Personal Hygiene
1. When you arrive
2. Before you handle food
3. When you change food preparation tasks
4. After using the toilet
5. After touching your face/ hair/ mask
You should do what?
Wash your hands!
Complete the sentence:
Dishes must be washed in.....
HOT SOAPY WATER!
How would you protect yourself from the chemicals sometimes found on fresh fruit and vegetables?
Wash produce before eating.
What would you use to measure 150ml milk?
a. scales
b. a 1/2 cup measure
c. a ruler
d. a measuring jug
d. a measuring cup or jug
Name 2 causes of cuts in the kitchen
Any 2 of:
knives, sharp equipment, broken glass/ crockery
Why do you need to wear an apron when cooking?
To cover your clothes.
What must you do before you put dishes in the draining rack?
Wipe the bench!
Ingesting bacteria or parasites or other contaminants on improperly prepared food can cause....?
Foodborne illness, food poisoning
how many ml in a metric cup?
250ml
How can you avoid setting baking paper alight in the oven?
Cut it to size, don't allow it to touch the sides of the oven or the elements
What type of shoes are appropriate for the food tech room?
Closed-toed shoes
Why should dishes be left to drain upside down?
So that the water drains off them
Why should you chill leftovers within 2 hours?
Leaving food at room temperature for too long can cause bacteria to multiply rapidly
How many tsp in a Tbsp?
3
If you notice that water or other liquid has been spilled on the floor you should....
a. Clean it up
b. Alert people nearby
c. Tell the teacher
d. Yell at the person who spilt it until they clean it up.
a. Clean it up
b. Alert people nearby
What should you do after you have sneezed or blown your nose.
re wash your hands
Where do the dirty cloths and tea-towels go once you have finished washing and drying the dishes and sanitising your station?
Into the dirty-washing basket in the drawer.
True or false:
Cooking or freezing food kills most foodborne bacteria?
Why should you always use clean utensils to measure ingredients?
to avoid cross-contamination
Name 3 ways you could become burned in the kitchen
Any 3 of:
Oven, stove-top, jug, hot water, hot food, hot equipment, steam, fire, hot oil
What should you wear if you have cuts or broken skin on your hands?
A food-safe glove. Cover cuts with a blue plaster.
Why a blue plaster?
Name 3 items of equipment you need to WASH dishes
Name 3 of:
Dish sponge, plug, dishwashing liquid, cloth, draining rack,
Why mustn't you store fresh and cooked meat together in the fridge?
Cross-contamination
contaminants can be transferred from the raw meat to the cooked meat.
When you have finished using equiptment from the kitchen you should?
a. wash dry and leave out
b. Wash and leave on thr sink to be put away
c. wash it and put it away
d. wash and dry it and return it to the correct place
e. ask someone else to take care of your mess
d. wash and dry it and return it to the correct place
Name the 3 major injury risks in the kitchen
Cuts
Burns
Slips and trips