QUIZ ON CATERING

Description

THIS IS A SHORT QUIZ ON SOME POINTS IN CATERING WHICH SHOULD HELP YOU IN REVISION
harry coleman
Quiz by harry coleman, updated more than 1 year ago
harry coleman
Created by harry coleman about 9 years ago
206
10

Resource summary

Question 1

Question
RISOTTO IS A HIGH RISKED FOOD
Answer
  • True
  • False

Question 2

Question
CHEFS SHOULD USE NON SLIP SHOES
Answer
  • True
  • False

Question 3

Question
THE CORE TEMPERATURE OF FOOD SHOULD BE 75 DEGREES CELCIUS
Answer
  • True
  • False

Question 4

Question
CHEESECAKE SHOULD BE KEPT AT THE BOTTOM OF A FRIDGE
Answer
  • True
  • False

Question 5

Question
FRUIT AND VEGETABLES SHOULD BE CHOPPED UP ON A RED CHOPPING BOARD
Answer
  • True
  • False

Question 6

Question
THE BLUE CHOPPING BOARD IS USED FOR CHOPPING UP FISH
Answer
  • True
  • False

Question 7

Question
BOTTLES OF JUICE SHOULD BE KEPT IN THE FRIDGE OF THE DOOR
Answer
  • True
  • False

Question 8

Question
WHAT IS THE CORRECT CHOPPING BOARD USED FOR CUTTING UP RAW MEAT
Answer
  • RED
  • BROWN
  • GREEN

Question 9

Question
WHAT ARE 2 HEALTHY ITEMS TO BE PUT ON SALE IN A CANTEEN
Answer
  • BAG OF CHEESE AND ONION CRISPS
  • WHOLEMEAL SANDWICHES
  • APPLE
  • COCA COLA
  • CHOCOLATE BAR

Question 10

Question
WHAT ARE 2 WAYS OF PREVENTING CROSS CONTAMINATION
Answer
  • USE DIFFERENT KNIVES FOR CHOPPING DIFFERENT FOODS
  • KEEP THE SAME CHOPPING BOARD FOR RAW AND COOKED MEAT
  • WASH YOUR HANDS AFTER HANDLING RAW AND COOKED MEAT
  • WASH YOUR HANDS BETWEEN HANDLING RAW AND COOKED FOOD

Question 11

Question
DIFFERENT KNIVES SHOULD BE USED FOR COOKED AND RAW FOOD
Answer
  • True
  • False

Question 12

Question
THE BROWN CHOPPING BOARD IS USED FOR
Answer
  • COOKED MEATS
  • RAW MEATS
  • VEGETABLES
  • FRUIT

Question 13

Question
A HEAD CHEF NEEDS TO BE ABLE TO KEEP A TEAM UNDER CONTROL
Answer
  • True
  • False

Question 14

Question
WHAT DOES 'AL DENTE' MEAN?
Answer
  • TO THE TOOTH
  • UNCOOKED
  • SOFT AND MUSHY

Question 15

Question
WHAT ARE CROUTONS
Answer
  • PEAS
  • VEGETABLES THAT LOOK LIKE MATCHSTICKS
  • SMALL TOASTED CUBES OF BREAD

Question 16

Question
WHAT DOES 'MISE-EN-PLACE' MEAN
Answer
  • TO PUT IN PLACE AND PREPARE
  • TO WASH UP AFTER USE OF EQUIPMENT
  • TO PUT INTO THE OVEN

Question 17

Question
WHAT ARE ACCOMPAINMENTS
Answer
  • A MEAT SERVED AS THE MAIN DISH
  • ITEMS SERVED ON THE SIDE OF THE DISH
  • A BUNDLE OF HERBS

Question 18

Question
REDUCE MEANS TO TAKE AWAY THE SALT IN THE DISH
Answer
  • True
  • False

Question 19

Question
TICK 2 BOXES FOR PERSONAL HYGIENE IN A WORK PLACE
Answer
  • WASH HANDS
  • CLEAN SHOES
  • WASH CHAIRS
  • WASH WORK SURFACES
  • KEEP HAIR TIED BACK

Question 20

Question
WHEN MAKING A CHEESE SAUCE WHAT COULD YOU DO TO GO WORNG
Answer
  • ADD THE MILK ALL AT ONCE SO IT GOES LUMPY
  • NOT ADD THE WINE
  • ADD CHEESE
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