TM-TRC Nov 2019
Food Safety and Hygiene Quiz
Test your knowledge on food safety and hygiene with our comprehensive 30-question quiz. This quiz covers essential topics including sanitization, temperature control, and proper food handling practices.
Whether you're a student, a teacher, or simply passionate about maintaining food safety standards, this quiz is designed for you!
- 30 Multiple Choice Questions
- Assess your food safety knowledge
- Fun and informative
Minimum temperature required for hand wash ?
49'C
19'C
59'C
38'C AND ABOVE
What happens in Danger Zone ?
Bacterial growth rate is double for the food.
Food remains uncook
Food gets dirty
None of the above
Cross contamination is define as?
Contanimation only by hands
Contanimation due to temp abuse
Any kind contamination passing threw a medium from one surface to other.
None of the above
What is sanitization?
Removal of Dirt
Removal of harmful invisible bacteria from a surface
Removal of Dust
None of the above
What is PPM ?
Personal protective equipment
Parts Per Million
Personal product equipment
Clorination
Range of PPM for veggie Wash ?
100-200 PPM
50 - 200 PPM
25-50 PPM
100-150 PPM
What is the acceptable reading of Calibrated thermometer?
-5.0 to 0.5ᴼC
-1.5 to 1.5ᴼC
-0.5 to 0.5ᴼC
-0.0 to 0.0ᴼC
Why it is necessary to use the tong?
Avoid cross contamination
Avoid Flavour Mixing
Avoid ingredient mixing
None of the above
What are enemies of oil ?
Carbon ,Detergent
Water, air, detergent
Water air detergent
All of the above
How do we check the quality of oil in fryer?
Polar meter
Filteration
Boil out
Cold Soak
What is Minimum filtering temperature?
135'C minimum
35'C minimum
177'C minimum
183'C minimum
What is the temperature of the fry dump?
40c to 45c
60c to 72c
50c to 55c
1c to 4c
Why are the burger made as "made to order"
Expires Early
Less moving Product
They wont be able to retain temperature for long
Easy to make
PHU Lights means - Green blink
Use me first
About to expire , suggest product to consumed
Use me second
About to expire , over Cooking done
Why are the burger made as "made to order"
Expires Early
Less moving Product
They wont be able to retain temperature for long
Eaasy to make
What does heavy condiment means & what's its marking on wrapper is?
50% extra than normal & marking "H"
50% extra than normal & marking "E"
50% less than normal & marking is "L"
50% less than normal & marking is "+"
What are number used for on wrappers ?
To mark discard time on burger for heat chute
To mark Making time on burger for heat chute
To Know who hass made burger
None of the above
What should be portioning of Regular, medium,& King fries?
89 Regular,124 Medium,176 King
72 Regular,134 Medium,156 King
72 Regular,114 Medium,156 King
72 Regular,184 Medium,176 King
What must be the temperature of the bun after toasting?
60'C
65'C
70'C
65'C
What is FIFO?
First In First Out
First out First in
First index First Outward
First Inventory First out
What is the 4th step of service ?
Promptly Welcome the guest
Clearly take the order
Collect the payment accurately
Completely assemble the order
What is ZEST ?
Zealous , Energetic, Slide, Thank you
Zealous , Energetic, Smile , Thank you
Zealous , Every , Smile , Thank you
Zealous , Energetic, Smile , Follow up
What is table touch ?
Getting feedback , suggestion from Guest
Taking a shallow travel path
Checking tables M&R
Check Exterior
What is DMB
Digital menu board
Digtal meal board
Dial me burger
None of the above
What is KOT
Kitchen order ticket
Kettle over token
Kind on ticket
None of the above
Open Bottle shelf Life of Yogurt Flavored Syrup
10 Days
12 Days
15 Days
20 Days
On board shelf Life of Eggless Mayo
2 hrs including Thawing
2.5 hrs including Thawing
3 hrs including Thawing
1.5 hrs including Thawing
On board shelf Life of Capsicum Diced
2 hrs including Thawing
2.5 hrs including Thawing
3 hrs including Thawing
1.5 hrs including Thawing
Dilution Of AMH
1 Pkt With 38 Lit water
1 Pkt With 9.5 Lit water
1 Pkt With 15 Lit water
None Of the Above
Dilution Of Veggi Wash for tomatoes
1 Pkt With 38 Lit water
1 Pkt With 9.5 Lit water
1 Pkt With 15 Lit water
None Of the Above
{"name":"TM-TRC Nov 2019", "url":"https://www.quiz-maker.com/QPREVIEW","txt":"Test your knowledge on food safety and hygiene with our comprehensive 30-question quiz. This quiz covers essential topics including sanitization, temperature control, and proper food handling practices.Whether you're a student, a teacher, or simply passionate about maintaining food safety standards, this quiz is designed for you!30 Multiple Choice QuestionsAssess your food safety knowledgeFun and informative","img":"https:/images/course6.png"}
More Quizzes
Food Safety Knowledge Quiz
12610
Thaw frozen food
105221
Cleaning and Sanitizing the Kitchen Premises
1586
(Ch.3) Factors that affect foodborne illness - Test yourself
2512352
Controlling Time and Temperature
9416
Food Safety & Hygiene - July 2023 - Take the quiz
10596
Hygiene quiz 1
11624
Food Safety
52134
Food Safety and Sanitation Quiz
18919
Culinary Unit 3
15810
FOOD SAFETY EXAM
10517
Cross Contamination N&W
13656