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WorksheetsYear 8 OHS Homework
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
When passing a knife to another person offer him/her the....
a)
Handle
b)
Blade
c)
Tip
2.
When you cut food you should always use a
a)
Tray
b)
Clean bench
c)
Chopping board
3.
Knives cut more efficiently when they are sharp.
a)
True
b)
False
4.
If a pot or pan of oil catches on fire what shouldn't you do?
a)
Use a fire blanket to smother the flames
b)
Put the lid on the pan to keep out the oxygen
c)
Throw flour on the the oil and flames
d)
Pour water on the flames
5.
When getting rid of food scraps and oils you should....
a)
pour them in the sink and wash them down the drain
b)
put them in the waste bin or compost
6.
You should take the lid off a saucepan in such a way that steam is directed away from you.
a)
True
b)
False
7.
When washing dishes, what are two important things to remember?
a)
Rinse all dishes and wash in cold water
b)
Wash in hot soapy water and dry
c)
Rinse in running water and dry
8.
What shouldn't you do when you are cooking on the stove top?
a)
Always actively watch what is being cooked
b)
Have the pan handle facing directly towards you so you can hold it easily
c)
Control the temperature on the stove top to ensure nothing burns
d)
Ensure the pan is in a position that it cant be accidentally knocked off the stove top
9.
When using electrical equipment you should ensure that
a)
the cord is damaged
b)
you turn the switch on before you plug the cord into the outlet
c)
your hands are dry and you are not near water
10.
To prevent the transfer of bacteria to food and to protect your clothing you should
a)
wear gloves
b)
wear an apron
c)
tie your hair up
d)
take off your jacket
11.
To prevent cross contamination and the transfer of bacteria
a)
Use the same chopping board when cutting meat and salad vegetables.
b)
Place raw meats on the top of shelf of the fridge.
c)
Ensure that after cutting chicken you clean your knife and chopping board or use different equipment to chop salad ingredients.
d)
Make sure that you do not cross different ingredients
12.
You should keep these short and clean...
a)
Hair
b)
Nails
c)
Ingredients
d)
Tea towels
13.
What should you use at school to dry your hands?
a)
Teatowels
b)
Dishcloth
c)
Papertowels
d)
Shake them dry
14.
Physical contamination is
a)
Hair
b)
Bacteria
c)
Mould
d)
Detergent
15.
Microbiological contamination is....
a)
Bacteria
b)
Detergent
c)
Bandaid
d)
Hair
16.
Chemical contamination is...
a)
Detergent
b)
Mould
c)
Bacteria
d)
Jewellery
17.
Something dangerous that could cause an accident is a.....
a)
danger
b)
hazard
c)
safe
18.
The danger zone is a temperature range of....
a)
2-10 degrees
b)
50-100 degrees
c)
5-60 degrees
d)
10-70 degrees
19.
What is NOT a condition that make bacteria grow?
a)
warmth
b)
high acidity
c)
time
d)
oxygen
20.
What occurs when food is in the danger zone?
a)
Food is safe
b)
Bacteria multiplies rapidly
c)
Food burns
d)
Bacteria does not grow
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