Short Quiz

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Formative Assessment
Multiple choice Quiz: Students will take the 5-item test

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azia aguilar

Philippines

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1	Cherry Ann Andonga 11 Janvier 2026	% 30	00:58
2	azia aguilar 11 Janvier 2026	% 20	00:31

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Short Quiz


Short QuizVersion en ligne Formative Assessment Multiple choice Quiz: Students will take the 5-item test par azia aguilar 1 1. What does HACCP stand for? a Hazard Assessment and Control for Critical Points b Hygiene and Cleaning Procedures c Hazard Analysis and Critical Control Points d Healthy and Controlled Cooking Practices 2 Which of the following is the first principle of HACCP? a Establish critical limits b Conduct a hazard analysis c Implement corrective actions d Monitor critical control points 3 What is the most effective way to prevent cross-contamination in a kitchen? a Using the same cutting board for raw meat and vegetables b Washing hands only before handling cooked food c Separating raw meats from other food items d Sharing utensils between different food items 4 Which of the following are common errors related to food handling that can contribute to foodborne illness? a Cooking food at low temperatures. b Cross-contamination between raw and cooked foods. c Reheating food thoroughly before consumption. d Storing cooked food in airtight containers. 5 5. Why is food safety important in a food service establishment? a Protects the reputation of your food service establishment. b Satisfies our moral obligation to protect the lives and health of our customers. c Makes our employees proud. d All of the above 6 1. Which of the following best describes a commercial food service operation? a Serves food mainly to employees and not for profit b Sells food to make profit, like hotels and restaurants c Prepares food only for schools d Focuses on government food programs 7 2. Why is food safety important? a To make food taste better b To protect the health of customers and maintain a good reputation c To reduce cooking time d To make kitchens look clean only 8 3. Which of the following is not part of the work triangle in a kitchen? a Food storage station b Preparation/cooking station c Clean-up station d Dining table 9 4. Which food safety practice helps prevent cross-contamination? a Washing hands regularly b Storing raw and cooked foods separately c Keeping kitchen surfaces clean d All of the above 10 5. What is the purpose of HACCP in food service? a To improve the taste of food b To prevent foodborne illnesses by identifying and controlling hazards c To design kitchen layouts d To increase food portion sizes

Vous pouvez intégrer le jeu dans un LMS compatible avec LTI 1.1 ou LTI 1.3 comme Canvas, Moodle ou Blackboard. Les scores seront ainsi automatiquement enregistrés dans le carnet de notes de la plateforme.

Short Quiz

Test

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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Short QuizVersion en ligne

par azia aguilar

1. What does HACCP stand for?

Which of the following is the first principle of HACCP?

What is the most effective way to prevent cross-contamination in a kitchen?

Which of the following are common errors related to food handling that can contribute to foodborne illness?

5. Why is food safety important in a food service establishment?

1. Which of the following best describes a commercial food service operation?

2. Why is food safety important?

3. Which of the following is not part of the work triangle in a kitchen?

4. Which food safety practice helps prevent cross-contamination?

5. What is the purpose of HACCP in food service?