Year 8 Food safety quiz

What are the 4Cs of food safety?

• Cooking, Cleaning, Chilling, Cross Contamination

• Cooking, Cutting, Chilling, Cross Contamination

• Cooking, Cleaning, Chilling, Cross Checking

• Cooking, Cleaning, Chopping, Cross Contamination

What does the 'Use By' date mark indicate?

• A quality date for non-perishable items

• A safety date used on high-risk foods

• A date for best flavor

• A date for discounted sales

Which of the following is an example of a 'Best Before' food?

• Meat

• Fish

• Bread

• Cheese

What is the effect of moist heat on starch called?

• Coagulation

• Gelatinisation

• Conduction

• Radiation

What is the process called when heat travels through air or water?

• Conduction

• Convection

• Radiation

• Insulation

What is cross contamination?

• Temperature when bacteria reproduce the quickest

• Foods that are at highest risk of causing illness

• When bacteria spread from one food to another or from people to food

• Foods that need to be stored in the fridge

The temperature range when bacteria reproduce the quickest is 5-63C

This is callled the ….

(a)  

What colour chopping board is used for raw fish?

• Bliue

• Green

• Yellow

• Red

What is an example of a high risk food?

• Fruit

• Meat

• Potatoes

• Hot oil

What temperature should frozen food be stored at?

• 75c

• 1-4c

• -18c

• 0c