The following items will test your grasp of the material covered in this lesson. There is
only one correct answer for each item. When you complete the exercise, check your
answer with the answer key that follows. If you answer any item incorrectly, study again
that part of the lesson, which contains the portion involved.
1. What term best describes quality assurance?
Measures that must be taken to produce the best possible food products
Evaluation of finished products
All of the above.
2. Human senses, known as sensory perception, is simply defined as:
Specific senses that we use every day of our lives
Using your senses to their maximum potential
Developing your senses
None of the above
3. When conducting the actual evaluation of the food produced, you want to:
Use all five of your senses
Apply your senses of touch and sound
Determine whether the food is prepared according to the recipe card
All of the above
4. The standards on which you base your evaluation depend on two major factors:
Cooks use the proper culinary skills
Follow recipes closely
Ensure nutrients are not lost in the cooking process
Experience of each cook and the established SOPs as incorporated in the recipe