Lesson 2.4.1
2.4.1 Reviewing of dishes Quiz: WJEC Hospitality and Catering, Unit 2
20 questions
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Lesson 2.4.1, Reviewing of dishes: 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
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Which term covers how a dish tastes, looks and smells?
- Production cost
- Skill level
- Nutritional value
- Organoleptic qualities
-
Which review area covers the amount of food thrown away?
- Waste
- Presentation
- Hygiene
- Dish selection
-
What should a brief dish review always highlight?
- Costs and profits
- Equipment and utensils
- Successes and development
- Recipes and ingredients
-
Which review area covers the choice of dish for the menu?
- Dish selection
- Waste
- Presentation
- Dish production
-
Which review area looks at cleanliness and safe handling of food?
- Waste
- Organoleptic qualities
- Presentation
- Hygiene
-
A review of a dish covers planning, preparation and what else?
- Deliveries
- Cooking
- Invoicing
- Marketing
-
Which review area focuses on appearance and plating?
- Presentation
- Hygiene
- Waste
- Dish selection
-
Which review area asks whether safe procedures were followed?
- Health and safety
- Dish selection
- Presentation
- Organoleptic qualities
-
Which review area applies to salty soup and overcooked vegetables?
- Time management
- Organoleptic qualities
- Dish selection
- Personal hygiene
-
A learner's plate looked untidy, with sauce smeared over the rim. Which review area applies?
- Dish selection
- Organoleptic qualities
- Waste
- Presentation
-
Which review area covers a clearer garnish on a finished dish?
- Hygiene
- Organoleptic
- Waste
- Presentation
-
A learner left a cutting board dirty during preparation. Which review area applies?
- Waste
- Hygiene
- Organoleptic qualities
- Presentation
-
After cooking, a learner decides a simpler dish would have suited the time better. Which area is this?
- Waste
- Dish selection
- Presentation
- Organoleptic qualities
-
Which review term covers a sauce tasting bland?
- Waste management
- Organoleptic qualities
- Personal safety
- Dish production
-
A learner's review finds they stored food at incorrect temperatures and wore no apron. Which area applies?
- Dish selection
- Health and safety
- Presentation
- Organoleptic qualities
-
Which evaluation area covers excess food left over from too many portions?
- Selection
- Nutrition
- Waste
- Safety
-
What is the best next step after identifying unhygienic knife use during a review?
- Plan corrective action
- Ignore the error
- Increase portion size
- Change the recipe
-
What must a balanced dish review link its points to?
- Cooking evidence
- Menu pricing
- Kitchen location
- Chef reputation
-
Why is waste included as a dish review area?
- Equipment lifespan
- Customer service
- Staff uniform
- Ingredient efficiency
-
What does a review missing any negative points lack?
- Correct formatting
- Development points
- Financial data
- Nutritional values
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