What are the three types of thermometers discussed in the student resource?

The kinds of thermometers that are discussed in student resource are given below

Infrared thermometer

Medical thermometer

Mercury thermometer

6 . What is the purpose of 'Thermometer Calibration'?

The most important reason of thermometer calibration is to avoid the diseases caused due to the
contaminated food. It ensures that proper thermometer is practically used and also ensures that
accurate temperature measurements are taken in time

7 . What does the term FIFO mean?

FIFO means first in and first out. According to business this term describes that first of all the company
should sell that product which come into the stock firstly

8 . Give four examples of food products that may need to be segregate from other food products

because of their strong odours

The food items that should be separated from other items due to their pungent odor are given below

1 Pickle: Usually pickles have pungent smell particularly homemade pickles so they should be kept
separated from other food items

2 Essence leaves: leaves such as neem leaves, coffee leaves, mint and others have sharp odor and their
little amount add flovor to the recipe so thay need to be kept aside

3 Spices: Indian spices are considered very piquant in taste and strong in odor thus they are placed
separately

4 Vegetables: Some vegetables like garlic and onions have odor and affect other products so they need
to be separated
9 . Give correct storage conditions at your business for the following food deliveries. Assuming the

delivery, quality and safety are all OK at delivery:

10 kg of fish fillets from the seafood supplier :

10 kilogram of fish fillets need to be stored at the temperature of forty degrees or less and if it is to be
stored for long period of time it should be preserved after frying

2) 200 Dinner rolls from the Bakery: It is very easy to preserve the products of bakery because they do
not need very temperature. Only a container which should be airtight is needed along with a cool and
dry area for their preservation

3) 2 x 5kg boxes of chicken fillets from the poultry supplier:

The temperature of store room for them should be forty degrees or less. They need to be stored in cool
temperature for preservation

4) A delivery of assorted vegetables: vegetables are kept at cold area after being washed. Due to this
they remain fresh and do not get spoil for ling period of time

10 . What can we do to avoid and control mice in a food storage area? Give three methods

The three methods that we can adopt to control mice are given below

Traps

Mouse proof construction

Sanitation

11 . Briefly outline two good principles of chemical storage for a food business such as a kitchen in a

café.

Principles that a food business adopt for storage in café or kitchen are given below

Control of temperature
Secure flammable store room