Yr 7 End of Topic Test - S Hickenbottom | Library

Required

1

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

Required

2

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

Required

1

What is this piece of equipment called?

Required

1

What is this knife used for?

Required

1

What is the correct name for this knife?

Required

1

What is the space on top of the oven called?

Required

1

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

Required

1

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

Required

1

What is the final stage of the risk assessment called?

Required

1

You can avoid food poisoning by controlling levels of what?

Required

1

Why do chefs wear chef whites uniforms?

Required

6

Which of the following are possible consequences of food poisoning?

Required

1

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

Required

1

What are 3 things to keep a fire burning?

Required

2

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

Required

1

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

Required

3

Name 3 high risk foods

Required

7

Which colour chopping board is used for which food items?

Draggable item		Corresponding Item
Green		Raw Meat
Purple		Raw Fish
Yellow		Cooked Meats
Red		Root Vegetables
White		Salad, Fruit and Fresh Vegetables
Brown		Bakery and Dairy Products
Blue		Allergens

Required

1

Place the items in the correct area of the fridge.