Home > Class 11 Biology > Quizzes > WJEC Vocational Award: Hospitality and Catering Level 1/2
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 are fats and where are they found

2. What is a high risk food and examples

3. What is reduce

4. What is the whisking method

5. What is the mineral iron and where is it found?

6. Advantages and Disadvantages of cafeteria service? (ready made food at the counter)

7. Health and safety - knives

8. Health and safety - bones and scalds

9. Reasons for packaging food

10. Food poisoning- what is salmonella

11. Food poisoning - what is Staphylococcus aureus

12. Advantages and Disadvantages of plate service (presentation of meal done by the chef)

13. What does MAP stand for and what is it?

14. What ICT is there in the catering industry

15. What care and safety should you use when using hand equipment

16. Advantages and Disadvantages of Take away service (customers order food at a counter and wait)

17. Advantages and Disadvantages of travel service (food during travel)

18. Knifes care, safe use and cleaning

19. what does HASAWA mean?

20. what is the larder chefs job?

21. Food poisoning - what is bacillus cereus

22. Example of choux pastry

23. How to keep kitchen hygiene

24. What is the assistant managers job?

25. What does al dente mean

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