Mid-Year Exam

Question 1

FOOD SAFETY & QUALITY OF PRODUCTS

Question 2

Who to contact in regard to breaches in Food Act

Answer 2

Environmental Health Officer (EHO)

Question 3

What does HACCP mean

Answer 3

Hazard Analysis Critical Control Point

Question 4

Temperatures (Fridge, freezer, dry store, reheating & hot holding)

Answer 4

Fridge: 0 - 5C
Freezer: -15C to -18C
Dry Store: 10 to 21C
Reheating: 75C
Hot holding: 60C+

Question 5

High risks foods - definition and examples

Answer 5

Foods that provide an ideal area for bacteria to grow eg. chicken, moist, nutrient rich

Question 6

Examples of high risk / low risk foods

Question 7

Storage of foods - high and low risk

Question 8

Storage of foods - covering

Question 9

Temperature danger zone - definition

Answer 9

Temperature range in which bacteria grows and multiplies best. 5 to 60*C

Question 10

4 ways in which food is usually contaminated + examples

Answer 10

Physical - Hair falling in food
Allergen - Cross contamination with peanuts (nut allergy)
Biological - Coughing on the food
Chemical - Using a container that stored chemicals

Question 11

Cross contamination - definition and example of how this may happen during food prep

Answer 11

The transfer of bacteria from food or another source. Eg. Using the same knife or chopping board to cut both raw and ready-to-eat foods.

Question 12

Food poisoning and food spoilage - definition and difference

Question 13

Conditions required for the growth of pathogenic (food poisoning) bacteria

Question 14

2 hour / 4 hour rule - What is this? The 3 components of the rule?

Question 15

Personal hygiene procedures when handling food and importance of these

Question 16

Cleaning and sanitising - the difference explain

Answer 16

Cleaning - dirt, dust, grease, seen food (all that can be seen)
Sanitising - Kill bacteria with chemical / hot water

Question 17

Thawing frozen meat or poultry - rules

Answer 17

1. Fridge

Question 18

Quality indicators for fresh food products past their use by date

Question 19

Use of leftovers - foods that are past best before date

Question 20

Types of thermometers used in the food industry

Answer 20

Probe, built in, infra rod

Question 21

Wearing food handling gloves during food preparation

Question 22

Reheating foods - at least 2 safe procedures - must include temperature

Question 23

WORK, HEALTH & SAFETY

Question 24

Employer and employees responsibilities linked to WHS

Question 25

PPE used in the kitchen

Question 26

Knife safety practices to prevent injury to self or others

Question 27

Manual handling

Question 28

SANDWICHES

Question 29

Ingredients in a club sandwich

Question 30

Components of a sandwich

Question 31

RECEIVE & STORE AND MAINTAIN STOCK & MISCELLANEOUS

Question 32

Principle of FIFO

Answer 32

First In, First Out

Question 33

Prevention of theft / stealing

Answer 33

Security cameras,

Question 34

Checks to make when stock is delivered

Answer 34

Quantity is correct, use by date, temperature (under 5C), correct cut

Question 35

Storage conditions for a range of food items listed

Question 36

Food labels for 'in house' made foods

Answer 36

Date made, use by date, name of dish, main ingredients, your name

Question 37

MISCELLANEOUS

Question 38

Personal hygiene, personal safety, food hygiene - difference

Question 39

Process when poaching eggs - steps

Question 40

Precision cuts - names

Question 41

Ingredients suitable for vegan and coeliac customers

Question 42

Checking for 'al dente' pasta

Answer 42

Squash between fingers, check for thin chalky centre

Question 43

Use standard recipes in the industry

Answer 43

Portion control, training, assist ordering, prevent wastage, cost control

Question 44

Ingredients to thin soup that is too thick

Answer 44

Add cream (NOT WATER)

Question 45

Mise-en-place; definition and importance of completing prior to service

Answer 45

Everything in place prior to service eg. Ingredients, equipment, service gear. Time management.

Question 46

Coatings for food that is to be deep fried - Flour, egg and breadcrumbs do not equal 3 coatings

Question 47

Purpose of garnishes and suitability of garnishes for dishes

Question 48

Multiplying recipes

Question 49

Size of chicken and roasting time including stuffing