1) The difference between a dried packet soup and a freshly made soup. (Select - Three correct answers) a) Nutritional value b) Size c) Shape d) Texture e) Healthy eating f) Skill level required 2) A benefit of using pre-prepared food a) In-Consistent product b) Consistent product c) Colours d) Lazy 3) A limitation of a restaurant serving only pre-prepared food a) Will attract more customers b) Will excite the staff c) Boredom of staff d) Popular 4) A negative effect of eating too many pre-prepared foods. (Select more than One correct answer)i a) Obesity b) Unhealthy c) Generally high in salt d) Generally low in salt e) Healthy f) Lose weight 5) State the minimum temperature a regenerated frozen curry must reach before being served to customers be  a) 75c for 30 seconds b) 75c for two minutes c) 75c for one minute d) 75c for 90 seconds 6) List three checks that should be made on food items to be regenerated to be sure they are safe to eat. a) Food not damaged b) Food must be damaged c) Within the use by date d) Outside the use by date e) Expensive f) No bad smells 7) A reason for garnishing regenerated pre-prepared foods a) Its the right thing to do b) To enhance its appearance c) The supervisor says so d) Cost 8) Points to think about when using a microwave to regenerate food (two correct answers) a) Any material can be used b) Doesn't have to take as long as the packet says c) Standing time after initial cooking d) Core temperature of the food

Regeneration Two

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