Kitchen Safety Test

Cross Contamination can be avoided by

• Using designated color coded cutting boards

• Wipe off your cutting board with a damp towel in between uses

• Wipe the cutting board with sanitation solution in between uses or changing ingredients

• Using the sanitation bucket to wipe down the board

Before going for the fire extinguisher (if a pan is on fire on the stove top) you can attempt to smother the fire with which of the following?

• Baking soda

• Wet towel

• A tight fitting lid

• Both A and C

To prevent accidents, turn pot and pan handles

• Toward the front of the range top

• Toward the back/side of the range top

• Toward the closest pot

• Toward the center of the range

To prevent cuts, when washing a knife

• Drop it into a sink with soapy water and walk away

• Drop knives into sinks filled with soapy water so they can soak

• Place the knife on the back of the sink with the blade facing the wall

• Rinse the knife and then return to your station or drawer

When carrying a sharp knife

• Hold it in front of you pointing out and scream "sharp"

• Balance the knife on your dirty cutting board and walk to the dish room

• Hold the knife anyway you want and just scream "sharp" as you walk around the kitchen

• Hold the knife in your non-dominant hand, pointed down by your side with the blade pointing toward the rear stating "knife" or "sharp"

When preparing food, dressed appropriately would include

• Long hair must be restrained, jewelry must be removed and closed toed shoes

• Proper clothing, nails trimmed

• An apron is all that is required

• Both A and B

Using a fire extinguisher properly can be remembered by using PASS What does the A stand for?

• Aim at the top of the fire

• Aim at the base of the fire

• Aim at your face

• Aim by spraying across the whole fire

Bacteria grows rapidly in certain foods in a temperature range known as the "temperature danger zone". This temperature range is:

• 41 F to 200 F

• 0F to 135F

• 40F to 140F

• 41F to 141F

Wash your hands

• Before you start cooking

• When you change tasks when preparing food

• After you use the restroom, cough, or sneeze

• All of the above times

Proper hand washing uses

• Warm water and lasts for 10 seconds.

• Hot water, soap, scrubbing lasts for approximately 20 sec, and single use towels

• Warm water, soap, and single use towels

• Cold water, soap, and single use towels