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Answers
Delivery Answers
Your Diet Answers
Making Bread Answers
Think Safety Answers
Distribution Crossword
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| Across |
| 1. |
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FLEET |
| 3. |
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PROTECT |
| 4. |
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REGION |
| 5. |
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SAMPLING |
| 6. |
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PRESERVE |
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| Down |
| 1. |
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FRESHNESS |
| 2. |
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LOGISTICS |
| 7. |
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STORAGE |
World Trade Crossword
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| Across |
| 4. |
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FLATBREAD |
| 5. |
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WINTER |
| 7. |
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CHINA |
| 8. |
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TEMPERATURE |
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| Down |
| 1. |
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SUFFICIENT |
| 2. |
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HARD |
| 3. |
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PRAIRIE |
| 6. |
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RED |
Your Diet Quiz
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| 1Q. |
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Which foods should we eat most of for a healthy diet? |
| 1A. |
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Bread, cereals, potatoes, pasta and rice. |
| 2Q. |
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Why is bread so good for you? |
| 2A. |
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Bread contains many nutrients: starch, fibre, protein, calcium, iron and B vitamins. |
| 3Q. |
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How much bread should I eat in a day? |
| 3A. |
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Six slices. |
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| True or false: |
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| 4. |
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White bread is unhealthy: false |
| 5. |
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Food allergies are catching: false |
| 6. |
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Calcium helps us to have strong bones and teeth: true |
Your Diet Crossword
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| Across |
| 4. |
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ONETHIRD |
| 6. |
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CALCIUM |
| 7. |
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PROTEIN |
| 8. |
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SIX |
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| Down |
| 1. |
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FIVE |
| 2. |
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IRON |
| 3. |
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VITAMINS |
| 5. |
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DIET |
Making Bread Quiz
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| 1Q. |
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What are the main ingredients of bread? |
| 1A. |
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Flour, salt, sugar, fat, yeast, water |
| 2Q. |
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What makes bread rise? |
| 2A. |
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Yeast. |
| 3Q. |
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When does prove mean letting it rise? |
| 3A. |
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In bread-making. |
| 4Q. |
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How much bread do we eat each day in the UK? |
| 4A. |
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9 million loaves. |
| 5Q. |
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What are the standard loaf sizes in the UK? |
| 5A. |
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400g and 800g |
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| True or false: |
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| 6. |
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Oxygen is given off when yeast ferments: false |
| 7. |
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Foccaccia and ciabatta are Spanish loaves: false |
| 8. |
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Baguettes come from France: true |
| 9. |
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Yeast is a live micro-organism: true |
| 10. |
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A modern bakery can turn out 8000 loaves an hour: true |
Making Bread Crossword
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| Across |
| 2. |
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CONTINUOUS |
| 3. |
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GLUTEN |
| 6. |
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KNEAD |
| 8. |
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PROVE |
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| Down |
| 1. |
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RISE |
| 4. |
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TANKER |
| 5. |
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BAKERY |
| 7. |
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NINE |
Think Safety Quiz
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| 1Q. |
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What temperature should pre-pack sandwiches containing meat and fish be stored at? |
| 1A. |
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At or below 8OC |
| 2Q. |
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What causes food poisoning? |
| 2A. |
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Pathogenic bacteria |
| 3Q. |
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What does HACCP stand for? |
| 3A. |
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Hazard Analysis Critical Control Point (hassop). |
| 4Q. |
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What is the most common cause of food poisoning? |
| 4A. |
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Bacterial food poisoning caused by bacteria such as salmonella, clostridium perfringens, staphylococcus aureus, and bacillus cereus. |
| 5Q. |
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What are the key personal hygiene points to think about when we're handling food? |
| 5A. |
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Clean hands, don't cough, spit or chew, cover cuts with plaster, don't wear rings, tie back long hair, wear a hair cover or hat, don't smoke and wear an apron. |
Think Safety Crossword
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| Across |
| 5. |
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CLEAN |
| 7. |
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HYGIENE |
| 8. |
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POISONING |
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| Down |
| 1. |
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FRIDGE |
| 2. |
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GLOVES |
| 3. |
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HAIRNET |
| 4. |
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WASHING |
| 6. |
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DEFROST |
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