To prevent accidents you should...

• Concentrate fully on what you are doing

• Talk whilst chopping

• Stop, listen and respond to all instructions

• Be aware of those around you

• Ensure your knife is blunt

Q4. When carrying a knife around the food room you should carry it...

• by the handle pointing forward

• by the blade so it is covered up

• by the handle pointing downwards

• on a tray

Q5. What temperature range is known as 'the danger zone' when dealing with food?

• -18 degrees Celcius

• 0 to 5 degrees Celcius

• 8 to 60 degrees Celcius

• 72 degrees Celcius +

Q6. Hands should be washed...

• after washing up

• after sneezing or coughing

• after you have been to the bathroom

• before you leave the classroom

• after handling raw meat, fish or eggs

Q7. What should you use to take a tray out of the oven.

• A tea towel

• A damp dishcloth

• An oven glove

• The sleeve of your jumper.

Q7. Match this knife hold - bridge hold

• 
• 
• 

Q7. Match this knife hold - claw grip

• 
• 
• 

What temperature should frozen food be stored at?

• Below -18 degrees Celcius

• Below 5 degrees Celcius

• Below 0 degrees Celcius

• Below -25 degrees Celcius

Which of the following are needed for bacteria to grow?

• Warmth

• Light

• Water

• Time

• Food

Bacteria ______ very fast.

• subtract

• divide

• addition

• multiply