You must always _________ to prevent accidents. Choose the correct answers
Read your recipe whilst chopping
Watch where you are walking
Use plastic tools
Q4. Describe one way to carry a knife safely when moving around the kitchen.
By the handle pointing forwards
By the blade so it is covered up
By the handle pointing downwards
On a tray
Q5. What are the temperatures that form the danger zone for food safety?
0 to 60 degrees
60 degrees to 100 degrees
Between 5 degrees and 63 degrees
Under 5 degrees
Q6.Identify 3 times you should wash your hands whilst cooking.
When shaking hands with someone
After you have sneezed or coughed
After you have been to the bathroom
When you leave the classroom
After you have handled meat
Q7. What should you use to take a tray out of the oven.
A tea towel
A damp dishcloth
One oven glove
A pair of oven gloves
Q7. Match this knife hold - bridge hold
Q7. Match this knife hold - claw grip
What color should a chopping board be when preparing fish?
What temperature should frozen food be stored at?
None of these
What does bacteria need to grow?
Bacteria ______ very fast.
What foods are ideal for bacteria to grow?
Why should you leave the sink and work surfaces clean at the end of your practical lesson?
To keep miss happy
To ensure that all bacteria has been killed, making it safe for the next class
So the next class don't know what you made
So the room doesn't smell
Why do we use washing up liquid to wash the dishes?
The washing up liquid breaks down the fats and helps to removes dirt
The washing up liquid makes the plates smell nice
It helps to make the dishes clean and shiny
What happens to bacteria when they are cooled to below 5c?
Bacteria is dormant - grows slowly or not at all
Bacteria is in a deep sleep
Bacteria is active so multiplying fast