TRAINING MODULE(SC)

UNIT NAME: -------------------------- DATE: ----------------------

FOOD KNOWLEDGE
NAMES OF BOYS: POINTS

1. What is the spice level of Mandarin Fish? What cut is used in this
preparation?
2. What corn is used in Lemongrass Veg Fried Rice? And mention
other ingredients also?
3. What type of cutting is used in Hot-pot Hunan Chicken? What
mushroom is used in this preparation?
4. How many pieces of Chicken Spring Roll we serve?
5. What kind of noodles do we serve in braised Noodles? Explain
the dish.
6. Names the sauces used in preparing Double Fried Pork. Which
cutting of Pork is used?
7. Name three Non-Veg ingredients we use in Stir Fried Seafood
Noodles.

8. How many fish ball do we serve in a portion of fish ball soup?

9. Name the veg Ingredients used in ‘Clear Soup Chicken’?
10. What is the taste and color of ‘Spicy Orange Chicken’? wat are the
vegetables we use in it.
11. What do you recommend in Non-Spicy Fish Starter? Name them.
12. What are the basic Differences between Singapore Noodles &
Schezwan Hakka Noodles Veg?
13. What type of Mushroom do we use in Manchow Soup?
14. Name the condiment with ‘Sui Mai Prawn’.
15. Which Fish Preparation has chicken pieces in it?
16. How many pieces of Chicken are served in Tsing Hoi Chicken?
17. Name to Main Course chicken Items which contains Mushroom.
18. Name 3 Exotic Vegetables we use in Chowman’s Favourite Soup.
19. What Sauce do we serve with Pork Momo.
20. Do we use chili flakes in Green & Red Pepper Chicken. YES/NO
 DEMONSTARTION BASED QUESTIONS
NAMES
1. Greeting the guest (Demonstrate)
2. Greeting the KIDS along with the parents.
3. Offering water (Demonstrate)
4. Plate distribution for Starter & Main Course (TIME)
5. Clean as YOU go Procedures (Demonstrate)
6. Starters Recommendation (Demonstrate)
7. Tell us about the some USP’s of Chowman. Name them.
8. Introduce Waiter calling device to Guest.
9. Your restaurant is full… how will you handle the waiting, Guests?
10.How will you introduce the KID’S MENU?
11. What would you say before clearing the plates?
12. From which side do we place the Dinner Plates?
13. From which side do we serve mocktails?
14. Before serving the food, what do we need to do?
15. After the final clearance from the table what do we need to do?
16. Few Magic Words we should always use
17. What would you say when you are not confirmed about anything, want to
get checked with the Senior/Kitchen?
18. What would you say to Guest, who is being waiting for your reply about
something?
19. Standard Phrases While Answering When You Are Busy.
o I’ll be with you in a moment, Sir/Madam”.
o “Wait a minute”

20. Physical Menu is given to the ……………. Guest on the Table.

o Ladies
o The Host
o Gents
o Kids

REMARKS:

AUDIT:

TRAINING MODULE(JR)
 UNIT NAME: -------------------------- DATE: ----------------------

FOOD KNOWLEDGE
NAMES POINTS
NAMES OF BOYS:

1. Write the name of the Veg Fried Rice in our menu.

2. Why Pan-Fried noodles have a stinky smell?
3. How many Pieces of chicken do we serve in main course?
4. Why Schezwan Fried Rice feels like has got Sand particles in it?
5. How many pieces of golden fried prawn do we serve? Write the name
of the condiment goes with it
6. How many Crab Claws do we serve in a Portion?
7. Why Singapore Noodles are Yellow in color?
8. Which Fish Preparation contains Chicken in it?
9. What is Tofu? Name two dishes we serve in Tofu.
10. What cutting of Pork is used in Roasted Lemon Pork?
11. Write the color and taste of ‘Chicken in chilli wine’.

12. Write the Five Spices used in ‘Five Spice Lamb’.

13. What is the color of the ‘Lung Fung Soup’?
14. How many pieces of ‘Sui Mai’ do we serve?
15. Name two Gravy Noodles
16. What is Meifoon?
17. What Garnish do we use in Crispy Honey Fried Wontons?
18. How many pieces of Crab Wonton do we serve?
19. What vegetables do we out in ‘Hot Garlic Lamb’?
20. Name two dishes you recommend with Schezwan Fried Rice.

DEMONSTARTION BASE QUESTION

QUESTIONS NAMES POINTS
1. Greeting the guest (Demonstrate)
2. Offering water to the guest
3. Greeting the KIDS along with the parents.
4. Few Magic Words we should always use
5. How will you introduce the KID’S MENU?
6. What would you say before clearing the plates?
7. From which side do we place the Dinner Plates?
8. From which side do we serve mocktails?
9. After the final clearance from the table what do we need to do?
10. Tell us about the some USP’s of Chowman. Name them.
11. Clean as YOU go Procedures (Demonstrate)
12. Introduce Waiter calling device to Guest.
13. Physical Menu is given to the ……………. Guest on the Table.
14. Standard Phrases While Answering When You Are Busy.
o I’ll be with you in a moment, Sir/Madam”.
o “Wait a minute”

15. Introduce our QR MENU

16. After the second service on the table what would you say
17. What would you say when the Guest is leaving before 7PM
18. After taking order from the guest what is the necessary thing we do.
19. When the Guest unfortunately crosses you… what would you say:-
o I’m very sorry; we have run out of....... “
o “Unfortunately, we don’t seem to have it at the moment.
o Note: Do not say- “No, we don’t have it”.

20. When the Guest unfortunately crosses you… what would you say

REMARKS:

AUDIT: