Lesson 2.4.2
2.4.2 Reviewing own performance Quiz: WJEC Hospitality and Catering, Unit 2
20 questions
In partnership with Revision Ninja
Lesson 2.4.2, Reviewing own performance: 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 personal factor is included when reviewing own performance?
- Time management
- Kitchen layout
- Menu pricing
- Equipment cost
-
Which area covers choosing between options?
- Organisation
- Presentation
- Decision making
- Time management
-
Which area covers arranging tasks and resources in an orderly way?
- Organisation
- Time management
- Planning
- Decision making
-
What must learners identify when reviewing their own performance?
- Recipe costs
- Equipment brands
- Supplier details
- Strengths and weaknesses
-
Which planning sub-point is included in performance review?
- Storage temperatures
- Cleaning schedules
- Energy ratings
- Pros and cons
-
Which area is about keeping to schedules?
- Organisation
- Time management
- Planning
- Decision making
-
Which of these is NOT an own-performance review area?
- Decision making
- Time management
- Organisation
- Presentation of garnish
-
What is the primary purpose of reviewing own performance?
- Designing menus
- Cleaning kitchens
- Improving future work
- Lowering food costs
-
A learner chose a complex dish when a simpler one would have fitted the time. Which area is this?
- Time management
- Presentation
- Decision making
- Organisation
-
A learner always runs out of time before plating. Which area should they identify as a weakness?
- Decision making
- Time management
- Hygiene
- Presentation
-
A learner searched for scattered tools and lost time during service. Which area applies?
- Planning
- Time management
- Organisation
- Decision making
-
A learner compared two menu options and listed the pros and cons before choosing. Which area applies?
- Organisation
- Planning
- Presentation
- Time management
-
A learner's plan was clear but missed a key step in the cooking sequence. Which area is weak?
- Time management
- Planning
- Organisation
- Decision making
-
Which performance review area covers failing to meet specific dietary needs?
- Planning
- Organoleptic testing
- Kitchen hygiene
- Dish presentation
-
A learner realises a second cook could take over tasks more quickly. Which area do they need to work on?
- Planning
- Time management
- Organisation
- Decision making
-
A learner's dish was late because they waited for equipment they had not set out. Which area applies?
- Hygiene
- Presentation
- Organisation
- Decision making
-
What is the best next step when a learner identifies a weakness in decision making?
- Stop planning
- Ignore it
- Change course
- Targeted practice
-
Which feature is essential for a strong personal self-review?
- Hidden details
- Specific examples
- General guesses
- Vague descriptions
-
Why must a learner weigh advantages and disadvantages of planning options?
- Meet specific needs
- Reduce food costs
- Speed up cooking
- Remove all risks
-
Which personal skill relates to keeping equipment and workspaces ready for use?
- Time management
- Evaluation
- Decision making
- Organisation
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
- Factors affecting menu planning Quiz · 2.2.1 · 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
- Hospitality and catering providers Quiz · 1.1.1 · 20 questions
- Working in the hospitality and catering industry Quiz · 1.1.2 · 20 questions