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ICA-Kitchen Safety

Authored by Claudia Hefner

Education

9th - 12th Grade

Used 10+ times

ICA-Kitchen Safety
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21 questions

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1.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

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

2.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

If a pan is on fire on the stove top, what should you try before using the fire extinguisher?

a. sprinkle baking soda

b. throw water on fire

c. use a non-glass lid

both a & c

3.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

To prevent accidents, how should you place pot & pan handles

toward the front of the stove

toward the back of the stove

towards the counter

towards the center of the stove

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

To prevent cuts when washing a knife you should

drop it into the sink with soapy water and wash at the end

drop it into the sink with soapy water so it can soak

dunk it into the soapy water and put the knife away

place the knife on the back of the sink with the blade away from you

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

When carrying a knife

hold it in front of you pointing out and yell "sharp"

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

hold the knife anyway you want but make sure you yell "sharp" when walking around

hold the knife pointed down by your side with the blade facing to back and say "sharp" as you are walking

6.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

When preparing food in a commercial kitchen, dressing for safety would include

long hair tied back

closed toed shoes, no jewelry, long pants (no holes)

no long/fake nails

hairnet or hat

7.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What is the Temperature Danger Zone?

41°-200°

0°-135°

41°-135°

40°-140°

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