SS Ch 15 Flashcard

Front

Which of the following is not an area of critical food safety knowledge? Good personal hygiene, Controlling time and temperature, Preventing cross-contamination, Working with an approved reputable supplier

Back

Working with an approved reputable supplier

Front

When you ask staff questions that draw on their knowledge and experience you are doing what classroom training activity based technique?

Back

Guided Discussion

Front

When you allow your students to explore items of interest on their own you are doing what classroom training activity based technique?

Back

Information Search

Front

When you make use of a game to practice information for boring and difficult information, you are doing what classroom training activity based technique?

Back

Games

Front

You have your students act out skits to teach a concept, you are doing what classroom training activity based technique?

Back

Role-play

Front

When you show your students how to do a task yourself and then have the students practice the task, you are doing what classroom training activity based technique?

Back

Demonstrations

Front

When you split your students into groups, assign each group a topic, have the groups research the information on the topic and then present and teach the rest of the students that topic, you are doing what classroom training activity based technique?

Back

Jigsaw

Front

As a learner, you retain ____ percent of what you see and hear.

Back

50

Front

Online learning, where students learn the information through a computer program and then get tested on the information, is what type of learning?

Back

Technology-based

Front

What type of training is the most common where learners follow an experienced staff member? Options: Classroom, On the Job, Technology-based, Basic

Back

On the Job