Cookery for the Hospitality Industry 6th Edition

Test: Chapter 8 – Food service operations

Multiple-choice questions
Highlight or circle the correct answer, or enter your answer in the space provided. Note that some
multiple-choice questions may have more than one correct answer.

1.Which of the following statements are true in relation to an à la carte menu?

a The chef knows in advance what customers have ordered.
b The chef does not know in advance what customers will order.
c There is a set menu price.
d Dishes on the menu are individually priced.
Answer: a and d

2.Fresh poultry is kept at what temperature?

a A maximum of 2° Celsius
b Between 0° and 4°Celsius
c Below 0° Celsius
d Between 5° and 6° Celsius
Answer: b

3.Meats should be stored in a cool room/refrigerator at what temperature?

a Maximum of 2° Celsius
b Between 0° and 4°Celsius
c Below 0° Celsius
d Between 5° and 6° Celsius
Answer: a

4.Fruit and vegetables can be kept in cool rooms for a short period of time at what
temperature?
a A maximum of 2° Celsius
b Between 0° and 4° Celsius
c Below 0° Celsius
d Between 5° and 6° Celsius
Answer: d

5.Portion size refers to:

a The size of each ingredient
b The size of a cut that is carved from, say, a whole chicken
c The amount of food served to a customer to consume in one sitting
d The size of meals served in an institutional setting
Answer: c

6.Standard recipe cards (SRCs) can be used for which purposes?

a To determine portion and cost control
b To indicate portion size
c To determine dish and menu profitability
d All of the above

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Answer: d

7.What is the portion size per customer for desserts?

a 50–80 grams
b 80–100 grams
c 100–150 grams
d 180–220 grams
Answer: b

8.In Australia, what colour chopping board is used for cooked meat, seafood and
poultry?
a Red
b Blue
c Green
d Brown
Answer: d

9.In Australia, what colour chopping board is used for seafood?

a Red
b Blue
c Green
d Brown
Answer: b

10.What is the common size of a dessert/cheese platter?

a 13–15 centimetres
b 15–18 centimetres
c 18–22 centimetres
d 25–30 centimetres
Answer: b

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True or false questions

Highlight or circle the correct answer, or enter your answer in the space provided.

Answer true or false about food service operations.

1. The food item with the longest cooking time True False
should be dealt first.
2. Food orders should be strictly executed in True False
the order of arrival in the kitchen.
3. Table d’hôte food preparation is much easier True False
than à la carte.
4. To avoid spoilage food should be prepared True False
as quickly as possible.
5. Yellow chopping boards are used for True False
poultry.
6. Raw foods should be placed above cooked True False
foods in the cool room.
7. Lift items with a straight back to avoid True False
injury.
8. Always cool food quickly before True False
refrigerating.
9. Reuse tasting spoons or forks without True False
washing them.
10. Labour and overheads should be costed True False
accurately to determine a selling price.
Answers: True, False, False, True, True, False, True, True, False, True

Short-answer questions
Enter your answer in the space provided.

1.Describe what the food service cycle means.

It revolves around what happens before, during and after the service period. It ranges from
organising and preparing ingredients; cooking and presenting dishes for service from a pre-
determined menu; to closing down the section at the end of service; and preparing for the
next service period.

2.What are the disadvantages of an à la carte menu in respect to food preparation?

Cooking à la carte means not knowing in advance what is going to be cooked until the
customers orders their meals. To respond swiftly, chefs and cooks need to have as much mise
en place prepared prior to the service as possible to be able to execute a dish quickly once an
order is received.

3.What are the advantages of a table d’hôte menu in respect to preparation and service?
It is a set menu and it includes a reduction in wastage because numbers and therefore
quantities to prepare, cook and serve are known in advance.

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4.What does ‘food service’ mean?

‘Service’ is the term given to the specified period of time in which the kitchen is open to
serve foods to customers from the menu.

5.Describe quality control in relation to food service.

Quality control in a kitchen is a process in which the head chef establishes and reviews all the
factors associated with the quality of both the food production and the service to the
customers. Ultimately, a chef’s responsibility to ensure that staff produce the quality product
that is required. The head chef must control the elements of quality such as staff competence,
knowledge, skills, performance, team work, record keeping and job management, to evaluate
and maintain quality performance of staff.

6.Give four examples of activities to ensure control of quality in the food service.
 Check all food purchased and its storage.

 Inspect kitchen area, equipment and utensils for cleanliness and good order regularly.

 Monitor staff hygiene and adherence to safety regulations.

 Verify that standard recipes cards are used for all preparations.

 Induct and train staff in the establishment’s quality requirements.

 Inspect and taste food before service to the customer.

7.Describe the term ‘yield test’ in relation to food.

A yield test refers to the amount of saleable food obtained from a raw product. Yield tests are
essential in determining the profit of the menu.

8.List three key components that affect portion size.

The amount of food served depends on the type of menu offered, the cost and quality of the
ingredients on the menu, customer expectation of value for money and the type of restaurant.

9.Describe portion control.

Portion control means controlling the size or quantity of food served to each customer.
Portion control is an essential factor in making profits for a restaurant.

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10.Describe knife safety in the kitchen.

 Handle knives with care – hold them with the point facing down and in full view.

 Do not wave or play with knives, or leave them in a sink full of water.

 Never try to catch a falling knife.

 Keep knives clean and sharp.

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