Kitchen Health & Safety Nat 5

Kitchen Health & Safety Nat 5

7th Grade

10 Qs

quiz-placeholder

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Kitchen Health & Safety Nat 5

Kitchen Health & Safety Nat 5

Assessment

Quiz

Hospitality and Catering

7th Grade

Medium

Created by

B Parker

Used 4+ times

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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a key rule for avoiding cross-contamination?

Wash fruits and vegetables after cutting them

Use the same chopping board for raw meat and vegetables

Always wash your hands after handling raw meat

Store cooked and raw food together in the fridge

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When should you wash your hands in the kitchen?

Only before you start cooking

Only after handling raw food

Only when your hands look dirty

Before, during, and after handling food

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should you do if you spill something on the kitchen floor?

Leave it and clean it after cooking

Wipe it up immediately to prevent slips

Put a cloth over it and continue cooking

Let it dry naturally

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the 'Danger Zone' temperature range where bacteria grow most rapidly?

0°C to 5°C

20°C to 40°C

5°C to 63°C

70°C to 100°C

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Where should raw meat be stored in the fridge to prevent cross-contamination?

A) On the top shelf

In the middle of the fridge

On the bottom shelf

In the fridge door

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is the correct temperature for a refrigerator to be set at?

10°C

1°C - 4°C

7°C to 9°C

10°C - 15°C

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the best method to store dry goods like flour, rice, and pasta?

In the fridge

In a sealed, airtight container in a cool, dry place

In a cupboard with the packaging open

In the freezer

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