Lesson 2.3.3
2.3.3 Food safety practices Quiz: WJEC Hospitality and Catering, Unit 2
20 questions
In partnership with Revision Ninja
Lesson 2.3.3, Food safety practices: 20 multiple choice questions for the WJEC Hospitality and Catering (5409), Unit 2: Hospitality and catering in action, written with Revision Ninja.
Host it live on the board and students join with a game code on their own devices, or revise alone with Free Play. The answers are revealed in the game.
The 20 questions
-
What must learners safely operate during practical kitchen sessions?
- Gas mains
- Fire alarms
- Accounting software
- Equipment and facilities
-
What is an essential personal hygiene habit before handling food?
- Applying perfume
- Brushing jacket
- Washing hands
- Wearing rings
-
What must be followed to ensure safe machinery operation?
- Manufacturer instructions
- Recipe book tips
- Customer advice
- Personal intuition
-
Which facility practice prevents bacterial contamination of food?
- Sanitising surfaces
- Polishing cutlery
- Organising menus
- Sweeping ceilings
-
How should a cut on a finger be treated in a kitchen?
- Cloth bandage
- Paper towel
- Clear tape
- Waterproof dressing
-
What immediate action should be taken for kitchen floor spills?
- Cover with mat
- Leave to dry
- Clean promptly
- Ignore until break
-
What is essential when using a deep fat fryer?
- Leaving unattended
- High temperature
- Constant supervision
- Cold oil
-
Which practice best supports food safety during preparation?
- Sharing boards
- Separation
- Mixing foods
- Stacking trays
-
How should a hot tray be carried across a busy kitchen?
- Running quickly
- Uncovered hands
- Through crowds
- Along clear paths
-
What must be checked on a slicer before use?
- Blade sharpness
- Power cable
- Safety guards
- Motor speed
-
What must you do before leaving kitchen equipment unattended?
- Cover over
- Lock down
- Turn up
- Switch off
-
What must be displayed immediately near wet kitchen floors?
- First aid kit
- Warning sign
- Waste bin
- Fire blanket
-
What practice is demonstrated by washing hands between handling raw meat and bread?
- Portion control
- Deep cleaning
- Quality control
- Preventing cross-contamination
-
What must be avoided when tasting hot soup in a pan?
- Cooling down
- Using ladles
- Adding salt
- Cross contamination
-
Where should sharp kitchen knives be kept when not in use?
- Safe storage
- Sink bottom
- Bench edge
- Floor rack
-
What condition must cleaning cloths be kept in during food prep?
- Warm
- Damp
- Clean
- Folded
-
Which areas are central to safe working in a kitchen?
- Taste and texture
- Design and layout
- Speed and cost
- Hygiene and safety
-
Where should a cook sharpen a knife in a busy kitchen?
- Clear area
- Pass station
- Wash sink
- Hot section
-
What reduces both injuries and contamination during a busy service?
- Shared utensils
- Darker lighting
- Organised workstations
- Faster service
-
Why must kitchen equipment be checked before use?
- Spot faults
- Reduce noise
- Heat faster
- Save power
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