
Catering manager.
Executive chef.
Which one of the following is a main responsibility of a Chef de Partie working within a chain restaurant?
Prepared food to standard recipes.
Write menus to meet dietary needs.
Recruit team members.
Training for the service team.
Which of the following attributes of a Chef de Partie would have the best impact in developing an effective team?
Willingness to change.
Desire to learn.
Independent worker.
Good communicator.
Which style of leadership informs team members of concerns and shares problem solving responsibilities?
Beureaucratic.
Authoritarian.
Laisse-faire.
Democratic.
Which of the following would best enable a chef to maximise their own potential?
Completing online training.
Using social media.
Acting on supervisor feedback.
Completing a portfolio.
Which of the following best describes how a Chef de Partie ensure the team is applying skills from training and development?
Supervising the work of the section.
Keep records of errors.
Monitoring guest comments and feedback.
Placing progress charts on notice board.
Which one of the following would best show an organisation has working practices that meet current legislation?
Identifying potential problems.
Organisational policies in place.
Complete audits of performance.
Assigned supervisory responsibilities.
Which one of the following is the nest method to ensure chefs understand operational procedures starting a new role?
Completing regular audits.
Assigning clear responsibilities.
Issuing a staff handbook.
Structured induction training.
Which of the following would a Chef de Partie complete on a daily basic to comply with legislation?
Food safety records.
Stock record sheets.
Staff training records.
Food wastage records.
Which of the following is a use of automated technology to ensure food is safe?
Stock control system.
Temperature control monitoring.
Bar code scanners.
Pressurised cooking systems.
Which of the following is the biggest risk associated with technology used in a kitchen environment?
Reduction in staffing levels.
Increase in types of records kept.
Breakdown of automated systems.
Access to sensitive data.
Which of the following best describes how using technology supports the management of kitchen operations?
Decreases the operational hours.
Enables the use of combination cooking methods.
Increases the skills of the staff.
Provides information for decision making.
Which one of the following types of information would best inform a chef when planning menu changes?
Complements from guests.
Current food costs.
Number of covers.
Previous dish sales records.
Which of the following would show how a hotel kitchen is meeting budget demands?
Estimating overheads and materials.
Recording payroll and labour charges.
Monitoring financial targets.
Calculating cost of sales.
Which activity best supports a Chef de Partie to make a positive contribution to the kitchen’s profitability?
Managing resources effectively.
Meeting guest expectations.
Responding to feedback.
Communicating with departments.
Which of the following would be a key responsibility for a chef de Partie as part of the recruitment process for chefs?
Decode selection process.
Coach and mentor during probation.
Set out contract and pay scale.
Shortlisting internal applications.
What is the most important benefit for a business of providing staff training activities across all departments?
It enables staff to apply to promotion.
It reduces the number of managers.
It enables the achievement of objectives.
It reduces the need for team meetings.
Which two of the following are important elements of a structured individual training plan?
1. Costs of training needed.
2.Travel arrangements for training.
3.Addressing the learning needs.
4.Building on skills and knowledge.
1 and 2
2 and 3
3 and 4
4 and 1
Which one of the following is the most important consideration when planning to instruct all the team on the safe use of new equipment?
Staff availability.
Type of training.
Recording of activity.
Feedback on session.
Which of the following would enable a supervisor to monitor the targets and progress of a training plan for a chef?
Set challenging goals.
Listed learning needs.
Aims and objectives.
Measurable outcomes.
Which two expectations would influence the customer in relation to working practices in a professional kitchen?
1.Hygiene ratings.
2.Table settings.
3.Extensive menu choice.
4.Health and safety.
1 and 2
2 and 3
3 and 4
4 and 1
Which one of the following guest issues would have a direct impact on the kitchen and food operations?
Wheelchair access to table.
Incorrect dish served.
Slow service of wines.
Incorrect billing.
Which method for gathering guest satisfaction levels can be completed verbally following a dining experience?
Guest questionnaires.
Guest emails.
Telephone communications.
Social media communications.
Which of the following is a benefit of high levels of guest satisfaction for an organisation?
Increase in special requests.
Increase in business.
Reduced staff morale.
Reduced maintenance cost.
Which of the following actions can a Chef de Partie use to maximise a guest’s dining experience?
Flexible approach to meeting requests.
Match wines to each dish.
Rectify dishes returned to kitchen.
Maintain staff discipline.
Which one of the following is a global influence on modern cooking and service based on a mixture of cooking cultures?
Sous-vide.
Nouvelle cuisine.
Food fusion.
Molecular gastronomy.
Which one of the following purchasing considerations has an impact on the environment?
Costs of production.
Availability of staff.
Food miles.
Size and shape.
Which of the following describes how a restaurant learn best influences the guests dining experience?
Increasing the number of discounts offered.
Using technology to confirm bookings.
Listing suppliers and ingredient details on menus.
Creating an ambience and relaxed atmosphere.
Which of the following social media sites provides a comparison of different restaurant satisfaction ratings following guest feedback?
Twitter.
Facebook.
Tripadvisor.
Linkedin.
Which of the following is a factor for a chef to consider when planning a bespoke function menu?
Promotion of the event.
Wines to be served.
Staff training needs.
Occasion to be celebrated.
Which two of the following describes what a chef should do to provide a dish for a guest with a nut allergy?
1.Use separate equipment.
2.Only grill food items.
3.Use alternative coating.
4.Offer alternative dish.
1 and 2.
2 and 3.
3 and 4.
4 and 1.
What is the environmental impact of decreasing the use of palm oil products in the catering industry?
Reduction in the destruction of forests.
Increase in waste products.
Financial independence for small communities.
Meets corporate social responsibilities.
Which one of the following approaches for managing waste considers the repair, refurbishing and maintenance of kitchen equipment?
Recycling.
Disposal.
Re-use.
Prevention.
Which one of the following sustainability approaches has a direct impact on purchasing practice for the kitchen team?
Delivery schedule and frequency.
Accredited and seasonal foods.
Renewable energy use and sourcing.
Increased shelf life and animal welfare.
What would be the impact on a restaurant if it were to use more local and seasonal foods on its menu?
Decrease the need for menu changes.
Increase use of the frozen foods.
Increase the need to stored food.
Decrease in carbon footprint.
Which of the following best describes the process for crops that have been genetically changed and are indicated on menus and food products?
Measuring elements of nutritional changes.
Modified through science and engineering.
Methods to change growing conditions.
Manufacturing process to increase yield.
What is the best waste disposal option for used cooking oil in a professional kitchen?
Place in container and send to landfill.
Strain and filter to re-use.
Send for re-use as animal feed.
Place in container for recovery as fuel.
What is the benefit of management introducing sustainable practices within an organisation?
Ensures records are in place.
Reduces staff costs.
Demonstrates ethical leadership.
Decreases supervisor workload.
Which of the following is the most effective method to promote sustainable practices across the organisation?
Set a measurable objective for waste.
Set timers on lights.
Use of smaller bins.
Produce information posters.
Which of the following junior roles would work in various sections of a professional kitchen?
Pastry chef.
Breakfast chef.
Commis chef.
Kitchen porter.
Which role within the culinary industry would be vertical progression for a restaurant supervisor?
Bar supervisor.
Food and beverage Manager.
Chef de Partie.
Concierge.
What is the main role of a Chef de Partie working in a public sector kitchen?
Supervise a shift.
Write menus.
Recruit team members.
Training for service team.
Which of the following attributes of a chef de partie has the most impact on the quality of dishes served?
Communication skills.
Consistent reliability.
Good timekeeping.
Attention to detail.
There is an incident in the kitchen. Which leadership style should the Chef de Partie adopt?
Participative.
Authoritarian.
Laissez-faire.
Democratic.
Which development opportunity best enables a chef to review skills and knowledge against chefs in other restaurants?
Attending internal training.
Presenting on social media.
Entering competitions.
Completing a portfolio.
Which reflective practice is the best way for a kitchen team to improve performance?
Learning from mistakes.
Keeping good records.
Developing personal effectiveness.
Repeating induction training.
Which one of the following shows that an organisation is complying with relevant Health and Safety legislation?
Recording food temperatures.
Applying disciplinary process.
Implementing risk assessments.
Using standard recipes.
Within a large chain organisation operational procedures are communicated by
Completing regular audits.
Assigning clear responsibilities.
Using social media.
Issuing a staff handbook.
Which of the following describes how a Chef de Partie ensures their section complies with legislation?
By monitoring work practices.
By following standard recipes.
By maintaining own performance.
By keeping notice boards updated.
Which technology tool is used within catering operations to link with suppliers?
Stock control system.
Purchasing ordering system.
Guest booking systems.
Staff rostering systems.
What activity is a legal risk when allowing all staff to have open access to computer systems?
Staff shopping online.
Increase to internet charges.
Access to personal data.
Storing large files.
Which of the following describes how technology of a combination oven can be used to support kitchen operations?
Increases the cooking time.
Controls the cooking process.
Controls the preparation tasks.
Reduces the cost of commodities.
Which one of the following types of information would support a supervisor planning staff rotas?
Food costs and number of covers.
Equipment costs and dish performance.
Sales records and overhead costs.
Staff costs and previous sales records.
Which costs can be both fixed and variable for event catering in a large organisation?
Internet charges.
Mortgage repayments.
Staff costs.
Laundry costs.
Which of the following describes how a Chef de Partie ensures the section makes a positive contribution to performance?
Using staff effectively.
Upselling through specials.
Monitoring food safety practices.
Introducing new menus.
A restaurant has identified the need for recruitment. Which of the following should be completed first when planning a recruitment process?
Decide selection process.
Confirm job description.
Set out induction phase.
Short list internal applications.
What is a benefit to the organisation of providing on the job skill training?
To enable staff to progress externally.
To reduce the number of managers.
To deliver quality products and services.
To increase the use of commodities.
Which two aspects of an individual training plan are important when recording of Commis chef’s progress?
1.Establishing resource needs.
2.Identifying training locations.
3.Recognising learning needs.
4.Capturing learning outcomes.
1 and 2.
2 and 3.
3 and 4.
4 and 1.
Which one of the following methods would be most effective for a new member of staff to learn the kitchen routine?
Work shadowing.
Group projects.
Online learning.
Spot demonstration.
Which of the following is necessary to monitor progression through a training programme?
Development records in place.
Manager representative present.
Aims and priorities set.
Time allocated for reviews.
Which two of the following would a guest expect when eating in a fine dining restaurant?
1.Attention to detail.
2.Informal setting.
3.Large portion sizes.
4.Food and wine pairing.
1 and 2.
2 and 3.
3 and 4.
4 and 1.
Which of the following describes how a restaurant confirms a guest’s special requirements to the kitchen?
On a comment card.
By completing questionnaires.
Verbally over the phone.
Recording on the order check.
Which method of monitoring guest satisfaction levels is increasing in use?
Telephone conversations.
Letters received.
Social media sites.
Dish sales performance.
What is a positive benefit of guest satisfaction in relation to the kitchen team?
An increase in special requests.
A reduction in the number of complaints.
A reduction in returning guests.
An increase in dishes returned.
Which of the following actions should be taken by a Chef de Partie to ensure guest satisfaction?
Checking dishes before service.
Ensuring it’s quiet during service.
Calling out orders to kitchen.
Maintaining staff discipline.
Which of the following geographical regions has influenced the global use of tofu, ginger and soy in cuisine?
Middle East.
Africa.
Asia.
Continental Europe.
Which one of following is most likely to affect the availability of seasonal fresh food?
Costs of production.
Availability of staff.
Carbon emissions.
Changing climate conditions.
Which of the following describes how the work of the kitchen team best influences the guest experience?
By creating ambience in the restaurant.
By creating healthy options.
By using technology in the kitchen.
By designing exciting menu choices.
Which of the following media is most likely to influence guests booking an eating or drinking experience?
Competitions on the radio.
Newspaper headlines.
Chefs on television.
Demonstrations at a food festival.
Which of the following is a factor for a chef to consider when planning a new menu?
Social media.
Staff skills.
Cutlery availability.
Wines offered.
Which two adjustments can a chef make when preparing deep fried dishes for guests on a coeliac diet?
1.Use of soya-based milk.
2.Use of nut free oil.
3.Use of gluten free flour.
4.Use of a separate fryer.
1 and 2.
2 and 3.
3 and 4.
4 and 1.
Which one of the following describes the global impact of hospitality businesses adopting sustainable practices?
A reduction in the use of fossil fuels.
An increase in the use of waste to landfill.
An increase in the use of consumables.
A reduction in the use of renewable energy.
Which one of the following is the first priority in a waste hierarchy approach to managing waste in a professional kitchen?
Recycling.
Disposal.
Prevention.
Re-use.
Which of the following is the most sustainable way of procuring food commodities for the catering industry?
To source locally produced food.
To decrease food costs.
To increase food miles.
To ensure safe storage of food.
Which common procurement practice can help lower food miles?
Ensuring daily deliveries for all foods.
Increasing the use of frozen foods.
Increasing the use of seasonal foods.
Reducing menu changes and adjustments.
Which of the following sustainable food initiatives involves crop rotation, green composting, and biological pest control?
Free trade.
Organic.
Direct from source.
Free range.
Which one of the following is the most sustainable method of food waste disposal used in a professional kitchen?
Landfill.
Recycle.
Animal feed.
Recovery.
What is a benefit of applying sustainable practices in a professional kitchen?
It is easier to keep kitchen clean.
It reduces staffing costs.
It increases business reputation.
It decreases supervisor workload.
Which of the following describes how an organisation can monitor its sustainable operational practice?
Set recycling targets.
Set timers on lights.
Use of smaller bins.
Produce information posters.
Which of the following is a key activity for a sous chef in a professional kitchen?
Overseeing kitchen administration.
Preparing food items to be cooked.
Preparing and finishing pastry items.
Receiving and storing deliveries.
Which one of the following progression routes is followed when a chef is moved from patisserie to larder?
Horizontal.
Vertical.
Linear.
Diagonal.
Which key activity is the responsibility of a Chef de Partie working in a large hotel kitchen?
Write and set menus.
Compile and place orders.
Prepare and ensure quality of dishes.
Brief restaurant staff before each service.
Which of the following shows that a Chef de Partie has the culinary knowledge to carry out the role?
Willingness to accept criticism.
Ability to work without supervision.
Assisting with the management of health and safety.
Understanding of current food trends.
Which two of the following are key skills required for a Chef de Partie to improve the quality of dishes produced by the team?
1.Create effective working relationships.
2.Developing own skills.
3.Completing performance reviews.
4.Developing skills of others
1 and 2.
2 and 3.
3 and 4.
4 and 1.
Which of the following is part of a regular review of a personal development plan?
Participating in training.
Evaluating work of others.
Researching opportunities.
Evaluating own work.
Which of the following is a measure used to gauge the impact of training on working practices?
Review of dishes sold.
Guest satisfaction ratings.
Learning from mistakes.
Responding to change.
There is a promotion opportunity within the kitchen. Which one of the following legislations ensures that all team members are considered?
Legal working age.
Equality and diversity.
Working time regulations.
Disciplinary process.
A business can ensure that operational procedures are standardised through
Staff notice boards.
Regular newsletters.
Organisational policies.
Reward and recognition.
What is the main benefit to an organisation of complying with current legislation?
More customers.
Happier work place.
Records always in place.
Protects the business.
Which technology software is best used to confirm orders to the kitchen?
Wireless network.
Tablet computer.
Electronic point of Sale (EPOS).
Portable hand-held device.
What is the most common method of ensuring technology is used safely by staff?
Only key personnel to use.
Placing instructions on equipment.
Routine training of users.
Records kept of users.
Which one of the following is the main benefit of using digital control panels for recording temperatures in the kitchen?
It tracks waste.
It breaks down costs.
It shows energy usage.
It provides real time information.
Which of the following pieces of information is most important to a chef when planning a function menu?
Dish sales information.
Evaluation of staff performance.
Current food costs.
Equipment rental costs.
The main purpose of budgeting within a professional kitchen is so the chef can ensure
Appropriate resources are available.
Correct booking times.
Guest satisfaction is maintained.
Higher levels of staff satisfaction.
The best way for a business to encourage staff to develop new ideas for dishes would be by
Using sales figures.
Offering incentives.
Setting targets.
Monitoring performance.
Which training and development activity best supports a chef getting a promotion within the same organisation?
Access to online training.
Work shadowing opportunities.
Participation in culinary competitions.
Completion of induction training.
What is the main benefit to the organisation of providing training?
To encourage CDP for staff.
To increase individual motivation.
To improve efficiencies.
To empower staff.
Which two of the following help a Chef de Partie identify the training needs within the team?
1.Observation of skills.
2.Peer feedback.
3.Sickness record.
4.Length of service.
1 and 2.
2 and 3.
3 and 4.
4 and 1.
A structured training plan for a chef should contain
Regular feedback from guests.
The method of delivery to be used.
The skills and knowledge to be developed.
Records of staff availability for training.
Where should an individual’s record of training be recorded?
Continual Professional Development Log.
Skills analysis review.
Budget sheet.
Payroll report.
Which two elements of the customer experience in a restaurant can be directly influenced by the chef?
1.Value for money.
2.Ambience of the environment.
3.Clear communications.
4.Product quality.
1 and 2.
2 and 3.
3 and 4.
4 and 1.
What type of guest requests do service staff need to communicate to the kitchen team during service?
Mobility issues.
Wine parings.
Poor service.
Food allergies.
Which of the following is a formal method for gathering guest satisfaction levels?
Telephone conversations.
Text message.
Verbal feedback.
Comment cards.
A failing restaurant has new owners and guest satisfaction is increasing weekly. Which statement best describes how this will affect the kitchen team?
Reduced wastage.
Increased wine sales.
Reduced staff turnover.
Increased menu.
Which one of the following actions should be taken by a Chef de Partie to improve guest satisfaction?
Keeping good records.
Proactively supervising.
Ensuring team has breaks.
Monitoring social media comments.
Which one of the following best describes how the global trend of veganism has impacted cuisine?
An increase in the use of pulses and grains.
An increase in the use of frozen vegetables.
An increase in the use of soya sauces.
An increase in the use of palm oil.
Which one of the following describes how the economy can affect the availability of food commodities?
It increases the amount of seasonal produce.
It lengthens the growing season.
It changes the demand.
It reduces food miles.
Which of the following best describes how the use of social media influences the guest experience?
Suppliers are listed on menus.
Guests are willing to pay more.
Uptake of discounts have increased.
Allergen information is listed on the menu.
Which methods of communication are best used to raise the profile of a local restaurant with potential customers?
Television and radio.
Books and magazines.
Newspapers and posters.
Internet and social media.
The pastry kitchen is in a separate building two minutes away from the service kitchen. How will this impact on preparing guests a souffle?
A hot holding cabinet will be required.
The cooking will need to occur in the service kitchen.
The price of the souffle will be increased.
Staff will need re-training.
Which of the following is considered a food preference?
Value for money.
Allergens listed.
Variety of cooking methods.
Healthy options.
Which sustainable practice considers the economic impact of food production?
Fair trade.
Free trade.
Farm trade.
Ethical trade.
Which is the least environmentally effective method to deal with waste?
Return.
Prevention.
Disposal.
Re-use.
The best way an organisation can ensure all staff follow sustainable practices is by
Applying legislation.
Providing regular training.
Following a code of practice.
Providing reward and recognition.
Which procurement practice can be used by an organisation to show a reduction in their carbon foot print?
Energy usage.
Food miles.
Animal welfare.
Fair trade.
Which two of the following should be considered when purchasing food from sustainable sources?
1.Stock management systems.
2.Prepared and part cooked foods.
3.Food accredited schemes.
4.Organic and ethical products.
1 and 2.
2 and 3.
3 and 4.
4 and 1.
What is the best way to dispose of used cooking oil?
Place in the general waste.
Filter, clean and re-use.
Take fried food off the menu.
Recycle using a contractor.
To improve sustainable practices, the hospitality industry has increased its use of
Disposable items.
Fossil fuels.
Pre-prepared food.
Returnable packaging.
What is the most effective method of encouraging sustainable practices across an organisation?
Developing champions.
Following legislation.
Measuring waste.
Observing practices.
Which of the following positions would have leadership responsibility for hiring and developing the culinary team in a large hotel?
Sous chef.
Executive chef.
Restaurant manager.
Banqueting chef.
Which one of the following would be the progression route for a production chef in a hospital food catering operation?
Sous chef.
Master chef.
Kitchen assistant.
Catering manager.
Which one of the following is a main responsibility of a Chef de Partie working in a fine dining restaurant?
To monitor the quality and presentation of dishes.
To compile and place orders externally.
To set budget for training staff.
To brief restaurant staff before each service.
Which of the following shows that a Chef de Partie has a commercial awareness for the role?
Willingness to accept criticism.
Ability to delegate appropriately.
Understanding of profit margins.
Understanding of a diverse workforce.
Which two of the following are key skills required by a Chef de Partie to improve the performance of team?
1.Criticising others work openly.
2.Creating effective working relationships.
3.Carrying out regular reviews.
4.Developing a Laissez-faire leadership style.
1 and 2.
2 and 3.
3 and 4.
4 and 1.
Which one of the following is the best method for a manager to confirm the skills and knowledge of a chef?
Participation in training.
Evaluating work of others.
Performance review.
Self-evaluation of work.
Which one of the following forms parts of the SWOT analysis?
Work priorities.
Strengths.
Training.
Objectives.
Which one of the following legislations covers the correct and safe use of cleaning materials?
Sustainability policy.
Waste disposal management.
Food safety.
Chemical handling and disposal.
A business ensure that standard operational procedures are practiced routinely by
Carrying out compliance audits and reviews.
Setting production targets and measures.
Completing and allocating risk assessments.
Offering reward and recognition.
Which one of the following is a benefit to an organisation when staff comply with current legislation?
Fewer repeat customers.
Higher staff turnover.
Removes the need for record keeping.
Reduced risk from poor practice.
Which one of the following describes the functions of a thermostatic mixer?
Beats and whisks wet and dry ingredients.
Chops, slices and mixes without heating.
Heats, mixes and blends ingredients.
Preserves, dehydrates and freezes commodities.
Which of the following is the most effective method for a Chef de Partie to ensure technology is used safely?
Only key personnel to use.
Placing instructions on equipment.
Regular training of users.
Log when equipment is used.
Which of the following is an environmental benefit of using induction technology for cooking in the kitchen?
It reduces food waste.
It is more energy efficient.
It is easier to maintain.
It increases staff training needs.
Which one of the following is used by a chef to check the gross profit margins on the menu?
Dish cost information.
Evaluation of staff costs.
Previous sales records.
Equipment rental costs.
Which one of the following describes the purpose of budgeting within a professional kitchen?
Evaluating financial performance.
Benchmarking against competitors.
Maintaining guest satisfaction.
Sustaining staff levels.
The kitchen team are meeting to discuss ideas for menu updates.
Which one of the following best provides information to support this activity?
Using staff incentives.
Reviewing guest feedback.
Setting sale targets.
Monitoring food waste.
Which training and development activity best supports the retention of a newly appointed Chef de Partie?
Access to online training.
Mentoring through probation period.
Participation in department meetings.
Completion of handbook checklist.
A restaurant is reopening and planning on the job training for all members of staff.
Which of the following best describes a performance benefit for the organisation?
Providing staff with required equipment and materials.
Increasing individual motivation.
Ensuring awareness of standard operating procedures.
Ensuring staffing meets legal obligations.
Which two of the following are used by a Sous Chef to identify the training needs for a Chef
de Partie?
1.Questioning about skills.
2.Hours worked.
3.Length of service.
4.Staff appraisal.
1 and 2.
2 and 3.
3 and 4.
4 and 1.
The aims and objectives of a training plan will set outcomes to be achieved over a period of time and should be
Informed by feedback from guests.
A method of recording training.
Specific, measurable and realistic.
Costed for resources required and duration.
Where would an organisation store details of completed training activities?
Human resource record.
SWOT analysis.
Personal development diary.
Payroll report.
Which two aspects of the guest expectations can be directly influenced by open plan kitchens?
1.Level of service.
2.Health and Safety.
3.Plating of dishes.
4.Hygiene practices.
1 and 2.
2 and 3.
3 and 4.
4 and 1.
A guest has indicated that they have a nut allergy.
Which one of the following has the most direct impact on kitchen operations?
Misspelling of names.
Staff training up to date.
Providing access to table.
Use of specific equipment.
Which one of the following is the most effective way for the kitchen to get instant feedback from guests?
Waiting staff enquiring at the table.
Receptionist asking guests for comments.
Guests social media reviews.
Guest comment cards.
Which one of the following is a benefit to the kitchen team of a high guest satisfaction rating?
Decrease in compliments.
Reduction in workload.
Increase in staff morale.
Increase in supervision.
Which one of the following should be the first action taken by a Chef de Partie when dealing with a returned dish?
Challenge the chef responsible.
Rectify the issue effectively.
Check all dishes before service.
Monitor social media comments.
Which of the following best describes the ethical trend for coffee consumption?
An increase in the use of fairtrade products.
An increase in the use of instant products.
An increase in the use of dairy products.
An increase in production standards.
Which one of the following best describes how climate change would affect food availability?
Types of packaging required.
Changes to the growing season.
Food processing method used.
Increased availability of speciality products.
Which of the following best describes how sustainability awareness influences the guest experience?
Increased healthy options listed on menus.
The use of social media to promote dishes.
Impacts on sourcing resources for menu.
Inclusion of food and wine matching offers.
Which media activity would best help a small business increase its market share?
Radia panel discussion show.
Producing recipe sheets for guests.
Kitchen product development sessions.
Newspaper review of meal experience.
Which one of the following requirements should be considered to meet guest dietary needs when planning menus?
Ensuring all food is labelled correctly.
Providing designated preparation area.
Informing service staff.
Recording supplier information.
Which of the following should be reduced as part of healthy eating guidance?
Red meat, fresh fruit and salt.
Vegetables, salt and sugar.
Eggs, oil and sugar.
Fats, sugar and salt.
Which one of the following best describes the impact of sustainable and ethical practices?
Improved working conditions and respect for the environment.
Sourcing of ingredients that are grown locally.
Production of food with limited use of chemicals.
Increased use of renewable energy.
Which one of the following is the most effective process for managing waste, food and packaging?
Prevention.
Re-use.
Recycle.
Disposal.
Many restaurants and bars have reviewed their use of straws.
Which of the following global sustainable practices is influencing this?
Decreasing single use plastic products.
Increasing the use of wind or solar power.
Decreasing the use of products from factory farming.
Increasing the use of local products and suppliers.
Which one of the following procurement practices will lower an organisation’s carbon footprint the most?
Placing larger orders with suppliers.
Reducing the use of imported foods.
Using first in first out stock management.
Increasing shelf life by using sous vide.
Which two of the following should be considered when purchasing food from sustainable sources?
1.Delivery frequency.
2.Storage facilities.
3.Direct from source.
4.Seasonable availabilities.
1 and 2.
2 and 3.
3 and 4.
4 and 1.
Which of the following is an environmental benefit to recycling packaging materials in a kitchen?
Discouraging pests in waste area.
Refusing all disposable plastic items.
Smarter procurement practices.
Reducing items sent to landfill.
Which one of the following supports sustainable practices within the kitchen?
Switching on stoves at the start of shift.
Removing waste at the end of the day only.
Providing guests with tap water at the table.
Reviewing and adjusting menu seasonally.
Which one of the following best describes how an organisation ensures employees are aware of effective sustainability practices to follow?
Staff training.
Following legislation.
Measuring waste.
Monitoring practices.