TUTORIAL ONE
Topics: Introduction to Food Preparation
The Food Service Professionals
Sanitation and Safety
Section A
Answer all the questions.
1. Bacteria are one of the most common causes of foodborne disease in a food establishment because __________.
A. under ideal condition, they can grow very rapidly.
B. bacteria are found naturally in many foods.
C. bacteria can be easily transferred from one source to another.
D. All of the above.
2. Which of the following is NOT considered a potentially hazardous food group?
A. Red meats
B. Fish and shellfish
C. Poultry and eggs
D. Dried grains and spices
3. The key factor in the prevention of bacteria growth is ___________.
A. personal hygiene
B. menu evolution
C. time and temperature control
D. food quality
4. How frequently should a foodhandler wash his or her hands?
A. Once every hour
B. After handling raw food products
C. Before beginning work and after each break
D. After every possibility of contamination
5. The way of the kitchen is organized depends on the several factors, except _________.
A. the menu
B. physical of the staff
C. types of establishment
D. size of the operation
Section B
Fill the blank with one correct answer from below.
| Vitamin D | George Auguste Escoffier | Food infection |
| Undesirable bacteria | Executive chef | Sous chef |
| Food intoxication | Protein | Garde manger |
| Marie Antoine Careme | Trichinosis | The hat |
| Botulism | Vitamin B | The towel |
1. ________________ The second highest level of possible in kitchen organization.
2. ________________ It caused by poison in the food that is reproduced by bacteria.
3. ________________ Responsible for cold foods, including salads and dressings, pates, cold hors d’ouevres and buffet item.
4. ________________ The functions of this vitamin are to assist in children’s growth and enables people to see well in the dark.
5. ________________ A disease that caused by tiny worm that become embedded in the muscles.
6. ________________ One parts of this uniform’s function is to prevent loose hair from dripping into food and to absorb perspiration.
7. ________________ Composed of different amino acid that is essential to the body and have to be provided by food.
8. ________________ A person also known as The Father of 20th Century Cookery.
9. ________________ These are the bacteria that are responsible for food spoilage.
10. _______________ It caused by bacteria (or other organisms) that get into intestinal system and attack the body.
SECTION C
1. Give five of a standard of professionalism for good workers.
2. Explain the following factors food borne hazards
i) Biological hazard
ii) Physical hazard
3. Identify the six kinds of nutrients in the food.
4. List five points of suitable cloth and uniform should have.
5. State 5 factors that determined why you eat or not.
Section A (answer)
- D
- D
- C
- D
- B
SECTION B
1. Sous Chef 6. The hat
2. Food Intoxication 7. Protein
3. Garde manger 8. George Auguste Escoffier
4. Vitamin A 9. Undesirable Bacteria
5. Trichinosis 10. Food Infections
SECTION C
1.
a. positive attitude toward the job.
b. staying power
c. ability to work with people
d. eagerness to learn
e. a full range of skills
f. experience
g. dedication to quality and etc.
2. I- it contaminated by these factors either by bacteria, parasites, yeasts, mold and virus.
II- are hard or soft foreign objects in food that can cause illness and injury.
3. A. Protein
B. Fats
C. Carbohydrates
D. Minerals
E. Water
F. Vitamins
4.
II. washable
III. colour
IV. light and comfortable
V. strong- due to frequent washing
VI. absorbent
5. A. Age
B. Sex
C. Religion
D. Individual
E. Nutritional knowledge
F. Food Itself
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