Describe how you accurately measure dry ingredients.
Question 3
3.
Question 4
4.
Provide 4 examples of situations (that involve food) where washing your hands is important. (Eg: after you sneeze)
Question 5
5.
Question 6
6.
Describe how to chop an onion properly and safely.
Question 7
7.
Question 8
8.
After watching the video; outline some of the do's and don'ts to prevent cross contamination (you should be able to come up with some of your own aswell).
Question 9
9.
After watching the video; explain why it is important to cook foods thoroughly.
Question 10
10.
Some foods need to be cooked all the way through whilst others don't. Research and explain why this is the case. Provide an example of a food that does and one that doesn't need to be cooked all the way through.
Question 11
11.
Which is a safety rule to follow in the kitchen?
A: Wash hands thoroughly before handling food
B: Wear closed in shoes
C: Remove rings before cooking
D: Cover cuts with a blue band-aid
When using knives which of the following statements is incorrect?
A: Do not run with knives
B: Use the 'spider grip' to prevent cuts
C: When cleaning up never put them into a sink of soapy water
D: Run your finger along the blade to test for sharpness
Which is the correct definition for cross contamination?
A: The spread of harmful bacteria from uncooked to cooked or ready to eat foods
B: Bacteria that is found on food that makes you sick
C: When chicken comes into contact with fresh vegetables
D: Food is kept in the danger zone for more than two hours