A frying pan in which I cooked eggs I should rinse with:
Hazardous micro-organisms don't tend to grow in foods that are:
When I find a foreign object in food I should handle it as follows:
Different colored chopping boards and knife handles were introduced to:
When I taste foods I should use:
Which of the following foods have the highest risk of being contaminated?
Cleaning up is the responsibility of:
Foods on a buffet should be held at temperatures of:
Salmonella is most commonly found in:
I can leave foods standing on a buffet for a maximum of:
In a kitchen I should use for cleaning:
For the dishes on a buffet that are almost empty I should:
Keeping high hygiene standards will have which one of the following effects on a restaurant operation?
Which of the following foods have the least risk of being contaminated?
Listeria is a bacteria that develops:
To measure the temperature of a sauce I should:
Allergic reactions to foods tend to be most severe and can even cause death when people are allergic to:
The cooking time of a turkey depends on the:
What is a critical step (Critical Control Point) when I cook a chicken?
Which well-known system relates to food storage in preventing items from getting spoiled or past their expiry date?
To remove fatty substances from plates I use:
I should cook a chicken to a minimum temperature of:
Maintaining good hygiene standards is the responsibility of:
