Food Cooking Guidelines

Question 1

How should poultry be cooked to ensure all pathogenic bacteria are destroyed?

Answer 1

Poultry should be cooked until a core temperature of 75 degrees Celsius is achieved

Question 2

Why must poultry be cooked until a core temperature of 75 degrees Celsius is achieved?

Answer 2

To ensure all pathogenic bacteria are destroyed

Question 3

Why should food, especially meat, be turned regularly during cooking?

Answer 3

To ensure the inside of the food is cooked thoroughly as only the outside will brown otherwise and all pathogenic bacteria are destroyed

Question 4

How does one ensure that not just the outside of the food has cooked/browned and the food has been cooked thoroughly?

Answer 4

Food is turned regularly

Question 5

How does one reduce the risk of bacterial contamination during the cooking of food?

Answer 5

One must wear gloves or tongs to reduce the risk of bacterial contamination

Question 6

Why should one wear gloves or tongs when cooking food?

Answer 6

To reduce the risk of bacterial contamination

Question 7

What should one do when they have cooked their food?

Answer 7

The food should be served immediately

If it is not to be eaten immediately it should be kept above 73 degrees Celsius

Question 8

Why should food be kept above 73 degrees Celsius until it is being served?

Answer 8

As lukewarm temperatures are within the danger zone for bacterial growth

Question 9

How does one prevent bacterial growth when waiting to serve a cooked food?

Answer 9

The food should be kept above 73 degrees Celsius

Question 10

How should stews and gravies be cooked to ensure all pathogenic bacteria are destroyed?
(2)

Answer 10

They should be first cooked to above 100 degrees Celsius to kill pathogenic bacteria but should then be kept above 73 degrees Celsius

Stir regularly to prevent the growth of bacteria and ensure they are heated throughout

Question 11

How does one ensure a stew or gravy is heated thoroughly?

Answer 11

The gravy or stew should be stirred regularly

Question 12

How should food be served to avoid bacterial contamination?

Answer 12

Food should be served immediately on clean plates using clean serving tools

Question 13

Why should food be served using clean plates and serving tools?

Answer 13

To prevent bacterial contamination

Question 14

List all the food cooking guidelines.

7

Answer 14

Poultry - core temperature of 75 degrees achieved -ensure all pathogenic bacteria are destroyed

Turn food regularly - ensure the inside of the food is cooked thoroughly - only the outside will brown otherwise - ensure all pathogenic bacteria are destroyed

Wear gloves or tongs - reduce the risk of bacterial contamination

Serve food immediately or keep above 73 degrees Celsius - lukewarm temperatures in danger zone for bacterial growth

Cook stew/gravy to 100 degrees - kill pathogenic bacteria - then keep above 73 degrees Celsius

Stir stews and gravies regularly to prevent the growth of bacteria and ensure they are heated throughout

Serve immediately on clean plates using clean serving tools