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Question 1

Safety

Answer 1

This is about avoiding accidents or injury

Question 2

Hygiene

Answer 2

related to cleanliness

Question 3

Food handler

Answer 3

person that prepares and cooks food

Question 4

Food preparation area

Answer 4

place in which food is prepared

Question 5

Bacteria

Answer 5

tiny, living things that can cause disease

Question 6

Food poisoning

Answer 6

type of illiness caused by eating contaminated food

Question 7

Hygiene or safety?

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

Answer 7

H

Question 8

Hygiene or safety?

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

Answer 8

S

Question 9

Hygiene or safety?

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

Answer 9

H

Question 10

Hygiene or safety?

I must never sneeze or cough over food

Answer 10

H

Question 11

Hygiene or safety?

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

Answer 11

S

Question 12

Hygiene or safety?

I must not touch electrical equipment with wet hands

Answer 12

S

Question 13

Give three safety precautions

Answer 13

Tie shoelaces so don’t trip.
When carrying a knife hold it by the handle pointing down.
Do not touch electrical equipment with wet hands.

Question 14

Give three hygiene precautions

Answer 14

Wash hands with hot soapy water.
Tie long hair back.
Do not sneeze or cough over food.

Question 15

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

Answer 15

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 liquid

Question 16

What knife do you use if chopping up carrots?

Answer 16

Vegetable knife

Question 17

Why should you use a chopping board?

Answer 17

Used to prevent scoring of the surface

Question 18

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

Answer 18

clothing, hands, equipment

Question 19

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

Answer 19

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

Question 20

Why should a clean apron be worn when preparing food?

Answer 20

Dirt containing bacteria may be transferred to food

Question 21

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

Answer 21

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

Question 22

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

Answer 22

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

Question 23

Jewellery and nail polish must be removed before cooking why?

Answer 23

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

Question 24

When tasting food before serving what should you remember?

Answer 24

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

Question 25

List 6 things you should remember when preparing food.

Answer 25

Tie long hair back. Wear a clean apron. Do not sneeze or cough on food. Do not eat or drink when preparing food.

Question 26

Give three things you should remember when washing your hands.

Answer 26

Use warm water. Use soap. Dry hands with a clean towel.

Question 27

Blue plasters are worn by food handlers, why?

Answer 27

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 28

What is cross contamination of food?

Answer 28

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

Question 29

Give 5 infected sources that can cause contamination?

Answer 29

raw meat, unwashed vegetables/fruit, dirty hands, dirty work surfaces

Question 30

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

Answer 30

contamination

Question 31

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

Answer 31

Yes

Question 32

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

Answer 32

No

Question 33

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

Answer 33

Yes

Question 34

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

Answer 34

No

Question 35

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

Answer 35

Yes

Question 36

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

Answer 36

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

Question 37

Give five ways of preventing cross contamination with raw meat in a fridge

Answer 37

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

Question 38

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

Answer 38

1. Use clean equipment each time you begin to prepare food; 2. Use separate equipment for preparing raw and ready to eat food; 3.

Question 39

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

Answer 39

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

Question 40

This is about avoiding accidents or injury

Answer 40

Safety

Question 41

This is related to cleaniness

Answer 41

Hygiene

Question 42

This person prepares and cooks food

Answer 42

Food handler

Question 43

This is about avoiding accidents or injury

Answer 43

Safety

Question 44

This is related to cleaniness

Answer 44

Hygiene

Question 45

This person prepares and cooks food

Answer 45

Food handler

Question 46

This is the place in which food is prepared

Answer 46

Food preparation area

Question 47

These are tiny, living things that can cause disease

Answer 47

bacteria

Question 48

This is a type of illness caused by eating contaminated food

Answer 48

food poisoning

Question 49

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

Answer 49

Always carry sharp knifes by the handle with the blade pointing downwards. Clean spillages up quickly so that no one else slips. Keep water away from electrical equipment.

Question 50

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

Answer 50

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

Question 51

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

Answer 51

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

Question 52

What is a mixing bowl used for?

Answer 52

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