Year 12 Food & Hospitality - Daily Review Quiz

What's one way to prevent cross-contamination in the kitchen?

• Use separate chopping boards for raw meat and vegetables.

• Store raw meat above cooked food in the fridge.

• Wash hands only after handling vegetables.

• Use the same knife for all foods without cleaning.

Leaving cooked rice out overnight is totally fine.

• True

• False

Name one current issue impacting the food industry in Australia.

• Staff shortages / supply chain delays / cost of ingredients.

• Increased demand for luxury foods only.

• Complete elimination of food waste in all sectors.

• Overabundance of skilled workers in every region.

What is a food mile?

• The distance food travels from where it's produced to where it's consumed.

• The number of calories in a meal.

• The cost of transporting food per mile.

• The amount of food produced per mile of farmland.

Why are locally sourced ingredients considered more sustainable?

• They reduce transport emissions and support local businesses.

• They are always organic and pesticide-free.

• They are cheaper than imported ingredients.

• They require less water to grow.

8. What's one thing a café could do to reduce food waste?

• Offer smaller portions or use leftovers creatively.

• Increase food prices to discourage customers.

• Serve only pre-packaged foods.

• Throw away unsold food immediately.

What's the term for food grown without synthetic chemicals?

• Organic.

• Processed.

• Genetically Modified.

• Hydroponic.

All allergens must be declared on food packaging.

• True

• False

What's one benefit of seasonal cooking?

• It's cheaper, fresher, and better for the environment.

• It requires more expensive ingredients.

• It is always more time-consuming.

• It limits the variety of dishes you can make.

What is mise en place?

• French for 'everything in its place' organising and prepping ingredients.

• A type of French dessert.

• A method of cooking meat.

• A traditional French greeting.