Revision

Question 1

Cross contamination

Answer 1

Cross contamination is dangerous as if you put vegetables on a chopping board you’d just used for meat the bacteria will spread and it could be dangerous.

Question 2

Cooking

Answer 2

You need to cook most meals. It is vital to making things as without food being properly cooked it could be dangerous.

Question 3

Cleaning

Answer 3

If you just dumped your dirty things in the cupboard the next person would have some of your meal mixed in with theirs.

Question 4

Chilling

Answer 4

You need to chill foods sometimes to get rid of the bacteria.

Question 5

Where are the fire blankets located

Answer 5

Next to the dishwasher (where the two rooms meet) and by the top middle table facing as if you’d come in from food tech 2.

Question 6

What should you do if there’s a fire?

Answer 6

You should tell a teacher then head through the pathway to food tech 2 and go out there.

Question 7

How should you carry knives in the food classroom?

Answer 7

You should carry them by the handle and with the sharp bit
pointing down. No running or swinging it around. You shouldn’t be carrying anything else if you are holding a knife. When you put it down make sure the sharp part is facing away.

Question 8

How would you wash a knife?

Answer 8

When you have finished with your knife, run the water but make sure you don’t drop it in the soapy water as you could forget it’s in there and cut yourself. When you are ready to wash it you would get the cloth and hold the handle so the sharp edge is facing up. With the blunt edge facing down, clean it safely.

Question 9

Why do we stir with a wooden spoon on the hob?

Answer 9

Because the hob might melt metal spoons and then you will have bits of metal in food and it would be dangerous

Question 10

What is preheating and why must you always preheat an oven before using it?

Answer 10

Preheating is when you turn the oven on and wait for it to get to a certain temperature before putting in your food. We do this because if you put it in early the food might come out raw and it would be dangerous to eat raw things like meats.

Question 11

What does simmering mean?

Answer 11

Simmering is when you turn something on to a very low heat and let it rest for it bit like when rice is soaking up water.

Question 12

What is the colander and where is it found

Answer 12

It drains out liquid from food and is found in the cupboard

Question 13

Slotted spoon

Answer 13

Stirring things like pasta so it doesn’t get trapped in the spoon and is in the draw on the right

Question 14

Palette knife

Answer 14

For scraping things out of bowls and is in the draw on the right

Question 15

Red chopping board

Answer 15

For chopping different meats and is found near the front of the classrom

Question 16

Hand blender

Answer 16

For blending things like tomatoes together

Question 17

Balloon whisk

Answer 17

Whisking eggs and other wet and slippery foods and is found in the draw on the right

Question 18

Chef knife

Answer 18

For chopping tough things like some vegetables and is found in the knife draw at the front.

Question 19

Paring knife

Answer 19

For cutting easier things

Question 20

Grater

Answer 20

Grating things like cheese, carrots or chocolate for different meals and is found in the cupboard

Question 21

Sieve

Answer 21

For getting lumps out of certain ingredients like sugar and is found in the cupoard

Question 22

Weighing scales

Answer 22

For measuring the amount of food for meals

Question 23

Measuring jugs

Answer 23

For measuring the amount of liquid for meals and is found in the cupboard

Question 24

Fish slice

Answer 24

For flattening down foods or flipping them over

Question 25

Saucepan with a lid

Answer 25

For cooking things in and is found in the cupboard under the sink