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……. %

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