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Professional Development
9th -
11thgrade
Maintain the Quality of Perishable Items
24 questions
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- 1. Multiple Choice
What documentation is required to accurately check incoming supplies? (there are 2 answers)
Purchase Order
Delivery note
Tax Invoice
All of these
- 2. Multiple Choice
What are some issues that could occur at the time of delivery?
Items not immediately stored in the correct temperature zone
Packaging damaged
Foods missing labels
All of these
- 3. Multiple Choice
Why are temperature checks taken at the time of delivery?
They are just for the paperwork
They aren't
To ensure the food has been transported correctly
So we look busy
- 4. Multiple Choice
Why do we need to keep records of the temperatures & storage conditions of food?
In case people get sick
To determine where a problem may have occured
To protect the business from being sued
All of these
- 5. Multiple Choice
For a bag of frozen berries - what would you look for on delivery?
That they are still frozen
That there is no holes in the packaging
That the labels are correct
All of these
- 6. Multiple Choice
For a packet of flour - what needs to be checked?
That there are no holes
That the labels are correct
That there are no weevils in the package
All of these
- 7. Multiple Choice
For a can of tomatoes - what would need to be checked?
Rust
Dents
Labeling
All of these
- 8. Multiple Choice
If a product is past it's "used by date" on delivery what happens?
Nothing it's still good
Use as soon as possible
Send it back to the supplier
All of these
- 9. Multiple Choice
Why is it important to transport & store delivered supplies promptly?
To keep the consumer happy
To ensure the food is at its freshest
Its a race to see who can finish first
All of these
- 10. Multiple Choice
When do supplies need to be reordered?
When you use the last one
When there is only 1 left
Every Week
All of these
- 11. Multiple Choice
What temperature should the pantry maintain?
-18oC - -25oC
0oC - 4oC
4oC - 10oC
10 - 25oC
- 12. Multiple Choice
What is the "danger zone"?
-18oC - -25oC
0oC - 4oC
5oC - 25oC
4oC - 60oC
- 13. Multiple Choice
What temperature should the coolroom be at?
-18oC - -25oC
0oC - 4oC
5oC - 10oC
11oC - 25oC
- 14. Multiple Choice
What temperature should the freezer be at?
-18oC - -25oC
0oC - 4oC
5oC - 10oC
11oC - 25oC
- 15. Multiple Choice
What information needs to be present on a label of a food product?
Country of origin & food item
Nutrition panel & Weights
Dietary Warnings & advice
All of these
- 16. Multiple Choice
What does "FIFO" mean?
First in First Open
First in First Out
First in Final Opportunity
First in Fridge Order
- 17. Multiple Choice
Why is "stock rotation" important?
It isn't - don't worry about it
To keep the food items tidy
To ensure we use the oldest item first
All of these
- 18. Multiple Choice
An item that is returned to the supplier requires a ...
Purchase Order
Credit Note
Tax Invoice
All of these
- 19. Multiple Choice
How do you lift items over 25kg?
You don't
Ask for help & bend your knees
Use a trolley
All of these
- 20. Multiple Choice
Losses in the kitchen can cause a lot of stress, how can they be avoided?
Ensuring stock is checked off before use
Restricting access to the pantry
Making sure that only the freshest produce is purchased
All of these
- 21. Multiple Choice
How should deep fryer oil be disposed of in a kitchen?
Tipping down a grease trap
Don't need to just keep using it
Pouring it down the sink
Getting a specialized treatment service
- 22. Multiple Choice
How do you dispose of waste products?
Rinse and recycle
Put in the food scrap bin
Put in the waste bin
All of these
- 23. Multiple Choice
Which of the below is a reason for food to be protected from contamination?
To prevent food wastage
To meet FSANZ Code Standards
To ensure people don't get sick
All of these
- 24. Multiple Choice
Which of the below is NOT a type of contamination?
Physical
Chemical
Emotional
Biological
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