Kitchen Safety and Sanitation

Kitchen Safety and Sanitation

12th Grade

25 Qs

quiz-placeholder

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Kitchen Safety and Sanitation

Kitchen Safety and Sanitation

Assessment

Quiz

Science

12th Grade

Hard

NGSS
MS-PS3-3

Standards-aligned

Created by

Lisa Thompson

FREE Resource

25 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Media Image

You should not use this on grease fires:

water

flour

salt

baking soda

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Media Image

Which is an example of how you can prevent cross-contamination when preparing food?

Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)

wash and sanitize surfaces between tasks

do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry

All of these choices are good examples.

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Media Image

Before handling any food, what is the first thing a person should do?

Clean the cutting board

Sharpen the knife

Call friends over

Wash your hands

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Media Image

What is the "temperature danger zone" ?

Between 30 and 100 degrees

Between 50 and 80 degrees

Between 41 and 135 degrees

Between 50 and 120 degrees

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What are the FOUR basic sanitation practices?

Clean, Sanitize, Cook, Chill

Clean, Separate, Cook, Chill

Clear, Separate, Cook, Cool

Clear, Sanitize, Cook, Cool

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Media Image

When using knives, you should always cut

towards yourself

away from yourself

either

neither

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Media Image

Spray a fire extinguisher at the:

top of the fire

bottom of the fire

base of the fire

most intense point

Tags

NGSS.MS-PS3-3

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