Food safety and hygiene: SQA National 5 Practical Cookery quiz quiz

To remove harmful bacteria so they are not transferred onto the ready-to-eat salad

To warm the hands up before cutting

Because the salad needs to be salted

To make the hands smell nice

Skin-coloured, so it is hidden

Clear, so the cut shows through

Blue, because it is not a natural food colour and is easy to spot if it falls off

Green, to match a salad board

Minus 18 degrees Celsius

0 to 5 degrees Celsius

10 to 15 degrees Celsius

20 to 25 degrees Celsius

0 to 100 degrees Celsius

Minus 18 to 0 degrees Celsius

63 to 100 degrees Celsius

5 to 63 degrees Celsius

Food, warmth, moisture and time

Salt, sugar, acid and air

Light, oxygen, cold and dryness

Fat, fibre, protein and water

On the top shelf, above everything else

On the bottom shelf, covered, so it cannot drip onto other food

In the door with the milk

Next to the cooked ham

Yes, freezing kills all bacteria

Yes, but only after a week

No, it makes them dormant; they become active again when the food thaws

No, freezing makes bacteria multiply faster

At least 37 degrees Celsius

At least 50 degrees Celsius

At least 100 degrees Celsius

At least 75 degrees Celsius

Wiping spills and washing equipment as you finish with it, keeping surfaces clear and removing food residue before bacteria multiply

Leaving all the cleaning until the very end

Cleaning only the floor during cooking

Using the same cloth for everything all day

Greasiest pans first, then plates, then glasses

Cleanest and least greasy first (glasses), then cutlery, then plates, greasiest pans last

It does not matter what order

Only the items that look dirty

To make the kitchen look tidy only

Because the bin must always be full

Because waste feeds bacteria and its smell attracts pests such as flies and mice that carry bacteria

So the recycling can be sorted later

Food becoming too salty

The transfer of harmful bacteria from one food to another, often raw meat to ready-to-eat food

Mixing two recipes together

Food going past its best-before date

Green

Blue

Red

White

So they do not spend long in the danger zone where bacteria multiply

So they taste sweeter

Because the fridge cannot hold warm food at all

To save electricity only

Because they will be too tired to cook well

Because the food might taste different

Because they carry harmful bacteria that can transfer to food and cause food poisoning in others

Because they cannot wash up properly

Once only, until piping hot all the way through (at least 75 degrees Celsius)

As many times as you like, until just warm

Twice, until lukewarm

Three times, until the outside is hot