Ukuran huruf
Lembar kerjaFood Safety and Hygiene
Total soal: 20
Worksheet time: 4mins
To prevent accidents you should...
Concentrate fully on what you are doing
Talk whilst chopping
Stop, listen and respond to all instructions
Be aware of those around you
Ensure your knife is blunt
Q4. When carrying a knife around the food room you should carry it...
by the handle pointing forward
by the blade so it is covered up
by the handle pointing downwards
on a tray
Q5. What temperature range is known as 'the danger zone' when dealing with food?
-18 degrees Celcius
0 to 5 degrees Celcius
8 to 60 degrees Celcius
72 degrees Celcius +
Q6. Hands should be washed...
after washing up
after sneezing or coughing
after you have been to the bathroom
before you leave the classroom
after handling raw meat, fish or eggs
Q7. What should you use to take a tray out of the oven.
A tea towel
A damp dishcloth
An oven glove
The sleeve of your jumper.
Q7. Match this knife hold - bridge hold
Q7. Match this knife hold - claw grip
What temperature should frozen food be stored at?
Below -18 degrees Celcius
Below 5 degrees Celcius
Below 0 degrees Celcius
Below -25 degrees Celcius
Which of the following are needed for bacteria to grow?
Warmth
Light
Water
Time
Food
Bacteria ______ very fast.
subtract
divide
addition
multiply
What foods are ideal for bacteria to grow?
chocolate
ice cream
meat
cheese
Why must the sink and work surfaces be left clean at the end of a practical lesson?
To keep my teacher happy
To ensure that all bacteria has been killed
So the next class can't tell what you made
So the room doesn't smell
Why do we use washing up liquid to wash the dishes?
Because Mr Reeve is forever blowing bubbles
The washing up liquid breaks down the fats and helps to removes dirt
The washing up liquid makes the plates smell nice
The washing up liquid as flavour to our food
What happens to bacteria when they are cooled to below 18 degrees Celcius?
Bacteria is dormant - not multiplying at all
Bacteria dies
Bacteria is sluggish
Bacteria is active and multiplying fast
What happens to bacteria when they are cooled to below 5 degrees Celcius?
Bacteria is dormant - grows slowly or not at all
Bacteria dies
Bacteria is sluggish
Bacteria is active and multiplying fast
What colour chopping board should be used when preparing raw meat?
Blue
Green
Yellow
Red
What colour chopping board should be used when preparing fruit or vegetables?
Blue
Green
Yellow
Red
What colour chopping board should be used when preparing cooked meat?
Blue
Green
Yellow
Red
What colour chopping board should be used when preparing dairy or breads?
Black
White
Blue
Yellow
What term is used to describe the accidental transfer of bacteria between foods?
Cross and Blackwell
Cross-examination
Cross-contamination
Cross-connection
