UNIT 4 Revision

What does FIFO stand for in the hospitality industry?

• First in-First ordered

• Fly in-Fly Out

• First in-First out

• Front in - Front out

What are the three storage environments?

• Dry storage, Cold storage, Freezers

• Fridge, cold storage, freezer

• Bench, Oven, Fridge

• Freezer, dry storage, pantry

The fridge temperature should be kept at.....

• Below 5 degrees

• -18 degrees

• 7 degrees

• 60 degrees

Where should eggs be kept?

• Freezer

• Fridge

• Dry storage

TRUE OR FALSE: Dairy products should be put in the refrigerator within 4 hours of purchase.

• TRUE

• FASLE

What does HACCP stand for?

• Hazard Analysis Critical Control Points

• Hazard Addresses Critical Control Plan

• Hazard Analysis Certified Control Points

• Health Analysis Certified Control Plan

How Many steps in the HACCP?

• 5

• 3

• 7

• 10

Food should be cooked to an internal temperature of ___________.

• 60 Degrees

• 70 Degrees

• 75 Degrees

• 100 Degrees

When cooling food, it should be cooled to 5 degrees within....

• 3 hours

• 2 hours

• 4 hours

• 6 hours

Glass in food is an example of what kind of hazard?

• Physical

• Microbiological

• Chemical