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| Question | Answer |
| Name two food poisoning bacteria | Salmonella, Listeria |
| Give three symptoms of food poisioning | diarhea, abdomial pain, nausea |
| why are blue platers used in catering? | because they are waterproof, and they can be seen if dropped in food |
| what is the tempature of a fridage, freezer, boiling water and boiling oil | 1 to 5, -18c, 100c, 170c to 190c |
| what power does an EHO have under the food safety act | Can close dirty premises immediatley can impose a fines of £20,000 or six months inprisonment can take legal actions for manslaughter |
| what does the letters HACCP mean? | Hazard Analysis Critical Control Points |
| What can you cut in water? | boiling, simmering, poaching, steaming, pressure cooking, stweing, blancing |
| What can you cook in the oven? | baking, roasting, casseroling, grilling, microwaving |
| What is important in presentation of food in a catering industry? | colour, flavour, texture, shape, temperature, time, customers needs, cooking, enviroment |
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