Year 10 revision - lousie harveys questions

Question 1

List 5 high risk foods

Answer 1

meat, poultry, fish, eggs, stocks, shell fish, cooked rice, gravy & sauces

Question 2

What is the steps for helping burns or scalds

Answer 2

1 - for minor burns, hold effected area under cold water
2 - run under cold water for atleast 20 mins or until pain subsides
3 - remove jewellery and cover burn
4 - don’t pull anything off the burn

Question 3

What are burns and scalds created by?

Answer 3

burn - solid hot (dry heat) e.g. saucepans

scalds - hot water or steam (wet heat)

Question 4

What are the three P’s for first aid?

Answer 4

promote recovery
prevent further injury
protect the patient

Question 5

What temperature should food be frozen at?

Answer 5

-18C or lower which is too cold for bacteria to multiply

Question 6

What temperature is the danger zone?

Answer 6

5-63C should spend no longer than 90 mins

Question 7

what temperature does food need to be cooked to kill bacteria?

Answer 7

75C or higher

Question 8

What temperature must food be hot held at?

Answer 8

63C or higher

Question 9

What temperature should food be chilled at?

Answer 9

5C or lower

Question 10

what do you do if someone cuts themselves?

Answer 10

1 - wash and dry hands (& put on gloves if you have them)
2 - cuts should be washed and dried (if dirty use running water)
3 - if possible, raise affected area above your heart
4 - cover the cut completely with sterile dressing or blue plaster (blue can be spotted if dropped in food)

Question 11

What do you do if someone falls and badly hurts themselves?

Answer 11

If badly hurt they should not be moved.

if not badly hurt but cannot get up they should be put in the recovery position

Question 12

What does HACCP stand for?

Answer 12

Hazard analysis critical control point

Question 13

How to prevent an accident on the floor?

Answer 13

mop up spills immediately
keep floors clean and grease free
don’t leave equipment in pathways
repair surface damage quickly

Question 14

How to prevent an accident with a knife

Answer 14

use right size knife for the food
keep knives clean
keep handles grease free
don’t put knife in washing up bowl

Question 15

What are the fire procedures?

Answer 15

raise the alarm
call the fire brigade
turn off gas supply, electricity and fans if possible
try to fight fire with appropriate equipment if confident (but do not put yourself in danger)
leave the building and go to the assembly point
close doors and windows

Question 16

what 3 components does a fire need?

Answer 16

fuel - something that burns
air - oxygen that keeps the fire burning
heat - gas, electricity ect. to ignite the fire

Question 17

how can you extinguish a fire?

Answer 17

starving - removing fuel
smothering - removing the oxygen
cooling - removing the heat

Question 18

how to prevent an accident by behaviour

Answer 18

don’t run in the kitchen
pay attention
concentrate on the ‘job in hand’

Question 19

how to prevent an accident by cleaning

Answer 19

try to clean as you go
keep materials and equipment away from food area
store cleaning materials carefully

Question 20

how to prevent an accident with clothing

Answer 20

wear appropriate clothing in the kitchen
wear non slip shoes or clogs
don’t wear jewellery
tie long hair back

Question 21

how to prevent a accident with cooking equipment

Answer 21

take care when moving or lifting heavy pans
use oven gloves or oven cloths
turn pan handle towards the back of the oven