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Year 11 revision

Quiz by Judith Shackell

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21 questions
Show answers
  • Q1
    What is the meaning of the term Bain marie?
    A container of hot water over which food is kept hot, chocolate melted or delicate foods cooked.
    30s
  • Q2
    What is the temperature for hot holding?
    63 degrees C or above
    30s
  • Q3
    What is the correct temperature for a chiller?
    0-5 C
    30s
  • Q4
    What is the danger zone?
    Just the explanation but no temperature.
    just the temperature range
    The temperature range where bacteria can multiply really easily - 5C to 63 C
    30s
  • Q5
    What do the initials HASAWA stand for?
    Health And Safety At Work Act.
    30s
  • Q6
    What do the initials EHO stand for?
    Environmental Health Officer.
    30s
  • Q7
    Name the gas given off by Yeast
    CO2
    30s
  • Q8
    Explain the process of gelatinisation.
    Starch grains swell when wet and warm. This begins at 60C. At 80C the starch grains split and thickening occurs.
    30s
  • Q9
    What is a contract caterer?
    Someone who provides food and drink where they would normally not be available.
    30s
  • Q10
    Give an example of an occasion when a contract caterer may be hired.
    Wedding, funeral, party.
    30s
  • Q11
    Give two advantages of having a vending machine in a hospital.
    Available 24/7. Quick and easy to use. Hygienic.
    30s
  • Q12
    What are the names of the food poisoning bacteria most likely to be in under cooked chicken
    Salmonella and Campylobacter
    30s
  • Q13
    What is the reason for covering hair in the kitchen? Be precise and I am not accepting hair loss!
    Hairs falling in food
    Just food poisoning.
    Prevent Staphylococcus Aureus food poisoning.
    30s
  • Q14
    Which food is most likely to contain Bacillus Cereus bacteria?
    Cooked rice
    30s
  • Q15
    Give three characteristics of a high risk food.
    Neutral pH, moisture, protein,, low sugar, low salt etc
    30s

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