selamat siang mari kita belajar sedikit tentang basic dasar HACCP sedikit mempertajam daya inggat kita dari apa yg sudah pernah kita lakukan ,jika yg belum paham silakan menjawab ,dan saling mengkoreksi soal2x di bawah ini pelajaran siang ini adalah : Chef - Cook1. 1. Foodborne infections occur when people eat: (choose the BEST answer) ? A. Poisons produced by microorganisms B.Live, pathogenic microorganisms C.Strong chemicals D.Food with a pH of 8.5 2. Raw meats and poultry should be stored: A.On the bottom refrigerator shelf to avoid cross contamination B. In plastic wrap so that they dont touch other foods C.At a temperature of 45 degrees or lower to preserve freshness D. Within 3 hours of receiving, to minimize contamination 3. What is a sign that a shipment of fish is of UNACCEPTABLE quality? A. The fish is packed in crushed, self-draining ice B. The eyes are sunken and cloudy C. No fishy odor is detected Fingerprint does not stay visible on the flesh 4. Which of the following is a virus? A.Salmonella B.Listeria monocytogenes C. Hepatitis A D.Ciguatera 5. Bacterial spores: A. May survive correct minimum cooking and freezing temperatures B. Are always destroyed by cooking and freezing C.Are completely removed by thorough washing of vegetables D Are of no concern to food service managers 6.What is the correct temperature that frozen food should be kept at? A . 0 degrees B. 15 degrees or lower C. 18 degrees or lower D. 20 degrees or lower 7. How many times can you reheat leftovers? A . As many times as you like. B. Twice. C. Four times. D. You should only reheat leftovers once. 8.The ideal temperature in your fridge should be? A . 4 – 10 degrees B. 1 and 4 degrees. C. 0 to 4 degrees. D. -2 to 0 degrees. selamat mengerjakan soal-soal di atas semoga bermanfaat siang ini
Posted on: Mon, 08 Sep 2014 07:17:17 +0000
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