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Catering Exam Questions 2
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Avg score: 42% • Most missed: “Possible hazards and prevention when serving food”
Catering Exam Questions 2
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25 Questions

1. What does the food safety act state

2. How can tender meats cooked

3. Choux pastry

4. How to reduce packaging waste

5. Freezer temp

6. Vitamin C

7. Disadvantages of glass packaging

8. Measuring portions

9. Melting method

10. What is poultry

11. Rules of a deep fat fryer

12. Coeliac disease

13. Types of record keeping

14. Low risk foods

15. Pans should

16. How to edit a cottage pie for someone with lactose intolerence

17. How to change an apple crumble for someone whose wheat intolerent

18. Possible hazards and prevention when serving food

19. Stir frying

20. Where E. coli found

21. Poaching

22. Two types of fats

23. Compost

24. Kitchen hygine

25. How are tough chit meats prepared

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