Food and Nutrition

Question 1

1Using separate chopping boards for raw meat and ready-to-eat foods prevents

Easy

A. cross-contamination B. faster cooking C. browning D. good flavour

Question 2

2The temperature range in which bacteria multiply fastest, the "danger zone", is about

Easy

A. 5–63 °C B. −18 to 0 °C C. 100–120 °C D. 70–100 °C

Question 3

3Before cooking, the first thing a cook should do is

Easy

A. wash hands thoroughly B. switch off lights C. taste the food D. put on jewellery

Question 4

4The safest way to thaw frozen meat is

Easy

A. on the counter overnight B. in the sun C. in hot water D. in the refrigerator

Question 5

5Food handlers should wash their hands

Easy

A. never B. only at the end of the day C. before handling food and after using the toilet D. only when visibly dirty

Question 6

6Cross-contamination in the kitchen happens when

Easy

A. bacteria spread from raw to cooked food B. food is cooked well C. surfaces are cleaned D. hands are washed

Question 7

7Long hair should be covered when cooking to

Easy

A. keep warm B. save time C. look fashionable D. prevent hair falling into food

Question 8

8A fire blanket in the food lab is used to

Easy

A. dry hands B. cover food C. keep food warm D. smother small fires such as a pan fire

Question 9

9A small fire in a pan of cooking oil should be put out with

Easy

A. a fan B. more oil C. water D. a fire blanket or damp cloth over the pan

Question 10

10Chopping boards for raw meat should be

Easy

A. never washed B. shared with vegetables C. made of cloth D. separate from those used for cooked food