8 Food Technology - Introduction Survey

What is food safety?

• Being safe around food in the kitchen so you don't get hurt.

• Taking care to prepare your food safely to stop people getting sick.

• Making sure you don't play with food and you are careful when cooking so you don't waste food.

• Making sure food is cooked and stored safely.

What is cross-contamination?

• Ensuring that food that should be cooked before serving is not in contact with food that has already been cooked.

• Ensuring that food that can be served raw is kept separate from food that needs to be cooked before eating.

• Washing dishes after using them to make sure you don't mix ingredients up.

• Keep hot food away from cold food so the temperatures don't drop too much.

What is the danger zone?

• Temperature over 60'C where bacteria can grow very rapidly and can make people sick.

• Zone between 5 and 60'C where bacteria grow very rapidly.

• Zone between 5 and 60'C where bacteria stop growing.

• Temperature below 5'C where bacteria can't grow - they just stop reproducing making it dangerous.

What does food sustainability mean?

• Working safely in the kitchen.

• Making sure you are not wasting food in the kitchen.

• Making sure you are not wasting food or resources (water, electricity or gas) in the kitchen.

• Not wasting food.

What are the five food groups?

• Carbohydrates, dairy, fruit, vegetable and meat.

• Grains/legumes, dairy, fruit, vegetable and meat.

• Protein, fruit, vegetables, meat and grains.

• Protein, vitamins, minerals, carbohydrates, fat.

If your recipe needed 3/4 cup of sugar, and I asked you to double it, how much sugar would you need?

• 6/4 cup

• 1 1/2 cups

• 1 cup

• 2/3 cups

When weighing an ingredient, the scales read 0.250, how much of the item do you have in grams or kilograms.

• 250 grams

• 2.5 kilograms

• .250 grams

• 2.5 grams

If a recipe calls for 2 tablespoons of milk, how many millilitres (ml) is this equal to?

• 10ml

• 20ml

• 30ml

• 40ml

What is the difference between best before and use-by dates on packaged foods?

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How are ingredients listed in a recipe?

• Dry ingredients then liquid ingredients

• Ingredients you need first to ingredients you need last.

• In order from highest (amount of the ingredient) to lowest

• In alphabetical order, so it's easy to find ingredients