3.1.1 General Practical Skills

• How long should hands be washed with soap and water before, during, and after food preparation?

  20 seconds
• Food should be stored in the fridge at a temperature between 0-5°C or 32-41°F
• What is the recommended freezer temperature in Celsius?

  -18°C
• Cross-contamination can occur if raw meat and vegetables are prepared on the same cutting board.
• What internal temperature should poultry reach to ensure it is safe to eat?

  74°C (165°F)
• Beef or lamb cooked to medium rare should reach an internal temperature of 63°C
• Measuring cups and spoons are used to accurately measure dry and liquid ingredients.
• Order the following knife skills from cutting into the largest to the smallest pieces:

  1️⃣ Chopping

  2️⃣ Slicing

  3️⃣ Dicing

  4️⃣ Mincing
• Always use a sharp knife and maintain a stable grip to ensure safety.
• What internal temperature should beef or lamb reach for medium cooking?

  71°C (160°F)
• Cross-contamination can be prevented by using separate cutting boards for raw meat and vegetables
• Wash hands thoroughly with soap and water for at least 20 seconds before, during, and after preparing food.
• Food should be refrigerated at 0-5°C to inhibit bacterial growth.
• Poultry should be cooked to an internal temperature of 74°C
• Steps to avoid cross-contamination during food preparation

  1️⃣ Use separate cutting boards for raw meat and vegetables

  2️⃣ Clean utensils thoroughly after contact with raw meat
• Match the storage condition with the correct temperature:

  Fridge ↔️ 0-5°C

  Freezer ↔️ -18°C

  Dry Goods ↔️ Cool, dark, dry place
• Beef should be cooked to 63°C for medium rare.
• Use a meat thermometer to ensure chicken breasts reach 74°C.
• Why is it important to avoid cross-contamination during food preparation?

  To prevent bacterial spread
• When using a knife, always maintain a correct grip.
• Cutting boards for raw meat and vegetables should be used interchangeably.

  False
• What is the primary use of mixing bowls in food preparation?

  Combining ingredients
• Saucepans are commonly used for boiling, simmering, and cooking sauces.
• Steps for dicing food using a knife

  1️⃣ Chop into even slices

  2️⃣ Cut across slices to form cubes
• Match the knife skill with its description:

  Chopping ↔️ Cutting into large pieces

  Slicing ↔️ Cutting into thin layers

  Dicing ↔️ Cutting into small cubes
• The chopping technique involves cutting food into roughly equal, large pieces
• What safety measure is recommended when slicing food?

  Keep fingers tucked away
• Dicing food involves cutting it into small, cube-shaped pieces
• Dicing requires cutting food into even slices first and then across to form cubes.
• Match the knife technique with its description:

  Chopping ↔️ Cutting into large pieces

  Slicing ↔️ Cutting into thin layers

  Dicing ↔️ Cutting into small cubes

  Mincing ↔️ Cutting into fine pieces
• When mincing food, it's essential to keep the blade in contact with the board
• Steps for preparing a stir-fry using knife skills:

  1️⃣ Chop onions into large pieces

  2️⃣ Dice carrots into small cubes
• When chopping food, you should maintain a secure grip and use a stable cutting board.
• Cooking methods are essential for achieving desired textures, flavors, and nutritional retention
• Match the cooking method with its description:

  Grilling ↔️ Cooking over direct heat

  Roasting ↔️ Cooking in the oven using dry heat

  Sautéing ↔️ Quickly cooking in a pan with oil

  Boiling ↔️ Cooking in liquid at boiling point
• When grilling food, it's cooked over direct heat
• Sautéing involves cooking food in a small amount of oil or fat over high heat.
• Boiling is a cooking method that uses liquid at its boiling
• Mastering cooking techniques enhances the flavor, texture, and nutritional value of food.
• When sautéing food, it's cooked in a pan with a small amount of oil or fat