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WorksheetsYear 10 revision quiz Autumn term 1
Total questions: 15
Worksheet time: 8mins
What is the 'danger zone' temperature range for bacterial growth?
0°C to 5°C
5°C to 63°C
63°C to 100°C
-18°C to 0°C
Which of the following is a key aspect of personal hygiene in the kitchen?
Using a red board for raw fish
Washing hands regularly
Storing food at room temperature
Cooking food at 50°C
What does HACCP stand for in food safety?
Hazard Analysis and Critical Control Points
Health and Cleanliness Control Programme
Hygiene and Cooking Control Plan
Hazard and Contamination Control Procedure
What is the recommended operating temperature for a fridge to keep food safe?
0°C to 5°C
5°C to 10°C
-18°C to 0°C
10°C to 15°C
Which of the following is an example of cross contamination?
Cooking chicken to 75°C
Using the same knife for raw meat and vegetables without washing
Storing cooked food in the fridge
Wearing clean clothing in the kitchen
What is the minimum temperature cooked food should reach to ensure it is safe to eat?
50°C
63°C
75°C
100°C
Which colour board should be used for raw fish to prevent cross contamination?
Red
Blue
Green
Yellow
What is the correct temperature setting for a freezer to prevent bacterial growth?
0°C to 5°C
5°C to 10°C
-18°C or lower
10°C to 15°C
Which of the following is NOT a proper knife handling technique?
Claw grip
Bridge hold
Holding the knife by the blade
Using a sharp knife
Which of the following is NOT a condition for bacterial growth?
Warm environment
Moist environment
Lack of nutrients
Time to multiply
What is the primary purpose of food hygiene rules?
To improve the taste of food
To prevent contamination
To reduce cooking time
To increase food quantity
Which of the following actions can lead to cross contamination?
Washing hands before cooking
Using separate boards for raw and cooked foods
Using the same cloth to clean surfaces and dry hands
Storing raw meat below cooked food in the fridge
What is the correct way to store cooked food to ensure safety?
At room temperature
In the fridge at 0°C to 5°C
In the freezer at 5°C
On the kitchen counter
Which of the following is a key component of kitchen hygiene?
Wearing dirty clothing
Storing food in the danger zone
Cleaning surfaces regularly
Using the same board for all foods
HACCP stands for
(a)
