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1. 
Why must knives and utensils (ladles, spoons, bowls, sieves etc) must be handled properly?
A.
A. To prevent damage to the equipment and allow the team to be able to use them efficiently when required
B.
B. They won’t get replaced once they are damaged
C.
C. To meet guest expectations
D.
D. To maintain team performance
2. 
Who must incidents and problems be reported to?
A.
A. Your Supervisor
B.
B. Kitchen Porter
C.
C. Nearest member of the team
D.
D. Guests
3. 
Why do we record all incidents?
A.
A. To maintain guest satisfaction
B.
B. To prevent further incidents and accidents
C.
C. To show how accident prone everybody can be
D.
D. To show how many times we use the first aid kit
4. 
Why should faulty equipment (oven, combination oven, grill, hob, fryer etc) and maintenance requirements be reported?
A.
A. To ensure equipment is fixed promptly to maintain efficient service
B.
B. To show how much the equipment is used within the restaurant
C.
C. To keep equipment records up to date
D.
D. So the manager knows what equipment is being switched on
5. 
What would be the consequences if you were to forget to turn off the kitchen equipment?
A.
A. Possibly cause a fire, damage to equipment or a waste of energy
B.
B. Unhappy supervisor
C.
C. Hot kitchen on arrival for work
D.
D. No time needed to allow the equipment to get to temperature during set up
6. 
Why is it important to thoroughly clean and store properly all tools after use?
A.
A. Maintain cleanliness standards, ready to use and others can locate them easily
B.
B. Promotes high standards of guest satisfaction
C.
C. Keeps ingredients clean
D.
D. Helps to comply with data protection laws
7. 
What are the legal requirements for the storage of food when the kitchen is closed?
A.
A. All food should be sealed, labelled correctly and stored at the relevant correct temperature to preserve it
B.
B. Food should be placed in the kitchen to protect it from contaminants from other areas of the restaurant
C.
C. Food should all be disposed of at the end of every shift
D.
D. All unopened food should be stored in the dry store until use
8. 
What is vital to the success of the shift?
A.
A. The way each section is set up
B.
B. The amount of guests who order teriyaki Salmon
C.
C. Guests who only order a dish each
D.
D. The amount of team members on the shift
9. 
What is vital to a successful wagamama restaurant?
A.
A. The set up and close down of the till
B.
B. The set up and close down of the computer
C.
C. The set up and close down of the kitchen
D.
D. The set up and close down of the pot wash area
10. 
What does wagamama have very standards in?
A.
A. How shiny the staff’s shoes are
B.
B. How our kitchens look and feel
C.
C. How quick the FOH team can serve food
D.
D. How fast a chef can slice vegetables