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Jugar Test
1. 
Brand specifications are important to a business because they:
A.
help to ensure customers receive the same quality throughout all venues
B.
help businesses keep up to date with what their competitors are offering
C.
mean that customers receive goods/services that are value for money
D.
mean that businesses can always choose the cheapest option available
2. 
What are the benefits of portion control for a business?
A.
Helps promote business
B.
Reduces costs of dishes
C.
Maintains profit margin
D.
Helps to meet targets
3. 
What action should you take if you find that you have insufficient ingredients to follow your brand specification menus?
A.
Order extra supplies the following week
B.
Add extra herbs/spices to enhance flavour
C.
Make the portions smaller to go further
D.
Offer an alternative of the same quality
4. 
What is the main reason for food safety management systems in a production kitchen?
A.
They help to identify any hazard in food production and minimise the risks involved
B.
Food safety management systems help to make sure the food tastes and looks good
C.
They make sure the corporate image is maintained and staff are secure at their work
D.
Food safety management systems help inspectors when they visit a production kitchen
5. 
Which of the following can help control cross-contamination?
A.
Use linen dish towels for drying dishes
B.
Store raw and cooked meat separately
C.
Wash raw chicken before marinating
D.
Warm leftovers before they are served
6. 
It is important to have high standards of personal hygiene in a production kitchen to
A.
make sure the food tastes better
B.
comply with national legislation
C.
promote a good corporate image
D.
minimise EHO inspection visit
7. 
Which one of the following is not necessary when storing food?
A.
Storing to comply with FIFO systems
B.
Storing to reduce cross-contamination
C.
Storing to prevent the ruination of food
D.
Storing to make it easily accessible
8. 
The correct minimum temperature for frozen food is
A.
-5
B.
-12
C.
-18
D.
-25