Storing of Desserts

What is the purpose of storing desserts?

• to enhance freshness and quality

• to improve its palatability

• to increase volume

• to soften food tissues

What is the process of putting your product into containers for easy distribution?

• labeling

• packaging

• storing

• wrapping

Which of the following sanitary practices is NOT true in storing desserts?

• keep away from food when you are ill

• safeguard the food during distribution

• store foods and ingredients in a dry place

• wash utensils and equipment thoroughly

What storage technique is used to keep the dessert cold?

• Chilling

• Cold Storage

• Freezing

• Refrigerating

What should be the temperature of a pre-prepared dessert if you are planning to keep it hot until service?

• 40 ° C

• 60 ° C

• over 65 ° C

• 50 ° C

If custards are not heated and cooled properly and quickly, bacteria that are present in the custard can grow quickly to dangerous numbers.

(SAFE = Correct; UNSAFE = Incorrect)

• SAFE

• UNSAFE

If milk and cream are used in desserts like trifle and custards, they must be left to stand at room temperature for any length of time.

(SAFE = Correct; UNSAFE = Incorrect)

• SAFE

• UNSAFE

Raw egg is a medium in which dangerous bacteria such as salmonella can thrive. This means you need to be really careful with foods like chocolate mousse and uncooked cheesecakes that contain egg whites for aeration.

(SAFE = Correct; UNSAFE = Incorrect)

• SAFE

• UNSAFE

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

(SAFE = Correct; UNSAFE = Incorrect)

• SAFE

• UNSAFE

As many desserts contain egg and dairy products, they present a potential health hazard if not stored properly.

(SAFE = Correct; UNSAFE = Incorrect)

• SAFE

• UNSAFE