Year 10 baseline quiz

1. 1. Which of these is NOT one of the 4 Cs?

• Cooling

• Cleaning

• Cross-contamination

• Cooking

1. 2.Which of the following is NOT considered a safe food handling practice?

• Using separate cutting boards for meat and vegetables

• Washing hands before cooking

• Leaving cooked food at room temperature for several hours

• Cooking foods to the right temperature

3. 3.What should a fridge temperature be kept at?

• -10°C

• 10°C

• 5°C

• 15°C

4.What material is a chef's jacket made from?

• Kevlar

• Cotton

• Nylon

• Denim

5.What temperature range is the 'danger zone?'

• 1°C to 18°C

• 5°C to 63°C

• 37°C to 100°C

• 63°C to 75°C

6.What colour chopping board should boiled ham be prepared on?

• Red

• Green
• Blue
• Yellow

1. 7.What is the recommended minimum internal temperature for high risk meats?

• 75°C

• 82°C

• 90°C

• 100°C

1. 8.Which type of food is most associated with the risk of salmonella?

• Dairy products

• Vegetables

• Poultry

• Seafood

1. 9.What is the primary purpose of using a food probe?

• To measure the room temperature

• To check the freshness of ingredients

• To ensure food reaches a safe internal temperature

• To time the cooking duration

10.What does the blue section of the Eatwell Guide represent?

• Fruit & Vegetables

• Starchy foods

• Protein foods

• Dairy