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Kitchen Management (Easy Mode)

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Kitchen Management (Easy Mode)

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About this activity

Written exam revision for students who understands the vocabularies and not confident in spelling

Created by

Ran Lai
Ran Lai
Hong Kong
This game is a version of
Kitchen Management (Typing Mode)

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Kitchen Management (Easy Mode)
 

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Kitchen Management (Easy Mode)Online version

Written exam revision for students who understands the vocabularies and not confident in spelling

by Ran Lai
1

Q : Indicate any two ( 2 ) water saving practices in catering operations .

Ans : Regular water check and fix all quickly .

Turn off and right after used .

2

Q : Propose two ( 2 ) strategies along with their implementations to reduce food wastage in catering operations .
Ans : all parts of ingredients .
to handle the ingredients , to avoid passing the .

3

Q : Illustrate any two ( 2 ) importance of proper manning planning in kitchen operation .
Ans : operational efficiency , there are kitchen staff to work for both and off - peak hours .
Maintain food quality & , such as presentation , and across all services .

4

Q : Suggest and explain any two ( 2 ) factors that should be considered when preparing a duty roster .
Ans : : the company should ensure same hours for kitchen staff in the same position .
Government : the company must follow the law and give staff their to rest .

5

Q : Explain what " Hot - Holding " is in a food production system and give two ( 2 ) catering operations that commonly use this production system .
Ans : In a Hot - Holding system , staff cook a of food . They keep the food at a safe until people are ready to eat .
Two of the common operations are and service .

6

Q : Identify and explain any three ( 3 ) limitation of using centralized kitchen production for catering business .
A : High to deliver food products from the central kitchen to and outlets
Food may be hard to maintain in weather .
Food may be lower , for example , deep - fried food items may become less crispy .

 
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