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1. 
The definition of a balanced diet is:
A.
A diet on which you do not eat too many fats or high calorie foods
B.
One where you eat as many proteins and green vegetables as possible
C.
A diet that gives your body enough food without putting on weight
D.
One that gives your body the nutrients it needs to function correctly
2. 
The common food groups in a balanced diet are
A.
Fruit, vegetables, protein, dairy, carbohydrates
B.
Fresh fruit and vegetables, cooked meats, fish
C.
Bread, cereals, grains, pulses, fruit, vegetables
D.
Natural fats and oils, red meat, fruit and rice
3. 
Which of the following religions does not require any special dietary requirements:
A.
Islam
B.
Judaism
C.
Christianity
D.
Hinduism
4. 
A vegetarian meal should only consist of:
A.
Naturally grown vegetables, fruits and organically grown chicken
B.
Food that does not include any types of meat, poultry or fish
C.
Cooked vegetables which have been seasoned with natural spices
D.
Carbohydrates, vegetables, fruit, some dairy, but no protein
5. 
Someone who is a vegan chooses not to eat
A.
Dairy products such as yoghurt
B.
Animal meat or animal products
C.
Bread, or anything that has not been organically grown
D.
Any fruit or vegetables where chemicals have been used
6. 
Why is it important to use reputable and nominated suppliers to provide supplies for the kitchen?
A.
To help promote the business in the community
B.
To cut down on travel expenses and overheads
C.
To comply with HACCP regulations and register
D.
To have continuity where discount can be given
7. 
To promote effective communication in the kitchen you must:
A.
Write down what is said at the beginning of each shift
B.
Listen clearly and ask questions if unsure of what is said
C.
Only listen to the head chef and take notes on a notepad
D.
Carry out all duties promptly and do not ask questions
8. 
Equality in the kitchen means that:
A.
Kitchen staff get an extra break compared with front of house staff
B.
Everyone in the kitchen plays an important part and is valued for it
C.
All the chefs are treated the same and are paid extra for their work
D.
Kitchen porters do not have to attend training sessions or meetings
9. 
An example of diversity in the kitchen is that:
A.
The head chef allows the sous chef to amend dish ingredients
B.
Staff have different breaks and separate meal times
C.
All staff have diverse backgrounds and cultures
D.
The French owner only permits French or French colonial menus
10. 
The best way I can show respect for my colleagues in the kitchen is to:
A.
Offer to make their tea or coffee at break time
B.
Try to help if they are falling behind with work
C.
Treat them as valued members of the team
D.
Follow what the head chef says and does