Exam Gap Analysis - Section A

The local supermarket has received complaints about the quality and range of its fresh produce. They often throw away a large amount of produce because it hasn't sold. The manager has decided to expand the freezer space and is considering stocking more processed foods. Suggest a reason why food is processed.

• To improve taste and texture

• To increase shelf life

• To reduce nutritional value

• To make food safer to eat

When opening the school training kitchen, the teacher notices black droppings, chewed packaging, rat poison knocked over and smears and greasy marks. Name three types of contamination.

• Physical, chemical, and biological contamination

• Chemical, allergenic, and physical contamination

• Biological, allergenic, and chemical contamination

• Physical, allergenic, and biological contamination

identify a potential hazard to the cooking environment of not taking immediate action.

• Increased risk of fire and burns

• Improved cooking efficiency

• Reduced risk of contamination

• Enhanced flavor of food

Name the food for the appropriate chopping board. Brown.

• Vegetables

• Raw Meat

• Cooked Meat

• Bread

What 4 elements does bacteria need to grow?

• Oxygen, Carbon, Nitrogen, Hydrogen

• Oxygen, Carbon, Phosphorus, Sulfur

• Carbon, Nitrogen, Phosphorus, Sulfur

• Carbon, Nitrogen, Oxygen, Water

Name the food for the appropriate chopping board. Yellow.

• Raw Poultry

• Cooked Meat

• Vegetables

• Fish

Name 3 pests that can invade a kitchen.

• Cockroaches, ants, and mice

• Butterflies, bees, and ladybugs

• Frogs, lizards, and snakes

• Cats, dogs, and birds

Which of the following are three things that food premises must have?

• Proper ventilation, pest control, and waste disposal

• High ceilings, wooden floors, and large windows

• Bright lighting, colorful decor, and open spaces

• Live music, a dance floor, and a bar