PRACTICE EXERCISE
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?
A.
Measures that must be taken to produce the best possible food products
B.
Evaluation of finished products
C.
Provide feedback
D.
All of the above.
2. Human senses, known as sensory perception, is simply defined as:
A.
Specific senses that we use every day of our lives
B.
Using your senses to their maximum potential
C.
Developing your senses
D.
None of the above
3. When conducting the actual evaluation of the food produced, you want to:
A.
Use all five of your senses
B.
Apply your senses of touch and sound
C.
Determine whether the food is prepared according to the recipe card
D.
All of the above
4. The standards on which you base your evaluation depend on two major factors:
A.
Cooks use the proper culinary skills
B.
Follow recipes closely
C.
Ensure nutrients are not lost in the cooking process
D.
Experience of each cook and the established SOPs as incorporated in the recipe
cards
QM 6322
7-10
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