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KT-Hygiene, Food Safety and the Environment - Part 2
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Slide 1:
Slide
Kitchen Theory
MBO
Studiejaar 1
This lesson contains
28 slides
, with
interactive quizzes
,
text slides
and
2 videos
.
Lesson duration is:
75 min
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Items in this lesson
Slide 1 - Slide
Slide 2 - Slide
Slide 3 - Slide
A quick revision
Slide 4 - Slide
Name 5 Non-Hygienic practices
Slide 5 - Mind map
For what purpose was the HACCP system developed?
A
To ensure the safe of food handlers
B
To ensure the safety of guests
C
To ensure the safe handling of food.
D
All of the above
Slide 6 - Quiz
Which of the following is a considered a "Good" bacteria?
A
Lactic acid bacteria
B
Norovirus
C
Salmonella
D
Campylobacter
Slide 7 - Quiz
If food looks, smells and tastes good, it can still be used after the use by date.
Is this statment true or false?
A
True
B
False
Slide 8 - Quiz
If food looks, smells and tastes good, it can still be used after the use by date.
Is this statment true or false?
A
True
B
False
Slide 9 - Quiz
When cooking from raw, pork should reach________ degrees.
A
50
B
65
C
85
D
100
Slide 10 - Quiz
Group work
Answer assignments 20 to 30.
Once you are finished hand in your answers.
timer
30:00
Slide 11 - Slide
Any difficulties?
Slide 12 - Slide
Slide 13 - Slide
Slide 14 - Slide
Slide 15 - Slide
Slide 16 - Video
Group work
Answer assignments 31 to 42.
Once you are finished hand in your answers.
timer
20:00
Slide 17 - Slide
Any difficulties?
Slide 18 - Slide
Slide 19 - Slide
Slide 20 - Slide
Slide 21 - Slide
Slide 22 - Slide
Slide 23 - Slide
Slide 24 - Slide
Slide 25 - Video
Slide 26 - Slide
Slide 27 - Slide
Slide 28 - Slide
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