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