Food Hygiene

You must always _________ to prevent accidents. Choose the correct answers

• Concentrate

• Read your recipe whilst chopping

• Listen

• Watch where you are walking

• Use plastic tools

Q4. Describe one way to carry a knife safely when moving around the kitchen.

• By the handle pointing forwards

• By the blade so it is covered up

• By the handle pointing downwards

• On a tray

Q5. What are the temperatures that form the danger zone for food safety?

• 0 to 60 degrees

• 60 degrees to 100 degrees

• Between 5 degrees and 63 degrees

• Under 5 degrees

Q6.Identify 3 times you should wash your hands whilst cooking.

• When shaking hands with someone

• After you have sneezed or coughed

• After you have been to the bathroom

• When you leave the classroom

• After you have handled meat

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

• A tea towel

• A damp dishcloth

• One oven glove

• A pair of oven gloves

Q7. Match this knife hold - bridge hold

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Q7. Match this knife hold - claw grip

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What color should a chopping board be when preparing fish?

• Red

• Blue

• Green

• Brown

What temperature should frozen food be stored at?

• Below -18^C

• Below 5^C

• Over 60^c

• None of these

What does bacteria need to grow?

• Warmth

• Ice

• Water

• Time

• Food