1) What is perishable food? a) Food that can be canned and bottled b) Food that can be dried or frozen c) Food that do not stay fresh for very long 2) Which answer is an example of perishable foods? a) raw chicken, mango and eggs b) roast chicken, potato chips and pancake mix c) powdered milk, pasta and syrup 3) What FIFO stands for? a) Fast in Fast out b) First in First out c) Food in Food out 4) Which 2 qualities are needed for a large equipment in the kitchen? a) Hard wearing and easy to store b) Easy to clean and not easy to store c) Delicate parts and non-economical to use 5) What does the style of food service depend on? a) location, type of customer, cost of the meal b) staff uniform, safety and hygiene c) customer profession, being placed in quiet road 6) Silver service is where: a) Food is put on the table where spoons are provided and the customers serve themselves b) Food is pre-plated from the kitchen c) Food is served by the staff using spoon and fork 7) Gueridon service is where: a) Food is served from a trolley and dishes are assembled or cooked in front of the customer b) Food can be a basic plated meal c) Food is assembled by the customer 8) Which examples belong to the counter service? a) Silver and vending service b) Family service and plated service c) Fast food and buffet 9) Which answer contain examples of the front of house equipment? a) Grills and Sous vide b) Ban-Marie and hot plates c) POS (Point of sale) system and EPOS (Electronic point of sale) 10) How is EPOS used by front of house staff? a) to take orders from customers, transmit them to the kitchen and to keep track of the order  b) is used to take emails from the customer to stay in contact c) to be environmental friendly and to save the paper 11) Which answer has examples of front of house items? a) wok burners, pizza slices b) cutlery, wine and nuts c) kebab grill and chef knives 12) Why is a staff uniform important? a) staff can be easily identifiable for staff and customers b) staff can look sophisticated and posh c) to increase staff self-esteem 13) Which ones are examples of establishment safety and security? a) never have more than 10 pounds note with you b) do not bring valuables to work c) locking doors and windows, CCTV and safes for money  14) What type of customers are leisure customers? a) they visit the establishment daily b) They visit the establishment in their leisure time c) they visit the establishment for business lunches 15) Customer trends are influenced by the following: a) food deliveries b) TV and technology c) bank loans 16) Customer Rights Act 2015 implies that customers: a) to be served any goods they demand b) to be religious and have right to be atheist c) they right to be protected against hazardous goods, informed and right to complaint 17) Food Safety Act 1990 states: a) customer right to receive satisfactory goods b) all customers must be treated equally  c) food cannot be served on a plastic plates 18) Equality Act 2010 implies: a) customers must be treated equally with regards to race only  b) customers must be treated equally with regards to disability only c) customers must be treated equally with regards to age, race and sexual orientation

AO2 Revision questions

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