The following are perishable goods except one:

The person who buys quality foods at a reasonable price 

These are food supplies which are ordered and delivered on a contractual basis

The one who works in food business that handles food properly following good hygiene practices. 

A guide in cooking that tells exactly how food will be prepared.

This refers to the amount of a single portion of a final product

These are the food items used in the recipe.

It refers to the distinctive taste of the food. 

What is the cooking method where heat is conducted without moisture and no water is added?

Which of the following is not belong to the group of purchases?

What is the exact amount of ingredients, equipment, and preparation method needed before cooking?

Which of the following is not example of dry method?

Which of the following is an example of moist heat?

This comes from the French word meaning parchment which is a variation of steaming.

What method of food cook in a small amount of fat generally using a frying pan or a griddle over a relatively high heat?

The following are the Seven Principles of Hazard Analysis and Critical Control Point except?

What is cross contamination?

Which of the following needs to consider in preparing standard recipe?

The following are Benefits of Standardizing a Recipe except?

Food must be safely handled when it is served to the guest. Proper tools like service gear, tongs, and scoops, should be used while serving food

In ensuring proper sanitation standards in the food production facility, three basic areas should be considered. First is the hygiene of the individual food handlers themselves. Any sanitation program, no matter how well conceived, would certainly fail if food handlers themselves lack personal hygiene. Second is to ensure proper sanitation practices in the food preparation facilities and equipment which is essential to ensure proper sanitation. Finally, the procedures and production practices have to be reviewed and possible sources of contamination and unsanitary conditions eliminated and improved

Always store serving utensils in a way that permits the food service crew to grab the handle without touching the food

Some of the worker  in a food establishment must fully understand the importance of food safety

Wear proper uniform in cooking. This can help eliminate possible sources of contamination in food

Smoking, eating, and drinking are allowed while preparing food, as these practices may lead to bacterial contamination.

There should be separate chopping boards for cooked and raw ingredients or wash them before re-using for another purpose.

There should be separate chopping boards for cooked and raw ingredients or wash them before re-using for another purpose.

Bacteria multiply rapidly at room temperature ranging from 7.22 to 60 °C. They grow faster between 15.5 to 48.8°C. T