Personal Hygiene
Which of the following is not a personal hygiene practice?
Sanitise the table
Tie up hair
Take off all jewellery
Sanitise the table
Put the following dishes into the right order for washing.
wok plates glassware cutlery bowls utensils
glassware
plates
cutlery
utensils
bowls
wok
Describe the term "to dice".
To cut food into small cubes. e.g carrot.
Name one specification for an Anzac biscuit?
Golden brown in colour
Crispy texture
Same size and shape
What must be organised before you start preparing the food in a recipe?
Collect all the ingredients and equipment required to be efficient with your time.
Name three personal hygiene practices that you must do before cooking with food.
Tie up hair, wash and dry hands, wear clean clothes, cough and sneeze into your elbow, wear a clean apron, take off all hand jewellery, use a plaster and a glove if there is an infection or cut.
Describe how to clean the tables before dishwashing.
Wipe down with a damp dishcloth and rinse before filling the sink with water for washing.
Describe the term "to slice".
To cut food into thin strips e.g. capsicum.
Which of the following would not be a specification for perfectly cooked pasta?
Al dente Firm in the middle Very soft
Very soft
Why is it important to manage personal hygiene practices?
Because good personal hygiene practices will ensure safe food is provided and no one will get sick.
Name three activities when you must wash your hands straight afterwards, before touching food.
Touching a pet animal
Going to the toilet
Touching the rubbish bin
Touching money
Touching your phone
Touching your hair or face
Why should the dishes be dried properly e.g. the metal bowls.
So bacteria do not have an opportunity with moisture to reproduce.
Describe the term "to saute".
To toss in a little oil until the flavours have been released. It is not to brown.
Another name for specifications would be a set of .....
Standards or criteria to which the product must meet
Name two ways to manage your food preparation area better.
Have a scrap bowl for scraps.
Put away food containers as you go.
Rinse and stack as you go
Work from left to right.
Describe what must be done if there is an infection on the hand.
Put a plaster on the cut and wear a glove.
Describe how you would wash a sharp knife safely while doing dishes.
Keep it out of the sink. Take it by the handle and wash it separately. If left in the sink it is hidden and fingers can be cut easily.
Why preheat the oven?
To make sure the oven reaches the correct temperature for the food product so that the food starts cooking immediately.
Name two specifications for well cooked rice.
Firm to the bite
Al dente
Fluffy
How would you manage your dishes as you are cooking?
Rinse and stack on the side of the bench as you cook.
Describe the correct way to prepare your hands for cooking.
Wash and dry hands for 20 seconds each, using hot soapy water.
Why must dishes be rinsed before washing?
To make sure that the water stays as clean as possible during the dishwashing process.
Explain why a whisk is used only for whisking liquids.
Because it is designed to blend liquids together and the wires would break if it was used for anything more difficult.
Why is it important to have specifications for the outcome of a food product?
So that every time the recipe is used the outcome will be the same.
Why is it important to manage the work station well.
So that there is an effective use of time and effort and resources.