WorksheetsYear 8 Food and Hospitality – Daily Review
Total questions: 20
Worksheet time: 10mins
What is mise en place?
It means ‘everything in its place’ – preparing and organising ingredients and equipment before cooking.
A French dessert made with layers of pastry and cream.
A cooking technique involving slow roasting of meats.
A type of kitchen knife used for chopping vegetables.
Name two examples of dry heat cooking methods.
Baking and grilling.
Boiling and steaming.
Poaching and simmering.
Blanching and braising.
Why is personal hygiene important in a kitchen?
It prevents contamination and reduces the risk of foodborne illness.
It makes the kitchen look more attractive.
It helps food cook faster.
It reduces the need for cleaning equipment.
What temperature range is known as the ‘danger zone’ for food?
Between 5°C and 60°C.
Below 0°C.
Above 100°C.
Between 70°C and 90°C.
What should you do before handling food?
Wash your hands thoroughly with warm water and soap for at least 20 seconds.
Wear gloves without washing your hands.
Start cooking immediately without any preparation.
Rinse your hands quickly with cold water.
Give two examples of dietary requirements.
Vegetarian and gluten-free.
Red and blue.
Tall and short.
Hot and cold.
Square and circle.
What is the main function of protein in the diet?
To build and repair body tissues.
To provide energy for immediate use.
To store vitamins and minerals.
To regulate body temperature.
What tool would you use to measure ½ cup of flour accurately?
A dry measuring cup.
A liquid measuring cup.
A tablespoon.
A kitchen scale.
What is cross-contamination?
When bacteria transfer from one surface or food to another, often raw to cooked foods.
When food is cooked at a high temperature.
When food is stored in the refrigerator.
When food is washed with water.
How should raw meat be stored in a fridge?
On the bottom shelf in a sealed container to prevent drips onto other foods.
On the top shelf uncovered for better air circulation.
In the fridge door for easy access.
On any shelf, loosely wrapped in paper towels.
What does food sustainability mean?
Producing and consuming food in a way that protects the environment and supports communities long term.
Eating only organic food regardless of its source.
Using food products that are imported from other countries.
Consuming as much food as possible to avoid waste.
What is one way technology has improved the hospitality industry?
Online bookings and digital ordering systems have made service faster and more efficient.
Technology has made food taste better without any human intervention.
Technology has eliminated the need for customer service staff entirely.
Technology has made all hotels free for guests.
What is a food allergy?
An immune system reaction to a specific food protein.
A digestive system reaction to any food.
A psychological aversion to certain foods.
A temporary dislike of a food due to taste.
What does ‘FIFO’ mean in food storage?
First In, First Out – older stock is used before new stock.
Fast In, Fast Out – food is cooked quickly.
Fresh In, Fresh Out – only fresh food is stored.
First In, First Out – new stock is used before old stock.
Name a piece of kitchen equipment used for blending soups.
Stick blender or food processor.
Toaster.
Measuring jug.
Colander.
What is the main reason to wear closed shoes in the kitchen?
To protect feet from spills, knives, or dropped objects.
To look fashionable while cooking.
To keep your feet warm.
To avoid slipping on clean floors.
What type of knife is best for cutting bread?
Serrated knife.
Chef's knife.
Paring knife.
Cleaver.
18. Give one example of adapting a recipe to make it healthier.
Using whole wheat flour instead of white flour
Adding extra sugar to the recipe
Using more butter than required
Frying instead of baking
Plating in hospitality refers to:
the arrangement and presentation of food on a plate
the process of cleaning kitchen utensils
the method of cooking food using plates
the decoration of dining tables with plates
Teamwork is important in hospitality because:
it helps provide better service to guests.
it allows employees to work alone.
it reduces communication among staff.
it makes tasks more difficult.
