Please answer the question

Please answer the question


Questions Provide answers to all of the questions below. 1. List five ingredients commonly used to produce the following different buffet types (five for each meal type). Breakfast Lunch Dinner 2. List five classical and five contemporary buffet items. Classical Contemporary 3. List four suitable types of foods and dishes for buffets and their characteristics. 4. Briefly explain the appropriate conditions and temperatures for display and service to maintain optimum quality and food safety. 5. Why is it important to accurately forecast customer numbers when determining portion sizes for a buffet? 6. List and describe three showpieces and/or decorations that could be used in buffet presentations. 7. Explain how replenishing buffet items and presenting food attractively can maximise appeal, profit, and minimise wastage. 8. What is portion control and how does this relate to the context of buffets where customers often serve themselves? 9. Briefly explain mise en place and food safety requirements for producing and presenting foods for buffets. 10. When storing ingredients and buffet food items how can you optimise shelf life and ensure food safety? 11. Briefly describe the food safety procedures for displaying, serving and maintaining cold and hot buffet foods? 12. How do buffets that are indoor or outdoor change the food safety procedures? Questions Provide answers to all of the questions below. 13. Write the definition of the following words as outlined in the Food Safety Standards: · Contaminant · Contamination · Potentially hazardous foods 14. List three responsibilities an employer has in relation to food safety. 15. List three responsibilities that you have as an employee in relation to food safety. 16. List three consequences of unsafe food handling practices for a business. 17. List three powers that Environmental Health Officers (Health Inspectors) have. 18. Complete the table by providing an example of how each of the following hygiene hazards can be a risk and a way the risk can be controlled. Hygiene hazard Example of hazard Control Airborne disease Foodborne disease Infectious disease 19. List ten occasions that you need to wash your hands. 20. Mark the correct sequence for effective handwashing. Rub palms together for 20-30 seconds Apply soap/detergent Interlace fingers and include under the nails and the back of the hands Dry hands with a paper towel Wet hands under running water Rinse soap from hands under running water 21. List one way to ensure personal health and hygiene practices for the following: Skin Body odour Hair Nails Facial hair Clothes Wounds Piercings Make-up 22. List five personal hygiene and grooming practices you need to follow when working with food. 23. List the seven categories of potentially hazardous foods. 24. List four common symptoms of food poisoning. 25. Complete the table by filling in the three main types of food contaminants, how they occur and the result of contamination. Type of contaminant How can it occur? How can it make you ill? 26. List five food storing principles. 27. Complete the table by providing a description of the problem and the correct procedure. Scenario What is the problem? What should have been done? A pizza is reheated to 70°C Raw chicken was stored in the fridge above the cooked meat stored in a container Lasagne has been in the hotbox for five hours The bins are overflowing so someone place rubbish in an open box next to the bins The same knife to cut the raw chicken is used to cut the cooked chicken breast in half Someone has the flu and has come to work Someone is drying their hands on a kitchen cloth 28. Briefly describe what the procedure would be for the following situations. Situation Procedure You observe a hygiene risk or an unsafe work practice You are sick (personal illness) and you have a shift