Hospitality & Catering, WJEC hospitality
and catering, Hospitality and catering
Question and Accurate Answers
Define 'mis en plas' - CORRECT ANSWER✅✅✅Preparation prior to service
What is a roux and how is it made? - CORRECT ANSWER✅✅✅
What does HASAWA stand for and what does it entail? - CORRECT
ANSWER✅✅✅Health And Safety At Work Act and covers all aspects of heath and safety
of employees. Such as that employers must provide safe working spaces.
What does HACCP stand for and what does it entail? - CORRECT ANSWER✅✅✅Hazard
Analysis Critical Control Points and looks into the purchase of food, the storage of food, the
preparation of food, the cooking of food, the cooling, reheating, storing and serving.
What is the danger zone? - CORRECT ANSWER✅✅✅5 degrees Celsius to 63 degrees
Celsius
What should be the core temperature of cooked food? - CORRECT ANSWER✅✅✅75
degrees Celsius
What is a 'corporate identity'? - CORRECT ANSWER✅✅✅Combination of color schemes,
designs, words, etc., that a firm employs to make a visual statement about itself and to
communicate its business philosophy. It is an enduring symbol of how a firm views itself, how it
wishes to be viewed by others, and how others recognize and remember it.
what are some factors to consider when planning a menu? - CORRECT
ANSWER✅✅✅Who is going to eat the meal? When is it going to be eaten (time of
day/year)? Where is it going to be eaten? What is going to be eaten? Age groups, special diets,
price, ability of chefs, methods of cooking, colour and flavour, variety of ingredients
, What forms of communication can you have in a hotel establishment? - CORRECT
ANSWER✅✅✅Verbal, written, ICT, telephone, body language, hand/facial expression
Why is healthy eating so important? - CORRECT ANSWER✅✅✅Prevents obesity, keep fit,
prevent CHD, help to live longer, prevents diabetes, strong immune system, helps energy levels,
prevent cancers like bowel cancer
How can you make a meal healthier? - CORRECT ANSWER✅✅✅Use more fruits and
vegetables, use less fats, oils and butters, reduce cooking with fats and oils, steam foods, use
whole meal flour, incorporate nuts, lentils and pulses, use vegetarian dishes
What makes a good team leader? - CORRECT ANSWER✅✅✅Delegates tasks effectively,
supervises team staff well, motivation of team, communicates well between staff members, gives
advise, support and praise if needed, maintains quality consistently
What is a menu card? - CORRECT ANSWER✅✅✅a card with all the prices and meals
being sold
What is a place card? - CORRECT ANSWER✅✅✅A named card that tells where a person
sits
What is a seating plan? - CORRECT ANSWER✅✅✅A sheet to show where everyone sits
What is a night porter? - CORRECT ANSWER✅✅✅A porter that is on duty during the
night
What are the benefits of garnishing dishes? - CORRECT ANSWER✅✅✅Helps present food
nicely, helps improve simple/boring dishes, attractive to the eye
and catering, Hospitality and catering
Question and Accurate Answers
Define 'mis en plas' - CORRECT ANSWER✅✅✅Preparation prior to service
What is a roux and how is it made? - CORRECT ANSWER✅✅✅
What does HASAWA stand for and what does it entail? - CORRECT
ANSWER✅✅✅Health And Safety At Work Act and covers all aspects of heath and safety
of employees. Such as that employers must provide safe working spaces.
What does HACCP stand for and what does it entail? - CORRECT ANSWER✅✅✅Hazard
Analysis Critical Control Points and looks into the purchase of food, the storage of food, the
preparation of food, the cooking of food, the cooling, reheating, storing and serving.
What is the danger zone? - CORRECT ANSWER✅✅✅5 degrees Celsius to 63 degrees
Celsius
What should be the core temperature of cooked food? - CORRECT ANSWER✅✅✅75
degrees Celsius
What is a 'corporate identity'? - CORRECT ANSWER✅✅✅Combination of color schemes,
designs, words, etc., that a firm employs to make a visual statement about itself and to
communicate its business philosophy. It is an enduring symbol of how a firm views itself, how it
wishes to be viewed by others, and how others recognize and remember it.
what are some factors to consider when planning a menu? - CORRECT
ANSWER✅✅✅Who is going to eat the meal? When is it going to be eaten (time of
day/year)? Where is it going to be eaten? What is going to be eaten? Age groups, special diets,
price, ability of chefs, methods of cooking, colour and flavour, variety of ingredients
, What forms of communication can you have in a hotel establishment? - CORRECT
ANSWER✅✅✅Verbal, written, ICT, telephone, body language, hand/facial expression
Why is healthy eating so important? - CORRECT ANSWER✅✅✅Prevents obesity, keep fit,
prevent CHD, help to live longer, prevents diabetes, strong immune system, helps energy levels,
prevent cancers like bowel cancer
How can you make a meal healthier? - CORRECT ANSWER✅✅✅Use more fruits and
vegetables, use less fats, oils and butters, reduce cooking with fats and oils, steam foods, use
whole meal flour, incorporate nuts, lentils and pulses, use vegetarian dishes
What makes a good team leader? - CORRECT ANSWER✅✅✅Delegates tasks effectively,
supervises team staff well, motivation of team, communicates well between staff members, gives
advise, support and praise if needed, maintains quality consistently
What is a menu card? - CORRECT ANSWER✅✅✅a card with all the prices and meals
being sold
What is a place card? - CORRECT ANSWER✅✅✅A named card that tells where a person
sits
What is a seating plan? - CORRECT ANSWER✅✅✅A sheet to show where everyone sits
What is a night porter? - CORRECT ANSWER✅✅✅A porter that is on duty during the
night
What are the benefits of garnishing dishes? - CORRECT ANSWER✅✅✅Helps present food
nicely, helps improve simple/boring dishes, attractive to the eye
