Hygiene
Safety
Food Groups
Nutrients
Cookery Terms and Equipment
100

Do this before prepping food

What is it to wash your hands?

100

Putting materials in soda bottles can lead to this

What is poisoning?

100

This food group consists of starch foods

What are staples?

100

Carbohydrates, Protein and Fats are classified as this.

What are macronutrients?

100

This usually has a crumbly top?

What is an Au gratin?

200

This temperature of water is preferred for greasy dishes.

What is hot water?

200

Touching plugs with wet hands can lead to this

What is an electrical shock?

200

This group provides vegetable protein

What are legumes?

200

Bone disease in children, as a result of Vitamin D deficiency.

What is Rickets?

200

This uses direct or radiant heat

What is grilling?

300

Cleaning oven or microwave is part of this cleaning schedule 

What are occasional or quarterly tasks?

300

Slipping on broken glass would be classified as this type of accident

What are major cuts?

300

This plant product has a seed but is classified as a fat.

What is an avocado?

300

This vitamin can be used to treat night blindness 

What is Vitamin A?

300

This is used to cut large cuts or bones 

What is a cleaver?

400

Best place to store glassware, cutlery and crockery

What is a dust for environment?

400

These should be turned away from the general area of movement

What are pot handles or knives?

400

These fats are liquid in nature

What are polyunsaturated fats?

400

The list of fat soluble vitamins.

What are vitamins A, D , E and K?

400

This is great for melting chocolate 

What is a double boiler?

500

Time categories for the cleaning schedule

What  are daily, weekly and occasional tasks?

500

These being allowed to hang over a work surface can cause wet or dry burns

What are leads and flexes?

500

The Caribbean Food groups 

What are Staples, Legumes, Foods from Animals, Fruits, Vegetables and Fats?

500

This nutrient aids in the formation of haemoglobin.

What is iron?

500

To cook in a liquid just below boiling point

What is it to simmer?