Steaks Test Question Paper
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Steaks Test –– Question Paper Created by Rita Kruger - August 2010
STEAKS TEST QUESTION PAPER
NAME ID NUMBER CONTACT NUMBER STORE MARKER DATE % AWARDED TOTAL
1. Match the description below to the correct cut of Steak (4)
CUT OF STEAK LETTER DESCRIPTION Rump a) Most tender, no fat Sirloin b) Juicy Fillet c) Sirloin & Fillet T-Bone d) Tasty
FILLET
2. What questions should you ask when a customer orders a Fillet? (3) a. b. c.
RUMP
3. What questions should you ask when a customer orders a Rump Steak? (3) a. b. c.
TOTAL – PAGE 1 (10)
1 Steaks Test –– Question Paper Created by Rita Kruger - August 2010
SIRLOIN
4. What questions should you ask when a customer orders a Sirloin? (3) a. b. c.
T-BONE
5. What questions should you ask when a customer orders a T-Bone? (3) a. b. c.
LAZY AGED STEAK
6. What is a Lazy Aged Steak? (1) a.
7. What questions should you ask when a customer orders a Lazy Aged Steak? (2) a. b.
PEPPAMELT STEAK
8. Describe the Peppamelt Steak? (2)
9. What questions should you ask when a customer orders a Peppamelt Steak (4) a. b. c. d.
TOTAL – PAGE 2 (15)
CHEDDAMELT STEAK
2 Steaks Test –– Question Paper Created by Rita Kruger - August 2010
10. Describe the Cheddamelt Steak (2)
11. What questions should you ask when a customer orders a Cheddamelt Steak? (4) a. b. c. d.
PEPPER FILLET
12. What questions should you ask when a customer orders a Pepper Fillet? (3) a. b. c.
MONKEY GLAND RUMP
13. What questions should you ask when a customer orders a Monkey Gland Rump?(3) a. b. c.
SAUCES
14. List 5 available steak sauces. (5)
15. Describe the following sauces (3)
SAUCES DESCRIPTION Peri-Peri Salsa Cheddamelt Peppamelt
TOTAL – PAGE 3 (20) TOTAL – FULL VILLAGE MENU (35)
FINAL MARK FOR FULL VILLAGE MENU ……../ 35
PERCENTAGE……. %
16. Describe the Steak Cherokee? (2)
3 Steaks Test –– Question Paper Created by Rita Kruger - August 2010
17. What questions should you ask when a customer orders a Steak Cherokee? (4) a. b. c. d.
GARLIC BUTTER FILLET
18. What questions should you ask when a customer orders a Garlic Butter Fillet? (3) a. b. c.
TOTAL – PAGE 4 (9) TOTAL – FULL SPUR MENU (44)
FINAL MARK FOR FULL SPUR MENU ……../ 44
PERCENTAGE……. %
4