Kitchen Safety Showdown

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

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

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

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

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

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

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

Before cleaning or servicing machinery, what safety steps should be taken?

• Unplug the machine

• Leave it running to save time

• Ask a colleague to watch

• Spray it down with water first

Tags

2.00 Understand Basic Food Preparation

2.01 Commercial Foodservice Equipment

Which of the following is NOT a recommended precaution when handling hazardous chemicals?

• Use hand and eye protection

• Wash your hands after use

• Provide an emergency eyewash station

• Toss the container when you're done

Tags

1.00 Professional Practice in Foodservice

1.02 Commercial Safety Protocols

What should you do with chemicals after using them?

• Leave them out for easy access

• Store them in unlabeled containers

• Pour them down the sink

• Check local regulations for disposal

Tags

1.00 Professional Practice in Foodservice

1.02 Commercial Safety Protocols