TLE Finals review

HACCP can not only prevent cases of food poisoning, it can also...

• help a company to comply with relevant food regulations

• increase company's profits

• make food look more platable

• make food taste better

How many principles are there in a HACCP system?

• 1

• 9

• 7

• 8

What is a haccp team?

• A group of people who have the skills and knowledge needed to develop, implement, and maintain a HACCP System

• A team government investigators.

• A team of highly trained chefs.

• An office-based team of administrative officials who specialize in food hygiene matters.

ano naiiba?

• calamari

• ceasar salad

• kare kare

• kwek kwek

ano uli naiiba

• aroma

• balance

• flavor

• shape

safe methods for thawing foods include all the following except:

• thawing in a sink of warm water

• thawing in the microwave

• thawing in the refrigerator

• thawing in a sink of cold water

which of the following are purchasing guidelines to prevent food-borne illness:

• do not purchase items in bulging or dented cans

• select meat, fish, poultry, eggs last during the shopping trip

• wrap perishable items so that juices don't drip onto other food items

• all of the above

which three major factors cause food contamination?

• physical, biological, and chemical

• physical, biological, and radiological

• physical, psychological, and health

• physical, chemical, and psychological

why is it important to cool stock or soup first before storing in the cooler?

• to allow stock to release more flavor

• to avoid being exposed to room temperature and possible bacterial contamination

• to avoid damaging the ref

• to avoid spoiling the stock

after the stock has been stored, it must be degreased before it can be used. this is because...

• all of the fat must be skimmed off the stock for it to be healthy

• degreasing makes it clearer and purer, while also removing fat

• it is easier to heat up degreased stock

• the grease will ruin the flavor of the stock, turning it rancid