1) What are the reasons for using a kitchen workflow system? a) organising the kitchen accordingly to the chef instruction b) organising the kitchen into separate areas for separate jobs c) organising the kitchen in a convenient way for the business 2) What are the first stages of the workflow? a) delivery, preparation, serving, waste removal b) delivery, preparation, cooking , serving c) delivery, storage, preparation, cooking 3) What are the last stages of the workflow? a) hot holding, serving, washing up, waste disposal b) service, hot holding, washing up, waste disposal c) hot holding, serving, waste disposal, washing up 4) Which sentence describe a delivery in the workflow? a) Delivery vehicles unpack the goods and carry to the kitchen b) Delivery is checked by EHO before entering the kitchen c) vehicles have access to the premises, goods are checked before entering the kitchen 5) Which sentence describe a storage in the workflow? a) Storage must be close to the kitchen so delivery people cannot enter the kitchen b) The storage must be outside the kitchen to avoid contamination c) The delivery people place the food directly to the storage 6) Which sentence describe a food preparation in the workflow? a) to separate different food groups b) to separate food high risk areas c) to separate food accordingly to allergies and intolerances 7) Which sentence describe a cooking in the workflow? a) Flow must suit style of service eg fryers and grills near to point of service for fast cooking and bulk cooking further away b) Flow must suit the customer service and expectations c) Flow must suit the chef and cooks and their skills 8) Which sentence describe a hot holding in the workflow? a) food must be kept over 63ºC b) food must be kept over 73ºC c) food must be kept over 53ºC 9) Which sentence describe a cold holding in the workflow? a) food must be hold well covered b) food must be hold in fridge c) food must be hold in chillers 10) Which sentence describe a service in the workflow? a) Should be located close to the cooking process so handling is minimised b) Should be close to the kitchen utensils c) Should be located close to the customer service area 11) Which sentence describe a washing in the workflow? a) Area where pots and pans are washed before the plates b) Area for dirty items before washing and for clean items after washing needs to be segregated to prevent cross contamination c) Area where all kitchenware are cleaned 12) Which sentence describe a waste disposal in the workflow? a) Can be kept in the kitchen preparation area but must be well covered   b) Try to keep separate from food preparation area c) Must be kept next to each working station 13) What is a perishable food? a) food that stay fresh for a long time b) food that stay fresh only for 3 weeks c) food that don't stay fresh for long 14) What is a staple food? a) is a food that makes up the dominant part of a population's diet b) a food that makes up the smallest part of a population's diet c) a food that makes up the average part of a p 15) What is the stock control rule? a) First in First out b) First last First first c) First out First in 16) Which ones are the kitchen documents? a) booking chart, table reservation, payment chart b) dress code chart, serving chart c) temperature chart, accident report form, stock use report 17) Which one is a correct order of responsibilities in the kitchen? a) main chef, commis, chef, assistant, pastry chef, porter, sous chef b) head chef, sous chef, p chef, commis chef, assistant, porter c) main meal chef, sous chef, porter, assistant, 18) Which answer about using knives is correct?  a) safe storage, clean properly, purpose use,  b) draw storage, all equipment washing, purpose use e  c) cooling rack storage, wipe to clean, purpose use 19) Qualities of large equipment are: a) Easy wearing, non-cleaning, economical b) Large, economical, battery operated c) Hard wearing, easy to clean and store, economical 20) What are the general safety rules for a large kitchen equipment? a) Switch off electrical supply and clean well as the top. b) Wipe the spillages, use when supervised  c) All the safety aspects are left to the kitchen assisstant 21) What does the style of food service depend on? a) chef instructions, staff manners, cost b) type of establishment, food, cost, serving skills and type of customers c) staff friendliness, cooks skills, customer tips 22) Which ones are examples of table service? a) cafeteria, fast food service b) eat all you can service, tray c) Gueridon, plate, family, silver 23) Which ones are examples of counter service? a) plate, vending b) cafeteria, buffet, fast food c) tray, trolley 24) Which ones are examples of personal service? a) family, gold service b) café, diamond service c) tray, vending, home delivery 25) Restaurant manager responsibilities are: a) takes bookings, pass information to the head chef, does staff rota b) in charge of the food preparation, timings c) decides on staff wages, administration 26) Waiting staff responsibilities are: a) waiting till they are needed, cleaning b) serve customers, clear tables, advice the menu choices c) washing up, advising the head chef 27) Head waiter (ess) responsibilities are: a) greets customers, deals with complaints, second in charge  b) check if food is ready on time, open the door for customers c) prepare starters, takes customer's emails 28) Le sommelier responsibilities are: a) taking customers to taste the in restaurant cellar b) only specialises in new wines on the market c) specialises in wine, advice customers to choose wine 29) Which ones are front of house equipment: a) bottle opener, corkscrew, coffee maker, wine glasses, plates b) mixers, storage boxes, small ovens c) whisks, palette knives, skewers 30) What does EPOS stands for? a) Electronic Point of Sale b) Electric Pay Objective Standard c) Environmental Point of Success 31) How is EPOS used by front of house staff? a) signing staff in and out, time check b) asking customers about their preferred environmental choices c) take orders from customers and transmit to the kitchen, preparing a correct bill 32) Front of house stock control record items are: a) records a stock levels, following FIFO b) repairing mixers and whisks c) number of staff available 33) Personnel record items are: a) questions about family life, work balance b) working hours, wages, tax, NI, accidents c) lifestyle, personal choices 34) Who is responsible for staff allocation in the restaurant? a) restaurant manager b) a boss c) rich customers 35) What does staff allocation involves? a) allocate jobs accordingly to the age b) allocate jobs accordingly to the staff needs c) job description, working shifts 36) Why is a staff uniform important? a) uniform means that people are well organised b) staff is easily recognised, looks professional c) staff must pay for their own uniform 37) Examples of safety and security are: a) locking doors and windows, CCTV, alarm system b) every customer must have a police check c) taking staff and customers fingerprints 38) Examples of types of customer are: a) difficult customers, demanding customers b) polite customers, customers with pets c) leisure, local, business/corporate 39) Customers are influenced by the following trends: a) travel agency, money, distance from home b) TV, ratings, magazines, friends, celebrities, travel abroad, technology c) home cooking, restaurant exterior 40) Examples of ethnic food are: a) Bread, fruits, vegetables b) Barfi, Run-down, Picanha c) Sour cream with chives, frozen food 41) What is the good customer service? a) patient, polite, smiling, knowledgeable b) talkative, panicky, always asking for support c) quiet, serious, good with the administration tasks 42) Why is customer service important in the hospitality industry? a) to make managers pleased with their staff b) to make sure that all the staff is happy and stay with the business c) to meet or exceed customer expectations so they come back to spend more money  43) Customer Rights Act 2015 makes sure that: a) customers are protected, well informed, can complain, right for compensation  b) customer can sack rude member of staff c) customer can leave the premises without payment 44) Disability and discrimination Act makes sure that: a) there is not special requirements for disable people b) customers with disabilities, age, gender, race, sexual orientation are treated equally c) people can be discriminated depends on the place manager 45) Which ones are personal attributes? a) loud and happy, curious b) being tall, distant and dressed in expensive clothes c) patience, team player, honesty 46) Food Safety Act 1990 covers the following: a) The main responsibilities for all food businesses under the Act are to ensure that: businesses do not include anything in food, remove anything from food or treat food in any way which means it would be damaging to the health of people eating it. b) The chef decides what to add to the food c) The customer decides what to add or to remove from the food

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