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WJEC Vocational Award: Hospitality and Catering Level 1/2
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WJEC Vocational Award: Hospitality and Catering Level 1/2
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25 Questions

1. blue circle with white symbol

2. Health and safety fires and stopping them

3. Health and safety - knives

4. What can be done for someone with the special dietary requirements nut allergy

5. What is a spatula for

6. What is a fish slice used for

7. What is in a POS system

8. Advantages and Disadvantages of self-service (customers serve food themselves)

9. Food poisoning - what is Staphylococcus aureus

10. What is the melting method

11. What is bain marie

12. Example of sweet pastry

13. what is the assistant chefs job?

14. red square or rectangle with a white symbol

15. What is vitamin A needed for and where is it found?

16. what is the sauce chefs job?

17. What can be done for someone with the special dietary requirements lactose intolerance

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

19. Advantages and Disadvantages of buffet service (customer pays fixed price and grab a plate)

20. Types of recordkeeping

21. Health and safety - bones and scalds

22. What factors is there for presenting food

23. Sample of puff pastry

24. What is braising

25. What is stir frying

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