WRITTEN TEST

A. MULTIPLE CHOICE

Instruction: Encircle the letter of the correct answer:

1. A system that helps food business operators look at how they handle food and introduces
procedures to make sure the food produced is safe to eat.

A. HACCP
B. OHS
C. Food Hygiene

2. Bakery cakes last for ___________ in the pantry.

A. 1-2 days
B. 1 week
C. 3-5 days

3. Bakery cakes last for ___________ in the fridge.

A. 2-4 days
B. 5 days
C. 1 week

4. Cake with fresh fruit lasts for ________ in the fridge.

A. 1-2 days
B. 3-5 days
C. 1 week

5. Cake with fresh fruit lasts for ________ in the fridge.

A. 1-2 days
B. 3-5 days
C. 1 week

6. Fruit Cake lasts for _______ in the fridge.

A. 3-25 years
B. 1-2 years
C. 6 months

7. The proper cooler temperature for product storage is 36°F to 38°F (2°C to 3°C). Our
products are best stored in a freezer with a temperature setting of O° F (-18°C).

A. 36°F to 38°F
B. 30°F to 35°F
C. 35°F to 29°F
8. The easiest way to remove slices from a cake: Loosen the slices while the cake is ____.

A. Frozen
B. Warm
C. Fresh

9. To prevent cakes from shifting in the box, cake boxes should be kept_______.

A. Horizontal
B. Vertical
C. Tilted

10. Product should not be stored directly in front of the freezer fans, as this may cause ____.

A. Freezer burn
B. Spoilage
C. Moisture

B. TRUE OR FALSE

Instruction: Write T if the statement is true and F if the statement is false.

1. Always handle the food properly to avoid spoilage and contamination.

2. Utensils and equipment should be washed thoroughly.
3. You should keep away from serving food or food in general if you are ill to
avoid contamination.
4. Properly store food and ingredients used in preparation.
5. Maintain precaution on the food during distribution and service.
6. Desserts that contain uncooked eggs should be handled with extreme care
since dangerous bacteria such as salmonella can increase in raw eggs.
7. Food like egg custards contains protein that provides good food for bacteria.
8. If custards are not heated and cooled properly and quickly, bacteria in the
custard can grow quickly that might be dangerous for food consumption
9. Any dessert that is not necessary to be consumed immediately must be
cooled rapidly and stored in a cool room until needed.
10. In keeping a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65 °C.
 C. MATCHING TYPE

Instruction: Match the correct letter of the correct shelf life of the following Dessert
products.

1. Bakery cakes (Pantry) a. 1-2 days

Cakes with fresh fruits
2. b. 2-4 days
(Fridge)
Cakes with whipped cream
3. c. 3-25 years
(Fridge)
4. Fruit cakes (Fridge)
5. Bakery cakes (Fridge)
6. Cake rolls (Fridge)
7. Carrot cake (Pantry)
8. Carrot cake (Fridge)
9. Chocolate cake (Pantry)
10. Chocolate cake (Fridge)