Culinary Arts: Kitchen Safety Quiz

What is the primary purpose of keeping knife handles dry and clean?

• To make them look nicer
• To prevent bacterial growth
• To improve grip and prevent slipping
• To maintain the knife's sharpness

Which of the following is NOT a recommended way to extinguish a grease fire?

• Using a fire extinguisher
• Covering the fire with a metal lid
• Pouring water on the fire
• Using baking soda

What is the 'danger zone' temperature range for food safety?

• 0°F to 32°F
• 32°F to 40°F
• 40°F to 140°F
• 140°F to 165°F

Why is it important to keep raw meats separate from other foods?

• To preserve the meat's flavor
• To prevent cross-contamination
• To save space in the refrigerator
• To make cooking easier

What is the proper way to check if food is thoroughly cooked?

• By its color
• By its smell
• By tasting a small piece
• By using a food thermometer

Which of the following is a safe way to thaw frozen meat?

• On the kitchen counter at room temperature
• In hot water
• In the refrigerator
• In direct sunlight

What should you do immediately after cutting raw chicken on a cutting board?

• Rinse it with cold water
• Wipe it with a paper towel
• Use it for other ingredients
• Wash, rinse, and sanitize it

Which of the following is NOT a common cause of kitchen fires?

• Unattended cooking
• Grease buildup
• Faulty electrical appliances
• Using metal utensils

What is the proper way to carry a chef's knife when walking in the kitchen?

• Point up
• Point down at your side
• Horizontally at waist level
• In your pocket

Which of the following is the correct order for cleaning a food preparation surface?

• Sanitize, wash, rinse
• Wash, sanitize, rinse
• Rinse, wash, sanitize
• Wash, rinse, sanitize