1)You may need to make food quality adjustments within the scope of your responsibility

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1)You may need to make food quality adjustments within the scope of your responsibility. What quality points do you need to check at this stage?

(a) You need to check for freshness, nutritional value, appearance and taste. Incorrect

(b) You need to check for consistency, texture, taste, temperature and aroma.

(c) You need to check whether the dish is too salty, bitter, sweet or sour.

(d) If you followed the standard recipe properly, you shouldn't need to check quality points or make any adjustments at this stage. 

2. Which procedure helps to optimise the shelf life and ensures the safety of surplus cooked stocks, sauces and soups?

(a) Place dishes directly in the fridge or freezer while they're still hot.

(b) Store them in appropriate environmental conditions in a hot bain-marie until required for service.

(c) Pay strict attention to temperature. This is the only factor to consider when storing finished dishes.

(d) Store the dishes in clean containers in the refrigerator between 1 to 5 °C.

3. You are finishing your shift and it's time to clean your work area. Today you have been preparing soups, stocks and sauces. What are some of the cleaning tasks you are responsible for completing?

(a) Clean large equipment, such as ovens, griller, bratt pan and steamer.

(b) Clean large mechanical equipment, such as the peeler, planetary mixer and processor. (c) Clean and sanitise benches, chopping boards and utensils.

(d) Clean and sanitise serviceware, utensils and other small equipment.