Steaks Test Question Paper

Steaks Test Question Paper

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

  1. What questions should you ask when a customer orders a Fillet?(3)

a.
b.
c.

RUMP

  1. Whatquestions should you ask when a customer orders a Rump Steak?(3)

a.
b.
c.

TOTAL – PAGE 1(10)

SIRLOIN

  1. What questions should you ask when a customer orders a Sirloin?(3)

a.
b.
c.

T-BONE

  1. What questions should you ask when a customer orders a T-Bone?(3)

a.
b.
c.

LAZY AGED STEAK

  1. What is a Lazy Aged Steak?(1)

a.
  1. What questions should you ask when a customer orders a Lazy Aged Steak?(2)

a.
b.

PEPPAMELT STEAK

  1. Describe the Peppamelt Steak?(2)
  1. What questions should you ask when a customer orders a Peppamelt Steak(4)

a.
b.
c.
d.

TOTAL – PAGE 2(15)

CHEDDAMELT STEAK

  1. Describe the Cheddamelt Steak(2)
  1. What questions should you ask when a customer orders a Cheddamelt Steak?(4)

a.
b.
c.
d.

PEPPER FILLET

  1. What questions should you ask when a customer orders a Pepper Fillet?(3)

a.
b.
c.

MONKEY GLAND RUMP

  1. What questions should you ask when a customer orders a Monkey Gland Rump?(3)

a.
b.
c.

SAUCES

  1. List 5 available steak sauces. (5)
  1. Describe the following sauces (3)

SAUCES / DESCRIPTION
Peri-Peri Salsa
Cheddamelt
Peppamelt

TOTAL – PAGE 3(20)

TOTAL – FULLVILLAGE MENU(35)

FINAL MARK FOR FULL VILLAGE MENU ……../ 35

PERCENTAGE……. %

  1. Describe the Steak Cherokee?(2)
  1. What questions should you ask when a customer orders a Steak Cherokee?(4)

a.
b.
c.
d.

GARLIC BUTTER FILLET

  1. 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……. %

1

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