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WorksheetsSafety & Sanitation
Total questions: 25
Worksheet time: 6hrs 15mins
Name
Class
Date
1.
This is the A in FATTOM.
a)
acidity
b)
action
c)
acrobat
d)
air
2.
You should never use ________ to put out a grease fire.
a)
baking soda
b)
salt
c)
water
d)
a lid
3.
Pathogens really like these two food groups.
a)
proteins & fruits
b)
fruits & vegetables
c)
carbohydrates & fats
d)
carbohydrates & proteins
4.
How many cups are in 1 pint?
a)
16
b)
4
c)
20
d)
2
5.
What is the abbreviation for teaspoon?
a)
tsp.
b)
tbs.
c)
tn.
d)
tp.
6.
How many teaspoons are in 1 tablespoon?
a)
4
b)
3
c)
2
d)
1
7.
What do the two T's in FATTOM stand for?
a)
time & total
b)
time & temperature
c)
temperature & ten
d)
tip & take
8.
How many seconds should you wash your hands?
a)
45-59
b)
3-4
c)
20-30
d)
17-22
9.
What temperature is considered the danger zone?
a)
76-99
b)
135-165
c)
44-220
d)
41-135
10.
This is the number one way to prevent food-bourne illnesses.
a)
sanitize
b)
spray lysol
c)
double-dip
d)
use paper plates and plastic utensils
11.
Measuring cups come in two different types. What are they?
a)
dry & liquid
b)
old & new
c)
plastic & metal
d)
glass & ceramic
12.
True or False: it is okay to put metal and aluminum in the microwave.
a)
true
b)
false
13.
1 bacterium can form into 1 billion bacteria in ______ hours.
a)
4
b)
9
c)
10
d)
13
14.
Small amounts of ingredients, such as baking soda or vanilla extract, should be measured using __________ ___________.
a)
dry measuring cup
b)
liquid measuring cup
c)
spoons
d)
measuring spoons
15.
How many quarts are in 1 gallon?
a)
2
b)
3
c)
4
d)
5
16.
How many cups does 1 stick of butter equal?
a)
1/2
b)
1/4
c)
1
d)
3/4
17.
What are the three words to remember when measuring a dry ingredients?
a)
dip, scoop, pour
b)
scoop, level, pour
c)
level, tap, pour
d)
sift, tap, scoop
18.
true or false: you can put silverware in the microwave.
a)
true
b)
false
19.
An illness caused by eating spoiled food or food containing harmful bacteria is a ________________.
a)
foodborne illness
b)
bacteria
c)
illness
d)
mad cow disease
20.
This occurs when bacteria is transferred from one food or surface to another.
a)
cross-walk
b)
cross-contamination
c)
cross-container
d)
bacteria crossing
21.
Where should you always thaw food safely?
a)
counter
b)
outside
c)
in the refridgerator
d)
in the microwave
22.
This is the process that occurs when a liquid's container does not allow bubbles to form, causing the liquid to explode.
a)
friction
b)
frying
c)
boiling
d)
superheating
23.
What are marinades?
a)
sauces used to flavor food
b)
sticky substances
c)
expired foods
d)
small bacteria that live on raw chicken
24.
Which of the following is NOT a result that can occur if someone becomes careless with small appliances...
a)
fire
b)
burn
c)
electrical shock
d)
scrapes
25.
How many pints are in 3 quarts?
a)
8
b)
6
c)
4
d)
2
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