CULINARY INTRO FINAL 22-23

To report a health or safety problem, you should contact

• Georgia Department of Education

• U.S. Department of Labor, Wage and Hour Division

• Occupational Safety and Health Administration

• Georgia Workers’ Compensation Agency

What are the colors of the safety sign that signifies warning?

• blue

• red and white

• yellow/orange

• green

PPE stands for what?

• Personal, Punctual, Evidence

• Protective, People, Equally

• Protective, Persons, Excitement

• Personal, Protective, Equipment

When cleaning up broken glass or sharp objects what is the best method to avoid cuts and bleeding?

• Wear gloves, use broom and dustpan

• Grab pieces with a paper towel

• Use your apron to gather pieces and collect

• Wear gloves and pick up pieces with your hands

The three most commonly used chemicals in the kitchen include:

• Ammonia, Chlorine & Bleach

• Chlorine, Mr. Clean & Lysol

• Iodine, Chlorine & Ammonia

• Iodine, Bleach and Fabuloso

What does MSDS stand for?

• Material Safety Daily Sheets

• Manufacturer Safety Data Spreadsheets

• Material Safety Data Sheets

• Makeup Substance Duties Sheets

How many ounces are in 3/4 cup?

• 2

• 6

• 8

• 12

Where is the proper place to store chemicals in the workplace?

• Under counters away from all foods

• Above counters near all foods

• In dry storage on the bottom shelf near the rice and flour

• In the walk-in cooler

The correct and proper uniform for the kitchen includes the following:

• Black pants, flip flops, apron and hairnet

• Black non slip shoes, black pants, clean chef coat, black hat or hairnet, jewelry removed, nails trimmed and clean

• Black ripped jeans, stained chef coat, black hat, apron

• Black shorts, tank top, hair down, excessive jewelry, dirt under nails.

The proper way to sanitize your work surface is...

• Wash, Scrub, Rinse

• Sanitize, Wash, Rinse

• Rinse, Wash, Sanitize

• Wash, Rinse, Sanitize