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Quizz

The document contains a 10 question quiz about proper food safety procedures related to making and storing stocks and sauces. It addresses best practices for cooling hot stocks, refrigerating and freezing stocks and sauces, and the risks of bacterial growth if foods are improperly stored. The questions also cover maximum storage times and amounts to prepare to avoid foodborne illness.

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rubie rubio
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71 views

Quizz

The document contains a 10 question quiz about proper food safety procedures related to making and storing stocks and sauces. It addresses best practices for cooling hot stocks, refrigerating and freezing stocks and sauces, and the risks of bacterial growth if foods are improperly stored. The questions also cover maximum storage times and amounts to prepare to avoid foodborne illness.

Uploaded by

rubie rubio
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name_____________________________

Direction: Choose the letter of the correct answer.

1. Which of the following does NOT belong to the group?


a. jelly c. jam
b. olive oils d. peanut butter
2. Which of the following best describes vegetables?
a. Not good to combine with strong flavor condiments.
b. Should be served immediately and kept refrigerated to preserve its color and flavor.
c. It adds texture, flavor and color to sandwich.
d. Highly perishable and should be kept chilled to maintain quality.
3. Which of the following best describe fish and shellfish?
a. Not good to combine with strong flavor condiments.
b. Should be served immediately and kept refrigerated to preserve its color and flavor.
c. It adds texture, flavor and color to sandwich.
d. Highly perishable and should be kept chilled to maintain quality
4. Which of the following is correct?
a. poultry-sausage products c. cheese-relishes
b. spreads-eggs and nuts d. condiments-olive oil
5. Which of the following does not belong to the group?
a. jam c. mayonnaise
b. mustard d. butter
6. What is the most popular cheese?
a. cheddar c. asiago
b. mozzarella d. camembert
7. What is the most important ingredient in sandwich making?
a. condiments c. meats
b. bread d. vegetables
8. Which of the following best describe about miscellaneous?
a. not good to combine with strong flavor condiments.
b. should be serve immediately and kept refrigerated to preserve its color and flavor.
c. it adds texture, flavor, color and nutrients to sandwich.
d. highly perishable and should be kept chilled to maintain quality.
9. Which of the following best describe condiments?
a. not good to combine with strong flavor condiments.
b. should be serve immediately and kept refrigerated to preserve its color and flavor.
c. it adds texture, flavor, color and nutrients to sandwich.
d. highly perishable and should be kept chilled to maintain quality
10. Why should we need to know the ingredients in our sandwich?
a. to know what type of sandwich to make
b. to avoid any allergies to the ingredients used in the sandwich
c. to know the right nutrients our body needs
d. all of the above
Name:_________________________________

Direction: Read and understand the statements/questions below.

1) A good way to cool the stock is to place the hot stock pot in a sink full of
cold water and ice cubes until it is lukewarm, but it should not exceed
_________.
a. 1 hr. b. 2 hrs. c. 3 hrs. d. 4 hrs.
2) The stock should never be put in the refrigerator while it is ____________.
a. warm b. hot c. cold d. freeze
3) After leaving stock in a ____water uncovered for the first half hour and stirring occasionally to cool.
a. warm b. hot c. cold d. Fridge
4) The large volume of hot liquid can raise the internal temperature of the refrigerator to the point that the stock
will cool sufficiently within _________and may warm everything else in the refrigerator.
a. 1 hr. b. 2 hrs. c. 3 hrs. d. 4 hrs.
5) Refrigerated stock cools better in shallow pans. If covered, stock lasts up to five days, but it is best if used in
________ days.
a. one b. two c. three d. four
6) When a stock has been used to make a sauce, the sauce itself should not be __________.
a. chilled b. frozen c. stored d. thawed
7) Improperly cooled stock may spoil in __________ hours.
a. 1 to 3 b. 2 to 4 c. 5 to 7 d. 6 to 8
8) __________________ stock quickly and properly is important.
a. cooling c. storing
b. freezing d. thawing
9) Food made with starches contains egg, milk, cream of other dairy products all of which make them prone to
bacterial contamination and to _________________.
a. food-borne illnesses c. viral infection
b. food intoxication d. bacterial infection
10) Sauces do not freeze well and should be made in ________________________ on the day of production.
a. amounts needed c. lesser amount needed
b. extra amounts needed d. concentrated amount needed

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