Lesson 2.2.1
2.2.1 Factors affecting menu planning Quiz: WJEC Hospitality and Catering, Unit 2
20 questions
In partnership with Revision Ninja
Lesson 2.2.1, Factors affecting menu planning: 20 multiple choice questions for the WJEC Hospitality and Catering (5409), Unit 2: Hospitality and catering in action, written with Revision Ninja.
Host it live on the board and students join with a game code on their own devices, or revise alone with Free Play. The answers are revealed in the game.
The 20 questions
-
Which factor refers to controlling how much food is served to each customer?
- Portion control
- Seasonality
- Organoleptic qualities
- Mise en place
-
Which factor relates to the budget for producing dishes?
- Cost
- Clients or customers
- Time of day
- Equipment available
-
Which term describes the sensory qualities of appearance, aroma, taste and texture?
- Chemical attributes
- Physical properties
- Nutritional values
- Organoleptic qualities
-
Which spec term refers to saving energy and water during food production?
- Fortification
- Preservation
- Condensation
- Conservation
-
Which factor considers the skills needed to prepare, cook and present dishes?
- Equipment available
- Clients and customers
- Skills of chef
- Time of year
-
Which factor covers the seasonality of commodities?
- Time of year
- Portion control
- Time of day
- Cost
-
Which factor requires chefs to consider dietary needs such as allergies and intolerances?
- Food provenance
- Kitchen equipment
- Customer requirements
- Menu sequencing
-
Which term sits alongside reduce, reuse and recycle in the menu planning factors?
- Organoleptic qualities
- Portion control
- Sustainability
- Seasonality
-
A café has only one oven but wants to offer hot lunches and baked cakes. Which factor is most relevant?
- Portion control
- Organoleptic qualities
- Equipment available
- Seasonality
-
Which menu planning factor involves using ingredients only at their peak time of year?
- Seasonality
- Portion control
- Nutritional advice
- Environmental cost
-
A lunch menu must be ready within 30 minutes of order. Which factor applies?
- Time available
- Skills of chef
- Cost
- Time of year
-
A kitchen reduces water use by washing produce in a bowl rather than running taps. Which factor applies?
- Time available
- Environmental issues
- Organoleptic qualities
- Skills of chef
-
Which two menu planning factors are directly linked to food budgets?
- Location and energy
- Skills and safety
- Cost and portion control
- Time and equipment
-
What term describes sensory properties such as taste, texture and appearance?
- Microbial factors
- Organoleptic qualities
- Nutritional values
- Physical hazards
-
A breakfast service and an evening dinner use different menus. Which factor is this?
- Time of day
- Time of year
- Equipment available
- Skills of chef
-
A menu is planned for children and older guests with different appetites. Which factor is considered?
- Environmental issues
- Clients/customers
- Time of year
- Equipment available
-
What must menus balance alongside budget and cost considerations?
- Uniform standards
- Kitchen decor
- Supplier distance
- Nutritional advice
-
Which menu factor is addressed by using eco-friendly containers and seasonal items?
- Client demographics
- Time of day
- Balanced diets
- Environmental issues
-
Why must a chef's preparation and cooking skills be matched to menu choices?
- To lower utility bills
- To meet standards
- To reduce wages
- To speed up cleaning
-
Which factor dictates whether multiple complex dishes can be prepared simultaneously?
- Portion size
- Time available
- Water consumption
- Customer age
Related quizzes
- Understanding the importance of nutrition Quiz · 2.1.1 · 20 questions
- How cooking methods can impact on nutritional value Quiz · 2.1.2 · 20 questions
- How to plan production Quiz · 2.2.2 · 20 questions
- How to prepare and make dishes Quiz · 2.3.1 · 20 questions
- Presentation techniques Quiz · 2.3.2 · 20 questions
- Food safety practices Quiz · 2.3.3 · 20 questions
- Reviewing of dishes Quiz · 2.4.1 · 20 questions
- Reviewing own performance Quiz · 2.4.2 · 20 questions
- Hospitality and catering providers Quiz · 1.1.1 · 20 questions
- Working in the hospitality and catering industry Quiz · 1.1.2 · 20 questions