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30. These are plating tools for detailed line work and broad strokes when applying sauces, when plating purees and coulis beneath meat or vegetables. A. plating wedges B. garnishing kits C. plating tongs D. decorating brushes 31. These are found from raw foods such as meat, poultry, eggs, fish, seafood, raw fruits and vegetables, A. germs B. contamination C. decay D. surface 32. This is a PPE in the kitchen which is worn clean daily. A. glove B. shoes C. apron D. uniform 33. It is a PPE which is to be disposed especially when handling raw and cooked food. A. shoes B. uniforms C. gloves D. aprons 34. This is the main ingredient in the food safety recipe of every professional kitchen. A. sanitation B. hygiene C. cleanliness D. PPES - 35. These can be transferred from hands to food. That is why, hands must be thoroughly washed when handling food. A. microorganisms B. fungus C. bacteria D. germs 36. This can also carry germs from outside into the kitchen so, it is important to change. A. food B. tools C. utensils D. clothing 37. This must be defrosted in the fridge to prevent the growth of bacteria caused by sudden temperature changes. A. utensils B. PPES C. food D. plate
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