Other questions in this quiz

2. what is the lowest temperature you should hold hot food?

  • 63 degrees
  • 5 degrees
  • 75 degrees
  • -18 degrees

3. which system do most catering buisnesses use for food hygiene risk assessments?

  • CHAPS
  • HSE
  • HACCP
  • ACCPA

4. what is the responsibility of the head chef

  • planning the menu
  • setting tables
  • greeting customers

5. what is the highest temperature you should keep chilled food?

  • -18 degrees
  • 63 degrees
  • 5 degrees
  • 75 degrees

Comments

No comments have yet been made

Similar Other resources:

See all Other resources »See all catering resources »