Food preparation and safety quiz (SEAB 6073 N(A)-Level Nutrition and Food Science) quiz
14questions. Pick an answer and you'll see why right away.
Which range is the 'danger zone' in which bacteria multiply fastest?
What four conditions do most harmful bacteria need to multiply?
What is the main difference between food spoilage and food poisoning?
When should you always wash your hands while preparing food?
Why should separate chopping boards be used for raw meat and for cooked or ready-to-eat foods?
At roughly what temperature should a fridge be kept?
Where in the fridge should raw meat be stored, and why?
What does a 'use-by' date on a food tell you?
How can scalds from hot liquids best be prevented in the kitchen?
Which is the safest action if a pan of oil catches fire?
Why is cooked rice considered a high-risk food if left at room temperature?
What is the best way to prevent falls in the kitchen?
Why should stock be rotated so that older items are used first?
Cooking chicken thoroughly until the juices run clear is important because: