Food Safety Standards Quiz
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Questions and Answers

Which factor is NOT mentioned as an influence on airline catering?

  • Type of aircraft (correct)
  • Seasonal menu
  • Passenger preferences
  • Flight duration

    • Fresh fish should have dull eyes and dry gills.

    False

    What is the primary purpose of inflight magazines regarding food and beverage?

    to inform passengers of available F&B options

    The term 'meal cycle' refers to the process of creating and _______ meals in airline catering.

    <p>serving</p> Signup and view all the answers

    Match the terms to their correct definitions:

    <p>Stock Rotation = The practice of using older items in storage before newer ones Offloading = Removing leftover food from flights Contamination = Unwanted materials or substances in food Cruising Altitude = The phase of the flight when meals are served</p> Signup and view all the answers

    Which of the following is a common challenge faced by airlines in catering?

    <p>Last-minute changes in passenger numbers</p> Signup and view all the answers

    What is a key objective of a kitchen in a food service establishment?

    <p>To provide quality meals for all customers</p> Signup and view all the answers

    Maintaining consistent quality is an important aspect of airline catering.

    <p>True</p> Signup and view all the answers

    Self-service involves customers being served at a laid table.

    <p>False</p> Signup and view all the answers

    What method of cooking involves sealing food in airtight plastic bags and placing them in a water bath?

    <p>Sous-vide</p> Signup and view all the answers

    What is the most commonly provided in-flight beverage regardless of class?

    <p>water</p> Signup and view all the answers

    One of the main characteristics of a wine bar is its _______ theme.

    <p>wine</p> Signup and view all the answers

    Match the following food service methods with their descriptions:

    <p>Table service = Customer is served at a laid table Self-service = Customer helps themselves from a buffet Assisted service = Some food is served at the table, some is self-service Single point service = Customer orders and receives food at a counter</p> Signup and view all the answers

    What is the primary aim in the food and beverage industry?

    <p>Achieve customer satisfaction</p> Signup and view all the answers

    What is a requirement for proper food storage?

    <p>Food should be stored 6 inches off the floor.</p> Signup and view all the answers

    Welfare catering is designed for people with social needs.

    <p>True</p> Signup and view all the answers

    Frozen meats should be packaged to prevent freezer burn.

    <p>True</p> Signup and view all the answers

    What is one example of a type of catering service provided during travel?

    <p>Transport catering</p> Signup and view all the answers

    Licensed trade refers to businesses that are controlled by ________ requirements.

    <p>licensing</p> Signup and view all the answers

    What are the three allowed thawing methods for food?

    <p>Under cool running water, in a microwave oven followed by immediate cooking, in a refrigerator until used.</p> Signup and view all the answers

    The process of transferring food from a storage condition in the refrigerator to being prepared for consumption is referred to as ______.

    <p>food products flow</p> Signup and view all the answers

    Which type of catering serves fast food cuisine?

    <p>Fast Food</p> Signup and view all the answers

    What is an indicator of spoilage in red meat?

    <p>Presence of 'off' odors.</p> Signup and view all the answers

    Match the types of catering with their descriptions:

    <p>Popular Catering = Satisfying high volume customers needs Industrial Catering = Provision for employees Motorway Services = Catering for travelers Events = Provision of food and drink on a large scale</p> Signup and view all the answers

    The general market consists of customers who have limited choice.

    <p>False</p> Signup and view all the answers

    Handwashing is not important during food preparation.

    <p>False</p> Signup and view all the answers

    What is one physiological need that customers may seek in the food and beverage sector?

    <p>Special food items</p> Signup and view all the answers

    Poultry with sticky wings and darkened wing tips must be ______.

    <p>rejected</p> Signup and view all the answers

    Match the food safety processes with their descriptions:

    <p>Receiving = Reduces the chance of theft and contamination Cooking = Changes food appearance, texture and aroma Cooling = Facilitates heat transfer Reheating = Prepares food for consumption at safe temperature</p> Signup and view all the answers

    What is a characteristic of a Restricted Market (Semi-Captive)?

    <p>Customers have limited choice.</p> Signup and view all the answers

    Braising involves cooking food in boiling water.

    <p>False</p> Signup and view all the answers

    What is the primary cooking technique used in 'Steaming'?

    <p>Cooking with or without pressure using steam.</p> Signup and view all the answers

    Self-Operated food service operations are also known as __________ restaurants.

    <p>Independent</p> Signup and view all the answers

    Which of the following is NOT a type of food service operation?

    <p>Food Truck</p> Signup and view all the answers

    Match the cooking method with its description:

    <p>Poaching = Cooking in liquid below boiling point Deep fried = Cooking in enough fat to cover food Roasting = Cooking uncovered, usually by dry heat Fried = Cooking in fat oil</p> Signup and view all the answers

    Outsourcing in food service aims to increase operational costs.

    <p>False</p> Signup and view all the answers

    What is the temperature to which food is chilled in the Cook-chill process?

    <p>3 degrees Celsius</p> Signup and view all the answers

    What is time temperature abuse?

    <p>Holding food at incorrect temperatures</p> Signup and view all the answers

    Practicing poor personal hygiene can lead to foodborne illnesses.

    <p>True</p> Signup and view all the answers

    Name one high-risk customer group susceptible to foodborne illness.

    <p>Elderly people</p> Signup and view all the answers

    The four steps to food safety are CLEAN, SEPARATE, COOK, and _____

    <p>CHILL</p> Signup and view all the answers

    Match the sector of food service industry with its description:

    <p>Restaurant = Provision of food and drink with high supporting services Takeaway = Focus on minimum service and provisions of food Outdoor Catering = Provision of food and drink away from the enterprise premises Fast Food = Quick service with limited menu options</p> Signup and view all the answers

    Which of the following is considered cross-contamination?

    <p>Using the same knife for meat and vegetables without cleaning</p> Signup and view all the answers

    Cleaning and sanitizing equipment is unnecessary if they look clean.

    <p>False</p> Signup and view all the answers

    What is one practice that contributes to time temperature abuse?

    <p>Holding food at incorrect temperatures</p> Signup and view all the answers

    Study Notes

    Food Safety Standards

    • Purchase specifications include quality grade, weight, count, contents, and packaging
    • Food product flow: the path food takes through an operation, starting from receiving
    • Receiving increases chance of theft, contamination, and waste; underweight materials should be rejected
    • Packaged foods should be checked for leaks, bulges, dents, and rust
    • Red meat should be firm and elastic; "off" odors indicate spoilage; frozen meats should be packaged to prevent freezer burn
    • Poultry wings should be firm and with bright skin; darkened wings are a sign of spoilage; bacteria come from live bird skin
    • Eggs should be placed in ambient temperature, firm yolks, and no cracks or dirt
    • Fish are more perishable than red meat; firm flesh, clear bulging eyes, and moist gills; have clear signs
    • Vegetables and fruits should be fresh, from approved sources, and washed thoroughly
    • Stock rotation is crucial for effective food storage

    Dry Storage Area

    • Moderate room temperature
    • Food should be 6 inches off the floor and 2 inches off the wall
    • Prevent insects and pests

    Thawing

    • Under cool, running water
    • In a microwave oven (followed by immediate cooking)
    • In a refrigerator (until used)

    Food Preparation

    • Small batch preparation
    • Ingredient substitution should not compromise food safety
    • Proper handwashing is essential

    Food Cooking

    • Make food palatable by changing its appearance, texture, and aroma

    Holding Food

    • Always practice good personal hygiene
    • Food or surfaces should not be touched with hands

    Food Cooling

    • Use containers to facilitate heat transfer
    • Transfer food into shallow pans
    • Stir while cooling

    Reheating

    • Seasonal menus and passenger preferences/flight duration influence airline catering
    • Special meals are prepared for specific dietary needs

    Airline Food Challenges

    • Last-minute changes in passenger numbers
    • Maintaining food quality
    • Managing food storage

    Food Service Operations

    • Food and beverage industry involves production, processing, packaging, and distribution
    • Aims to satisfy customers' needs, achieves customer satisfaction

    Food Service Methods

    • Table service: customers served at a laid table
    • Self-service: customers help themselves from a buffet or counter
    • Assisted service: customers receive part of a meal at a table while getting other parts through self-service
    • Single point service: customers order, pay, and receive food and beverages at a counter
    • Specialized service: food and drinks are delivered to the customer

    Cooking Methods

    • Baking: cooked in dry heat in the oven
    • Blanching: food dipped in boiling water or steam
    • Boiling: cooked in boiling or simmering liquid
    • Braising: browned in fat then cooked slowly.
    • Frying: cooked in fat
    • Deep frying: cooked in enough fat to cover the food
    • Grilling: cooked over direct heat
    • Poaching: cooked in liquid below boiling point
    • Roasting: cooked uncovered (usually in an oven or other dry heat)
    • Sautéing: cooked in a small amount of oil
    • Steaming: cooked using steam
    • Stewing: simmered slowly in enough liquid to cover the food

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    Related Documents

    Safety Standards for Food Product Flow PDF

    Description

    Test your knowledge on food safety standards encompassing proper food purchasing specifications, handling, and storage practices. This quiz covers essential guidelines to minimize contamination and ensure food quality from receiving to storage. Refresh your understanding of perishability indicators and stock rotation practices.

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