Food Technology

Before entering the kitchen it is necessary to...

• ensure your hair is tied back and jewellery is removed.

• ensure you have all necessary PPE and have secured loose clothing.
• ensure you have your recipe, container, enclosed protective shoes on.
• all of these answers are necessary.

If I use a cutting board to cut raw meat, poultry or fish and I plan to use it again,  the board is...

• reused as is.
• wiped with a damp cloth.
• sanitised by washing in hot soapy water and rinsing/drying thoroughly.
• wiped with dry paper towel.

When I am carrying a knife I should always carry it by...

• the blade.
• the handle with the tip pointing at the ground.
• holding it inside a safer object like a frying pan.
• run to get back to my bay quickly.

Which of the following is NOT a safe kitchen practice?

• Store leftovers in the fridge.
• Wash hands after handling raw meat.
• Tie hair back, always wear an apron and hairnet and enclosed shoes.
• Wipe a chopping board down with paper towel after using.

If there is a fat or grease fire in the kitchen I should...

• tell my teacher and allow him/her to smother the fire with a tight fitting lid or fire blanket.
• tell my teacher and then scream to warn others.
• tell my teacher and then run as fast as I can out of the room.
• tell my teacher and then get the kitchen assistant.

If I cut myself the best way to treat it is...

• wrap it in a tea towel and keep cooking.
• tell the teacher and then hold it above the kitchen bench to avoid dropping blood on the floor.
• wash the cut and dry with paper towel and then ask the teacher for a bandaid.
• let my cooking partner finish the practical lesson.

I can prevent electric shocks in the kitchen by...

• letting my cooking partner operate all electrical equipment.
• using a knife to remove toast from the toaster.
• using electrical appliances near water.
• removing kitchen appliances by the plug NOT the cord.

What is cross contamination?

• Angry food
• Mixing foods together
•  When raw food comes into contact with cooked food 
• Keeping perishable food in the fridge

Which is the correct way to wash up? 

• Wash dishes under a running tap until clean 
• Rinse dishes before washing; use warm water; wash in no particular order 
• Use water as hot as you can stand; use detergent; remove food scraps before washing; wash from least dirty to most dirty
• Chuck everything in as it comes to hand

Which temperature range is known as the danger zone?

• Less than 0⁰C 
• Between 0⁰C and 5⁰C 
• Between  5⁰C and 60⁰C 
• between 61⁰C and 74⁰C