
S1 October Break Retrieval
Authored by Nicole Allan
Hospitality and Catering
6th Grade
Used 2+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is it important to wash your hands before preparing/cooking food
heat them up
freshen up
remove dirt/bacteria
you wash your hands after cooking food
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a KITCHEN hygiene rule?
Tie back long hair
Keep nails short/clean
wear an apron
Empty waste bins frequently
3.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Red chopping boards are used for
4.
MULTIPLE CHOICE QUESTION
30 sec • Ungraded
Knives should be carried point facing down
True
False
5.
MATCH QUESTION
1 min • 4 pts
What equipment would you use to measure the following?
measuring scales/handy measures
15ml plain flour
Measuring spoons
50g margarine
measuring jug
150g plain flour
measuring scales
200ml milk
6.
DROPDOWN QUESTION
1 min • 3 pts
Liquids should be measured using a (a) Ensure it is placed on a (b) for an accurate measurement. The correct unit of measurement is (c)
7.
DRAW QUESTION
3 mins • 1 pt
Draw a sieve.

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