Ready...Steady...Cook

Weighing & Measuring

100

G

Grams

200

What the Screen Should Show Before Scales are Ready to Use

0 ^g

^{(A Singular zero, with a small g in the corner)}

300

Equipment Needed to Measure Small Amounts of Flour

Measuring Spoon and Knife

400

All Measurements Available on Standard Measuring Spoons (5)

1.25ml, 2.5ml, 5ml, 7.5ml, 15ml

500

How to turn L to ML

Divide by 1000

Kitchen & Personal Hygiene

100

Remove Jewellery and Nail Polish

Personal

200

Wash Dishes

Kitchen

300

The Transfer of Bacteria

Cross-Contamination

400

Hands and Dishes washed in...

Hot, Soapy Water

500

Risk of Cooking with a Cut on your Hand, and one prevention

Cross-Contamination, put a blue plaster on

Bacteria

100

Bacteria is in... (5)

Soil, Water, Food, Animals, People

200

All Bacteria are harmful to us. True or False

False

300

Food Spoilage bacteria can change the... (4)

Taste, Look, Smell, Texture

400

Five Syptoms of Food Poisoning

Vomiting, Dizziness, Head Aches, Stomach Aches, Diarrhoea, Death

500

Food Poisoning Bacteria is also called

Pathogenic Bacteria

Conditions for Bacterial Growth

100

Bacteria Need ... to Grow (4)

Food, Time, Moisture, Warmth

200

Food Should be Reheated to...

82^OC

300

Bacteria Divide into 2 every...

10 Minutes

400

The Temperature Range of Good Food Safety

-18^OC - 100^OC

500

After 1 hour, 10 Bacteria will become...

320

Random

100

The Spoon you Eat your Breakfast With

Tablespoon

200

The Five Steps of the Ready Routine

1. Apron on, Hair and Sleeves Tied back

2. Hands Washed

3. Collect Tea Towel

4. Collect Cloth, Wet and Wring out

5. 2-3 Sprays on Desk, Wipe with Damp Cloth

300

A Tea Towel or Dish Towel is used for...

Drying Dishes

400

The Two Holds for Chopping Safely

Bridge and Claw

500

Minimum Equipment Needed to Measure 245ml of Water... with quantities

Measuring Jug (200ml), 15ml Measuring spoon x3