Exam: Horeca *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name Choose the right poster: carefully analyze both posters and choose the one that you believe is better suited for presenting to an audience. None Which one of the following belong to the category of perishable foods? cereals fruits and vegetables meat dairy nuts fish eggs What are the main reasons of food surplus in fast food chains? Product expiration dates and visual faults Shifts in consumer demand Inadequate product labeling None Please indicate the meaning of “use by” date? date after which food is safe but its quality may be diminished safety date quality date None What is a key challenge in transitioning to circular food systems? Increased reliance on synthetic inputs Limited economic growth opportunities Significant investments in infrastructure and technology Reduced environmental impact None Cross-using ingredients and utilizing food surplus are forbidden. True False None According to the provided definition, food waste possible for donation includes: surplus of unsold vegetables in a supermarket. excess food prepared at home and not eaten. leftovers discarded after a restaurant meal. raw milk spilled in a dairy factory. None What is one opportunity offered by circular food systems? Economic growth through innovation Social inequities Environmental degradation Dependency on external inputs None What were the two major contributors to food waste in the EU? household food waste processing and manufacturing sector primary production restaurants and food services retail and other food distribution sectors Keeping a record of food delivaries’ dates and product instructions is necessary True False None What strategies can be implemented at the Ho.Re.Ca. (Hotels, Restaurants, and Catering) within retail stage to prevent and minimize food waste? raise awareness among customers and staff about food waste prevention proper storage and freezing techniques implement portion control measures and optimize inventory management all of the above None What is the main principle of designing a menu? You should include special, single-use ingredients You should include versatile ingredients You can leave out some diatery preferencies Over-preparation is not a problem. None Time's up
