NEW
Font size
S
M
L
XL
WorksheetsKitchen Safety & Tools
Total questions: 65
Worksheet time: 36mins
Name
Class
Date
1.
a)
food mixer
b)
blender
c)
grater
d)
scales
2.
Name the appliance
a)
food mixer
b)
blender
c)
grater
d)
scales
3.
What is this?
a)
sieve
b)
grater
c)
board
d)
colander
4.
What is this?
a)
spoon
b)
skimmer
c)
peeler
d)
ladle
5.
What am I called?
a)
knife
b)
peeler
c)
fork
d)
masher
6.
What type of spoon am I
a)
teaspoon
b)
ladle
c)
wooden spoon
d)
skimmer
7.
What type of pan am I
a)
pot
b)
frying pan
c)
grillpan
d)
saucepan
8.
What am I used for?
a)
peeler
b)
knife
c)
ladle
d)
masher
9.
I'm called a
a)
batter pin
b)
cake pin
c)
bin
d)
rolling pin
10.
I'm called a
a)
scales
b)
grater
c)
pin
d)
skimmer
11.
What am I called
a)
colander
b)
masher
c)
ladle
d)
sieve/strainer
12.
I'm called a
a)
grater
b)
scales
c)
peeler
d)
sieve
13.
I'm used only in the kitchen
a)
scissors
b)
whisks
c)
cutters
d)
choppers
14.
Name this utensil...
a)
Spoons
b)
Peeler
c)
Measuring spoons
d)
Slotted Spoons
15.
Name this utensil
a)
liquid measuring cups
b)
dry measuring cups
c)
measuring spoons
d)
tablespoons
16.
Name this utensil
a)
liquid measuring cup
b)
dry measuring cup
c)
measuring spoon
17.
Name this utensil
a)
rubber scraper
b)
wide spatula
c)
Straight edge spatula
18.
Name this utensil
a)
pastry blender
b)
peeler
c)
box grater
19.
Name this utensil
a)
kitchen mallet
b)
rolling pin
c)
spatula
20.
Name this utensil
a)
rubber scraper
b)
spatula
c)
spring form pan
21.
Name this utensil
a)
pastry blender
b)
wire whisk
c)
spatula
22.
Name this utensil
a)
Steamer
b)
Ricer
c)
Colander
23.
Name this baking utensil
a)
cake pan
b)
jelly roll pan
c)
muffin tin
24.
Name this utensil...
a)
Pastry Blender
b)
Rotary Beater
c)
Sifter
d)
Cooling Rack
25.
Name this utensil...
a)
Sifter
b)
Rotary Beater
c)
Mixing Spoon
d)
Slotted Spoon
26.
What kitchen tool is used to "cut-in"?
a)
Electric Hand Mixer
b)
Whisk
c)
Sifter
d)
Pastry Blender
27.
What should you use to take something out of a hot oven?
a)
Bare Hands
b)
Paper Towel
c)
Oven Mitt
d)
Dish Towel
28.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
29.
Name this utensil...
a)
Spoons
b)
Peeler
c)
Measuring spoons
d)
Slotted Spoons
30.
Name this utensil...
a)
Microwave Bowls
b)
Mixing Bowls
c)
Strainer
d)
Tongs
31.
Two or more amounts that are equal to each other are ____.
a)
equivalents
b)
convenient
c)
liquids
d)
recipe
32.
What is this?
a)
plate
b)
cake pan
c)
bowl
d)
sauce pan
33.
What is this?
a)
fork
b)
spoon
c)
knife
d)
rolling pin
34.
What is this?
a)
oven mit
b)
kitchen glove
c)
oven glove
d)
kitchen spatula
35.
What is this?
a)
shirt
b)
blouse
c)
blanket
d)
apron
36.
______ your hands before preparing food
a)
wash
b)
lick
c)
wipe
d)
brush
37.
Keep finger nails ..............
a)
short
b)
clean
c)
short and clean
d)
bitten and clean
38.
Always .... back long hair
a)
brush
b)
wash
c)
curl
d)
tie
39.
Never ...... your fingers or utensils and put them back into food.
a)
lick
b)
wash
c)
pick
40.
Wear a ....... apron
a)
funky
b)
wet
c)
dirty
d)
clean
41.
Wash up in ..... soapy water
a)
hot
b)
warm
c)
cold
42.
Do not .......... in the kitchen
a)
skip or fool around
b)
run or fool around
c)
walk around
43.
Is this the correct way to put a pot / pan handle?
a)
Yes
b)
No
44.
Which is NOT a way to correctly carry a knife?
a)
By the handle
b)
Tip of knife pointing up
c)
Tip of the knife pointing down
45.
Wipe up spills
a)
immediately
b)
soon
c)
never
d)
at the end of the lesson
46.
Never touch electrical sockets with......
a)
dry hands
b)
wet hands
c)
floury hands
47.
The kitchen can be one of the MOST dangerous places in the home, in the classroom and in the industry.
a)
True
b)
False
48.
Lift lids on hot foods away from you and your face. Direct the steam away.
a)
True
b)
False
49.
First-aid for a first degree burn is to run the burned area under cold running water.
a)
False
b)
True
50.
Put out a stove top fire with which of these methods?
a)
Cover with a lid
b)
Smother with baking soda
c)
Use a fire extinguisher
d)
All of these
51.
You should always leave cleaning products in the original container.
a)
True
b)
False
52.
Three types of hazards that make food unsafe.
a)
Biological, Chemical, Physical
b)
Pathogens, Sanitizers, Cleaners
c)
Bacteria, Pathogens, Chemicals
53.
FATTOM stands for Food, Acidity, Time, Temperature, and Oxygen
a)
No
b)
Yes
54.
The populations that is at highest danger of a food borne illness.
a)
Young & Old
b)
Pregnant & Immune compromised
c)
Y. O. P. I.
d)
Immune compormised
55.
When in doubt...throw it out!
a)
Yes
b)
No
56.
Cook, reheat and serve foods to the proper internal temperature.
a)
True
b)
False
57.
Avoiding cross contamination....
a)
Never place cooked food on a plate that previously held meat
b)
Always wash hands, cutting board, food prep surfaces with hot soapy water
c)
If food becomes cross contaminated set aside and ask manager what to do
d)
All of these
58.
Proteins that cause allergic reactions are called.
a)
Allergens
b)
Big 8
c)
Tree Nuts
59.
Cold foods should be kept lower than 41F and hot should be kept higher than 135F.
a)
True
b)
False
60.
TCS stands for Temperature Control Safety
a)
40F, 0F
b)
25F, 45F
61.
TDZ stands for Temperature Danger Zone - on any temperature between 41F and 135F
a)
Yes
b)
No
62.
Which of the following is incorrect?
a)
Ground Meats 155F
b)
seafood, beef 145F
c)
Ground Meats 155F
d)
Poultry 135F
63.
Refrigerators should be below..... or below and freezers should be....below
a)
YFes
b)
No
64.
Which of these methods is the safest for thawing food.
a)
Under cold running water
b)
In the microwave
c)
As part of the cooking process
d)
In the refrigerator for 2-3 days
65.
When should you wash you hands?
a)
After use of restroom
b)
After coughing/sneezing
c)
Before and after handling raw meat
d)
All of these
Reset
