Year 8 Food PPE 1

What are the correct names for the different parts of the cooker?

• grill, stove, cooker

• oven, hob, stove

• oven, grill, hob

• stove, grill, oven

What cooking methods are carried out in the oven?

• baking, frying, roasting

• casseroling, roasting, baking

• baking, poaching, roasting

• casseroling, steaming, baking

What is the correct order for washing up equipment after cooking?

• saucepans, cutlery, bowls, greasy baking trays, chopping boards

• cutlery, bowls, greasy baking trays, chopping boards, saucepans

• bowls, cutlery, saucepans, chopping boards, greasy baking trays

• cutlery, bowls, chopping boards, saucepans, greasy baking trays.

What colour plasters should be used when handling food?

• Blue

• Red

• Plain

• Yellow

Before starting to cook what 2 checks would you carry out on the ingredients being used? (Pick 3)

• Use by date / best before date

• they’ve been stored at the correct temperature

• if frozen they are fully defrosted

• If they are the same weight as the package says

• If they are squashed

What are the 4C’s relevant to food safety? (Pick 4)

• Cross contamination

• Cooking

• Cleaning

• Chilling

• Charisma

Name the 3 types of contamination that can occur in food industry. (Pick 3)

• Physical

• Biological

• Chemical

• Airbourne

• Radiation

Pick 2 ways that cross contamination can occur when handling food.

• Raw meat touching ready to eat foods

• incorrect use of equipment eg green/red boards etc

• Using the same knife on different cooked vegetables

• Wearing the same apron for more than an hour

What does HACCP stand for?

• High Area, Contamination, Contact Points

• Hazard, Application, Crucial, Contamination Points

• Hazard, Analysis, Critical, Control Points

Explain the term balanced diet.

• Eating more Meats than Vegetables

• Eating 5 a day every day.

• A diet that consists of a variety of foods in the correct proportions

• Only eating protein high in Omega 3