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RAMEN MASTER
Food Hygiene and Safety Practices

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Accueil └RAMEN MASTER └Food Hygiene and Safety Practices

RAMEN MASTER

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Introduction
- Outline
The Path to Ramen Mastery
The Path to Ramen Mastery Final Exam
- The Path to Ramen Mastery Exams 10 xp
  - Quiz
Technical Exam
- Load of Kinton Ramen Master
- Kinton Kall

Food Hygiene and Safety Practices

10 XP

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1. What is an essential practice for ensuring the quality control of ingredients?

Purchasing ingredients in bulk regardless of expiration dates Strictly managing expiration dates and storage methods Using only pre-cooked ingredients Relying solely on visual inspection

2. Why is it crucial to keep cooking utensils and work areas clean?

To reduce the cooking time To prevent food mixing or contamination, especially with raw meat or fish To enhance the flavor of the food To make the kitchen look modern

3. Which of the following best describes proper handwashing and hygiene management?

Washing hands frequently, especially before handling food and after using the restroom Washing hands only once at the beginning of the shift Using gloves instead of handwashing Relying solely on hand sanitizer

4. What is the main purpose of maintaining proper temperature control during cooking?

To speed up the cooking process To prevent bacterial growth in food To enhance the color of the broth To conserve energy in the kitchen

5. When reheating food, which step is crucial for ensuring food safety?

Reheating food quickly without checking the temperature Letting the food sit at room temperature before reheating Thoroughly heating the food to the appropriate internal temperature and serving it promptly Reheating only the soup and ignoring the toppings

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