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WorksheetsFood safety
Total questions: 16
Worksheet time: 8mins
Safety rules exist in a kitchen
to prevent food poisoning
to prevent injury
to ensure a learning environment
to enable a person to become a professional chef
A scald is
a dry burn
a burn from a stove/oven
a burn from boiling water or steam
a burn from a hot metal object
One of these is not a knife rule
Cut towards yourself
Always offer the handle
Carry a knife by your side
Use a sharp knife and cut onto a chopping board
Accidents/injuries can be prevented by
knowing what you are doing.
concentrating
being organised
all of the above
To treat a cut you should:
tell the teacher, apply pressure.
get a bandaid
Tell the teacher, run under cold water for 10 min
Tell the teacher, apply pressure, rinse, dry, apply a bandaid
To remove a hot item from the oven you should use
a dry teatowel
a wet teatowel
an oven mitt
your bare hands
Which of these is not a safety rule?
hair up
apron on
wash hands
wear correct footwear
To prevent electrocution,
use dry hands to remove power cords
always turn the switch off after use
never used a frayed or broken appliance
all of the above
Select the incorrect statement
A sharp knife is more dangerous than a blunt one
Always curl fingers under when chopping food
Never place knives in a sink of hot water
Never run in a kitchen.
When stirring/mixing foods that are over a heating source (eg hot plate or frypan)
use a metal object eg spoon or fork
use a wooden spoon
use an egg flip
use whatever is available
The temperature danger zone is between
5 and 60 C
0 and 100 C
10 and 180C
-15 and 30 C
Above 60 C the bacteria will
multiply
sleep
die
fast
Below 5C the bacteria will
die
become dormant (sleep)
multiply
breed
Three hygiene rules are
wash your hands well before preparing foods and after handling raw meats
carry your knife by your side
Don't use a dirty chopping board to prepare salad
Don't run in the kitchen
Don't double dip or reuse a tasting spoon
Cross contamination occurs when
bacteria is killed in an oven
different ingredients are mixed together
bacteria in blue cheese develops to a high level
bacteria in uncooked foods transfer to cook foods where it can multiply and cause possible food poisoning
An example of cross contamination is
Cutting raw chicken and then washing the chopping board well to cut salad ingredients
Cutting raw chicken and then onion on the same chopping board for a casserole that will be cooked for 2 hours.
Cutting chicken and then cutting salad without washing your hands
Storing meat on the bottom shelf of the fridge
