True 5 always follow manufacturers instructions when

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True
5. Always follow manufacturer’s instructions when adjusting or changing parts as incorrect assembly can be dangerous.
Question 20: Connect the utensils to the correct description for use: 1. Peelers 4 Different coloured types have been developed to help prevent cross- contamination in commercial operations. 2. Garnishing tools 1 These are used to minimise waste produced during preparation of fruit and vegetables. 3. Piping bags and nozzles 2 These include special cutters for cold larder garnishes, vegetable and fruit carvings, as well as special skewers. 4. Cutting boards 6 These are made of different sizes, depths and materials and assist in the many tasks of the chef. Glass varieties are used for salads, fruit and buffets while stainless versions are used for preparation but rarely for presentation. 5. Sieves and strainers 7 are used to mix food items or whip cream and egg whites and are available in different thicknesses. 6. Bowls 8 are used to measure the temperature of various items. Thermometers are essential for ensuring food safety requirements are met. 7. Whisks 3 These can be used to provide shapes for such diverse items as potatoes, meat farce, choux paste, chocolate, cream and mousse. 8. Thermometers 5 These are used to separate liquids from solids, or large particles from small. cu American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Question 21: Examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment include: (Write true or false in the space provided)
1. Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for
different tasks. 2. When preparing foods use tools and equipment for cooked food first before preparing raw foods. 3. Inspect equipment for cleanliness before use – check seals, behind moving parts and all food
contact surfaces. 4. Clean and sanitise benches and cutting boards in between production steps.
5. Do not leave food in the danger zone – this includes chilling equipment used for cold items.
6. Wash your hands thoroughly whenever it is needed.
7. Do not touch food contact surfaces, e.g. inside of bowls, parts of equipment during assembly.
Question 22: The equipment typically required for preparing a variety of different types of salads and sandwiches include: (Tick the correct answers)
Question 23: What are the handling and storage requirements for dairy products to ensure food safety? (Tick the correct box indicating true or false) 1. Dairy products are high-risk food items due to the ease of contamination. Extra
care needs to be used in their preparation and storage.

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