Yr 8 food assessment 1

Which is not one of the 4Cs we should follow when in the kitchen?

• Cooking

• Chilling

• Caring

• Cleaning

Which TWO are possible causes of cross contamination?

• Washing hands

• Storing raw and cooked meat on the same shelf of the fridge

• Using the same chopping board for meat and vegetables

• Using different knifes for raw chicken and vegetables

Food should be cooked to a minimum of (a)   °C to prevent food poisoning (only type the number)

What temperature range should a fridge be kept between?

• -2 to 3 °C

• -1 to 4 °C

• 0 to 5 °C

• 1 to 6 °C

Name the knife

• Bread knife

• Paring knife

• Palette knife

• Chefs knife

Name the knife

• Bread knife

• Paring knife

• Cleaver

• Chefs knife

Name the knife

• Filleting knife

• Paring knife

• Cleaver

• Chefs knife

Match the knife to the description

"A knife which has a thinner and more flexible blade which gives good control"

• Paring knife

• Filleting knife

• Cleaver

• Chefs knife

Match the knife to the description

"A large knife with a deep blade used for cutting, chopping, slicing and dicing"

• Paring knife

• Filleting knife

• Cleaver

• Chefs knife

Match the knife to the description

"A small knife mainly used for slicing and dicing"

• Paring knife

• Filleting knife

• Cleaver

• Chefs knife