Topic 1 Revision

Question 1

What is the Danger Zone

Answer 1

5-63°C

Question 2

Freezer temp

Answer 2

-18°C

Question 3

Name 3 foods that require yeast

Answer 3

Bread, Kimchi, Cider

Question 4

What conditions does yeast grow in

Answer 4

Warmth,food,moisture,time

Question 5

Name 3 foods that require bacteria

Answer 5

Beer, vinegar , yoghurt

Question 6

Fridge temp

Answer 6

0-5°C

Question 7

Name 5 high risk foods

Answer 7

Raw egg, unwashed fruit & veg, paté, ready to eat foods

Question 8

What colour of chopping boards are allergens used for

Answer 8

Purple

Question 9

Visual checks before you get food

Answer 9

Package dates, bruises, mould

Question 10

What is cross contamination

Answer 10

It is when 2 different types of food spread between each other when it shouldn’t

Question 11

What is cross contamination

Answer 11

It is when 2 different types of food spread between each other when it shouldn’t

Question 12

3 bacteria’s

Answer 12

Ecoli, Salmonella, Capmylobacter

Question 13

How should fruit & veg be cleaned

Answer 13

Cold water and dried

Question 14

Why is food poisoning increasing

Answer 14

Cross-contamination, lack of education, more ready to eat products

Question 15

Reheated food temps

Answer 15

70°C for 2mins, 75°C for 30s etc

Question 16

How to check food temp

Answer 16

Food thermometer

Question 17

Legal fridge temp

Answer 17

8°C