Y9 Food Assessment 1 - Hygiene, bacteria and food poisoning
Authored by Niamh Krishman
Hospitality and Catering
8th Grade
Used 8+ times
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17 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Give one reason why we use coloured coded chopping boards in food preparation.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Odd one out: Which one is not a symptom of Food Poisoning?
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What temperature range is the 'Danger Zone'?
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What temperature should a fridge be kept at?
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens to bacteria during the Danger Zone?
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is this piece of equipment called?
Food thermometer
Meat Probe
Thermometer
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What temperature does meat need to be cooked to so that it is safe to eat?
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