Exam Horeca Leave a Comment / By Tourniss / August 2, 2024 First Name Last Name 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 What does the concept of food systems encompass? Only the production of food Only the consumption of food An intricate web of interconnected activities related to food Only the distribution of food None What does the EU Common Agricultural Policy (CAP) allocate funds to support? Initiatives that promote unsustainable agricultural practices Initiatives that prioritize biodiversity loss Initiatives that promote sustainable agricultural practices, biodiversity preservation, and rural development Initiatives that encourage environmental degradation None Which stage of the food supply chain involves the utilization of locally sourced products to stimulate demand for agricultural products cultivated within the region? Cleaning and Packaging Harvesting and Sorting Delivery, Display, and Purchase Production Stage None What is not among the main steps of planning the catering? Design a menu Control the portions Clear signs and labelling Donation Welcoming the guests Feedback from guests and staff None Which of the listed food quality and safety assurance systems is mandatory? ISO 22000 HACCP British Retail Consortium IFS None A central inventory system that tracks all ingredients and their quantities can facilitate cross-use and prevent over-ordering. True False None What is included in Level 1 methodology in the Food Waste Index? level 1 includes disaggregation by destination and differentiation between edible and inedible parts. level 1 uses differentiation techniques to estimate food waste. level 1 is conducted directly by national governments. level 1 focuses on extrapolated data None After which od the expiry date food can be donated “use by” “best before” both of them none of them None What is the key feature of the Food Waste Index? food balance sheets single-stakeholder engagement standardized methodology national perspective None What is included in Level 3 methodology in the Food Waste Index? level 3 includes disaggregation by destination and differentiation between edible and inedible parts. level 3 uses modelling techniques to estimate food waste. level 3 is conducted directly by national governments. level 3 focuses on extrapolated data None Who are the most important stakeholders in redistribution of food surplus? Food donor Food collector Charity Volunteers Decision makers – Rules and Regulations None of them All of them None Time's up
