food preparation practices

Question 1

kitchen safety

Answer 1

maintaining a safe environment in the kitchen, selection of equipment, correct use of equipment

Question 2

what are some kitchen hazards

Answer 2

• heat/fire
• water
• machinery and tools
• work environment
• manual handling
• electricity
• gas

Question 3

contamination

Answer 3

pollution or infection of a substance with foreign matter

Question 4

cross-contamination

Answer 4

transfer of harmful bacteria from uncooked or raw food to food which has already been cooked or prepared

Question 5

food spoilage

Answer 5

natural deterioration of a food product through time, or damage which affects its flavour, texture, and appearance etc

Question 6

examples of food hygiene

Answer 6

different chopping boards, properly cleaning equipment, washing hands

Question 7

examples of personal hygiene

Answer 7

tying hair up, washing hands, not cooking if unwell, no jewelry

Question 8

utensils

Answer 8

handheld items which vary in size, complexity, usage

examples:
balloon whisk, knives, measuring equipment, spatula, vegetable peeler, wooden spoon, zester, corer, ladle, masher, sieve, perforated spoon etc.

Question 9

small equipment

Answer 9

larger than utensils

examples:
baking dishes, steamers, grater, rolling pins, saucepans, juicers, strainers, sieves, woks, chopping board, colander, funnel, pestle and mortar, scales

Question 10

mechanical equipment

Answer 10

require electricity to operate, irrespective of size

examples:
blender, hand-held beater, slicer, toaster, electric knife, microwave oven, food processor, rice cooker, sandwich press, electric frypan, coffee percolator

Question 11

what is the capacity of:
- 1 cup
- 1/2 cup
- 1/3 cup
- 1/4 cup
- 1 tbsp
- 1 tsp
- 1/2 tsp
- 1/4 tsp

Answer 11

• 250 ml
• 125 ml
• 80 ml
• 60 ml
• 20 ml
• 5 ml
• 2.5 ml
• 1.25 ml