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WorksheetsFood Safety
Total questions: 25
Worksheet time: 25mins
Define or provide an example of Mise en place
Preparation of dishes and ingredients prior to service putting in place
Everything is in its place
Cutting Ingredients prior to service
All of the above
What is the purpose of mise en place?
To ensure the customer is waiting the maximum time before receiving their order
To ensure the customer receives the order quickly.
To ensure the kitchen is cleaned at the end of the day
Which of the following is appropriate clothing and footwear needed to be worn in the Hospitality Kitchen? You may select multiple options
Open shoes and apron
Chef Jacket and hat
Enclosed shoes and jewellery
Enclosed shoes and apron
Why is it important we are wearing protective uniform in the kitchen? You may select multiple options.
Avoid slips, trips and falls
Support Knees, hips and back
Reduce the risk of foot injuries (burns, dropping items)
To ensure you feel comfortable
What is the procedure we need to follow when removing items from the oven?
Use a wet cloth when handling food from the oven
Lift heavy trays on your own
Use oven mitts when handling all food and food containers in ovens
Twist and bend when lifting items from the oven
Explain the procedure that you would need to follow in the event of burning your hand on a hot dish
Run cold water over the burn for 5 minutes
Place an ice-pack on the burn
Cover the burn with a damp cloth
Run cold water over the burn for 20 minutes
Explain the procedure that you would need to follow in the event of a fire on the stove
Use an oven mitt to clap on the lid, then move the pan off the burner, and turn off the stove. The lack of oxygen will stop the flames in a pot
Use water to put out the fire
Use a t-towel and fan the fire
List the steps you need to follow when lifting a large box and placing it onto the bench.
Place legs even distance apart and create a stable base. Bend knee keep your back in a natural upright position, lean forward
a little over the load.
Bend from the waist and lift the load
Keep your head down when lifting the load and move in opposite direction twisting your back
Why is it important to have safe posture when cooking? You may select multiple options.
Reduce the risk of eye injuries
Reduce the risk of stomach pain
Reduce risk of shoulder and back injuries and
Reduce the risk of workplace incidents when moving around the kitchen
Which of the following is NOT a safe knife technique?
Hold by the handle Secure chopping board
Walk with the knife down by your side
Move quickly when walking with a knife
Secure the chopping board
Which of the following is NOT a hygienic way to work in the kitchen
Ensure you are wearing the correct uniform even if it is dirty
Hair tied back
Wash your hands
No Jewellery
Explain practices used to minimise the risk of cross contamination
Use different coloured chopping boards
Store raw foods and cooked foods separately
Defrost meat in the fridge on the bottom shelf and ensure it is covered
All of the above
What temperature is the danger zone?
Above 75 C and below -5 C
Above 60 C and below 5 C
Above 100 C and below 5 C
Above 60 and below - 5 C
What is the SAFEST way to thaw/defrost food?
In the fridge the day before
On the bench at room temperature
In the microwave
In hot water in a sink
Explain the best place to store frozen chicken
Fridge
Freezer
Pantry - Dry stock
In a freezer bag in the freezer
Explain the best place to store cupcakes - not iced
Fridge in sealed containers
Room temperature in sealed containers
Freezer in sealed containers
On the bench
Explain the best place to store marinated steak
Room temperature in sealed container
Fridge in covered with glad wrap
In the freezer
Dry store in the pantry
Explain the best place to store lettuce
Place in vegetable draw.
Keep in plastic bag or container in the fridge.
Room temperature in the pantry
In the freezer
Explain the best place to store ground herbs
In the freezer
In the fridge
Dry storage
Air tight container in the cupboard
Which of the following best describes the precision cut julienne. You may choose more than one answer
Match stick cut
3mm 3mm 40mm
Fine dice
8mm cube
Which of the following best describes the precision cut jardiniere. You may choose more than one answer
4mm x 4mm x 20mm
Fine dice
Baton
Fine shred 3mm
Which of the following best describes the precision cut Brunoise. You may choose more than one answer
3mm x 3mm fine cube
Baton
Match stick
Fine dice
Which of the following best describes the precision cut Chiffonade.
3mm x 3mm fine dice
3mm fine shred
Baton
8mm cube
Which of the following best describes the precision cut Paysanne.
8mm x 8mm dice
Fine dice
3mm shredded cut
Various shapes 3mm thick
Which of the following best describes the precision cut Macedoine.
8mm x 8mm cube
3mm thick various shapes
3mm x 3mm x 40mm
Fine dice 3mm x 3mm
