Dietary Advice
Hygiene & Safety
Equipment
Cookery Processes
Food storage
100
Name something we should eat more of
Fruit and vegetables
Fibre
Oily fish
100
Name two categories of hygiene
Personal hygiene
Kitchen hygiene
100
You use this to fold flour into a Swiss roll mixture
A metal spoon.
100
Name a wet method of cooking
Boiling
Steaming
Poaching
100
Name the 3 areas for storing food in the kitchen
Fridge
Freezer
Cupboard/dry store
200
Name 2 things we should eat less of
Salt
Sugar
Calories
Saturated fat
200
Explain the difference between the two types of hygiene.
Personal hygiene: keeping your body clean
Kitchen hygiene: keeping your environment clean
This is important to prevent contamination and the possibility of getting food poisoning.
200
You use this to coat a gateau in cream
A palette knife
200
Name 2 dry methods of cooking
Baking
Grilling
200
Name 2 foods that should be stored on the bottom shelf of the fridge
Raw chicken
Raw fish
300
How many grams of salt is the recommended daily allowance?
No more than 6g
300
Name 3 personal hygiene rules
Wash hands
Tie up hair
Wear protective clothing
300
You use this to scrape out cake mixture from a bowl
A spatula
300
Describe "rubbing in"
What might you be making if you are using this process?
Using your fingertips to combine flour and fat
Pastry, scones, crumble topping
300
What kinds of foods should be kept on the top shelf of the fridge?
Leftovers
Foods that won't be cooked again
These are considered to be high-risk foods!
400
What is a practical way to eat less sugar?
Swap fizzy juice for water or milk
Eat fruit instead of sweets
400
Name as many hazards as you can!
Use the correct chopping boards
Keep raw and cooked food separate to prevent cross-contamination
Always cook meat to 75° and reheat to 82°
Keep the fridge temperature between 1-4°
400
Name 3 pieces of equipment you need when chopping vegetables
White chopping board
Non-slip safety mat
Vegetable knife / Chef's knife
Waste bowl
Peeler?
400
Describe what it means to "sweat" and "saute" vegetables.
Sweat - with a lid, vegetables don't brown
Saute - a method of cooking in a little oil in a frying pan. It browns the food and seals and develops flavour.
400
Why is it important to store food correctly?
To ensure hygiene
To prevent spoilage
To prevent the risk of food poisoning
500
What is a practical way to eat less saturated fat?
Trim off visible fat from bacon
Swap red meat for oily fish once a week
Drink semi-skimmed milk or low fat versions of cheese and yogurt
500
Name 3 kitchen safety rules
Keep pot handles facing away
Turn off electrical appliances after use and keep away from water
Keep animals/pests away from food
Always use clean dishcloths and tea towels
Use the correct coloured chopping board
Wash knives after chopping raw meat to prevent cross-contamination
500
What piece of equipment should you use to remove cookies from a baking tray?
Fish slice
500
Identify 4 reasons that we cook
To improve texture
To improve flavour
To kill bacteria
To make the food easier to digest
500
What is the correct temperature for fridges and freezers?
Fridge 1-4°
Freezer -18°