Unit 4 GCSHA

Unit 4 GCSHA

Professional Development

6 Qs

quiz-placeholder

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Unit 4 GCSHA

Unit 4 GCSHA

Assessment

Quiz

Hospitality and Catering

Professional Development

Practice Problem

Medium

Created by

Germán Queimadelos

Used 6+ times

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6 questions

Show all answers

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 ...

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?