INTRO MODULE – PART 2 Q & A

Question 1: Multiple Choice

Read each statement/question carefully and circle the correct answer from the options provided.
1.1) An immediate action in case of an open fire caused by oil:
A) Cover saucepan with a lid
B) Throw water on flaming oil
C) Remove saucepan from the heat
1.2) Extinguishing a fire by means of starving means …
A) using a fire extinguisher
B) removing the fuel
C) removing the air and heat
1.3) Burns should be treated immediately by:
A) immersing in cold water
B) applying a disinfectant
C) applying a lotion to sooth it
1.4) If you have an open cut or sore on your hands …
A) you should wear plastic gloves when handling food
B) you should wear a band aid when handling food
C) you may contaminate the food
D) all of the above
1.5) A clean waterproof dressing is required to cover a cut so that it …
A) can prevent blood and bacteria from contaminating food
B) can prevent water and food getting into the cut
C) can stop bleeding and help the cut to heal
D) both A and B
1.6) To stop severe bleeding of a wound, one must …
A) cover the wound with a cloth and apply firm pressure
B) wash the blood out
C) follow the right procedure
D) apply a bandage
1.7) Which step in the preparation of Crispy Chicken Strips would pose the highest risk?
A) Slicing the chicken strips.
B) Coating the chicken strips in egg and flour.
C) Heating the oil and frying the chicken strips.
D) both A and C
1.8) When using a frying pan, the handle should be facing …
A) out over the edge of the stove
B) inwards over another hot stove plate
C) inwards, but away from another heat source
1.9) Always cut food …
A) on the counter
B) towards yourself
C) on the chopping board
D) with kitchen shears
1.10) Wash knives and other sharp objects …
A) separately from other items
B) by placing them at the bottom of the sink to soak with other dishes
C) by placing them to one side of the sink with the sharp edge towards you
D) both A and C
1.11) Putting the hot sandwich press directly into cold water could …
A) cause steam burns
B) ruin the appliance
C) both A and B
D) none of the above
1.12) Which colour indicates the earth wire of an electrical wall plug?
A) Blue
B) Green
C) Brown
1.13) In the case of a faulty food processor, …
A) open the appliance and fix it yourself
B) return it to the stock room and take a working food processor
C) place and “out of order” sign on it and complete a maintenance form
1.14) When cooking or warming food in a microwave oven, you need to use a … container.
A) metal
B) plastic
C) ceramic or glass
D) both B and C
1.15) The best example of an absorbent material that may be worn by a food service worker is...
A) nylon
B) wool
C) cotton
D) linen
1.16) … is used for wiping sweat from the face and controls perspiration.
A) An apron
B) Paper towel
C) A neckerchief

Question 2: True or False

Read each statement carefully and write only true or false next to the statement in the answer column.

STATEMENT ANSWER
2.1 A fire is an internal disaster. FALSE
2.2 Smothering is the removal of fuel when extinguishing a fire. FALSE
2.3 Dull knives can cause more accidents than sharp knives. TRUE
2.4 Wipe up spills on the floor right away. TRUE
2.5 Switch off and unplug the food processor before cleaning it TRUE
2.6 An electrical “positive” wire is normally a brown colour. TRUE
2.7 Clothes made from natural fibres must be worn in the food service unit. TRUE
2.8 Plastic aprons should be worn at all times for additional protection. FALSE
2.9 Make use of your apron to handle hot utensils. FALSE
2.10 When it is hot in the kitchen, you may take off your shoes to stay cool. FALSE
2.11 The proper way to treat a burn is to apply grease to the injured area. FALSE
 2.12 Keep cabinet doors open so that everything is within easy reach. FALSE
When removing food from the stove top, take the pan off the stove first and then turn
2.13 FALSE
the burner off.
2.14 You may use electrical appliances with wet hands. FALSE
2.15 When fat catches fire, it is best to extinguish it with water. FALSE

Question 3
Answer each of the following questions in full sentences or as instructed by the question.
3.1) Study the image below and answer the questions that follow.

3.1.1) Provide this family with four tips to eliminate their electrical hazards. (4)
 Use insulation tape on the damaged iron cord or replace the cord.
 Secure the iron cord to the cupboard or floor to prevent tripping.
 Do not put a knife in the toaster.
 Do not overload the wall plug.
 Turn the kettle spout away from the wall plug.
3.1.2) Identify five other safety hazards in this kitchen. (5)
 The girl can burn her hand on the stove plate.
 Steam can burn the girl.
 Do not lean over the stove – use a step stool.
 Handle of the saucepan is facing outward – food can tip onto the girl.
 Trip hazards on the floor – shoes, toys and the baby
 Slip hazard – banana peel.
 No-one in the kitchen is wearing shoes.
 Trash is overflowing – slip and trip hazard
3.2) In a professional kitchen the staff are all required to wear a chef uniform.
3.2.1) Give two reasons to justify the above statement. (2)
 Wearing a uniform supports safety and hygiene goals.
 Uniformity supports work pride and promotes the business image.
3.2.2) State three reasons why chefs should wear cotton rich underclothes while working. (3)
 Cotton is breathable, absorbs sweat and reduces chafing.
3.2.3) List three qualities of clothing that a chef should keep in mind when selecting a uniform. (3)
 The material of the clothing should be breathable, durable, slow burning and hypoallergenic.
 The material must be sweat absorbent. Cotton can absorb 27% water before feeling damp.
  The material must be easy to wash and iron.
3.2.4) Discuss the items of clothing below that needs to be worn by a chef and the
reasons why it has been designed in that manner.

Uniform Item Design Specifications Reasons

Chef Hat Cover all hair • Prevents hair from falling into the food
and keeps hair out of the chef’s face.
Absorbent • Absorb sweat from the head to prevent
sweat from dripping into food
Breathable • Allows for air circulation around the head
to cool the chef cool.
Long sleeves • Protect arms from spattering oil and heat.
Chef Jacket Prevents arm hair from falling into the
food.
Double breasted • Protects body from excessive heat or hot
liquids that spill onto the chest area. The
clean side can be swopped with the dirty
side when talking to customers.
White • Shows dirt easily
Cotton • Natural fire that is breathable, absorbs
sweat and does not burn easily.
Chef Pants Straight cut as to lie away from • If chemicals or hot liquids spill on the
the skin. pants it is not in direct contact with the
skin.
Cotton • See reasons above.

Apron Plastic apron • Worn over the material apron to prevent

liquids being absorbed into the material
apron when doing dirty or wet jobs.
Material apron • Keeps the chef jacket clean. Provides extra
protection against heat and spills.
(General kitchen duties)
Cotton • See reasons above.
Necktie Cotton • Absorb sweat and control body
temperature.

Non-slip • Prevent slipping on wet surfaces.

Safety Shoes Steel-tipped • Protect foot from heavy or sharp impact.
Closed and waterproof • Protect skin from chemicals or hot liquids.
Low heal and comfortable • Prevent feet from getting sore and tired.
Breathable • Prevent Athlete’s Foot. Reduce build-up of
sweat in the shoe.
Leather • Takes on the shape of the foot. Keeps feet
cooler than artificial materials that are not
breathable.
(6 x 4 = 24)
3.3) A new trainee chef started work today. He/she has never worked with a gas stove before.
Mention 5 safety procedures for the use of gas to assist the trainee chef. (5)
 When entering the kitchen first thing in the morning, open all doors and windows to ventilate
the room.
 Ensure that the gas flame is not extinguished by the ventilation system.
 When lighting the pilot, first light the match and then open the gas.
 Do not leave flammable material near the gas flames.
 If there is a leak, shut down the main gas supply.
 Do not smoke near gas.
 The gas pipes must be inspected annually by a qualified professional.
 Check gas levels daily.
3.4) State five precautions for handling glassware in the kitchen. (5)
 Discard chipped or cracked glass immediately.
 Wrap broken glass in wet paper before throwing away.
 Sweep up broken glass immediately and do not use your hands to touch it.
 Wash glass separately since it is fragile.
 Don’t pour hot water into fine glass – it will burst.
 Handle glass carefully to avoid chips.
 Do not stack glasses – it might crack.
 Never serve food or drink in chipped or cracked glass – germs grow in the cracks.
3.5) List five important techniques and safety measures that need to be considered when
handling knives. (5)
 Grip the handle firmly.
 Cut downwards and not towards yourself
 Keep your fingers away from the blade.
 Do not catch a falling knife.
 Do not leave knives loose in a drawer with other utensils.
 Keep knives sharp.
 Do not put knives in a basin with other dishes.
3.6.1) State and explain three methods of extinguishing a fire. (6)
 Starving is the removal of the fuel that fire needs to burn.
 Smothering is the removal of oxygen that fire needs to burn.
 Cooling is the removal of heat that the fire needs to burn.
3.6.2) Explain how to use a fire extinguisher by making use of the acronym “PASS”. (4)
P – Pull the safety pin from the handle
A – Aim the nozzle at the base of the fire
S – Squeeze the handle
S – Sweep the nozzle from side to side at the base of the fire
3.6.3) State three safety precautions when using a fire extinguisher. (3)
 Never turn your back on a fire after the fire has been extinguished – it might light up again
 Stand with your back against the wind to ensure the fire extinguisher content does not
blow in your face.
 Check that the pressure gauge on the extinguisher is in the green.
 Check that the nozzle is not blocked.
 Read the label on the extinguisher.
3.6.4) State two safety precautions when using a fire blanket. (2)
 Cover your front and your hands with the fire blanket.
 Let the fire blanket cool down before removing it from the burnt area.
 Do not reuse a fire blanket – it is a single use item.
3.6.5) Complete the table on fire extinguishers by making use of the information supplied:

Colour of Extinguisher: Red, Blue Yellow, Cream, Black

Type of flammable materials: Solids – paper and plastic; Cooking oils and fats;
Electrical wires; Flammable gas – butane; Metals – aluminium; Flammable liquids -
paraffin

Type of Colour of Class of

Examples of Flammable Materials
Extinguisher Extinguisher Fire
Water Red A Solids – paper and plastic
Foam Cream B Flammable liquids - paraffin
Dry Powder Blue C Flammable gas – butane
CO2 Gas Black D Metals – aluminium
Wet Chemical Yellow E Electrical wires
F Cooking oils and fats
(9)