Cooking Basics Test 1-Review1

HANDWASHING PROCESS: choose all that are accurate

• use warm/hot water and soap

• wash hands and arms

• spread soap gently for 5-10 seconds

• use a towel/apron to dry off

• Use paper towels to turn off the faucet and open doors.

Which of the following is NOT a time that you are required to wash your hands?

• before putting on gloves

• after putting on gloves

• after handling raw meat

• after coughing/sneezing

• after taking dirty spatulas and beaters to the kitchen

Select all photos where the person is wearing a hairnet correctly.

• 
• 
• 
• 
• 

(during food prep in class) When should you wear gloves?

• when you are preparing ready-to-eat foods.

• when you have an open sore or cut

• when you have an open sore or cut covered by a bandage

• at all times

• when you are handling eggs or cheese

Sanitizer must be left on the surface for _____ mins to reduce pathogens to a safe level.

Which should you do first?

• 
• 
• 

What are the 4 steps to making sure a kitchen work surface is clean?

Which is NOT true of washing dishes?

• use warm, soapy water

• rinse and dry dishes after washing

• use a dish cloth to scrub dishes

• rinse and scrape food off dishes before washing

• submerge dishes in water to remove large pieces of food

KITCHEN SAFETY: in case of electrocution, you should

• turn off the MAIN POWER SOURCE before touching the person or the appliance. 

• grab the person immediately and pull them away

• turn on the water full force and flood the room

KITCHEN SAFETY: First-aid for a severely bleeding cut is...

• apply direct pressure over the wound

• use a sheet of paper to fan the wound

• sew the wound shut, using a needle and apron strings

• pretend you didn't get cut