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WorksheetsWeek 8 Packaging & Finishing
Total questions: 10
Worksheet time: 11mins
Tick the problems associated with packing products while they are warm.
The product will sweat and go soggy.
Mould growth will happen quicker.
The product will lose its shape and go flat.
The product will go stale quicker.
To keep bloomers crusty what would the best packaging option be.
Plastic bag
Perforated plastic bag
Grease proof bag
Plastic carrier bag
You have a refrigerated display for self serve cream cakes. What is the best packaging option for them?
Cardboard cake box
Acetate display container
Plastic bag
Perforated plastic bag
The fondant on the ice fingers has gone dull and brittle. What is the cause of this problem?
Too much water was added.
Too much colouring was added.
The fondant was overheated
The fondant was applied too thin
In the workplace what can be done to ensure that the correct packaging procedures are followed?
Have a chart the displays the products, what packaging it goes into and what it looks like packed.
Label the packaging so everyone knows what it is called.
Let everyone use the packaging as they see best.
Make sure only one person knows everything so that they can tell everyone at all times.
Ensure that all staff have had training and know where to find the information if the need it.
Tick possible contamination issues when packing goods.
Physical - From loose bits of plastic coming off packaging
Allergen - From cross contamination on the work surfaces.
Chemical - From cleaning substances be left on the work surfaces.
Bacterial - Form cross contamination of uncooked and cooked foods.
Accidental - From incorrect labeling of products.
Why is it important to accurately identify on the label the quantity of ingredients in a product?
Its the law for prepacked goods it complies with QUID legislation.
It isn't really you can say whatever you like if it sounds good.
People have the right to know what they are purchasing and eating.
It only important that the label is right for what you do normally. It doesn't matter if the product inside matches the label if it is only a mistake on the day.
How many different allergens are there that must be displayed by law on food packaging.
5
0
14
20
What storage conditions would be suitable for a fresh cream cake?
Store in a cool dry place and be labeled with a best before date.
Store between 0-5 degrees Celsius and be labeled with a use by date.
Store in a dry warm environment away for strong odours.
Store on a shelf and eat when ready.
How should nutritional information be displayed?
Clearly and formatted, stating the information per 100g and per serving.
It depends on who is eating it.
However it sounds best, so it sells well.
In a format of the companies choosing so no useful comparisons can be made with other products.
