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WJEC Vocational Award: Hospitality and Catering Level 1/2
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Avg score: 14% Most missed: “Health and safety-pans”
WJEC Vocational Award: Hospitality and Catering Level 1/2
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25 Questions

1. What can be done for someone with a special dietary requirements vegetarian

2. What are proteins? what they do for us? and where they found?

3. Knifes care, safe use and cleaning

4. Health and safety - bones and scalds

5. What temperature should food be cooked at to kill all bacteria

6. Advantages and Disadvantages of gueridon service (cooking food at customers table)

7. What can an environmental health officer do

8. Health and safety - electrical equipment

9. How to reduce packaging waste

10. What is a themed menu

11. Reasons for packaging food

12. What is the menu table D'hôte

13. what is the larder chefs job?

14. What is a fish slice used for

15. what is the wine waiters job?

16. What is the creaming method

17. Health and safety - cuts

18. Advantages and Disadvantages of waited service (waiters deliver food to customers)

19. How to reuse

20. What can be done for someone with a special dietary requirement wheat intolerance

21. What does yeast do

22. What is blanching

23. How to reduce food waste

24. Example of choux pastry

25. When planning a menu what factors should you consider