2.01 Kitchen Safety and 2.02 Safe Food Handling Procedures

Front

Jennie injured herself and was bleeding during a foods lab. She applied pressure to the wound. She is practicing first aid for which category of kitchen accidents?

Back

cuts

Front

When cleaning up broken glass pieces, how should they be safely gathered and discarded? Options: by gathering onto a piece of paper and discarding into the garbage, by gathering up with a cloth and shaking into the garbage, by sweeping into a trash container or under the cabinet until the end of the lab, by sweeping with a broom or gathering with a wet paper towel, then throwing away immediately.

Back

by sweeping with a broom or gathering with a wet paper towel, then throwing away immediately.

Front

In a foods lab, following all kitchen safety rules is essential because they:

Back

aid in the prevention of accidents.

Front

What should be used to protect hands when handling hot utensils? Options: a damp towel, an apron, an article of clothing, a dry oven mitt

Back

a dry oven mitt

Front

In a kitchen, pots with handles that are loose:

Back

may lead to injuries from burns by hot food items.

Front

What should be used to prevent falls when reaching for equipment or ingredients on top shelves?

Back

step stool

Front

Which is the most important reason a food employee should not chew gum while preparing food?

Back

Saliva can be transferred to a food handler’s hands and spit onto food

Front

Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?

Back

135°F

Front

How many seconds should the total handwashing process take?

Back

20

Front

Which food was correctly cooled? a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours, beans that did not cool to 70°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly, cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours, a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours

Back

cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours