Year 10 revision quiz Autumn term 1

What is the 'danger zone' temperature range for bacterial growth?

• 0°C to 5°C

• 5°C to 63°C

• 63°C to 100°C

• -18°C to 0°C

Which of the following is a key aspect of personal hygiene in the kitchen?

• Using a red board for raw fish

• Washing hands regularly

• Storing food at room temperature

• Cooking food at 50°C

What does HACCP stand for in food safety?

• Hazard Analysis and Critical Control Points

• Health and Cleanliness Control Programme

• Hygiene and Cooking Control Plan

• Hazard and Contamination Control Procedure

What is the recommended operating temperature for a fridge to keep food safe?

• 0°C to 5°C

• 5°C to 10°C

• -18°C to 0°C

• 10°C to 15°C

Which of the following is an example of cross contamination?

• Cooking chicken to 75°C

• Using the same knife for raw meat and vegetables without washing

• Storing cooked food in the fridge

• Wearing clean clothing in the kitchen

What is the minimum temperature cooked food should reach to ensure it is safe to eat?

• 50°C

• 63°C

• 75°C

• 100°C

Which colour board should be used for raw fish to prevent cross contamination?

• Red

• Blue

• Green

• Yellow

What is the correct temperature setting for a freezer to prevent bacterial growth?

• 0°C to 5°C

• 5°C to 10°C

• -18°C or lower

• 10°C to 15°C

Which of the following is NOT a proper knife handling technique?

• Claw grip

• Bridge hold

• Holding the knife by the blade

• Using a sharp knife

Which of the following is NOT a condition for bacterial growth?

• Warm environment

• Moist environment

• Lack of nutrients

• Time to multiply