(b) Terms and conditions of service contracts with clients. (Correct)

(c) Organisational policies and procedures on kitchen job responsibilities and task allocation.

(c) The type and quality of ingredients and production outcomes can be controlled on-site. (Correct)

(d) The use of appropriate large-scale cooking equipment helps to maintain quality, structure and nutritional value.

(d) Cook-freeze.

4. What is one factor you must consider when selecting recipes for production in any kitchen environment?

5. What are you trying to achieve when preparing a work flow schedule?

(a) Allocation of duties to individual team members so service of menu items is fast and efficient.

(a) Yes. Everyone needs a food preparation list, even the waiters and bar staff.

(b) Yes. They are preparing pre-determined quantities of food to meet production requirements. (Correct)

(b) The length of the production period and any deadlines.

(c) Number of portions to be prepared, customer dietary needs and service procedures.

(c) Physical stocktakes give accurate figures of stock on hand so you can adjust orders to compensate for theft and stock deterioration.

(d) The type and quantities of items ordered can be adjusted to maintain freshness and quality. (Correct)

(d) Transferring stocks from central storage to food production storage area. (Correct)

10. What is one method you can use to supervise and monitor food safety standards during a production period?

11. How can you establish if the kitchen’s work flow needs to be adjusted during production?

(a) Liaising with clients and supervisors about food quality standards.

(a) When items are produced, the sequence they are produced in and maintenance of production standards. (Correct)

(b) Ordering and purchasing agreements, preparation and production lists.

(b) During food preparation and cooking.

(c) During plating and service.

(c) Check the final product matches the recipe and menu description. (Correct)

(d) Check the flavour of the dish by completing a taste test.

(d) All of these answers are quality indicators which can be used to check consistency. (Correct)

16. Do final quality checks vary depending if food is to be served, stored or despatched to another location after production?

17. What should you ensure when instructing staff to make adjustments to food items?

(a) Staff make the adjustments immediately, no matter what other tasks they are undertaking.

(a) Monitor purchasing, delivery and storage records.

(b) Monitor food production critical control points using personal observation and testing techniques.