RISOTTO IS A HIGH RISKED FOOD
CHEFS SHOULD USE NON SLIP SHOES
THE CORE TEMPERATURE OF FOOD SHOULD BE 75 DEGREES CELCIUS
CHEESECAKE SHOULD BE KEPT AT THE BOTTOM OF A FRIDGE
FRUIT AND VEGETABLES SHOULD BE CHOPPED UP ON A RED CHOPPING BOARD
THE BLUE CHOPPING BOARD IS USED FOR CHOPPING UP FISH
BOTTLES OF JUICE SHOULD BE KEPT IN THE FRIDGE OF THE DOOR
WHAT IS THE CORRECT CHOPPING BOARD USED FOR CUTTING UP RAW MEAT
RED
BROWN
GREEN
WHAT ARE 2 HEALTHY ITEMS TO BE PUT ON SALE IN A CANTEEN
BAG OF CHEESE AND ONION CRISPS
WHOLEMEAL SANDWICHES
APPLE
COCA COLA
CHOCOLATE BAR
WHAT ARE 2 WAYS OF PREVENTING CROSS CONTAMINATION
USE DIFFERENT KNIVES FOR CHOPPING DIFFERENT FOODS
KEEP THE SAME CHOPPING BOARD FOR RAW AND COOKED MEAT
WASH YOUR HANDS AFTER HANDLING RAW AND COOKED MEAT
WASH YOUR HANDS BETWEEN HANDLING RAW AND COOKED FOOD
DIFFERENT KNIVES SHOULD BE USED FOR COOKED AND RAW FOOD
THE BROWN CHOPPING BOARD IS USED FOR
COOKED MEATS
RAW MEATS
VEGETABLES
FRUIT
A HEAD CHEF NEEDS TO BE ABLE TO KEEP A TEAM UNDER CONTROL
WHAT DOES 'AL DENTE' MEAN?
TO THE TOOTH
UNCOOKED
SOFT AND MUSHY
WHAT ARE CROUTONS
PEAS
VEGETABLES THAT LOOK LIKE MATCHSTICKS
SMALL TOASTED CUBES OF BREAD
WHAT DOES 'MISE-EN-PLACE' MEAN
TO PUT IN PLACE AND PREPARE
TO WASH UP AFTER USE OF EQUIPMENT
TO PUT INTO THE OVEN
WHAT ARE ACCOMPAINMENTS
A MEAT SERVED AS THE MAIN DISH
ITEMS SERVED ON THE SIDE OF THE DISH
A BUNDLE OF HERBS
REDUCE MEANS TO TAKE AWAY THE SALT IN THE DISH
TICK 2 BOXES FOR PERSONAL HYGIENE IN A WORK PLACE
WASH HANDS
CLEAN SHOES
WASH CHAIRS
WASH WORK SURFACES
KEEP HAIR TIED BACK
WHEN MAKING A CHEESE SAUCE WHAT COULD YOU DO TO GO WORNG
ADD THE MILK ALL AT ONCE SO IT GOES LUMPY
NOT ADD THE WINE
ADD CHEESE
