Food safety

Untitled Lesson

By Christine Whitney

Multiple Choice

Q5. What temperature range is known as 'the danger zone' when dealing with food?

• -18 degrees Celcius

• 0 to 5 degrees Celcius

• 8 to 60 degrees Celcius

• 72 degrees Celcius +

Multiple Choice

What do you do after you have finished your food prep?

• Start a new task

• Sing a song about the food you made

• Clean your work station

• Call your friend

Multiple Select

Q6. Hands should be washed...

• after washing up

• after sneezing or coughing

• after you have been to the bathroom

• before you leave the classroom

• after handling raw meat, fish or eggs

Multiple Choice

What colour board do you use to cut cooked chicken?

• Brown (vegetables)

• Red (raw meat)

• Yellow (cooked meat)

• White (dairy)

Multiple Choice

Q7. What should you use to take a tray out of the oven.

• A tea towel

• A damp dishcloth

• An oven glove

• The sleeve of your jumper.

Multiple Choice

Where do you store milk?

• In the freezer

• In the cupboard

• In the fridge

• Next to the coffee machine

Multiple Choice

What do you do with vegetables before you cut them?

• Wash them with cold water

• Practice juggling

• Soak them in hot water

• Wipe them with tissue

Multiple Choice

What do you do before you start any food prep?

• Put on gloves and gather equipment

• Wash your hands and put on gloves

• put on gloves and serve on the till

• Wash your hands and touch your face

Multiple Choice

Q7. Match this knife hold - claw grip

Multiple Choice

What temperature should frozen food be stored at?

• Below -18 degrees Celcius

• Below 5 degrees Celcius

• Below 0 degrees Celcius

• Below -25 degrees Celcius

Multiple Select

Which of the following are needed for bacteria to grow?

• Warmth

• Light

• Water

• Time

• Food

Multiple Choice

Bacteria ______ very fast.

• subtract

• divide

• addition

• multiply

Multiple Select

What foods are ideal for bacteria to grow?

• chocolate

• chips

• meat

• cheese

Multiple Choice

Why should you leave the sink and work surfaces clean at the end of your practical lesson?

• To keep my teacher happy

• To ensure that all bacteria has been killed

• So the next class can't tell what you made

• So the room doesn't smell

Multiple Choice

Why do we use washing up liquid to wash the dishes?

• Because Mr Reeve is forever blowing bubbles

• The washing up liquid breaks down the fats and helps to removes dirt

• The washing up liquid makes the plates smell nice

• The washing up liquid as flavour to our food

Multiple Choice

What happens to bacteria when they are cooled to below 18 degrees Celcius?

• Bacteria is dormant - not multiplying at all

• Bacteria dies

• Bacteria is sluggish

• Bacteria is active and multiplying fast

Multiple Choice

What happens to bacteria when they are cooled to below 5 degrees Celcius?

• Bacteria is dormant - grows slowly or not at all

• Bacteria dies

• Bacteria is sluggish

• Bacteria is active and multiplying fast

Multiple Choice

What colour chopping board should be used when preparing raw meat?

• Blue

• Green

• Yellow

• Red

Multiple Choice

What colour chopping board should be used when preparing fruit or vegetables?

• Blue

• Green

• Yellow

• Red

Multiple Choice

What colour chopping board should be used when preparing cooked meat?

• Blue

• Green

• Yellow

• Red

Multiple Choice

What colour chopping board should be used when preparing dairy or breads?

• Black

• White

• Blue

• Yellow

Multiple Choice

What term is used to describe the accidental transfer of bacteria between foods?

• Cross and Blackwell

• Cross-examination

• Cross-contamination

• Cross-connection