Food AP3 Year 8

Which of the following is NOT one of the 4Cs of food hygiene?

• Cleaning

• Cooking

• Chilling

• Chopping

What is the main reason for washing your hands before preparing food?

• To keep your hands soft

• To remove dirt and bacteria

• To make your hands smell nice

• To cool your hands down

Which of the following is a key step in the 'rubbing in' method?

• Beating eggs into flour

• Rubbing fat into flour with fingertips

• Whisking sugar and butter

• Folding in fruit

What temperature should a domestic fridge be kept at to ensure food safety?

• 10°C

• 5°C or below

• 15°C

• 0°C

Which of the following is an example of using natural flavours in baking?

• Adding orange zest to a cake

• Using vanilla essence

• Adding food colouring

• Using margarine

What is the main purpose of stewing fruit when making apple crumble?

• To make the fruit crunchy

• To soften the fruit and release its juices

• To dry out the fruit

• To make the fruit sour

Which of the following best describes gelatinisation?

• The process of fat melting in pastry

• The thickening of a liquid when starch is heated

• The setting of eggs in a custard

• The caramelisation of sugar

Why is uniformity important when making biscuits?

• So they all taste different

• So they bake evenly

• So they are all different shapes

• So they are easier to decorate

Which of the following is NOT a personal hygiene rule in the kitchen?

• Tie back long hair

• Wear clean clothes

• Taste food with your fingers

• Wash hands regularly

What is the main ingredient that causes gelatinisation in macaroni cheese?

• Cheese

• Flour

• Butter

• Milk