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WorksheetsKitchen/Food Safety Test
Total questions: 41
Worksheet time: 2hrs 33mins
Name
Class
Date
1.
Lifting a lid away from your face (like a shield) can help prevent a ________
a)
cut
b)
burn
c)
fall
d)
shock
2.
Which is more safe: dull knife or sharp knife?
a)
sharp
b)
dull
c)
either is fine
3.
WHY are sharp knives better to use than dull knives?
a)
you get a cleaner cut
b)
not as much pressure is needed
c)
both are correct
d)
neither are correct
4.
If a grease fire starts, what is the main thing you should not do?
a)
put baking soda on it
b)
put a lid on it
c)
put it out with water
d)
leave it to go out on it's own
5.
If you have a heavy object or box where should you store it in the kitchen?
a)
a high shelf out of the way
b)
where ever you want
c)
on top of the fridge
d)
on a low shelf
6.
If someone is choking, what has to be done to save them?
a)
Heimlich maneuver
b)
CPR
c)
nothing
d)
panic
7.
In order to prevent a cut, you should
a)
always use a cutting board
b)
use a sharp knife
c)
store knives properly
d)
all of the above
8.
What procedures will help prevent burns in the kitchen?
a)
use oven mitts
b)
stand to the side when opening the oven
c)
pull oven racks out instead of reaching in
d)
all of the above
9.
If a fire starts inside the oven, what should you do?
a)
open the door and pour baking soda on the fire
b)
open the door and use a fire extinguisher
c)
keep door closed and turn the oven off
d)
none of the above are correct
10.
How should you clean a knife?
a)
let it soak in hot, soapy water
b)
keep the knife seperate, wash it by hand individually
c)
just wipe it with a clean towel in between uses.
d)
put in soapy water with all the other dishes
11.
If anything ever happens in the kitchen, who needs to be told immediately?
a)
Ms. Hayes
b)
Mrs. Marinelli
c)
your classmates
d)
the nurse
12.
We are trying to _____________ all accidents in the kitchens
a)
stop
b)
handle
c)
prevent
d)
anticipate
13.
What material should never be put into the microwave?
a)
plastic
b)
glass
c)
metal
d)
all of the above
14.
What is a food borne illness?
a)
a sickness caused by germs at school
b)
a sickness caused by eating something bad or that wasn't cooked properly
c)
a sickness caused by a virus
d)
none of the above
15.
Who's at risk for a food borne illness?
a)
elderly
b)
pregnant women
c)
children
d)
everyone
16.
Which is not a common food borne bacteria that we discussed in class?
a)
mold
b)
e. coli
c)
botulism
d)
salmonella
17.
What is the practice of keeping food safe to eat by following proper food handling?
a)
kitchen safety
b)
food safety
c)
personal hygiene
d)
cleanliness
18.
What are the four steps to food safety?
a)
clean, separate, cook, chill
b)
clean, wash, dry, sanitize
c)
cook, clean, wash, dry
d)
chill, heat, freeze, roast
19.
True or False: always use the same cutting board for raw meat and other foods
a)
True
b)
False
20.
Safe or unsafe: Tying your hair back before cooking
a)
safe
b)
unsafe
21.
Safe or unsafe: keep a towel close by at the stove to clean up spills quickly
a)
safe
b)
unsafe
22.
Safe or unsafe: making sure shoes fit and are tied
a)
safe
b)
unsafe
23.
Safe or unsafe: if you break something glass, pick up the big pieces with your hands
a)
safe
b)
unsafe
24.
Safe or unsafe: give your little brother a dull knife to cut his apple
a)
safe
b)
unsafe
25.
Prevent choking by:
a)
talking with your mouth full
b)
playing with your food
c)
eating quickly because you're late
d)
chewing your food thoroughly before swallowing
26.
Safe or unsafe: leaving appliances plugged up after use
a)
safe
b)
unsafe
27.
Safe or unsafe: washing your hands before preparing food and not drying them
a)
safe
b)
unsafe
28.
What is the temperature danger zone for food?
a)
30-130
b)
20-120
c)
40-140
d)
50-150
29.
If you are prepping food and the knife drops, what do you do?
a)
try and catch it
b)
let it fall
c)
scream and panic
d)
pick it up and continue using it
30.
When in doubt, ____________?
a)
scream and shout
b)
dance and scream
c)
eat it anyway
d)
throw it out
31.
You must always turn off the stove top or oven before removing any pan or pot from either appliance.
a)
True
b)
False
32.
Which of the following is TRUE about fridge storage?
a)
Pack it full
b)
Fruits on the bottom shelf
c)
Raw Meat on the Top Shelf
d)
Keep at 32-40 degrees
33.
Which will help to prevent kitchen accidents?
a)
Spraying cooking oil over the sink
b)
Using a towel to remove items from the oven
c)
Wearing flip flops
d)
Using a towel to clean up broken glass
34.
What is the proper internal temperature of a cooked whole turkey?
a)
165
b)
180
c)
170
d)
160
35.
What is the maximum time food can be left at room temperature?
a)
1 hour
b)
2 hours
c)
2.5 Hours
d)
4 hours
36.
Which food borne illness could potentially be found in cookie dough from the eggs?
a)
Clostridium Perfringens
b)
Clostridium Botulinum
c)
E. Coli
d)
Salmonella
37.
Which food borne illness is commonly found in deli meats?
a)
listeria
b)
giardia
c)
clostridium botulinum
d)
salmonella
38.
Which food borne illness occurs from foods left at room temperature too long?
a)
e. coli
b)
clostridium perfringens
c)
salmonella
d)
listeria
39.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
e. coli
b)
salmonella
40.
Potentially hazardous foods are those that are
a)
high in protein
b)
low acid
low acid
c)
moist
moist
d)
all of these are correct
all of these are correct
41.
Where should you check the temperature of food?
a)
On the top surface
b)
In the thickest part
c)
On the bottom surface
d)
In the thinnest part
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