NAME:______
YEAR 11 HOSPITALITY
PRESENTING FOOD
TOPIC TEST
(Make Up)
INSTRUCTIONS:
· All questions are COMPULSORY
· Answer each question in the space provided
PASS MARK: 47 / 62 (75%)
TOTAL MARK: ______/ 62
Multiple-choice questions
1 Which of the following is a menu that offers a selection of individual dishes to choose from? / 6 Traditionally canapés are eaten:A à la carte
B cyclic
C function
D table d’hôte
/ A at the end of a meal
B easily with the fingers
C with a salad
D with a knife and fork.
2 A food served before a meal to stimulate the appetite is a: / 7 When plating food, it is important that the flavours of the dish are:
A appetiser
B entree
C sandwich
D soup.
/ A balanced
B bland
C intense
D strong.
3 An edible, small food item that enhances the presentation of a dish is called a(n): / 8 Which of the following pieces of equipment would be used to keep foods consistently hot on a buffet display?
A appetiser
B decoration
C entree
D garnish.
/ A bain-marie
B combi oven
C ice tray
D warmed plates
4 To meet industry standards, crockery used for food service must be: / 9 The maintenance of a high standard of hygienic work practices is essential in reducing the riskof:
A expensive and white
B of the highest quality
C free from chips and cracks
D round and white or patterned.
/ A arguments
B cross-contamination
C spills
D teamwork.
5 The style of serving food layered in deep bowls is considered: / 10 Effective teamwork and a good kitchen routine contribute to:
A classical
B dangerous
C innovative
D unacceptable. / A the need for more staff
B higher rates of pay for staff
C a high-quality service standard
D higher prices in an establishment.
11 An example of a soup that is traditionally served cold is: / 16 Which of the following are components of a standard recipe?
A bouillabaisse
B consommé
C minestrone
D vichyssoise.
/ A portion size, portion yield, ingredients, supplier
B portion size, portion yield, hygiene rules, supplier
C ingredients, method, hygiene rules, service time
D portion size, portion yield, ingredients, method
12 An innovation in food service for many cafés is to offer breakfast items: / 17 Before a dish is placed on the menu, the recipe should be:
A all day
B only at night
C free of charge
D instead of dessert.
/ A advertised within the restaurant
B carefully written and laminated
C taste-tested by a sample group
D tested, portioned and costed.
13 A standard recipe card ensures that dishes are prepared and presented: / 18 Which of the following is a list of food service equipment?
A consistently
B hygienically
C neatly
D quickly.
/ A food and beverage trays, dishes and platters, pots and pans
B food and beverage trays, dishes and platters, buffet tables
C food and beverage trays, dishes and platters, mandolins
D pots and pans, mandolins, bain-maries
14 A liquid prepared to accompany and enhance a dish is a: / 19 Which of the following foods would be most suitable to serve at a cocktail party where guests are standing, chatting with a drink in hand?
A cocktail
B liquor
C sauce
D soup.
/ A canapés
B lobster
C roast dinner
D soup
15 Institutions, such as boarding schools, hospitals and defence force bases, often operate with which menu type? / 20 An efficient kitchen routine maximises food quality and minimises:
A à la carte
B cyclic
C function
D self-service / A costs
B delays
C portions
D standards.
Short Answer Questions
a chocolate mud cake
b roast lamb and vegetables
c chicken risotto
d beef satay
a buffet
b cyclic
c table d’hôte
a colour
b flavour
c texture