Workplace Practice & Customer Service
Sandwiches
Simple Dishes
Clean and Maintain Premises
Random Hospitality Mix
100

This document outlines a business’s expectations, rules, and procedures for staff conduct.

What is a workplace policy?

100

The thin spread applied to sandwich bread to prevent sogginess is called this.

What is a barrier spread (e.g., butter or mayonnaise)?

100

This cooking method uses direct heat from above, commonly for melting cheese.

What is grilling?

100

Before cleaning any electrical appliance, you must first do this.

What is switch it off and unplug it?

100

The three main types of contamination are physical, chemical, and this.

What is microbiological?

200

Maintaining accurate temperature logs for refrigerators ensures compliance with this.

What is food safety program?

200

The base ingredient in a wrap is this type of bread.

What is a flatbread or tortilla?

200

Cooking food in hot water at 100 °C is called this.

What is boiling?

200

The colour-coding system for cleaning cloths and equipment helps prevent this.

What is cross-contamination?

200

The abbreviation FIFO in food storage stands for this.

What is First In, First Out?

300

A complaint should be handled using this three-step approach: listen, respond, and ______.

What is follow up?

300

When preparing sandwiches, ingredients should be stored below this temperature.

: What is 5 °C?

300

Before cooking, vegetables should be washed to remove this.

What is dirt, pesticides, or bacteria?

300

Cleaning removes visible dirt, while sanitising does this.

What is reduces bacteria to a safe level?

300

In the kitchen hierarchy, this person is responsible for overseeing all sections.

What is the Head Chef (Chef de Cuisine)?

400

In a team environment, this helps avoid conflict and maintain workflow.

What is clear role allocation?

400

The main purpose of garnishing a sandwich plate is this.

What is to enhance visual appeal?

400

This tool is used to measure small amounts of dry or liquid ingredients accurately.

What is a measuring spoon?

400

The correct sequence for cleaning a surface is this.

What is wipe off debris → wash → rinse → sanitise → air-dry?

400

The correct way to defrost frozen meat is this.

What is in the refrigerator below 5 °C, not on the bench?

500

Providing consistent and professional service supports this key aspect of hospitality.

What is customer satisfaction?

500

A sandwich made from several layers of bread and fillings is known as this.

What is a club sandwich?

500

A simple dish combining cooked rice with vegetables and soy sauce is known as this.

What is fried rice?

500

Cleaning schedules should be signed and dated to show this.

What is accountability and task completion?

500

A control point where food safety hazards can be prevented, eliminated, or reduced is called this.

What is a Critical Control Point (CCP)?