Chapter 1 Lets Get Started

Question 1

Safety

Answer 1

This is about avoiding accidents or injury

Question 2

Hygiene

Answer 2

This is related to cleanliness

Question 3

Food handler

Answer 3

This person prepares and cooks food

Question 4

Food preparation area

Answer 4

This is the place in which food is prepared

Question 5

Bacteria

Answer 5

These are tiny, living things that can cause disease

Question 6

Food poisoning

Answer 6

This is a type of illness caused by eating contaminated food

Question 7

Hygiene or Safety?

Before I begin to prepare food I must wash my hands in hot soapy water

Answer 7

Hygiene

Question 8

Hygiene or Safety?

I must ensure that I have tied my shoelaces so that I don’t trip

Answer 8

Safety

Question 9

Hygiene or Safety?

If I have long hair I should tie it back out of the way

Answer 9

Hygiene

Question 10

Hygiene or Safety?

I must never sneeze or cough over food

Answer 10

Hygiene

Question 11

Hygiene or Safety?

When carrying a knife I must hold it by the handle and have it pointing down

Answer 11

Safety

Question 12

Hygiene or Safety?

I must not touch electrical equipment with wet hands

Answer 12

Safety

Question 13

What are the three different types of spoons in order of size, biggest to smallest? What is each used for?

Answer 13

1. Table spoon - Measuring, mixing and serving food
2. Desert spoon - measuring and mixing smaller amounts of food and eating desert or cereal
3. Tea spoon - measuring small amounts of food and eating yogurt

Question 14

What knife do you use if chopping up carrots?

Answer 14

Vegetable knife

Question 15

Why should you use a chopping board?

Answer 15

Used to prevent scoring of the surface

Question 16

Name 3 things on which bacteria can be spread around the kitchen and onto food.

Answer 16

hands, clothing, equipment

Question 17

Why should long hair be tied back before starting to cook?

Answer 17

Hair contains bacteria.

Stray hairs are less likely to fall onto food and contaminate it if tied back.

Question 18

Why should a clean apron be worn when preparing food?

Answer 18

Dirt containing bacteria may be transferred to food.

Question 19

Food handlers must not cough or sneeze over food, what should they do?

Answer 19

Use a clean tissue to blow their nose, throw it in the bin and then wash their hands.

Question 20

It is unhygienic to eat or drink when preparing food, why?

Answer 20

Silva from our mouths contains bacteria which will be transferred to food via our hands.

Question 21

Jewellery and nail polish must be removed before cooking, why?

Answer 21

Bacteria can be buried under jewellery and in chips in nail varnish, this can be transferred to food during preparation.

Question 22

When tasting food before serving what should you remember?

Answer 22

Use a clean spoon to ensure that bacteria from the mouth is not spread onto food.

Question 23

List 6 things you should remember when preparing food.

Answer 23

Tie long hair back
Wear a clean apron
Do not sneeze or cough on food
Do not eat or drink when preparing food
Remove jewellery and nail polish
Use a clean spoon when tasting food

Question 24

Give 3 things you should remember when washing your hands.

Answer 24

Use warm water
Use soap
Dry hands with a clean towel

Question 25

Blue plasters are worn by food handlers, why?

Answer 25

Plasters are worn to cover cuts to prevent bacteria being transferred to food. They are blue so that they are easily spotted should they fall into food.

Question 26

What is cross contamination of food?

Answer 26

It is when bacteria is transferred from an infected source to food.

Question 27

Give 5 infected sources that can cause contamination.

Answer 27

``` raw meat unwashed vegetables/fruit dirty hands dirty work surfaces dirty equipment ```

Question 28

What is it called when bacteria is transferred from an infected source to food.

Answer 28

contamination

Question 29

Is the following contamination? | Slicing raw chicken and then cooked ham on the same chopping board.

Answer 29

Yes

Question 30

Is the following contamination? | Frying onions in a pan with raw minced beef.

Answer 30

??

Question 31

Is the following contamination? | Sneezing over a baked potato that you are about to eat

Answer 31

??

Question 32

Is the following contamination? | Placing a cooked beef burger on the same surface as uncooked leaks

Answer 32

Yes

Question 33

Is the following contamination? | Putting a ready made sausage roll in a lunchbox beside a sandwich

Answer 33

??

Question 34

Is the following contamination? | Not washing you hands after going to the toilet and then eating a packet of crisps

Answer 34

Yes

Question 35

Give one way of preventing cross contamination with raw meat in a fridge

Answer 35

Wrap raw meat well and place it on the lowest shelf of the fridge

Question 36

Give five ways of preventing cross contamination in the kitchen. Hint 2 x equipment, 2 x hands, dishcloths/tea towels.

Answer 36

1. Use clean equipment each time you begin to prepare food 2. Use separate equipment for preparing preparing raw and ready to eat food 3. Wash hands carefully after handling raw food 4. Wash hands after emptying bins 5. Dishcloths and drying cloths should be changed everyday

Question 37

Give two ways of preventing cross contamination in the supermarket. Hint raw meat,

Answer 37

Separate raw meat well and place it on the lowest shelf of the fridge

Question 38

This is about avoiding accidents or injury

Answer 38

Safety

Question 39

This is related to cleanliness

Answer 39

Hygiene

Question 40

This person prepares and cooks food

Answer 40

Food handler

Question 41

This is the place in which food is prepared

Answer 41

Food preparation area

Question 42

These are tiny, living things that can cause disease

Answer 42

Bacteria

Question 43

This is a type of illness caused by eating contaminated food

Answer 43

Food poisoning

Question 44

List 5 safety rules which you should follow during practical lessons. Hint: sharp knifes, electrical, oven gloves, spills, broken glass.

Answer 44

Always carry sharp knifes by the handle with the blade pointing downwards. Clean spillages up quickly so that no one slips. Keep water away from electrical equipment. Always wear oven gloves when bringing food out of the oven. Clear up broken glass quickly to avoid anyone getting hurt, any contaminated food should be thrown away.

Question 45

What is a vegetable knife and what is it used for?

Answer 45

Sharp knife used for cutting small pieces of food e.g. carrots

Question 46

What is used to measure liquid ingredients and how should it be used?

Answer 46

Measuring jug, should always be read when placed on a level surface e.g. table top

Question 47

What is a mixing bowl used for?

Answer 47

Comes in various sizes and is used for combining ingredients e.g. when making scones or cakes.