TY Hygiene & Safety

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1.
1 point
In the Home Economics kitchen, when using a weighing scale we use which unit:
2.
1 point
Hold food with fingers curled inwards to avoid cuts.
3.
1 point
What temperature (degrees) should perishable foods (meat, milk, cream) be kept at in the fridge?
4.
1 point
Cross contamination: storing or preparing raw food with food that will bot be cooked.
5.
1 point
Food, warmth and moisture are the conditions necessary for growth of micro-organisms.
6.
1 point
Which of the following are correct?
7.
1 point
I should clean up as I go in the Home Economics classroom.
8.
1 point
Keep saucepan handles turned outward at the edge of the cooker.
9.
1 point
Never handle electric equipment with wet hands.
10.
1 point
Name the food poisoning bacteria most commonly found on raw poultry.
11.
1 point
Which of the following food poisoning bacteria is found in the nose, throat and skin of humans.
12.
1 point
I can use any of the ovens or hobs in the Home Economics classroom.
13.
1 point
What do you need to bring to food practical classes in the Home Economics room?
14.
1 point
Frozen foods should be wrapped and sealed at a temperature at -18°C.
15.
1 point
It takes two minutes to preheat an oven.
16.
1 point
Never walk about when holding knives or hot saucepans.