Revision Questions Flashcards
Safety rule for using electrical equipment
Keep electric appliances away from water
Safety rule of stove top
Never leave stove top unattended when there’s stuff being cooked
Safety rule of oven
Use oven kits when taking things out of the oven
Safety rule for hair
Tie your hair to avoid getting in food or catching fire
Define danger zone and why it’s an issue in terms of the growth of bacteria
The danger zone is 5-60 degrees and it when bacteria grows rapidly
Describe the conditions required for bacteria to survive and thrive include FATTOM in your answer
FATTOM stands for food, acidity, temperature, time , oxygen , moisture . These prevent bacteria from growing by being able to manage the conditions
What’s cross contamination and two examples
When bacteria from one food goes to another.
Example: using same chopping boards for raw meat and vegetables, and washing your hands after handling meats and egg
Difference between food spoilage and food poisoning and symptoms
Food spoilage is the quality of food goes bad because of air moisture and changes the taste texture and appearance. Food posioning is when you consume contaminated food or beverages that contain harmful bacteria and viruses
Symptoms:
Vomiting and fever
Where, what temperature and how should milk be stored
In the fridge
5 degrees
In the main body of the fridge
In a milk carton
Where, what temperature and how uncooked rice is stored
Cool dry place away from sun and moisture
25 degrees
Airtight container
Where, what temperature and how cooked pasta is stored
In the fridge
5 degrees
Airtight container
Where, what temperature and how frozen chicken fillet is stored
In the freezer
-18 degrees
Airtight container
How to measure half cup of cream
With measuring cup
Place on bench pour till 1/2 cup line
1 tablespoons in ml
20ml
1 teaspoon ml
5ml
1/2 teaspoon in ml
2.5 ml
