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WorksheetsKS3 Food Safety & Personal Hygiene
Total questions: 15
Worksheet time: 8mins
Q4. Describe one way to carry a knife safely when moving around the kitchen.
By the handle pointing forwards
By the blade so it is covered up
By the handle pointing downwards
On a tray
Q5. What are the temperatures that form the danger zone for food safety?
0 to 60 degrees
60 degrees to 100 degrees
Between 5 degrees and 63 degrees
Under 5 degrees
Q6.Identify 3 times you should wash your hands whilst cooking.
When shaking hands with someone
After you have sneezed or coughed
After you have been to the bathroom
When you leave the classroom
After you have handled meat
Q7. What should you use to take a tray out of the oven.
A tea towel
A damp dishcloth
One oven glove
A pair of oven gloves
Q7. Match this knife hold - bridge hold
Q7. Match this knife hold - claw grip
What color should a chopping board be when preparing fish?
Red
Blue
Green
Brown
What temperature should frozen food be stored at?
Below -18C
Below 5C
Over 60c
None of these
What does bacteria need to grow?
Warmth
Ice
Water
Time
Food
Bacteria ______ very fast.
multiply
divide
addition
Why should you leave the sink and work surfaces clean at the end of your practical lesson?
To keep miss happy
To ensure that all bacteria has been killed, making it safe for the next class
So the next class don't know what you made
So the room doesn't smell
What happens to bacteria when they are cooled to below 5c?
Bacteria is dormant - grows slowly or not at all
Bacteria dies
Bacteria is in a deep sleep
Bacteria is active so multiplying fast
Cooking food destroys most harmful bacteria.
True
False
If you spill something in the Food Technology room, you should?
Tell a responsible student to wipe up the spill
Pretend it wasn't you
Finish what you are doing then clean up the spill & put out the safety sign
Wipe it up immediately and place a sign to warn people that the floor might be slippery
How can I avoid cross contamination?
Use the correct coloured chopping board
Wash hands before handing food and equipment
Ensure all equipment and utensils are clean
All of the above
