Safety
Hygiene
Nutients
Body
Wild
100

Describe the correct way to walk with a knife

Knife blade facing down, your arm by your side

100

Idenitfy 3 personal hygiene practices that must be followed in the Food technology kitchen

- Wash hands

- Tie up hair

- Remove jewellery

- Wear a clean apron

100

Which nutrient is a back up source of energy?

Protein

100

Name 2 factors that can reduce the level of good bacteria in the gut. 

- Poor diet

- tress

- Ageing

- Antibiotics

100

What is the danger zone temperature range?

5 degrees celcius - 60 degrees celcius

200

Name 2 safety rules when using an electrical appliance

1 - Be careful around water 

2- Do not use appliances with damaged cords

200

Where should cooked foods be stored in the fridge?

Cooked food should be stored on the higher shelves. 

200

List 3 factors that may impact metabolism

- Age

-Gender

-Genes

-Body size

-Activity level

200

Where are water soluable vitamins stored in the body?

They are not stored in the body, they come out in urine if unneeded by body. 

200

What is the difference between hygiene and safety?

Hygiene is about practices that prevent disease and maintain health

Safety is about preventing harm to yourself and others

300

Fill the blank for 2 of the following teacher safety instructions

If you ______ it, ________ it. 

If you _______it, _______  it. 

If you _______it, _______ it up.

If you _______it, _______ it up.  



Acceptable answers include:

If you Open it Close it

If you Spill it, Clean it

If you Drop it, Pick it up 

If you break it, Clean it up. 

300

Why can you not wash dishes with cold soapy water?

The water needs to be hot to help kill bacteria. 

300

Which nutrient is the building block of every body tissue cell?

Protein

300

Identify the 3 time periods (life cycle) that humans go through rapid development

Infancy, childhood, adolescence 

300

What is bile?

Yellowish green liquid that digests fat

400

Identify 4 safety rules within the food technoogy kitchen

- walk with knives facing downwards

- wipe spills immediately 

- turn pot handles in so not hanging over edge

- do not run in the kitchen

- check electrical appliances for damaged cords

- do not have knives sitting in a sink full of in soapy water

400
What are 2 ways cross contamination can occur?

- Raw food to cooked food

- Raw food to raw food


400

Carbohydrates turn into which nutrient?

Hint: Sugar

Glucose

400

Outline what happens to the energy in our body that we do not use

Excess energy is turned into and stored as fat

400

What are the Fat soluable Vitamins?

A, D, E, K

500

What kind of fire can you NOT put out with water?

Oil/Fat/Grease fire
500

Give an example of how poor personal or food hygiene could cause food poisoning

- cross contamination from raw meat to raw veg

- unwashed hands or equiptment causing bacteria transfer to food 

500

Which types of fats are easier for the body to break down? Give 1 example of a food that contains this type of fat. 

Unsaturated fats. Avocado, Fatty fish, Nuts, Oil 

500

Identify 3 components of the digestive system 

-gastrointestinal tract 

- pancreas, gallbladder, liver

- enzymes, hormones, blood, nerves

-mesentary

500

Identify the 6 essential nutrients

Protein, Carbohydrates, Lipids, Vitmains, Minerals, Water