Unit 4 GCSHA
Authored by Germán Queimadelos
Hospitality and Catering
Professional Development
Used 6+ times
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6 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What colour should chopping boards for vegetables be?
White
Blue
Green
Yellow
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
What should you NOT use your towels for?
Dry your hands
Grab hot pans
Clean work tables
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Steps for vegetable disinfection:
Preelaboration tasks, rinse with water and spin-dry
Preelaboration tasks, soak with bleach and spin-dry
Soak with bleach, rinse with water and spin-dry
Preelaboration tasks, soak with bleach, rinse with water and spin-dry
4.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
The minimal permitted temperature for non-pasteurized eggs is ...
(a)
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the maximum recommended temperature for cooking oil?
220ºC
180ºC
190ºC
150ºC
6.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
What is the maximum permitted amount of polar compounds in cooking oil?
(a)
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