Hygiene
Why do you wash your hands?
To kill/remove bacteria
- No running
- Clean up spills right away
- Report broken equipment or wires
- Carry knives properly
etc
Name a safety rule when using the hob
- Pot handles should be turned outwards
- Do not touch hob with your bare hands
- Do not leave unattended
- Turn down or off if food gets too hot/spitting/burning
What is the name of the illness you can get from eating food that has harmful bacteria
Food poisoning
Where should pasta or rice be stored?
Cupboard/pantry/dry store
Name 2 things you do before you start cooking
- Wash hands
- Remove jumpers/jackets/jewellery
- Tie up hair
- Wear an apron
- Fill sinks with HOT soapy water
Oven gloves
Name a safety rule of using the grill
- Do not leave unattended
- Do not close door with your feet
- Use oven gloves
- Leave door open
Name two symptoms of food poisoning
- Vomiting/sickness
- Diarrhea
- Sore head/dehydration
- Cramping/sore stomache
Etc
Where should milk or butter be stored?
Fridge (double points if you said top shelf!)
Name two kitchen hygiene rules
- Wipe down/sanitise surfaces
- Wash and dry dishes thoroughly
- Clean table and dishes as you go
Etc
Describe how to carry a knife properly
- Hold by handle
- Pointed at the floor
- Tight by your side
- Walking, not running
Name a safety rule for using the oven
- Do not close the door with your feet
- Close door
- Use oven gloves
Describe how to prevent the spread of bacteria
- Wash hands
- Use the correct chopping board colour
- Wash dishes properly
- Wipe/sanitise tables
Etc
Where should raw meats be stored?
Bottom shelf of the fridge
What should you use on the table after working with raw meat or eggs?
Spray table with anti bacterial spray and wipe it
What should you use under your chopping board and why?
A slip mat - to prevent the board moving and cutting yourself
Name 5 pieces of equipment in your cupboard
What is cross contamination?
The spread of bacteria from a raw food to a cooked food
Why should food be stored in the correct place?
- Prevent growth/spread of bacteria
- To prolong shelf life
- To keep food a high quality
Etc
What order should you do the following and WHY:
Wash hands, tie up hair, put on apron
1. Put on apron
2. Tie up hair
3. Wash hands
Wash hands last as your hair has bacteria on it so you want to do this before washing them and beginning to cook
Name a safety rule for when using a knife to prepare food
- Tuck fingers back
- Cut on a chopping board with slip mat
- Make sure where possible food is flat (so not rolling around)
- Do not use too fast
- Make sure knife is sharp
etc
Pick a recipe we have cooked:
- Name 3 pieces of equipment
- Name the part of the cooker that was used
Teacher will confirm
Name the four conditions for bacteria growth
Moisture, food, time, temperature
Why should raw meat be kept on bottom shelf?
So it doesn't potentially drip onto cooked foods and contaminate them