Workplace Hygiene Procedures Quiz
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Questions and Answers

What is a French term for a hot holding device used to keep hot foods hot?

  • Au jus
  • Mise en place
  • Sous-vide
  • Bain-marie (correct)
  • What is the chemical or coloring agent added to draught beer drip trays to change the quality and/or color of waste beer?

  • Caramel (correct)
  • Isinglass
  • Glycerin
  • Sulfites
  • What is the term for food known to be commonly associated with food poisoning outbreaks, usually high protein, high moisture, and low acid?

  • Perishable food
  • Contaminated food
  • Hazardous food (correct)
  • Toxic food
  • What is the term for any cutlery, crockery, or similar used to present and/or serve food?

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

    What is the temperature range typically associated with the 'danger zone' for food safety?

    <p>5°C to 60°C (41°F to 140°F)</p> Signup and view all the answers

    Study Notes

    Food Safety and Culinary Terminology

    • A French term for a hot holding device used to maintain the temperature of hot foods is bain-marie.
    • The chemical or coloring agent often added to draught beer drip trays is known as food coloring, which enhances the appearance and quality of waste beer.
    • Foods commonly linked to food poisoning outbreaks are characterized as potentially hazardous food; they are typically high in protein, high in moisture, and low in acidity.
    • The term for utensils or dishes used for presenting or serving food is serviceware.
    • The temperature range known as the 'danger zone' for food safety falls between 40°F and 140°F (4°C and 60°C), where bacteria can multiply rapidly.

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    Description

    Test your knowledge of workplace hygiene procedures with this quiz. Identify common terms and practices used to maintain a clean and safe work environment. Topics include hot holding devices, bacterial transfer, and chemical additives in food and beverage service.

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