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Laabri

Yr 7 End of Topic Test

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Last updated over 1 year ago
19 Nsɛmmisa
Hyɛ no nsow a efi ɔkyerɛwfo no hɔ:

cantell school design technology

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Asemmisa {{asɛmmisaAhyɛnsode}}
1.

What is the correct name of the knife used to cut fruits and vegetables?

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2.

What are the two hand holds used to safely use a knife?

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3.

What is this piece of equipment called?

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4.

What is this knife used for?

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5.

What is the correct name for this knife?

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1
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6.

What is the space on top of the oven called?

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7.

What is the name of the process used to identify hazards in technology called?

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8.

What are the 3 main hazards of using knives in a food room?

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9.

What is the final stage of the risk assessment called?

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10.

You can avoid food poisoning by controlling levels of what?

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11.

Why do chefs wear chef whites uniforms?

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12.

Which of the following are possible consequences of food poisoning?

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13.

When bacteria transfers from a high risk food to ready to eat food, what do we call this?

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14.

What are 3 things to keep a fire burning?

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15.

In your food lessons, what do we use white dish cloths for?

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16.

In your food lessons, what do we use tea towels for?

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17.

Name 3 high risk foods

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18.

Which colour chopping board is used for which food items?

Draggable itemarrow_right_altCorresponding Item

Brown

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Raw Meat

Yellow

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Raw Fish

Red

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Cooked Meats

Green

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Root Vegetables

Purple

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Salad, Fruit and Fresh Vegetables

Blue

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Bakery and Dairy Products

White

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Allergens

Asemmisa {{asɛmmisaAhyɛnsode}}
19.

Place the items in the correct area of the fridge.

Mmuae Afoforo a Wobɛpaw:
Raw meat and Fish
Ready to eat Dairy foods
Ready to eat packaged foods
Vegetables
Fruits and Salads