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Year 8 Food revision - 2025 > Chill > Flashcards

Chill Flashcards

(69 cards)

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1
Q

What is the primary purpose of chilling food?

A

To slow down the growth of bacteria and preserve food.

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2
Q

True or False: Chilling food can only be done in a refrigerator.

A

False

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3
Q

Fill in the blank: The ideal temperature for chilling food is below _____ degrees Fahrenheit.

A

40

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4
Q

What is the difference between chilling and freezing food?

A

Chilling keeps food at temperatures above freezing, while freezing stores food at 32 degrees Fahrenheit or below.

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5
Q

Multiple Choice: Which of the following is a safe method for chilling food? A) Leaving it on the counter B) Placing it in a refrigerator C) Cooking it D) None of the above

A

B) Placing it in a refrigerator

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6
Q

What is the danger zone for food temperatures?

A

Between 40 and 140 degrees Fahrenheit.

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7
Q

True or False: Food can be chilled in an ice bath to speed up the cooling process.

A

True

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8
Q

Fill in the blank: Food should be cooled to 70 degrees Fahrenheit within _____ hours.

A

2

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9
Q

What types of foods benefit most from chilling?

A

Perishable foods such as meat, dairy, and cooked vegetables.

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10
Q

Multiple Choice: Which food item should not be chilled? A) Cooked chicken B) Fresh fruits C) Canned goods D) Uncooked rice

A

D) Uncooked rice

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11
Q

What is the recommended maximum time for food to remain in the danger zone?

A

No more than 2 hours.

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12
Q

True or False: Chilling can affect the texture and flavor of some foods.

A

True

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13
Q

Fill in the blank: Foods should be stored in _____ containers to facilitate proper chilling.

A

Shallow

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14
Q

What is one method to ensure even chilling of food?

A

Cutting food into smaller portions.

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15
Q

Multiple Choice: Which of the following is NOT a method of chilling food? A) Refrigeration B) Ice bath C) Sous vide D) Boiling

A

D) Boiling

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16
Q

What is the effect of chilling on enzyme activity in food?

A

Chilling slows down enzyme activity.

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17
Q

True or False: It is safe to refreeze food that has been thawed and then chilled again.

A

False

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18
Q

Fill in the blank: The process of rapidly cooling hot food is known as _____ cooling.

A

Blast

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19
Q

What is the importance of chilling food quickly after cooking?

A

To minimize the time food spends in the danger zone.

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20
Q

Multiple Choice: Which of the following should be chilled immediately after preparation? A) Fried chicken B) Pizza C) Salad D) All of the above

A

D) All of the above

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21
Q

What is one advantage of chilling food instead of freezing it?

A

Chilled food retains its texture and flavor better than frozen food.

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22
Q

True or False: Chilling can help in meal prep by allowing food to be stored for longer periods.

A

True

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23
Q

Fill in the blank: When chilling food, it is important to avoid _____ to prevent contamination.

A

Cross-contamination

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24
Q

What is the recommended storage time for chilled leftovers in a refrigerator?

A

3 to 4 days.

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25
Multiple Choice: Which food should not be chilled? A) Pickles B) Fresh herbs C) Hot soup D) All should be chilled
C) Hot soup
26
What is the best way to cool large pots of food?
Divide into smaller portions.
27
True or False: Chilling does not stop the growth of bacteria, it only slows it down.
True
28
Fill in the blank: The process of cooling food before storage is known as _____.
Cooling
29
What is one key factor in effective chilling?
Air circulation around food.
30
Multiple Choice: Which of the following is a potential risk of improper chilling? A) Foodborne illness B) Increased shelf life C) Better flavor D) None of the above
A) Foodborne illness
31
What type of container is best for chilling liquids?
Shallow containers.
32
True or False: You should leave food uncovered in the refrigerator to chill faster.
False
33
Fill in the blank: Foods that are _____ should be chilled immediately after cooking.
Hot
34
What is the primary reason for using ice packs when transporting chilled food?
To maintain a safe temperature.
35
Multiple Choice: What is a common mistake when chilling food? A) Using a large container B) Covering food tightly C) Not cooling quickly enough D) All of the above
D) All of the above
36
What is the purpose of a blast chiller?
To rapidly lower the temperature of food.
37
True or False: Chilling can be done in a freezer if the food is intended to be frozen later.
True
38
Fill in the blank: The best way to prevent condensation in chilled food containers is to use _____ lids.
Ventilated
39
What is the recommended way to check the temperature of chilled food?
Using a food thermometer.
40
Multiple Choice: Which of the following can affect chilling time? A) Food size B) Ambient temperature C) Container type D) All of the above
D) All of the above
41
What is one sign that food has been improperly chilled?
Off smell or unusual texture.
42
True or False: It is safe to consume food that has been left in the danger zone for more than 2 hours if it smells fine.
False
43
Fill in the blank: When cooling food, it should be stirred frequently to promote _____ transfer.
Heat
44
What is the role of chilling in meal preparation?
To ensure food safety and extend shelf life.
45
Multiple Choice: How long can chilled raw meat be stored in the refrigerator? A) 1 day B) 3 days C) 5 days D) 7 days
B) 3 days
46
What is the ideal chilling method for cooked pasta?
Spread it out on a baking sheet to cool quickly.
47
True or False: All foods can be safely chilled together in the same container.
False
48
Fill in the blank: To prevent freezer burn, food should be _____ before chilling.
Wrapped
49
What is one common food that should be chilled but often is not?
Cooked rice.
50
Multiple Choice: Which of the following foods does not require chilling after cooking? A) Beef stew B) Bread C) Mashed potatoes D) None of the above
B) Bread
51
What is the best way to cool a large batch of soup?
Use an ice bath or divide it into smaller containers.
52
True or False: Chilling food can help maintain its nutritional value.
True
53
Fill in the blank: Chilled food should always be kept at or below _____ degrees Fahrenheit.
40
54
What is the benefit of using a thermometer when chilling food?
To ensure food is cooled to a safe temperature.
55
Multiple Choice: Which of the following is a safe practice for chilling food? A) Cooling food on the counter B) Using shallow containers C) Stacking hot food in the refrigerator D) None of the above
B) Using shallow containers
56
What is one key factor to prevent food spoilage when chilling?
Maintaining a constant refrigerator temperature.
57
True or False: It is safe to put hot food directly into the refrigerator.
False
58
Fill in the blank: Foods should be cooled to _____ degrees Fahrenheit within 6 hours.
41
59
What is the primary concern when chilling food?
Preventing the growth of harmful bacteria.
60
Multiple Choice: Which method is least effective for chilling food? A) Ice bath B) Blast chiller C) Leaving it at room temperature D) Shallow cooling
C) Leaving it at room temperature
61
What is one method to maintain food temperature during transport?
Using insulated bags.
62
True or False: Chilling food is not necessary if it will be consumed immediately.
True
63
Fill in the blank: The FDA recommends that chilled food be consumed within _____ days.
4
64
What is the goal of proper chilling techniques?
To reduce the risk of foodborne illnesses.
65
Multiple Choice: Which of the following foods is least likely to spoil when left at room temperature? A) Cooked meats B) Cheese C) Fresh vegetables D) Canned goods
D) Canned goods
66
What is the recommended way to store leftovers in the refrigerator?
In airtight containers.
67
True or False: All types of food can be safely chilled together.
False
68
Fill in the blank: To check if food is adequately chilled, use a _____ thermometer.
Food
69
What is the importance of labeling chilled food?
To keep track of storage dates and ensure freshness.

Year 8 Food revision - 2025 (15 decks)

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