Lesson 3.4.2.2

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

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 3.4.2.2, Preparing, cooking and serving food safely: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 3: Food safety, written with Revision Ninja.

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The 20 questions

  1. Which personal hygiene practice helps prevent hair falling into food during preparation?

    • Applying perfume
    • Using hand cream
    • Tying hair back
    • Wearing a watch

  2. What should be used to clean a worktop before food is prepared?

    • Vinegar spray only
    • Cold dry cloth
    • Hot soapy water
    • Oven cleaner

  3. Why must separate utensils be used for raw and cooked meat?

    • Prevent cross-contamination
    • Keep food warm
    • Save washing time
    • Improve food flavour

  4. Why must food be cooked for a set time rather than just looking brown?

    • Colour means cooked
    • It saves electricity
    • Visuals hide centres
    • It tastes better

  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 cooking?

    • Ensure safe centre
    • Speed up slicing
    • Make it softer
    • Improve skin colour

  7. Which temperature rule keeps food safe during buffet service?

    • Keep at room temperature
    • Freeze and thaw rapidly
    • Reheat every hour
    • Hot hot cold cold

  8. How should high-risk foods be handled to ensure food safety?

    • Rinse in cold water
    • Clean hands thoroughly
    • Store uncovered
    • Leave at room temperature

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

    • Enzymatic browning
    • Vitamin loss
    • Soil bacteria spread
    • Starch breakdown

  10. What does washing fruit before blending a coulis prevent?

    • Colour fading
    • Fruit softening
    • Sugar crystallization
    • Bacterial contamination

  11. Why keep surfaces clean when shaping raw wet mixtures like falafels?

    • Keep mixture warm
    • Prevent sticking
    • Save preparation time
    • Stop bacteria spread

  12. Which equipment gives the most reliable check for cooked food safety?

    • Temperature probe
    • Kitchen timer
    • Food scale
    • Measuring jug

  13. What indicates cooked poultry is ready when pierced?

    • Meat turns pink
    • Juices run clear
    • Steam stops rising
    • Skin feels firm

  14. Why should cooked food be served immediately after preparation?

    • Enhance visual appeal
    • Improve plate presentation
    • Retain moisture levels
    • Avoid danger zone

  15. What must be done with a cut finger before handling food?

    • Wear wool gloves
    • Cover with cloth
    • Apply bare bandage
    • Waterproof blue plaster

  16. What primary hazard does using a stirring spoon for raw food tasting cause?

    • Moisture loss
    • Nutrient loss
    • Enzyme activation
    • Cross-contamination

  17. Where should a food temperature probe be inserted for an accurate core reading?

    • Surface layer
    • Outer edge
    • Thickest part
    • Against bone

  18. Why must washed fruit be dried before cutting for a salad?

    • Softens tough skin
    • Improves fruit flavour
    • Removes surface moisture
    • Prevents enzyme action

  19. Why must equipment be cleaned immediately after handling raw meat?

    • Maintain food colour
    • Prevent cross-contamination
    • Enhance texture
    • Improve shelf life

  20. What essential step must be performed on a temperature probe between different foods?

    • Cleaning and sanitising
    • Heating directly
    • Freezing rapidly
    • Oiling the tip

All AQA Food Preparation and Nutrition quizzes