1. You're tasked with preparing poultry for curing, and you
notice that one of the chickens has an unusual smell and
signs of spoilage. What should you do?
A. Inquire with a friend for their opinion on whether to
use the spoiled chicken.
B. Proceed with the curing process for all the poultry, as
the unusual smell won't affect the curing significantly.
C. Classify and segregate the spoiled chicken,
discarding it, and only use the fresh and unspoiled
poultry for curing.
D. Consult the approved specifications and standard
procedures for poultry preparation and use the spoiled
chicken for a different purpose.
2. You're tasked with preparing poultry for curing, and you
notice that one of the chickens has an unusual smell and
signs of spoilage. What should you do?
A. Inquire with a friend for their opinion on whether to
use the spoiled chicken.
B. Proceed with the curing process for all the poultry, as
the unusual smell won't affect the curing significantly.
C. Classify and segregate the spoiled chicken,
discarding it, and only use the fresh and unspoiled
poultry for curing.
D. Consult the approved specifications and standard
procedures for poultry preparation and use the spoiled
chicken for a different purpose.
3. You're tasked with preparing seafood for a special
event and decided to marinate the fish. When
marinating fish, where should you do it to ensure
food safety?
A. In the refrigerator
B. On the kitchen countertop
C. Outside in the open air
D. At room temperature for a few hours
4. You're tasked with preparing seafood for a special
event and decided to marinate the fish. When
marinating fish, where should you do it to ensure
food safety?
A. In the refrigerator
B. On the kitchen countertop
C. Outside in the open air
D. At room temperature for a few hours
5. You're preparing poultry for curing, and you discover that
the poultry received is a mix of different sizes, while the
approved specifications call for a uniform size range.
What's the most appropriate course of action?
A. Ask a colleague for their opinion on whether to use
poultry of varying sizes.
B. Categorize the poultry, using only those that fall within
the approved size range for curing.
C. Use all the poultry you have, regardless of size, as the
size variation won't significantly affect the curing process.
D. Continue with the curing process, but make
modifications to the curing time in accordance with the
variations in size.
6. You're preparing poultry for curing, and you discover that
the poultry received is a mix of different sizes, while the
approved specifications call for a uniform size range.
What's the most appropriate course of action?
A. Ask a colleague for their opinion on whether to use
poultry of varying sizes.
B. Categorize the poultry, using only those that fall
within the approved size range for curing.
C. Use all the poultry you have, regardless of size, as the
size variation won't significantly affect the curing process.
D. Continue with the curing process, but make
modifications to the curing time in accordance with the
variations in size.
7. You’re about to prepare a meat for curing
purposes, which of the following is an essential
step before curing meat?
A. Freezing
B. Marinating
C. Grilling
D. Washing and cleaning
8. You’re about to prepare a meat for curing
purposes, which of the following is an essential
step before curing meat?
A. Freezing
B. Marinating
C. Grilling
D. Washing and cleaning
9. You're responsible for weighing prepared raw materials
for a smoking process, and you notice that the scale is
not calibrated and gives inconsistent readings. What
should you do?
A. Solicit a friends to estimate the weight of the
materials.
B. Seek a different scale in the facility to double-check
the weights.
C. Proceed with weighing the materials using the
existing scale, making adjustments based on your
experience.
10. You're responsible for weighing prepared raw materials
for a smoking process, and you notice that the scale is
not calibrated and gives inconsistent readings. What
should you do?
A. Solicit a friends to estimate the weight of the
materials.
B. Seek a different scale in the facility to double-
check the weights.
C. Proceed with weighing the materials using the
existing scale, making adjustments based on your
experience.
11. When weighing raw materials in a manufacturing
process, which of the following is the primary
purpose?
A. To estimate quantities
B. To calculate energy consumption
C. To monitor ambient temperature
D. To ensure compliance with regulations
12. When weighing raw materials in a manufacturing
process, which of the following is the primary
purpose?
A. To estimate quantities
B. To calculate energy consumption
C. To monitor ambient temperature
D. To ensure compliance with regulations
13. When measuring and weighing salt for salting and
curing food products, which of the following is
true?
A. Estimating salt quantity is sufficient.
B. Salt measurement is not regulated by BFAD.
C. Precise measurement is not required.
D. Measurement should be accurate and precise.
14. When measuring and weighing salt for salting and
curing food products, which of the following is
true?
A. Estimating salt quantity is sufficient.
B. Salt measurement is not regulated by BFAD.
C. Precise measurement is not required.
D. Measurement should be accurate and
precise.
15. Which of the following is NOT a suitable practice
when measuring salt for food preservation as
approved by BFAD?
A. Relying on estimates to save time
B. Following BFAD guidelines for salt-to-food ratios
C. Using a kitchen scale for precise measurementD.
Ensuring accurate measurement to prevent health
risks
16. Which of the following is NOT a suitable practice
when measuring salt for food preservation as
approved by BFAD?
A. Relying on estimates to save time
B. Following BFAD guidelines for salt-to-food ratios
C. Using a kitchen scale for precise measurementD.
Ensuring accurate measurement to prevent health
risks
17. When preparing for a curing process, why is it
important to measure and weigh the required
ingredients in accordance with approved
specifications?
A. To save time in the cooking process.
C. To reduce the need for additional ingredients.
B. To allow for creativity in recipe development.
D. To ensure consistency and quality in the final
product.
18. When preparing for a curing process, why is it
important to measure and weigh the required
ingredients in accordance with approved
specifications?
A. To save time in the cooking process.
C. To reduce the need for additional ingredients.
B. To allow for creativity in recipe development.
D. To ensure consistency and quality in the final
product.
19. You are preparing a batch of fish for smoking. The approved
specifications specify a particular weight for the dry cure
mixture. While weighing the mixture, you realize that you've
added too much of one ingredient. What should you do?
A. Ask a colleague for their opinion on whether to proceed
with the excess ingredient.
B. Proceed with the process as the extra ingredient won't
significantly affect the final product.
C. Adjust the mixture to compensate for the excess
ingredient without consulting the approved specifications.
D. Consult the approved specifications and add the required
amounts of other ingredients to maintain the correct mixture
composition.
20. You are preparing a batch of fish for smoking. The approved
specifications specify a particular weight for the dry cure
mixture. While weighing the mixture, you realize that you've
added too much of one ingredient. What should you do?
A. Ask a colleague for their opinion on whether to proceed
with the excess ingredient.
B. Proceed with the process as the extra ingredient won't
significantly affect the final product.
C. Adjust the mixture to compensate for the excess
ingredient without consulting the approved specifications.
D. Consult the approved specifications and add the
required amounts of other ingredients to maintain the
correct mixture composition.
21. You're about to salt a large batch of fish for smoking. The
manufacturer's instructions indicate a specific salt-to-fish
ratio, but you accidentally mix the salt too heavily. What
should you do?
A. Discard of the batch and begin again with the correct salt-
to-fish ratio.
B. Continue with the process, as the salt will likely balance
out during smoking.
C. Adjust the salt-to-fish ratio during the smoking process to
account for the mistake.
D. Consult the manufacturer's specifications to see if there's
a workaround for the excess salt.
22. You're about to salt a large batch of fish for smoking. The
manufacturer's instructions indicate a specific salt-to-fish
ratio, but you accidentally mix the salt too heavily. What
should you do?
A. Discard of the batch and begin again with the correct
salt-to-fish ratio.
B. Continue with the process, as the salt will likely balance
out during smoking.
C. Adjust the salt-to-fish ratio during the smoking process to
account for the mistake.
D. Consult the manufacturer's specifications to see if there's
a workaround for the excess salt.
23. You're in charge of a food processing machine that's been
in storage for a while. Before using it, you want to ensure
it's properly sanitized. What should you do?
A. Wipe it down with a damp cloth and continue with
processing.
B. Rinse the machine quickly with hot water to remove any
visible dust or debris.
C. Adhere to the manufacture’s provided cleaning
instructions and safety for operation.
D. Seek your colleague's opinion on whether the
equipment appears adequately clean.
24. You're in charge of a food processing machine that's been
in storage for a while. Before using it, you want to ensure
it's properly sanitized. What should you do?
A. Wipe it down with a damp cloth and continue with
processing.
B. Rinse the machine quickly with hot water to remove any
visible dust or debris.
C. Adhere to the manufacture’s provided cleaning
instructions and safety for operation.
D. Seek your colleague's opinion on whether the
equipment appears adequately clean.
25. You've been tasked with organizing a workshop for your
office, which will include a demonstration on food
preservation techniques like salting, curing, and smoking.
You're responsible for preparing the necessary materials.
What should you do first?
A. Begin the workshop without any specific materials.
B. Seek guidance from a colleague for further input on the
materials suitable for the workshop.
C. Research the manufacturer's specifications for food
preservation equipment and supplies and ensure you have
the right items.
D. Gather all the materials that you already have on hand,
even though they are not specifically designed for food
preservation.
26. You've been tasked with organizing a workshop for your
office, which will include a demonstration on food
preservation techniques like salting, curing, and smoking.
You're responsible for preparing the necessary materials.
What should you do first?
A. Begin the workshop without any specific materials.
B. Seek guidance from a colleague for further input on the
materials suitable for the workshop.
C. Research the manufacturer's specifications for food
preservation equipment and supplies and ensure you
have the right items.
D. Gather all the materials that you already have on hand,
even though they are not specifically designed for food
preservation.
27. You are in charge of curing meat for a special event, and
you've received a shipment of pork with varying levels of
fat content. The event guidelines specify lean meat for
the best results. What should you do?
A. Ask a colleague for their opinion on the matter.
B. Use the pork as it is, regardless of the fat content.
C. Mix the lean and fatty cuts of pork together to ensure
a varied flavor.
D. Sort and separate the lean cuts from the fatty ones,
following the event's guidelines.
28. You are in charge of curing meat for a special event, and
you've received a shipment of pork with varying levels of
fat content. The event guidelines specify lean meat for
the best results. What should you do?
A. Ask a colleague for their opinion on the matter.
B. Use the pork as it is, regardless of the fat content.
C. Mix the lean and fatty cuts of pork together to ensure
a varied flavor.
D. Sort and separate the lean cuts from the fatty
ones, following the event's guidelines.
29. You've received a batch of eggs for salting, and some of
them have a few small blemishes on the shells. The
approved standard procedure indicates that eggs should
be free of visible defects. What should you do?
A. Examine the eggs, using only those that have blemish-
free shells for salting.
B. Ask a colleague for their opinion on whether to use eggs
with shell blemishes.
C. Proceed with salting, but pay extra attention to cleaning
the eggs with blemishes.
D. Use all the eggs, including those with blemishes, as the
shell imperfections won't affect the salting process.
30. You've received a batch of eggs for salting, and some of
them have a few small blemishes on the shells. The
approved standard procedure indicates that eggs should
be free of visible defects. What should you do?
A. Examine the eggs, using only those that have
blemish-free shells for salting.
B. Ask a colleague for their opinion on whether to use eggs
with shell blemishes.
C. Proceed with salting, but pay extra attention to cleaning
the eggs with blemishes.
D. Use all the eggs, including those with blemishes, as the
shell imperfections won't affect the salting process.
