PRINCIPLES OF FOOD PREPARATION
NAME:
COURSE/MAJOR:
DATE:
Please read and circle the correct answer for each questions.
1. These civilizations laid the groundwork for many culinary practices and ingredients that continue
to be used today, they’re also developed then concept of gastronomy and wrote the first known
cookbook by Archestratus.
A. Ancient Greek and Rome C. 17th and 18th Century
B. Middle Ages D. Modern Era
2. These services has changed how consumers access food. This shift has led to increased
demand for convenient, ready-to-eat meals and snacks, as well as the need for innovative
packaging solutions to maintain food quality during departure.
A. Food tech Automation C. Clean label and Transparency
B. E-Commerce and food delivery D. Consumer food access
3. What is the 5 skills level of food production personnel?
A. Entry-Level Skills; Intermediate Skills; Specialize Skills; Food Manufacturing and Processing;
Management and Leadership
B. Food Manufacturing and Processing; Management and Leadership; Knife skills; Culinary skills;
Butchery skills
C. Entry-Level Skills; Intermediate Skills; Baking and pastry skills; Supply chain management;
Kitchen management
D. Intermediate Skills; Specialize Skills; Food Manufacturing and Processing; Knife skills; Product
development.
4. Which statement is not true?
A. "The skill level required in food production can vary widely depending on the specific job or role
within the industry."
B. "Food production encompasses a broad range of tasks, from basic food preparation to highly
specialized roles in food manufacturing and processing."
C. "Food service personnel shouldn't exhibit a range of behavioral characteristics to achieve the
highest standards of professionalism in their roles."
D. All the above.
5. It is the design of any new kitchen and with the trend towards more open plan living spaces.
A. Layout C. Lighting
B. Storage D. Flooring
6. This entails considering where to position the kitchen main parts.
A. Storage C. Layout
B. Lighting D. Flashlight
7. it is to provide the necessary visibility to prepare and cook meals.
A. Lighting C. Ventilation
B. Layout D. Flooring
8. it is to provide the necessary visibility to prepare and cook meals.
A. Flooring C. Flashlight
B. Layout D. Ventilation
9. They're often discussed online through social media, in magazines, or on TV.
A. Trends C. Food
B. Megatrends D. Cooking
10. This is a ideal for smaller spaces and one cook kitchens.
A. One wall kitchen C. The gallery kitchen
B. Island kitchen D. House kitchen
11. It is originally Called "Pullman Kitchen" and it is a space saver because the cabinets and appliances are
fix.
A. Island kitchen C. The gallery kitchen
B. House kitchen D. One wall kitchen
12. What is HACCP means?
A. Hazardous Analysis Critical Controls Points
B. House Analysis Critical Control Points
C. Hazard Analysis Critical Control Points
D. Hazard Analysis Critically Control Points
13. All the following are examples of 7 HACCP Principles Except?
A. Establish Monitoring Procedures
B. Establish Target Specifications
C. Conduct a Hazard Analysis
D. Establish corrective actions.
14. What is the first step of proper hand washing?
A. scrub your hands C. wet your hands
B. dry your hands D. rinse your hands
15. Scrub your hands for at least ____ seconds.
A.10 B.20 C.30 D.40
16. Is a collection of practices and guidelines to keep your operations clean and under healthy conditions.
A. Food hygiene C. Sanitation
B. microbiology D. Chemical
17. It occurs when pathogens from one type of food transfers to another type of food, which should be kept
separate.
A. Cross contamination C. Hazards
B. Physical Hazards D. Food
18. It usually result from accidental contamination and /or poor food handling practices.
A. Physical hazards C. Hazards
B. Food hygiene D. Physical
19. It is preventing hair from falling into food.
A. Hairnets C. Hairnets and Caps
B. Caps D. Glass
20. It is uses for flooring mops in the kitchen.
A. Sponge C. Sweeper
B, Electrical Mop D. Bucket and Mops
Please read each statement carefully, write "TRUE" if the statement is correct and "FALSE" if not.
1. Democritus wrote the first known cookbook.
2. Automation and technology have improved food production and processing. This includes
robotics, AI, and machine learning applications to enhance food safety, quality control, and
efficiency in production and distribution.
3. Is it important to know the importance of Kitchen Layout?
4. Is Work Triangle being effective in a Kitchen Layout?
5. Haccp is a system which identifies, evaluates and controls hazard which are significant
for food safety.
6. Critical control point is any area where monitoring procedures and corrective action or
control are essential to prevent, eliminate or reduce contamination/food safety hazards.
7. Food Safety Practices and General Requirements, food business must do everything they
can to make sure they only receive food that is safe and suitable.
8. Clean hands can help stop germs from spreading from one person to another and in our
communities.
9. Food Hygiene ii important?
10. Molds is healthy in our food.?
11. Bacteria can cause of diseases, sore throat, and typhoid?
12. Menu knowledge is one of the parts of Specialized Skills, is it TRUE or FALSE?
13. Food service personnel shouldn't exhibit a range of behavioral characteristics to achieve
the highest standards of professionalism in their roles." Does the statement TRUE or
FALSE?
14. Algal toxins can contaminate seafood and pose a risk to human health when consumed.
15. Botulism is caused by a bacterium that produces a toxin which can be deadly if
ingested, inhaled, or absorbed through a wound.
16. Moulds and Yeast grow well in acidic medium 4-4.5.?
17. Temp range of 40 to 80 degrees is called danger zone. Above and below this a number
of microbes die.
18. Fermentation is good food microbiology.
19. Spoilage is a good for our Food.
20. Preservatives and refrigeration inhibit the growth of microorganisms.
Give At least (5) toxins that cause of foodborne illness.
