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    What Three Sources of Information Will Help You Confirm Your Production Requirements?

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    This document contains the questions and answers from a food safety quiz. The quiz taker answered 5 multiple choice questions correctly. The questions covered topics like identifying appropriate sources of production information, calculating food quantities from recipes, identifying categories of fish, indicators of quality in seafood, and best practices for seafood storage and rotation.

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    What Three Sources of Information Will Help You Confirm Your Production Requirements?

    Uploaded by

    ABDUR -
    108 views9 pages
    This document contains the questions and answers from a food safety quiz. The quiz taker answered 5 multiple choice questions correctly. The questions covered topics like identifying appropriate sources of production information, calculating food quantities from recipes, identifying categories of fish, indicators of quality in seafood, and best practices for seafood storage and rotation.

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    This document contains the questions and answers from a food safety quiz. The quiz taker answered 5 multiple choice questions correctly. The questions covered topics like identifying appropriate sources of production information, calculating food quantities from recipes, identifying categories of fish, indicators of quality in seafood, and best practices for seafood storage and rotation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    108 views9 pages

    What Three Sources of Information Will Help You Confirm Your Production Requirements?

    Uploaded by

    ABDUR -
    This document contains the questions and answers from a food safety quiz. The quiz taker answered 5 multiple choice questions correctly. The questions covered topics like identifying appropriate sources of production information, calculating food quantities from recipes, identifying categories of fish, indicators of quality in seafood, and best practices for seafood storage and rotation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 9
    At a glance
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    The passage discusses questions and answers related to seafood production and quality.

    Clean sea smell, colour true to species and moist, supple flesh

    White and dark/oily

    Question 1

    Correct
    Mark 1.00 out of 1.00

    Question text

    What three sources of


    information will help you
    confirm your production
    requirements?
    Select one:
    a. Menu, recipes and
    equipment lists.
    b. Recipes, sales history
    and preparation lists.

    This study source was downloaded by 100000807651159 from CourseHero.com on 06-27-2022 12:02:37 GMT -05:00

    https://www.coursehero.com/file/79474628/1docx/
    c. Menu, service period and
    response times.
    d. Recipes, supplier lists and
    stocktakes.
    Feedback

    Your answer is correct.


    Question 2
    Correct
    Mark 1.00 out of 1.00

    Question text

    If the recipe for garlic


    prawns requires 1 kg of
    green prawns for four
    portions, how many
    This study source was downloaded by 100000807651159 from CourseHero.com on 06-27-2022 12:02:37 GMT -05:00

    https://www.coursehero.com/file/79474628/1docx/
    kilograms do you need if
    you are preparing 40
    portions?
    Select one:
    a. 15 kg.
    b. 5 kg.
    c. 10 kg.
    d. 20 kg.
    Feedback

    Your answer is correct.


    Question 3
    Correct
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    Question text

    This study source was downloaded by 100000807651159 from CourseHero.com on 06-27-2022 12:02:37 GMT -05:00

    https://www.coursehero.com/file/79474628/1docx/
    You are asked to collect
    fillets of whiting and
    salmon from the fridge.
    They are both finfish but
    can be divided, according
    to their flesh, into different
    categories. What are
    these categories?
    Select one:
    a. White and dark/oily.
    b. Hinged and unhinged.
    c. Freshwater and saltwater.
    d. Round and flat.
    Feedback

    This study source was downloaded by 100000807651159 from CourseHero.com on 06-27-2022 12:02:37 GMT -05:00

    https://www.coursehero.com/file/79474628/1docx/
    Your answer is correct.
    Question 4
    Correct
    Mark 1.00 out of 1.00

    Question text

    When selecting seafood,


    what are three indicators
    of quality and freshness
    common to both fish and
    shellfish?
    Select one:

    This study source was downloaded by 100000807651159 from CourseHero.com on 06-27-2022 12:02:37 GMT -05:00

    https://www.coursehero.com/file/79474628/1docx/
    a. Legs and fins still
    attached, flexibility of skin
    and pink flesh.
    b. Clean sea smell, colour
    true to species and moist,
    supple flesh.
    c. Firm flesh with a high
    moisture content and
    clean, unblemished skin.
    d. Colour of scales and
    exoskeletons, clean sea
    smell and appearance of
    eyes.
    Feedback

    Your answer is correct.

    This study source was downloaded by 100000807651159 from CourseHero.com on 06-27-2022 12:02:37 GMT -05:00

    https://www.coursehero.com/file/79474628/1docx/
    Question 5
    Correct
    Mark 1.00 out of 1.00

    Question text

    What storage and stock


    rotation techniques can
    you use to optimise
    freshness and the shelf
    life of seafood?
    Select one:
    a. Place all fresh and
    unprocessed fish on
    plastic trays, cover with
    This study source was downloaded by 100000807651159 from CourseHero.com on 06-27-2022 12:02:37 GMT -05:00

    https://www.coursehero.com/file/79474628/1docx/
    cling wrap and label, and
    store in the warmest part
    of the refrigerator.
    b. Store fresh seafood at 1
    °C, rotate fresh and
    frozen seafood items, and
    check expiry dates on
    packaged seafood.
    c. Cover and store fresh,
    frozen and processed
    seafood in the refrigerator
    at 2 °C, and label all stock
    with the date of delivery.
    d. Store at 3 °C to 4 °C,
    place in iced water to
    This study source was downloaded by 100000807651159 from CourseHero.com on 06-27-2022 12:02:37 GMT -05:00

    https://www.coursehero.com/file/79474628/1docx/
    keep flesh hydrated, and
    always use oldest stock
    first.
    Feedback

    Your answer is correct.

    This study source was downloaded by 100000807651159 from CourseHero.com on 06-27-2022 12:02:37 GMT -05:00

    https://www.coursehero.com/file/79474628/1docx/
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