QUIZ ON CATERING

Question 1 of 20

Medal-premium 1

RISOTTO IS A HIGH RISKED FOOD

Select one of the following:

  • True
  • False

Question 2 of 20

Medal-premium 1

CHEFS SHOULD USE NON SLIP SHOES

Select one of the following:

  • True
  • False

Question 3 of 20

Medal-premium 1

THE CORE TEMPERATURE OF FOOD SHOULD BE 75 DEGREES CELCIUS

Select one of the following:

  • True
  • False

Question 4 of 20

Medal-premium 1

CHEESECAKE SHOULD BE KEPT AT THE BOTTOM OF A FRIDGE

Select one of the following:

  • True
  • False

Question 5 of 20

Medal-premium 1

FRUIT AND VEGETABLES SHOULD BE CHOPPED UP ON A RED CHOPPING BOARD

Select one of the following:

  • True
  • False

Question 6 of 20

Medal-premium 1

THE BLUE CHOPPING BOARD IS USED FOR CHOPPING UP FISH

Select one of the following:

  • True
  • False

Question 7 of 20

Medal-premium 1

BOTTLES OF JUICE SHOULD BE KEPT IN THE FRIDGE OF THE DOOR

Select one of the following:

  • True
  • False

Question 8 of 20

Medal-premium 1

WHAT IS THE CORRECT CHOPPING BOARD USED FOR CUTTING UP RAW MEAT

Select one of the following:

  • RED

  • BROWN

  • GREEN

Question 9 of 20

Medal-premium 1

WHAT ARE 2 HEALTHY ITEMS TO BE PUT ON SALE IN A CANTEEN

Select one or more of the following:

  • BAG OF CHEESE AND ONION CRISPS

  • WHOLEMEAL SANDWICHES

  • APPLE

  • COCA COLA

  • CHOCOLATE BAR

Question 10 of 20

Medal-premium 1

WHAT ARE 2 WAYS OF PREVENTING CROSS CONTAMINATION

Select one or more of the following:

  • 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 of 20

Medal-premium 1

DIFFERENT KNIVES SHOULD BE USED FOR COOKED AND RAW FOOD

Select one of the following:

  • True
  • False

Question 12 of 20

Medal-premium 1

THE BROWN CHOPPING BOARD IS USED FOR

Select one of the following:

  • COOKED MEATS

  • RAW MEATS

  • VEGETABLES

  • FRUIT

Question 13 of 20

Medal-premium 1

A HEAD CHEF NEEDS TO BE ABLE TO KEEP A TEAM UNDER CONTROL

Select one of the following:

  • True
  • False

Question 14 of 20

Medal-premium 1

WHAT DOES 'AL DENTE' MEAN?

Select one of the following:

  • TO THE TOOTH

  • UNCOOKED

  • SOFT AND MUSHY

Question 15 of 20

Medal-premium 1

WHAT ARE CROUTONS

Select one of the following:

  • PEAS

  • VEGETABLES THAT LOOK LIKE MATCHSTICKS

  • SMALL TOASTED CUBES OF BREAD

Question 16 of 20

Medal-premium 1

WHAT DOES 'MISE-EN-PLACE' MEAN

Select one of the following:

  • TO PUT IN PLACE AND PREPARE

  • TO WASH UP AFTER USE OF EQUIPMENT

  • TO PUT INTO THE OVEN

Question 17 of 20

Medal-premium 1

WHAT ARE ACCOMPAINMENTS

Select one of the following:

  • A MEAT SERVED AS THE MAIN DISH

  • ITEMS SERVED ON THE SIDE OF THE DISH

  • A BUNDLE OF HERBS

Question 18 of 20

Medal-premium 1

REDUCE MEANS TO TAKE AWAY THE SALT IN THE DISH

Select one of the following:

  • True
  • False

Question 19 of 20

Medal-premium 1

TICK 2 BOXES FOR PERSONAL HYGIENE IN A WORK PLACE

Select one or more of the following:

  • WASH HANDS

  • CLEAN SHOES

  • WASH CHAIRS

  • WASH WORK SURFACES

  • KEEP HAIR TIED BACK

Question 20 of 20

Medal-premium 1

WHEN MAKING A CHEESE SAUCE WHAT COULD YOU DO TO GO WORNG

Select one of the following:

  • ADD THE MILK ALL AT ONCE SO IT GOES LUMPY

  • NOT ADD THE WINE

  • ADD CHEESE

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QUIZ ON CATERING

harry coleman
Quiz by , created over 1 year ago

THIS IS A SHORT QUIZ ON SOME POINTS IN CATERING WHICH SHOULD HELP YOU IN REVISION

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harry coleman
Created by harry coleman over 1 year ago
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