Key Terms Exam Practice

Try three original, scenario-based practice questions for Key Terms. Draft your answers, reveal the example points, then choose a self-mark for each question.

Practice resource: These are original questions written for revision, not WJEC questions or an official mark scheme. Your answers and self-mark are not submitted or saved by this page.

Question 1 · 4 marks · Hazards and controls

Scenario: A kitchen stores raw chicken above a tray of ready-to-eat desserts in a refrigerator.

Identify the hazard and explain one control measure that would reduce the risk. [4 marks]

Reveal example points to compare your answer
  • The hazard is harmful microorganisms from raw chicken contaminating the desserts.
  • Store raw chicken covered on a low shelf below ready-to-eat food.
  • This control reduces the chance of drips or contact contaminating food that will not be cooked again.

Use the terms hazard and control measure accurately and apply them to the scenario. These are example points, not a fixed mark scheme.

Question 2 · 4 marks · Target market and menu

Scenario: A café near a sports centre plans a new lunch deal for customers who need a quick meal after exercise.

Explain what the target market is and give one way it could influence the menu. [4 marks]

Reveal example points to compare your answer
  • The target market is the group of customers the café aims to serve.
  • The café could consider their time available, budget, preferences and nutritional needs.
  • A practical menu response might be a quick-to-serve balanced meal at a suitable price.

Define the term and apply it to the café’s intended customers. These are example points, not a fixed mark scheme.

Question 3 · 6 marks · Using terminology

Scenario: A restaurant reviews a popular dish. Ingredient prices have risen, portions vary between chefs and customers have complained about inconsistent value.

Explain how portion control and food cost are connected, and suggest one action the restaurant could take. [6 marks]

Reveal example points to compare your answer
  • Portion control means managing the amount served in each portion.
  • Consistent portions make ingredient use and dish costs more predictable.
  • Using a standard portion measure or recipe can reduce variation and waste.
  • The restaurant should also review pricing and quality so the dish still offers value to customers.

Define and connect the terms, apply them to the problem and justify a practical action. These are example points, not a fixed mark scheme.

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