Half Yearly

Question 1

What’s the correct way to handle meat, poultry and seafood?

Answer 1

Refrigeration, Minimal handling, Correct preparation and Disposed of quickly after being wrapped

Question 2

What’s the correct way to handle dry good?

Answer 2

Correct handling and preparation, Daily disposal and put in cool, dry, dark areas

Question 3

What’s the correct way to handle fruit and vegetables?

Answer 3

Purchased as needed, Minimal handling and Check and disposal of regularly

Question 4

What’s the correct way to handle dairy foods?

Answer 4

Refrigerated at 0-4 degrees, Careful not to freeze, Buy only what is needed and Keep chilled till served

Question 5

What is the difference between food spoilage and food poisoning?

Answer 5

Food spoilage is visible and food poisoning is invisible. Both are contaminated

Question 6

What are some ways to minimise contaminated food?

Answer 6

Storing food at the right temperature, Putting new stock behind old stock and Buying food from good suppliers

Question 7

What are some hygiene hazards?

Answer 7

Contaminated foods, Vermin, Air borne dust, Contaminated linen and Faulty equipment

Question 8

What are some personal hygiene risks?

Answer 8

Poor personal grooming and oral hygiene, Open cuts and wounds and not washing hands

Question 9

What are some environmental hygiene risks?

Answer 9

Poor garbage storage and disposal, Poor handling and storage of foods, Airborne dust and Poor organisational work practices

Question 10

What is the Food ACT?

Answer 10

It sets the rules for maintaining cleaning and sanitising premises and personal hygiene requirements

Question 11

What is HACCP?

Answer 11

It is Hazard Analysis Critical Control Points. It is a process that ensures the risk of contamination is prevented

Question 12

What are the 6 different cuts?

Answer 12

Chiffonade, Jardinière, Julienne, Maceodine, Brunoise and Paysanne

Question 13

What is the danger zone for bacteria to grow in?

Answer 13

Between 5-60 degrees

Question 14

What is WH&S

Answer 14

It is a proactive approach by government to ensure that workplaces are safe and healthy environments`

Question 15

What is the standard recipe?

Answer 15

It is to standardise the production of every food item on the menu

Question 16

What are some things a standard recipe card should contain?

Answer 16

Equipment, Quantity of ingredients, Method, Cooking temperature and Cooking time

Question 17

What are some Large kitchen equipment?

Answer 17

Slicing machines, Mincers, Electric pastry rollers, Steamers, Bratt pans and Bowl cutters

Question 18

What are some Utensils used in the kitchen?

Answer 18

Cutters, Knives, Tongs, Bowls, Deep fryer basket, Pastry brush, Whisk and Racks

Question 19

What some Pot and Pans used in the kitchen?

Answer 19

Frying pans, Large stainless steel frying pans and Saucepans

Question 20

What are some Mechanical equipment?

Answer 20

Handheld electric beaters, Pasta maker, Ricer, Juicer and Food processor

Question 21

What are the Parts of a knife?

Answer 21

Point, Tip, Back, Cutting edge, Heel, Handle, Bolster and Rivet

Question 22

What is PPE?

Answer 22

Personal Protective Equipment. Appliance designed to be worn or held by an individual for protection against one or more health and safety hazards.

Question 23

What is FIFO

Answer 23

First-In, First-Out