WorksheetsH and C 2025
Total questions: 26
Worksheet time: 15mins
What is this?
Hot
Corrosive
Watery contents
Wet
What is this?
Fire
Christmas Tree
Flammable Material
Warning Hot!
What is this?
Fish will die by trees
Can cause damage to the environment
Typical Sunday morning
Do not drink
This Sign Means ?
Hazard
Warning
Danger
Flammable
This Sign Means ?
FLAMMABLE
TOXIC/DANGER
OXIDISER
COMPRESSED GAS
What is the highest Number of Michelin stars a restaurant may be awarded?
4
2
3
1
Which nutrients are classified as macronutrients ?
Fats
Protein
Vitamins
Minerals
Carbohydrates
What is the main function of carbohydrates?
Helps with digestion
Provide the body with energy
Help the body cells repair
Keep us warm
Which of the following vitamin groups are fat soluble?
Vitamin A, B, E and K
Vitamin A, D, E and K
Vitamin C, B, D and K
Vitamin D, C, E and A
What is an example of new technology in hospitality and catering?
Cashless systems
Paper menus
Manual booking
Traditional cash registers
How do most businesses in hospitality use media?
To ignore customer feedback
To advertise and make bookings
To increase costs
To reduce employee wages
What are allergens?
Foods that can cause extreme reactions if eaten
Foods that are high in calories
Foods that are low in nutrients
Foods that are commonly served in restaurants
What does "back of house" refer to?
The front area of a restaurant where customers dine
The employees that manage the behind-the-scene areas of a hospitality and catering provision
The outdoor seating area of a restaurant
The menu planning team
What is an example of a commercial non-residential provision?
Hotel
Café
Youth hostel
IT technician
What is a commis chef?
A person who pays for services in a hospitality provision
A trainee chef learning different skills in all areas of the kitchen
A person who sets the level and standards of service
A person who has had specialist training to carry out their role
What does "FIFO" stand for in the context of stock management?
First in, first out
Food in, food out
First in, fast out
Food in, fast out
What is the role of an Environmental Health Officer (EHO)?
Ensuring hospitality and/or catering provisions are operating in a safe and hygienic manner
Leading the kitchen brigade and creating menus
Managing the public areas of a hospitality provision
Using stock efficiently to prevent waste
What is the purpose of the Food Safety Act?
To ensure that food is safe for human consumption
To ensure food is handled safely from field to fork
To include information on a food label
To manage the public areas of a hospitality provision
What is the purpose of HACCP (Hazard Analysis and Critical Control Points)?
To manage employee schedules.
To ensure that food is safe to eat.
To calculate gross profit.
To maintain inventory lists.
What is "Holiday entitlement"?
Paid days off given to an employee of a hospitality and/or catering provision.
Unpaid leave granted to employees.
A bonus given to employees during holidays.
A mandatory training session for employees.
What does "Hot holding" refer to?
Keeping cold food at a safe temperature.
Maintaining the temperature of hot food so that it remains safe to eat.
Storing food in a refrigerator.
Freezing food for long-term storage.
What does "Intolerance" refer to in the context of food?
The legal right for all customers to receive equal services.
The inability to digest certain foods without feeling ill.
An up-to-date list of supplies and ingredients.
The management of food preparation and cooking.
What is portion control?
The amount of food in a dish that gives the customer value for money
The cost of running a hospitality provision
The sensory features of a dish
The software used in offices
What temperature range is the danger zone?
37 to 65C
5 to 63C
0 to 5C
-18 to 0C
Basic costs include...? (Select 3)
Labour costs
Material Costs
Overheads
An Iphone
Fixed costs are costs that are always ....
The same
Changing
Expensive
Hidden
