II. TRUE or FALSE: Write T if the statement is correct and F if it is not correct.

1. Have a designated place for each kind of tools.
2. Use knife appropriately.
3. Handle the food properly to prevent spoilage and contamination.
4. Wearing dangling jewelry during food preparation is okay.
5. Keep potholders nearby the stove.
6. Wash hand with water only.
7. Leave the used utensils in the kitchen.
8. Wear proper PPE in your workplace.
9. Talk all the time in your workplace.
10. Maintain the cleanliness of your workplace before and after using it.
11.The food should be easy to handle and serve, so that one portion can be removed without ruining the
arrangement.
12. Once a piece of food has touched the tray, remove it.
13. Keep items un proportion.
14. Give the design a focal point. Use centerpiece to emphasize and strengthen the design by giving it direction and height.
15. A simple design is best. Simple arrangement is easier to serve, more appetizing, and still attractive when half consumed by the guest.
16. Handle the food properly to prevent spoilage and contamination.
17. Keep off hand to a maximum contact to ingredients and food.
18. Place the food in the hot storage to preserve perishable food.
19. Keep away from food when you are ill.
20. Wash utensils and equipment thoroughly​