Short Quiz in TLE Cookery 9

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Measures 4 skills from

TLE_HECCK9- 12ACF-IVa-b-67

LO 1. Ensure goods received conform to the appropriate food hygiene and health standards. 1.1 Check delivered goods to ensure correct quantities, acceptable use-by dates and temperature. 1.2 Record temperature check results according to enterprise procedures. 1.3 Move stock quickly to freezer storage, ensuring that freezer doors are not left open for extended periods of time. 1.4 Check freezer temperatures daily, according to enterprise procedures. 1.5 Rotate stock on a “first in-first out” basis to ensure consumption by use-by dates and avoid wastage. 1.6 Report breaches of established enterprise standards and procedures concerning receipt of goods, temperature checks, and stock quality following required enterprise procedures.

TLE_HECCK9- 12ACF-IVb-c-68

LO 2. Prepare and cook food to meet industry safety standards. 2.1 Check raw food and ingredients for potential deterioration prior to preparation. 2.2 Cook food to specified internal temperatures. 2.3 Keep microbiological and chemical changes within safe tolerances. 2.4 Maintain quality of food at the optimum level in terms of taste and appearance. 2.5 Portion and pack food portioned following required procedures and using correct containers for freezing where necessary.

TLE_ PECS9- 12-00-1

LO 1. Recognize PECS needed in Commercial cooking. 1.1 Assess one’s PECS: characteristics, lifestyle, skills, and traits. 1.2 Compare one’s PECS with those of an entrepreneur.

TLE_HECCK9- 12ACF-IVc-d-69

LO 3. Chill cooked food. 3.1 Meet time and temperature standards for blast and water-bath chilling. 3.2 Maintain food quality throughout the chilling process.

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Q 1/7
Score 0
The color of fresh tomato is purple.
30
false
true
Q 2/7
Score 0
Cleaning is removing dirt in a surface.
30
boolean://true

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Short Quiz in TLE Cookery 9

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Customize this quiz to suit your class

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Measures 4 skills from