Food Safety: GCSE Food Preparation Quiz
Test your knowledge of Food Safety for GCSE Food Preparation and Nutrition with this Quiz.
This quiz consists of 15 questions, the first 5 are multiple-choice questions, the next 10 are short-answer questions.
For multiple-choice questions, choose the correct answer. Scroll down to begin the quiz.
Questions
Which of the following conditions do bacteria need to multiply?
Incorrect
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Correct
Which of the following is the safest way to defrost raw meat?
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Correct
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Which food is most likely to cause food poisoning if not cooked properly?
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Correct
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What is the recommended minimum internal cooking temperature for poultry?
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Correct
Which of these is NOT a correct way to prevent cross-contamination?
Correct
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What is the ‘danger zone’ temperature range where bacteria grow most rapidly?
Between 5°C and 63°C.
Slot
What is food poisoning?
An illness caused by eating contaminated food, usually due to bacteria, viruses, or toxins.
Name two common symptoms of food poisoning.
Nausea and diarrhoea.
Why should you never wash raw chicken before cooking it?
Washing raw chicken can spread harmful bacteria like Salmonella around the kitchen through water splashes.
Give one reason why high-risk foods should be stored in a fridge.
To slow down bacterial growth and prevent food spoilage.
Why is it important to cool cooked food quickly before storing it in the fridge?
To prevent bacteria from multiplying while the food is cooling down.
What is the role of enzymes in food spoilage?
Enzymes cause chemical reactions that can lead to changes in food texture, colour, and flavour, making food spoil faster.
Give one example of a good kitchen hygiene practice when preparing food.
Washing hands thoroughly before handling food.
Why is it important to keep raw and cooked foods separate?
To prevent cross-contamination, which can spread harmful bacteria from raw to cooked foods.
What is the best way to check that meat is fully cooked?
Use a food thermometer to ensure it has reached the correct internal temperature, or check that juices run clear with no pink meat remaining.
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