Food safety & hygiene 0.0 / 5 ? Home Economics: Food & NutritionFood handlingASOCR Created by: Food for thoughtCreated on: 18-04-14 20:33 Another name for High Risk foods? Perishable 1 of 15 Always keep raw and ready to eat foods .........? Seperate 2 of 15 Which bacteria can still multiply in a refrigerator? Listeria 3 of 15 Raw meat and fish should be stored on which shelf in the refrigerator? Bottom 4 of 15 A domestic piece of equipment maintained at -18 degrees. Freezer 5 of 15 To avoid food poisoning all equipment must be..............? Clean 6 of 15 What type of crockery should you discard? Chipped 7 of 15 Room temperature allows what to grow? Bacteria 8 of 15 To avoid food poisoning, food should be cooked......................? Thoroughly 9 of 15 What zone is 5 - 63 degrees centigrade? Danger 10 of 15 Before cooking meat that has been frozen, make sure it is thoroughly.......? Defrosted 11 of 15 In the food industry temperatures are monitored using a food...? Probe 12 of 15 To avoid cold spots when using a microwave, what should you do half way through cooking? Stir 13 of 15 How many times can you reheat food? Once 14 of 15 Hot _______ is when cooked food is stored at a temperature above 63 degrees during serving or display. Holding 15 of 15
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