Kitchen Safety Quiz for Students

Which of the following is the safest way to carry a kitchen knife?

• With the blade pointing upwards

• With the blade pointing down by your side

• Holding it out in front of you

• In your apron pocket

What should you always do before starting to prepare food to prevent cross-contamination?

• Taste the ingredients

• Wash your hands thoroughly with soap and water

• Wipe your hands on a tea towel

• Put on gloves only

Which of the following is NOT a safe practice when using an electric mixer?

• Keeping your hands away from moving parts

• Unplugging the mixer before cleaning

• Using a metal spoon to push ingredients while it’s running

• Ensuring the bowl is secure before starting

Why should you use separate chopping boards for raw meat and vegetables?

• To keep the kitchen tidy

• To prevent cross-contamination

• To make washing up easier

• To save time

What is the correct way to test if a pan handle is hot?

• Grab it quickly with your hand

• Use a dry cloth or oven glove

• Pour water on it

• Tap it with a metal spoon

Which of the following should you do if you drop a knife?

• Try to catch it

• Step back and let it fall

• Kick it away

• Leave it on the floor

What is the minimum safe internal temperature for cooked chicken in degrees Celsius?

• 60°C

• 75°C

• 50°C

• 90°C

Which of the following is a sign that a chopping board should be replaced?

• It has deep grooves and cuts

• It is slightly stained

• It is made of plastic

• It is wet

When using a sharp knife, what is the safest way to cut?

• Towards your body

• Away from your body

• With your eyes closed

• Using your thumb as a guide

How should you store knives when not in use?

• Loose in a drawer

• In a knife block or on a magnetic strip

• On the worktop

• In a plastic bag