Lesson 2.2.2

2.2.2 How to plan production Quiz: WJEC Hospitality and Catering, Unit 2

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 2.2.2, How to plan production: 20 multiple choice questions for the WJEC Hospitality and Catering (5409), Unit 2: Hospitality and catering in action, written with Revision Ninja.

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The 20 questions

  1. What production planning document lists all required ingredients and their exact amounts?

    • Commodity list
    • Equipment schedule
    • Floor plan
    • Duty roster

  2. What French term means getting all ingredients and equipment ready before service?

    • Julienne
    • Flambé
    • Sous vide
    • Mise en place

  3. What process keeps cooked food safely above 63°C until it is served?

    • Blast chilling
    • Hot holding
    • Flash freezing
    • Rapid cooling

  4. What production planning technique involves timing tasks so different dishes finish together?

    • Batch cooking
    • Dove-tailing
    • Deep frying
    • Portioning

  5. What backup strategy is planned in case of equipment failure or stock shortages?

    • Marketing strategy
    • Contingency plan
    • Cleaning schedule
    • Financial audit

  6. Which production stage comes straight after cooking and before storage?

    • Cooling
    • Mise en place
    • Hot holding
    • Serving

  7. What specific check is built into a production plan to maintain food standards?

    • Waste disposal
    • Quality point
    • Fire drill
    • Delivery receipt

  8. Which element lists the tools and appliances needed for a menu?

    • Storage plan
    • Equipment list
    • Quality points
    • Commodity list

  9. A kitchen plans a delivery of fresh produce and how much to keep before use. Which production stage is this?

    • Hot holding
    • Serving
    • Storage
    • Cooling

  10. What planning term describes timing different dishes to finish simultaneously?

    • Batching
    • Sourcing
    • Dove-tailing
    • Portioning

  11. Which planning element lists ingredients with their exact weights?

    • Risk assessment
    • Commodity list
    • Equipment log
    • Time plan

  12. Soup is kept on a bain marie until it is served. Which stage is this?

    • Hot holding
    • Cooling
    • Serving
    • Storage

  13. What planning element prepares a kitchen for potential delivery failures?

    • Cost control
    • Production log
    • Contingency plan
    • Work schedule

  14. A production plan notes when each dish's cooking and plating must happen. Which element is this?

    • Timing
    • Health and hygiene
    • Storage
    • Commodity list

  15. Which plan section covers temperature checks and handwashing procedures?

    • Health and safety
    • Menu sequencing
    • Portion control
    • Cost analysis

  16. A chef stops a dish from leaving the pass until its colour and seasoning are checked. Which element of the plan does this reflect?

    • Commodity list
    • Contingency
    • Quality points
    • Mise en place

  17. A plan does not say how dishes will be kept hot before service. Which element is missing?

    • Quality points
    • Hot holding
    • Commodity list
    • Equipment list

  18. Why must a production plan include separate cooling and hot holding stages?

    • Different temperature needs
    • Lower ingredient costs
    • Improved knife skills
    • Faster service times

  19. How does a production plan primarily support food safety in the kitchen?

    • Controlling temperatures
    • Standardising recipes
    • Speeding up plating
    • Reducing staff costs

  20. Which two planning elements are most essential for a large multi-dish service?

    • Uniform and hygiene
    • Timing and sequencing
    • Cost and budget
    • Storage and delivery

All WJEC Hospitality and Catering quizzes