1) What are the four C's? a) Cross contamination, Wash hands, freezing b) Cleaning, Cooking, Cross contamination c) Cleaning, Creating, Chilling, Cooking d) Cleaning, Cooking, Cross contamination, Chilling e) Cleaning, Calling, Washing f) Calm, Cook, Chill, Clean 2) When do you NOT NEED to wash your hands?  a) before starting to prepare food b) after touching the bin c) after eating d) after going to the toilet e) after touching raw meat, including poultry f) after touching pets 3) Why should you "clean as you go"? (main reason) a) Makes it more fun!:) b) Save time c) Use more time d) It looks better e) To get good grades f) To avoid build up of mess 4) Which of these areas do you need to pay more attention to when cleaning? a) The floor b) Expensive ares c) Shiny areas  d) surfaces you never touch e) surfaces that come in contact with food 5) At what temperature do bacteria BEGIN to die? a) over 50°C b) at 100°C c) at 75°C d) Above 60°C e) When the food feels hot f) Above 73°C 6) Can pork be eaten rare? a) Yes b) No c) Sometimes 7) What temperature should leftovers be reheated to? a) 75°C b) 63°C c) 100°C d) 58°C e) 83°C f) 48°C 8) True or False? Raw food should be stored above cooked food in the fridge a) False b) True 9) At what temperature should the fridge be at? a) Above 4°C b) 6°C c) 3°C d) Below 10°C e) Below 18°C f) Below 5°C 10) Is a freezer at -10°C at the right temperature? a) Yes b) No c) Yes if it's cold outside d) Only in the summer 11) What is the best way to defrost food in (to avoid growth bacteria and sicknesses)? a) Microwave until piping hot b) Let be in room temperature over night c) Slowly warm up with your hands d) Defrost outside e) Defrost slowly in fridge f) Slowly in room temperatured water 12) What is cross contamination? a) "When bacteria is transferred from one area to another" b) When you eat breakfast for dinner c) When you are allergic to something d) When you mix different pasta-shapes e) When you get an allergic reaction f) When you eat gluten in bread 13) Which of these options in NOT one of the main causes of cross contamination? a) Humans b)  cloths  c) Food d) Rubbish e) Pets and other animals 14) What does SANITISING mean? a) To clean the kitchen b) To clean using soap and water c) To clean using chemicals d) To wash using a cloth, soap and hot water e) Instead of washing hands f) Synonym to washing 15) What does WASHING MEAN? a) To clean b) To clean using soap and water c) To clean using chemicals d) To clean using hot water e) Using a dishwasher? f) Synonym to sanitising 

Home Ec - Kitchen hygiene game

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