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Yr 7 Food Assessment 1 - H&S, Equipment '26

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

Which of the following is the best way to wash your hands before preparing food?

a)

Rinse quickly with cold water

b)

Wash with warm water and soap for at least 20 seconds

c)

Wipe hands on a tea towel

d)

Use hand sanitiser only

2.

What is the safest way to carry a knife in the kitchen?

a)

Pointing upwards

b)

Pointing downwards by your side

c)

Holding it out in front of you

d)

In your pocket

3.

Which of the following helps prevent cross-contamination?

a)

Using the same chopping board for raw meat and vegetables

b)

Washing hands after handling raw meat

c)

Storing cooked and raw foods together

d)

Using dirty utensils

4.

What should you do before using any kitchen equipment?

a)

Check it is clean and in good working order

b)

Use it straight away

c)

Ask a friend to use it first

d)

Ignore safety instructions

5.

Which of the 4Cs is about keeping food at the correct temperature?

a)

Cleaning

b)

Cooking

c)

Chilling

d)

Cross-contamination

6.

Which two safe techniques should you use when chopping food with a knife?

a)

Bridge hold and knife hold

b)

Finger hold and palm hold

c)

Blade grip and thumb tuck

d)

Handle twist and wrist flick

7.

Why should you not use the same cloth to wipe up raw meat juices and clean surfaces?

a)

It saves time

b)

It can spread bacteria

c)

It makes the cloth smell nice

d)

It is more efficient

8.

What temperature should a fridge be kept at to safely store food?

a)

10°C

b)

5°C or below

c)

15°C

d)

20°C

9.

Which piece of equipment is best for measuring small amounts of ingredients accurately?

a)

Mixing bowl

b)

Measuring spoons

c)

Frying pan

d)

Rolling pin

10.

What does the 'Cooking' part of the 4Cs refer to?

a)

Heating food to the right temperature to kill bacteria

b)

Storing food in the fridge

c)

Washing hands

d)

Using sharp knives

11.

Which of the following is a good food hygiene practice?

a)

Wearing jewellery while cooking

b)

Tying back long hair

c)

Tasting food with your fingers

d)

Sneezing over food

12.

What should you do if you drop a knife on the floor?

a)

Pick it up quickly

b)

Leave it and tell a teacher

c)

Kick it away

d)

Carefully pick it up by the handle

13.

Which of the following is NOT one of the 4Cs?

a)

Cleaning

b)

Chilling

c)

Cooking

d)

Cutting

14.

How can you prevent burns when using the oven?

a)

Use oven gloves

b)

Touch the hot tray with bare hands

c)

Stand very close to the oven door

d)

Ignore safety instructions

15.

Why is it important to clean surfaces before preparing food?

a)

To make them look shiny

b)

To remove bacteria and prevent illness

c)

To impress your teacher

d)

To waste time

16.

What should you do with leftover cooked food?

a)

Leave it out at room temperature overnight

b)

Put it in the fridge as soon as it has cooled

c)

Throw it away immediately

d)

Store it with raw food

17.

What is the best way to prevent cross-contamination when using chopping boards?

a)

Use one board for all foods

b)

Use separate boards for raw meat and vegetables

c)

Wipe the board with a dry cloth between uses

d)

Use a wooden board for everything

18.

Which of the following is a key reason for following health and safety rules in the food room?

a)

To make cooking more difficult

b)

To prevent accidents and illness

c)

To use more equipment

d)

To cook faster

19.

What should you do if you spill something on the floor in the kitchen?

a)

Leave it for someone else to clean

b)

Clean it up straight away to prevent slips

c)

Cover it with a towel

d)

Ignore it

20.

Why should you avoid wearing loose clothing while cooking?

a)

It can catch fire or get caught in equipment

b)

It makes you look untidy

c)

It helps you cook faster

d)

It keeps you warm