Are You A Hospitality Genius?
If you are into the hospitality business then there is a special skill set that you must be acquainted with, otherwise your guest may have to leave with an unfulfilled desire- and you do not want that!
- 1.
What is the preferred temperature you cook all foods at?
- A.
65
- B.
75
- C.
82
- D.
98
Correct Answer
B. 75Explanation
The preferred temperature to cook all foods at is 75.Rate this question:
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- 2.
What temperature do we cool food to?
- A.
5 degrees
- B.
8 degrees
- C.
14 degrees
- D.
1 degree
Correct Answer
B. 8 degreesExplanation
Food should be cooled to a temperature of 8 degrees. Cooling food to this temperature helps to prevent the growth of bacteria and other microorganisms, which can cause foodborne illnesses. Cooling food quickly and properly is essential to ensure food safety. It is important to cool food to 8 degrees or below within a specific timeframe to minimize the risk of bacterial growth.Rate this question:
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- 3.
If we have hot hold food, what temperature must the food be at in order to use the item of food?
- A.
65
- B.
78
- C.
82
- D.
98
Correct Answer
A. 65Explanation
The correct answer is 65. This is the temperature at which the hot hold food must be in order to use it.Rate this question:
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- 4.
What two chemicals are used in two stage clean down in the correct order?
- A.
Solid hero then degreaser
- B.
Degreaser and solid hero
- C.
Desguard then oasis pro
- D.
Oasis pro then desguard
Correct Answer
D. Oasis pro then desguardExplanation
The correct order for the two stage clean down process is to use Oasis pro first and then desguard. This means that Oasis pro is used before desguard.Rate this question:
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- 5.
Which chopping board is used for cooked meat?
- A.
Red
- B.
Yellow
- C.
Blue
- D.
White
Correct Answer
B. YellowExplanation
Yellow chopping board is used for cooked meat because it helps to prevent cross-contamination. The color coding system for chopping boards is commonly used in professional kitchens to ensure food safety. Yellow is typically designated for cooked meats, while red is used for raw meat, blue for raw fish, and white for dairy and bakery products. By using a yellow chopping board specifically for cooked meat, the risk of bacteria from raw meat contaminating the cooked meat is minimized.Rate this question:
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- 6.
What colour mop bucket would you use for FOH?
- A.
Green
- B.
Blue
- C.
Yellow
- D.
Red
Correct Answer
A. GreenExplanation
The correct answer is green because in the hospitality industry, FOH stands for "Front of House," which refers to the areas of a restaurant or hotel that are visible to guests. Green is often used to designate cleaning equipment and supplies for front of house areas, as it is a visually appealing color that is associated with cleanliness and hygiene.Rate this question:
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- 7.
If you were sweeping and mopping the cellar what colour coded equipment would you use?
- A.
Red
- B.
Green
- C.
Yellow
- D.
Blue
Correct Answer
A. RedExplanation
The correct answer is red because red is typically used to indicate that a certain cleaning equipment is designated for use in high-risk areas, such as toilets or areas with potential biohazards. The cellar, being an enclosed and potentially damp area, can pose health risks if not properly cleaned. Therefore, using red color-coded equipment would help ensure that the equipment used in the cellar is not used in other areas of the house, reducing the risk of cross-contamination.Rate this question:
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- 8.
What should we do when closing the pub?
- A.
Leave some windows open and hope we don't get robbed
- B.
Leave all the doors and windows open
- C.
Lock all the windows and doors
- D.
Never close and work all day, everyday
Correct Answer
C. Lock all the windows and doorsExplanation
When closing the pub, it is important to lock all the windows and doors to ensure the security of the premises. Leaving some windows open and hoping not to get robbed is not a safe practice as it leaves the pub vulnerable to break-ins. Similarly, leaving all the doors and windows open is also not advisable as it poses a security risk. The correct approach is to properly secure the pub by locking all the windows and doors before leaving. The option of never closing and working all day, every day is not a practical solution as it is not feasible and would lead to exhaustion.Rate this question:
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- 9.
What colour chopping board and knife do we use for prepping fish?
- A.
Blue
- B.
Yellow
- C.
Red
- D.
Pink
Correct Answer
A. BlueExplanation
Blue is the correct answer because blue chopping boards and knives are commonly used for prepping fish. This is because blue is a color that contrasts well with the natural colors of fish, making it easier to see any potential contaminants or bones. Additionally, using separate colored chopping boards and knives for different types of food helps to prevent cross-contamination and maintain food safety standards in the kitchen.Rate this question:
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- 10.
When we open strawberries to use what should we do?
- A.
Leave in the dirty packet and put on the clean shelf
- B.
Wash and put into clean container
- C.
Just leave out on bench for 9 hours
- D.
Smell and hope they are okay
Correct Answer
B. Wash and put into clean containerExplanation
The correct answer is to wash the strawberries and put them into a clean container. This is because washing the strawberries helps remove any dirt, bacteria, or pesticides that may be present on the surface. Putting them into a clean container ensures that they are stored in a hygienic environment, reducing the risk of contamination.Rate this question:
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- 11.
What colour chopping board do we use to cut dirty onions?
- A.
Green
- B.
Red
- C.
Yellow
- D.
Brown
Correct Answer
D. BrownExplanation
Brown chopping boards are typically used for cutting dirty onions because they are designated for cutting raw meat and poultry. This helps to prevent cross-contamination between different types of food. The brown color serves as a visual cue for the specific use of the chopping board, making it easier to maintain hygiene and food safety in the kitchen.Rate this question:
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- 12.
Which one do you need to wear a red apron for?
- A.
Onions, fish and raw meat
- B.
Fish and raw meat
- C.
Just raw meat
- D.
Just fish
Correct Answer
A. Onions, fish and raw meatExplanation
A red apron is typically worn in food preparation areas to indicate that the person wearing it is handling raw meat. In this case, the correct answer is "Onions, fish, and raw meat" because all three of these ingredients require the use of a red apron for safety and hygiene purposes. Wearing a red apron helps prevent cross-contamination and ensures that the person handling these ingredients is following proper food handling protocols.Rate this question:
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- 13.
When cooling food, it should go straight into the fridge and should be taken out within how many hours?
- A.
Within three
- B.
Within two
- C.
Within one
- D.
After as long as you want
Correct Answer
A. Within threeExplanation
When cooling food, it should go straight into the fridge and should be taken out within three hours. This is because bacteria can grow rapidly at room temperature, and leaving food out for too long increases the risk of foodborne illnesses. By refrigerating the food promptly and consuming it within three hours, the temperature is kept low enough to inhibit bacterial growth and ensure food safety.Rate this question:
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- 14.
Where do we meet if there is a fire alarm?
- A.
Emergency exit
- B.
Just go home
- C.
Car park
- D.
Anywhere as long as it's outside
Correct Answer
A. Emergency exitExplanation
In case of a fire alarm, it is important to evacuate the building immediately to ensure everyone's safety. The designated meeting point should be the emergency exit, as it is specifically designed to provide a safe route out of the building during emergencies. Going home or heading to the car park may not be safe options, as the situation could be dangerous and unpredictable. Therefore, meeting at the emergency exit is the most appropriate and responsible action to take.Rate this question:
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- 15.
If someone comes to the bar and asks for a pint of Stella. You think they look under 21 so you ID them... what should you do?
- A.
Give them the drinks as they are old enough
- B.
Refuse service
- C.
Check who the other drink is for as their friend might be underage
- D.
Be polite and ask if you want the drinks carrying
Correct Answer
C. Check who the other drink is for as their friend might be underageExplanation
When someone looks under 21 and asks for a pint of Stella at the bar, the correct course of action is to check who the other drink is for as their friend might be underage. This is because the legal drinking age may vary depending on the jurisdiction, and it is important to ensure that alcohol is not served to underage individuals. By checking who the other drink is for, the bartender can determine if both individuals are of legal drinking age before serving the drinks.Rate this question:
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- 16.
How long should we probe an item of food for?
- A.
30 seconds
- B.
1 minute
- C.
2 seconds
- D.
3 seconds
Correct Answer
A. 30 secondsExplanation
To ensure the safety and quality of the food, it is important to probe it for a sufficient amount of time. Thirty seconds is an appropriate duration to probe an item of food as it allows for an accurate measurement of its internal temperature. This is particularly crucial for items such as meat, where the temperature needs to reach a certain level to kill any harmful bacteria and ensure that it is cooked thoroughly. By probing for 30 seconds, we can ensure that the food is safe to consume and prevent any potential foodborne illnesses.Rate this question:
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- 17.
If you open a bottle of milk on Monday, what date dot do you put on the milk?
- A.
Thursday
- B.
Wednesday
- C.
Monday
- D.
Tuesday
Correct Answer
D. TuesdayExplanation
The correct answer is Tuesday because if you open a bottle of milk on Monday, you would label it with the next day's date, which is Tuesday. This is done to keep track of the freshness and expiration date of the milk.Rate this question:
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- 18.
If you chop up some tomatoes on Wednesday, what date dot would you put on them?
- A.
Saturday
- B.
Sunday
- C.
Thursday
- D.
Friday
Correct Answer
A. SaturdayExplanation
The question asks for the date dot to be put on the chopped tomatoes if they are chopped on Wednesday. Since Wednesday is the starting point, we count three days ahead to reach Saturday. Therefore, the correct answer is Saturday.Rate this question:
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- 19.
What goes in an aperol spritz?
- A.
25ml fizz and 50 ml of aperol
- B.
50 ml aperol and 50 ml fizz
- C.
25 ml aperol and 100ml fizz
- D.
50 ml aperol and 125 ml fizz
Correct Answer
A. 25ml fizz and 50 ml of aperolExplanation
The correct answer is 25ml fizz and 50 ml of aperol. This is because an Aperol Spritz is a cocktail made with Aperol, an Italian aperitif, and fizz, which refers to sparkling wine or soda water. The standard recipe calls for 3 parts fizz to 2 parts Aperol, so 25ml fizz and 50 ml of Aperol would be the correct measurement.Rate this question:
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- 20.
What 5 things should be at a hand wash sink?
- A.
Your hands, soap, blue roll, hot water, cold water
- B.
Water, blue roll, soap, a sink and a human
- C.
Soap, blue roll, hot water, cold water and a plug
- D.
Soap, blue roll, hot water, cold water and a sticker saying hot water
Correct Answer
C. Soap, blue roll, hot water, cold water and a plugExplanation
The correct answer is soap, blue roll, hot water, cold water, and a plug. These items are essential for proper hand hygiene. Soap is necessary to effectively clean the hands, while blue roll can be used to dry them. Hot and cold water are needed for comfortable handwashing, as hot water helps to remove dirt and cold water helps to close the pores. The plug is important to control the water flow and prevent wastage.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
Aug 09, 2018Quiz Created by
Natalie
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