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Kitchen Safety Showdown

Authored by Amber Brewer

Life Skills

9th - 12th Grade

1 covered

Used 2+ times

Kitchen Safety Showdown
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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is a dull knife considered more dangerous than a sharp one?

It requires more force to cut, increasing the risk of slipping

It's harder to clean

It can't cut through tough ingredients

It's more likely to break during use

Tags

2.00 Understand Basic Food Preparation

2.01 Commercial Foodservice Equipment

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of placing a wet towel under a cutting board?

To catch food scraps

To prevent the board from slipping

To absorb excess moisture from ingredients

To keep the surface clean

Tags

2.00 Understand Basic Food Preparation

2.01 Commercial Foodservice Equipment

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the safest way to move a heavy pot of simmering sauce?

Slide it across the counter

Wait for it to cool down first

Carry it by yourself quickly

Ask for help to move it

Tags

1.02 Commercial Safety Protocols

1.00 Professional Practice in Foodservice

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which type of footwear is recommended to prevent slips in the kitchen?

Flip flops

Barefoot

Slip-resistant shoes

High heels

Tags

1.00 Professional Practice in Foodservice

1.02 Commercial Safety Protocols

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should you do immediately after a spill in the kitchen?

Clean it up immediately

Put a warning sign next to it

Leave it for the cleaning crew

Notify a manager

Tags

1.00 Professional Practice in Foodservice

1.02 Commercial Safety Protocols

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it important to avoid carrying loads that block your view?

To prevent muscle strain

To avoid collisions and falls

To look professional

To keep the load balanced

Tags

1.00 Professional Practice in Foodservice

1.02 Commercial Safety Protocols

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the minimum age to operate kitchen equipment like slicers?

There is no minimum age

21 years old

16 years old

18 years old

Tags

1.00 Professional Practice in Foodservice

1.02 Commercial Safety Protocols

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