Learning Task 2 : Pre Test ( Storing Desserts)

1. Bacteria that are present in the custard can grow quickly to dangerous numbers.

• True

• False

2. Leave the egg mixture in bain-marie for a long period of time.

• True

• False

3. The right temperature for a hot dessert is 65ºC until serving.

• True

• False

4. Dessert containing uncooked eggs should be handled with extreme care.

• True

• False

5. Milk and cream that are used in dessert like trifle and custard must not be left to stand at room temperature for any length of time.

• True

• False

6. Cooked egg is a medium in which dangerous bacteria such as salmonella can thrive.

• True

• False

7. Trifle and custard should be kept in the refrigerator until the last possible moment to prevent the risk of food poisoning,

• True

• False

8. Many dessert have limited storage life.

• True

• False

9. Any dessert that is not required for immediately consumption must be cooled rapidly and stored in the cool room required.

• True

• False

10. Place the dessert inside the cabinet to preserve and maintain the freshness of the ingredient.

• True

• False