3.4.2.2 Preparing, cooking and serving food safely Quiz: AQA Food Preparation and Nutrition, Unit 3

The 20 questions

1. Which personal hygiene practice is correct when handling food?

   • Wearing a wet cloth around the hands for handling raw food
   • Touching the face while preparing the food
   • Keeping hair tied back and wearing clean clothes
   • Wearing rings and jewellery during food handling

2. What should be done to a worktop before food is prepared on it?

   • Spray it with oil to repel bacteria from the surface
   • Wipe it with a dirty cloth to keep the bacteria on it
   • Clean it with hot soapy water and dry it before use
   • Dust it with flour to stop the food from sticking to it

3. Why should separate utensils be used for raw and cooked food?

   • To stop bacteria transferring from raw food onto cooked food
   • To stop fat from emulsifying into the surface of the utensil
   • To stop starch from gelatinising on the surface of the utensil
   • To stop protein from denaturing on the surface of the utensil

4. Why must food be cooked for the correct time, rather than until it only looks done?

   • Cooking time sets the sugar level in the food as it is cooked
   • Longer cooking always increases the number of bacteria in the food
   • Colour alone does not show that the centre has reached a safe temperature
   • Colour alone shows that the protein has denatured fully in the food

5. What should a temperature probe read in the thickest part of a cooked chicken breast?

   • 50°C
   • 75°C
   • 40°C
   • 100°C

6. Why must frozen poultry be fully defrosted before it is cooked?

   • So the centre cooks through to a safe temperature rather than staying cold
   • So the protein can denature slowly while the poultry is still raw
   • So the enzymes in the poultry can caramelise before the cooking starts in the pan
   • So the fat can emulsify into the water and form a glaze on the outside

7. Which serving practice keeps food safe at a party?

   • Serving cold food that has been out for hours without chilling it
   • Leaving food on the table in a warm room for the whole afternoon
   • Putting hot food in a cold draught to cool it before it is served
   • Keeping hot food hot and cold food cold until it is served

8. Which action is especially important when preparing high-risk foods?

   • Leaving them uncovered on the bench to dry out before they are cooked
   • Handling them with clean hands and clean utensils and cooking them thoroughly
   • Cutting them with a knife that has not been washed since its last use
   • Storing them next to raw food so that the flavours mix before cooking

9. What does washing and drying vegetables before use prevent?

   • Gelatinisation of the vegetable starch in the sink as it is washed
   • Caramelisation of the vegetable sugars in the sink during rinsing
   • Food poisoning from bacteria carried on the skin of the vegetables
   • Emulsification of the vegetable oil into the water in the sink

10. What does good hygiene when making a fruit coulis in a blender prevent?

    • Starch being broken down by the blender blades into a thin liquid
    • Enzymes being blended into the coulis and making it thick and firm
    • Fat being separated out of the fruit by the blender blades as they turn
    • Bacteria from unwashed fruit and dirty equipment being mixed into the dessert

11. Why must hands and surfaces be kept clean when shaping wet mixtures such as falafels or fish cakes?

    • The mixture can denature on contact with clean hands and set hard
    • The mixture can gelatinise onto the hands and stick firmly to them as it dries
    • The mixture can caramelise onto the surface of the board and burn
    • Raw mixtures can carry bacteria that spread to other food and surfaces

12. Which is a valid test that food is cooked?

    • Using a temperature probe to check that the centre reaches a safe temperature
    • Looking at the food under a dim light and judging its colour alone
    • Smelling the food from across the kitchen while it is being cooked
    • Tasting the food cold straight from the fridge before cooking it

13. Which is an acceptable readiness test for cooked poultry?

    • Juices run pink and the meat is firm to the touch
    • Juices run clear when the thickest part is pierced
    • Juices are sticky and the meat is glossy all over the surface
    • Juices are cold and the meat is wet on the outside

14. Why should cooked food be served promptly after cooking?

    • To let the fat finish emulsifying before the food is eaten
    • To allow the starch to keep gelatinising in the serving dish
    • To allow the protein to set further after the food has cooled
    • To limit the time it spends in the temperature ranges where bacteria grow

15. What should a cook do with a cut finger while handling food?

    • Lick the cut clean before touching any food in the kitchen
    • Keep handling food with the cut left uncovered so that it heals
    • Dip the cut into the sauce to clean it before handling the food
    • Cover it with a waterproof dressing and wash hands before continuing

16. Why should a cook avoid tasting food with the same spoon used for stirring raw food?

    • The spoon can denature the protein of the food being tasted
    • The spoon can dissolve the sugar and make the food sweeter
    • The spoon can cause the starch to gelatinise at room temperature
    • The spoon can carry bacteria from raw food into the food being tasted

17. How should food be probed to get an accurate reading?

    • Insert the probe into the air above the pan for a quick reading
    • Use the probe only after the food has cooled completely to room temperature
    • Insert the probe into the thickest part of the food, away from bone
    • Leave the probe in the sink to clean it while the food cooks

18. Why should fruit be dried after washing before it is cut into a salad?

    • Wet surfaces caramelise under the knife and turn brown quickly
    • Wet surfaces stop enzymes from working, so the fruit stays firm
    • Wet surfaces can let bacteria grow and spread more readily
    • Wet surfaces gelatinise the fruit, which makes it set in the bowl

19. Why should a cook clean equipment immediately after handling raw food?

    • To stop the starch gelatinising on the board while it dries in the rack
    • To stop bacteria transferring to the next food prepared with it
    • To stop the fat emulsifying into the water used for washing up
    • To stop the protein denaturing on the knife blade while it is in the sink

20. Which is a correct use of a food temperature probe?

    • Calibrating it and cleaning it between uses
    • Dipping it in cold water only after the cooking is complete
    • Leaving it inside the food permanently in the oven during cooking
    • Pushing it through the food's surface to scratch the centre clean

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