2.01 Kitchen Safety and 2.02 Safe Food Handling Procedures

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?

• chemical poisoning

• cuts

• electrical issues

• other issues

When cleaning up broken glass pieces, how should they be safely gathered and discarded?

• 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.

In a foods lab, following all

kitchen safety rules is essential because they:

• aid in the prevention of accidents.

• keep students on task during the

  lab.

• prevent students from burning food.

• protect the teacher from lawsuits.

What should be used to protect

hands when handling hot utensils?

• a damp towel

• an apron

• an article of clothing

• a dry oven mitt

In a kitchen, pots with handles

that are loose:

• are not a food sanitation issue as long as caution is used.

• may lead to injuries from burns by hot food items.

• should be used to store cold foods.

• should be used with pot holders to prevent spilling.

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

• counter

• kitchen chair

• trash can

• step stool

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

• Customers may see and find it distasteful.

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

• It can be a choking hazard.

• It prevents a food handler from tasting food.

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

• 120°F

• 135°F

• 145°F

• 175°F

How many seconds should the total

handwashing process take?

• 10

• 15

• 20

• 25

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