Food Safety
What is the recommended minimum internal cooking temperature for poultry to ensure it's safe to eat?
74°C
What is the term for anticipating the needs of customers and addressing those needs proactively? Answer: Anticipatory Service
Anticipatory Service
What is the difference between a cafe and a bistro in terms of the type of food and service they offer?
Cafes typically serve light meals, snacks, and coffee, while bistros offer full meals and alcoholic beverages.
What is the primary purpose of a convection oven in a professional kitchen?
To circulate hot air for even cooking and browning.
What is the purpose of a "menu cycle" in a restaurant?
It's a schedule for regularly changing the menu to keep it fresh and exciting.
Name one of the four Cs of food safety, which are essential for preventing foodborne illnesses.
Clean, Cook, Chill, Cross-contamination
What should you do when a customer complains about the quality of their meal?
Apologsie, offer a replacement or refund, and report the issue to the kitchen.
What is a "mise en place," and why is it important in food preparation?
Mise en place is the practice of preparing and organizing all ingredients and tools before cooking, ensuring efficiency and accuracy.
Name a safety precaution when operating a deep fryer in a kitchen.
Use a long-handled scoop or basket to lower and remove items to avoid burns.
Define "à la carte" in the context of menu pricing.
It means items are priced individually, and customers choose dishes separately.
What should you do if you discover that a can of food has a dent or is bulging?
Do not use it; it may be a sign of spoilage or contamination.
What is the acronym that stands for "Service, Attitude, Technique, Timing, Individual Needs, Cleanliness, and Expectations" in the context of customer service? Answer: SATINICE
SATINICE
Name three common types of dining establishments.
Restaurants, bars, cafes, fast-food outlets, food trucks, etc.
In a commercial kitchen, what is a "sous-vide" cooking technique?
Cooking vacuum-sealed food at precise temperatures in a water bath.
How can a well-designed menu contribute to a restaurant's profitability?
It can encourage customers to order higher-profit items and create a positive impression.
Which foodborne bacteria is often associated with undercooked ground beef and can cause severe illness?
E. coli (Escherichia coli)
How can you personalize the customer's dining experience and make them feel special?
Use their name, remember their preferences, and offer special treatment.
What is a "buffet" in the context of food service, and what are its advantages?
A buffet is a self-service system where customers serve themselves. Advantages include reduced labour costs and variety for customers.
What is the function of a salamander grill in a professional kitchen?
It's used for browning and melting cheese on dishes.
What is a "prix fixe" menu, and why is it popular in fine dining restaurants?
A prix fixe menu offers a fixed selection of dishes at a fixed price. It allows for a predictable dining experience and efficient service.
What is the purpose of HACCP (Hazard Analysis Critical Control Points) in food safety management?
To identify, monitor, and control potential hazards in food production.
In a restaurant setting, what does the term "turning tables" refer to?
Maximizing the number of times a table is used by different customers in a given time period to increase revenue.
What type of menu offers a set selection of dishes at a fixed price, with limited choices?
What type of equipment is commonly used to quickly chill food to safe temperatures?
Blast chiller or shock freezer.
What is the role of a menu engineer in the restaurant industry?
They analyse menu items and their placement to maximize profitability and customer satisfaction.