Module 1 MCQ

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Multichoice questions Activity D

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E- Learning

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Module 1 MCQ


Module 1 MCQ Version en ligne Multichoice questions Activity D par E- Learning 1 Brand specifications are important to a business because they: a help to ensure customers receive the same quality throughout all venues b help businesses keep up to date with what their competitors are offering c mean that customers receive goods/services that are value for money d mean that businesses can always choose the cheapest option available 2 What are the benefits of portion control for a business? a Helps promote business b Reduces costs of dishes c Maintains profit margin d Helps to meet targets 3 What action should you take if you find that you have insufficient ingredients to follow your brand specification menus? a Order extra supplies the following week b Add extra herbs/spices to enhance flavour c Make the portions smaller to go further d Offer an alternative of the same quality 4 What is the main reason for food safety management systems in a production kitchen? a They help to identify any hazard in food production and minimise the risks involved b Food safety management systems help to make sure the food tastes and looks good c They make sure the corporate image is maintained and staff are secure at their work d Food safety management systems help inspectors when they visit a production kitchen 5 Which of the following can help control cross-contamination? a Use linen dish towels for drying dishes b Store raw and cooked meat separately c Wash raw chicken before marinating d Warm leftovers before they are served 6 It is important to have high standards of personal hygiene in a production kitchen to a make sure the food tastes better b comply with national legislation c promote a good corporate image d minimise EHO inspection visit 7 Which one of the following is not necessary when storing food? a Storing to comply with FIFO systems b Storing to reduce cross-contamination c Storing to prevent the ruination of food d Storing to make it easily accessible 8 The correct minimum temperature for frozen food is a -5 b -12 c -18 d -25

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Module 1 MCQ

Test

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

Top Jeux

Test

Spanish Alphabet Listening

Test

Tissues - Practice Quiz

Test

Practice Quiz - Punnett Square, Variation, and Mutations

Test

Photosynthesis vs Cellular Respiration - Practice Quiz

Test

UPS 5 Seeing Habits Quiz

Module 1 MCQ Version en ligne

par E- Learning

Brand specifications are important to a business because they:

What are the benefits of portion control for a business?

What action should you take if you find that you have insufficient ingredients to follow your brand specification menus?

What is the main reason for food safety management systems in a production kitchen?

Which of the following can help control cross-contamination?

It is important to have high standards of personal hygiene in a production kitchen to

Which one of the following is not necessary when storing food?

The correct minimum temperature for frozen food is