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Year 12 Hospitality HSC Revision Flashcards | StudBud
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Year 12 Hospitality HSC Revision
Year 12 Hospitality HSC Revision
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A revision quiz for all units in the year 12 hospitality Food & Beverage HSC exam.
Flashcards
60 cards
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Questions
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Answers
1
The person responsible for conducting inspections of the hygiene of businesses is called:
Environmental Health Officer
Food Safety Supervisor
Hygiene Inspection Officer
Food Safety Regulator
2
The
second
principle of HACCP is:
Establish critical limits
Establish corrective actions
Determine critical control points
Conduct a hazard analysis
3
Which type of espresso coffee is shown in the image?
Latte
Flat White
Mocha
Cappucino
4
The correct term for the transfer of bacteria from one product to another is:
Contamination
Personal hygiene
Environmental hygiene
Cross-Contamination
5
Which of the following is NOT a suitable strategy for preventing
poor
food hygiene
?
Washing hands regularly
Correct storage conditions
Staff training
Using reputable suppliers
6
Which government organisation is responsible for enforcing WHS legislation through inspections?
Safe Work Australia
Local councils
Work Health & Safety Committee
WorkCover
7
What does this universally recognised sign mean?
Way out
Emergency exit
First aid
Fire exit
8
Which
barrier to communication
is when something is implied without the speaker saying it?
Negative Subtext
Bias
Emotions
Ethnocentrism
9
How many mls of coffee is extracted for a
single shot
?
20mls
15mls
60mls
30mls
10
Which type of customer would need/expect fast service, internet access & conference facilities
Business traveller
Aged couple
Family with children
Person with a disability
11
This glass, used for serving soft drinks, cordial and water is called a:
Rock glass
Highball glass
Water goblet
Tumbler
12
Which service style has the protein plated and the sides served at the table by wait staff?
Silver Service
Plate Service
Counter Service
Semi-sliver Service
13
If a customer responds to a question with a yes or no, what type of question has been asked?
Rhetorical
Closed
Open
Reflective
14
A
steward
works in which key department?
Food & Beverage
Housekeeping
Food Production
Front Office
15
Which source of information is a customer survey?
Secondary
Primary
16
Which of the following is NOT considered as a feature of
ambiance
in the dining environment?
Decorations
Service Style
Lighting
Temperature
17
Which of the following is NOT a strategy for working in an
environmentally sustainable
manner?
Using movement activated sensor lighting
Using off-cuts
Turning off equipment at the end of the day
Using plastic single serve items
18
Which
current issue
in the hospitality industry relates to high levels of staff turnover?
Technological
Politcal
Labour
Social
19
TRUE or FALSE: Employees are required to provide
PPE
under the WHS Act 2011 (NSW)
TRUE
FALSE
20
Which of the following is NOT a cause of
food poisoning
?
Chemical
Biological
Spoilage
Physical
21
Which piece of equipment is used for cleaning the group head of an espresso coffee machine?
Puck bin
Filter basket
Group handle
Blind filter
22
Which of the following is NOT a method of achieving
quality assurance
?
Ignoring customer feedback
Following policies and procedures
Staff training
Using standard recipe cards
23
Which sector of the hospitality industry involves performances and sporting events?
Travel & Tourism
Entertainment & Recreation
Accommodation
Meetings & Events
24
The
production technique
used to create this type of mocktail is called:
Stirring
Building
Pouring
Layering
25
What is the first step in serving customers in a dining environment?
Greet guests
Seat guests
Check resevations
Offer menus
26
Which of the following would NOT be found in a
waiter's station
?
Polished cutlery
Docket books
Menus
Dirty dishes
27
Which key department is responsible for the hiring, firing and training of staff?
Food Production
Housekeeping
Front Office
Human Resources
28
Which type of communication uses
pitch and tone
to convey meanings?
Pictorial
Written
Non-Verbal
Verbal
29
TRUE or FALSE: Inert gases are safety concern when using post-mix systems
TRUE
FALSE
30
TRUE or FALSE: This image shows an example of closed body language
TRUE
FALSE
31
Which type of food poisoning bacteria would be present in these foods?
Listeria
Clostridium Botulism
E-Coli
Salmonella
32
Health, safety and security issues should be reported to:
Supervisor / Colleague / Manager
WHS Committee / Manager / Supervisor
Manager / Trainer / Friend
Trainer / Supervisor / Colleague
33
The abbreviation for a document that outlines the safety issues associated with a chemical is:
WHS
HACCP
MSDS
OOS
34
What information is NOT required on a customer order?
Waiter's name
Total cost
Food & drinks ordered
Table number
35
Which of the following is NOT a
mis-en-place
task for wait staff?
Setting the table layout
Preparing sauces & garnishes
Stocking the waiter's station
Polishing cutlery
36
What is the fourth step in the conflict resolution process?
Identify the problem
Agree on a solution
Listen
Acknowledge
37
At the end of a shift, staff should meet to discuss the service. This is called:
A debriefing session
A staff meeting
A handover
A Memo
38
The legislation that deals with hygiene and ensuring food is fit for consumption is:
The Food Act 2003 (Cth)
The Food Standards Code
The Food Act 2003 (NSW)
The Food Act 2004 (NSW)
39
TRUE or FALSE:
Sanitising
is the removal of dirt and grease from equipment or surfaces
FALSE
TRUE
40
Which of the following is NOT an example of a
routine task
?
Greeting and seating guests
Setting up the restaurant
Giving a VIP special treatment
Serving beverages to customers
41
The first step in the manual handling process is to:
Bend at the knees
Assess the load
Store the load safely
Seek help from colleagues
42
Appropriate personal presentation standards for a hospitality worker include:
Minimal jewellery, noticeable perfume, clean hands
Clean hair, heavy make-up, body odour
Minimal jewellery, suitable uniform, bright nail polish
Clean hands, minimal make-up, minimal perfume
43
An example of
fixed
equipment for preparing and serving non-alcoholic beverages is:
Ice machine
Blender
Coffee grinder
Jigger
44
A customer from which of the following religions requires halal menu options?
Buddhism
Christianity
Islam
Judaism
45
TRUE or FALSE: Another name for an employer is Person Conducting Business (PCBU)
FALSE
TRUE
46
TRUE or FALSE: A cover is the space allocated on a table for the setting of one diner
FALSE
TRUE
47
Which factors would contribute to an espresso coffee being
over extracted
and bitter?
Over filled basket, very firm tamping & 20sec extraction
Level filter basket, firm tamping & 25sec extraction
Under filled basket, light tamping & 10sec extraction
Over filled basket, very firm tamping & 30sec extraction
48
The correct temperature for steaming milk for an espresso coffee is:
65oC-68oC
70oC-75oC
60oC-65oC
58oC-60oC
49
Which type of
hazard
involves staff being stressed or fatigued?
Work Environment
Work Process and Practices
Human Factors
Materials
50
The temperature
danger zone
is:
0oC - 30oC
25oC - 40oC
5oC - 60oC
5oC - 45oC
51
Which of the following is an example of a food and beverage
commercial enterprise
?
Hotel restaurant
School canteen
Meals on Wheels
Hospital
52
The first step in cleaning glassware is:
Place glass upside down in basket
Put glass through glass washer
Remove contents and residue from glass
Scrub glass with a glass brush
53
What type of menu would require a cover to be set like the image shown?
A La Carte
Function
Buffet
Carte Du Jour
54
Good
personal hygiene
includes:
Waste disposal
Sanitising preparation benches
Cleaning linen
Washing your hands
55
Which shape and colour is used for all types of
warning signs
?
Green Square / White image
Yellow triangle / Black image
Red circle / White image
Blue circle / White image
56
Which menu style features dishes that rotate weekly or monthly and is used in hospitals?
Cyclic
Buffet
Table d'hote
A La Carte
57
Which cost of workplace illness and injury is associated with re-training staff?
Organisational
Human
Economic
Social
58
TRUE or FALSE: A colleague is referred to as an external customer?
TRUE
FALSE
59
Which of the following would NOT be considered an
emergency situation
?
Flood
Accident
Unauthorised access to documents
Bomb threat
60
Which of the following is NOT an example of
emerging technology
in the hospitality industry?
Online payment systems
Social media
Manual ordering systems
Personalised systems
