Safety & Sanitation Test

A small grease fire can be extinguished by covering it with

• Water
• A wet cloth
• Baking soda
• A fire extinguisher

A pan fire can be extinguished by

• Pouring water
• Covering the pan with the lid

• Blowing air
• Using a wet cloth

To minimize the risk of biological contamination, hold hot foods at

• Room temperature
• In the refrigerator
• In the freezer
• At least 60°C (140°F)

Hands should be scrubbed with soap for how many seconds

• 20 seconds
• 10 seconds
• 30 seconds
• 15 seconds

A common cause of kitchen accidents is

• Using dull knives
• Cooking with high heat
• Not washing hands
• Wet floors

The safest way to store knives is

• In a drawer
• On the counter
• On a magnetic strip on the wall
• In a knife holder

What is the key to knife safety?

• Always cut towards your body
• Keeping knives sharp

• Use the knife as a screwdriver
• Always catch a falling knife

Carry knives with the point facing the

• Ground

• Upwards
• Sideways
• Towards you

To prevent burns from escaping steam when uncovering a pan, one should lift the cover

• Towards you
• Away from the cook

• Sideways
• With bare hands

Cross-contamination is defined as

• The process of cleaning and sanitizing kitchen tools and surfaces
• Spreading of bacteria to another food

• The process of cooking food to a safe internal temperature
• The process of preserving food to extend its shelf life