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WorksheetsLet's Cook (Food Safety & Sanitation
Total questions: 86
Worksheet time: 58mins
Name
Class
Date
1.
Food-born illness is
a)
an illness caused from not eating enough
b)
an eating disorder
c)
an illness caused by contaminated food
d)
When you have a food baby
2.
Is the following practice a SAFE or UNSAFE practice: Before cooking, Sandy pinned back her long hair.
a)
Safe
b)
Unsafe
3.
Is the following a SAFE or UNSAFE practice: Terry used a dull knife to chop so he wouldn't cut his hand.
a)
Safe
b)
Unsafe
4.
Which is an example of cross- contamination?
a)
Washing your hands before cooking
b)
Using separate cutting boards for meats and produce
c)
Storing your meats and produce separately.
d)
Using the same knife to cut chicken and onions (without washing it).
5.
Contamination is the presence of harmful substances in food.
a)
True
b)
False
6.
How long should you wash your hands for?
a)
40 seconds
b)
5 seconds
c)
20 seconds
d)
10 seconds
7.
Which of the following is NOT going to prevent a food borne illness?
a)
handwashing
b)
use the same cutting board
c)
cook leftovers to 165
d)
never taste raw cake batter
8.
What is the temperature danger zone from...
a)
40-140
b)
32-100
c)
120-200
d)
65-130
9.
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
10.
Which of the following is TRUE about fridge storage?
a)
Pack it full
b)
Raw Meat on the Top Shelf
c)
Fruits on the bottom shelf
d)
Keep at 32-40 degrees
11.
What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?
a)
Just look at it.
b)
Meat doesn't have to be cooked to a specific temperature.
c)
Thermometer.
d)
Temperature Gauge.
12.
What are the FOUR basic sanitation practices?
a)
Clean, Sanitize, Cook, Chill
b)
Clean, Separate, Cook, Chill
c)
Clear, Separate, Cook, Cool
d)
Clear, Sanitize, Cook, Cool
13.
Raw meats should be kept separate from ready to eat foods to prevent what ?
a)
contamination
b)
bad tasting foods
c)
food borne illnesses
d)
pathogens from forming
14.
why should foods be cooled in a small container ?
a)
slow down the cooling process
b)
speed up the cooling process
15.
food borne illnesses are transferred by
a)
genetic diseases
b)
pests
c)
contaminated food
16.
This term is used to store food at correct temperature.
a)
Boil
b)
Chill
c)
Bake
d)
Reheat
17.
Which food borne illness could potentially be found in cookie dough?
a)
Clostridium Perfringens
b)
Clostridium Botulinum
c)
E. Coli
d)
Salmonella
18.
Those people most likely to die from food poisoning are...
a)
People who travel to other countries
b)
Very young children and the elderly
c)
Elementary children who eat in school cafeterias
d)
Employees of the food service industry
19.
These are gastro-intestinal symptoms of food poisoning...
a)
fever and blood in the stools
b)
fever and nausea
c)
vomiting and diarrhea
d)
abdominal pain and fever
20.
What is the internal temperature at which chicken should be cooked?
a)
165
b)
140
c)
90
d)
120
21.
which is not a common symptom of food borne illnesses ?
a)
vomiting
b)
fever
c)
headache
d)
dehydration
22.
Raw meats should be kept separate from ready to eat foods to prevent what ?
a)
contamination
b)
bad tasting foods
c)
food borne illnesses
d)
pathogens from forming
23.
food borne illnesses are transferred by
a)
genetic diseases
b)
pests
c)
contaminated food
24.
you can get salmonella from which of the following
a)
veggies
b)
beef
c)
ham
d)
poultry, eggs
25.
do not put out grease fires with water
a)
true
b)
false
26.
which one of the following are you supposed to do before cooking
a)
take off jewlery
b)
wash hands
c)
tie hair back
d)
all of the above
27.
which people are less likely to get a food borne illness ?
a)
teenagers
b)
infants
c)
elderly people
d)
pregnant women
28.
Which is an example of cross- contamination?
a)
Washing your hands before cooking
b)
Using separate cutting boards for meats and produce
c)
Storing your meats and produce separately.
d)
Using the same knife to cut chicken and onions (without washing it).
29.
Foods should not sit out for longer than...
a)
2 hours
b)
30 min
c)
1 hour
d)
1 day
30.
The following are examples of potentially hazardous foods:
a)
Milk and milk products
b)
Poultry and fish
c)
Salad dressings
d)
All of the above
31.
You should use a damp towel to take food out of the oven.
a)
True
b)
False
32.
Is the following a SAFE or UNSAFE practice: Lisa threw water on a fire in a skillet.
a)
Safe
b)
Unsafe
33.
Is the following a SAFE or UNSAFE practice: Priya left her rings and watch on while cooking.
a)
Safe
b)
Unsafe
34.
Is the following practice SAFE or UNSAFE: Harjot picked up the hot corn-on-the -cob with tongs.
a)
Safe
b)
Unsafe
35.
Which foods present the greatest risk for foodborne pathogens?
a)
Chicken
b)
Eggs
c)
Fish
d)
All of the above
36.
The time between exposure and the onset of symptoms is generally referred to as which of the following?
a)
Germination period
b)
Incubation period
c)
Synthesis period
d)
None of these
37.
Other than looks, there is no difference between a liquid and dry ingredient measuring cup.
a)
True
b)
False
38.
2 tablespoons is equal to which of the following?
a)
1/8 c.
b)
1/4 c.
c)
1/2 stick of butter
d)
1 c.
39.
Which of the following is a common abbreviation for teaspoon?
a)
tbsp.
b)
t
c)
T
d)
All of these
40.
a)
liquid measuring cup
b)
dry measuring cup
c)
measuring spoon
41.
a)
liquid measuring cups
b)
dry measuring cups
c)
measuring spoons
42.
What tool should you select to measure 1/3 cup flour?
a)
Dry measuring cup
b)
Liquid measuring cup
c)
Measuring spoons
d)
It doesn't matter
43.
What tool should you select to measure 1/4 cup water?
a)
Dry measuring cup
b)
Liquid measuring cup
c)
Measuring spoons
d)
It doesn't matter
44.
What tool should you select to measure 1/4 cup yogurt?
a)
Dry measuring cup
b)
Liquid measuring cup
c)
Measuring spoons
d)
It doesn't matter
45.
What tool should you select to measure 1 cup applesauce?
a)
Dry measuring cup
b)
Liquid measuring cup
c)
Measuring spoons
d)
It doesn't matter
46.
What tool should you select to measure 1/2 cup butter?
a)
Dry measuring cup
b)
Liquid measuring cup
c)
Measuring spoons
d)
A knife
47.
Used to measure dry ingredients or ingredients that need to be packed to be measured properly. Level off with a narrow spatula.
a)
Dry Measuring Cups
b)
Liquid Measuring Cups
c)
Measuring Spoons
d)
Tongs
48.
Measures small amounts of dry and liquid ingredients
a)
Measuring Spoons
b)
Measuring Cups
c)
Liquid Measuring Cups
d)
Dry Measuring Cups
49.
Used for measuring liquids only . Place on a flat surface and read from the bottom of the meniscus for an accurate measure.
a)
Liquid measuring Cups
b)
Dry Measuring Cups
c)
Measuring Spoons
50.
Used for measuring liquids only . Place on a flat surface and read from the bottom of the meniscus for an accurate measure.
a)
Liquid measuring Cups
b)
Dry Measuring Cups
c)
Measuring Spoons
51.
How should you measure 1/4 cup apple juice
a)
1/4 measuring cup filled to top
b)
1 cup liquid measuring cup on flat surface at eye level
c)
2 cup liquid measuring cup on flat surface at eye level
d)
Fill a 1 cup dry measuring cup one quarter full
52.
How should you measure 1/2 cup brown sugar
a)
Fill and pack the 1/2 cup dry measuring cup and level off at the top
b)
Lightly fill the 1/2 cup dry measuring cup and level off at the top
c)
Fill the liquid measuring cup to the 1/2 mark on a flat surface at eye level
d)
Fill the 1/2 cup measuring cup slightly rounded
53.
How should you measure 1 cup peanut butter?
a)
Use the 1 cup liquid measuring cup, on a flat surface at eye level
b)
Use the 1 cup dry measuring cup and level the top
c)
Use the 1 cup dry measuring cup, pack firmly and level the top
d)
Use the tablespoon 16 times
54.
How should you measure 1 teaspoon of baking soda?
a)
Fill the 1 teaspoon measuring spoon and level with a straight edge
b)
Fill the 1 teaspoon measuring spoon slightly rounded
c)
Fill the 1 teaspoon measuring spoon slightly less than full
d)
Fill the 1 tablespoon measuring 1/3 of the way
55.
How should you measure 1/4 cup butter?
a)
Melt the butter in the microwave and fill the 1 cup liquid measuring cup up to the 1/4 mark
b)
Fill the 1/4 cup measuring cup to the top
c)
Use 1 stick of butter
d)
Cut 1 stick of butter in half
56.
How do you measure a pinch of pepper
a)
Pinch the pepper between your index and thumb
b)
Fill the 1/4 teaspoon measuring spoon
c)
There is no such measurement
d)
Use 2 shakes of the pepper shaker
57.
What types of foods are vital to measure very accurately? (they are all important but these are the most)
a)
Baked goods
b)
Savory food
c)
Beverages
d)
Snacks
58.
Correct or incorrect method for measuring milk?
a)
Correct
b)
Incorrect
59.
Correct or incorrect method for measuring flour?
a)
Correct
b)
Incorrect
60.
Correct or incorrect method for measuring baking powder?
a)
Correct
b)
Incorrect
61.
Correct or incorrect method for measuring 1 cup brown sugar?
a)
Correct
b)
Incorrect
62.
Correct or incorrect--If you measured your brown sugar correctly it will look like this.
a)
Correct
b)
Incorrect
63.
What are these 2 items?
a)
1 cup and 2 cup measuring cups
b)
1 cup and 2 cup glass measuring cups
c)
1 cup and 3 cup liquid measuring cups
d)
1 cup and 2 cup liquid measuring cups
64.
What are these 4 items called?
a)
Measuring cups
b)
Dry measuring cups
c)
Liquid measuring cups
d)
Cups
65.
What is the circled cup? (and yes, you should be able to tell from the size and not the writing on them)
a)
1 cup
b)
1/2 cup
c)
1/3 cup
d)
1/4 cup
66.
What is the circled cup? (and yes, you should be able to tell from the size and not the writing on them)
a)
1 cup
b)
1/2 cup
c)
1/3 cup
d)
1/4 cup
67.
What is the circled cup? (and yes, you should be able to tell from the size and not the writing on them)
a)
1 cup
b)
1/2 cup
c)
1/3 cup
d)
1/4 cup
68.
What is the circled spoon? (and yes, you should be able to tell from the size and not the writing on them)
a)
1 Tablespoon
b)
1 teaspoon
c)
1/2 teaspoon
d)
1/4 teaspoon
69.
What is the circled spoon?
a)
1 Tablespoon
b)
1 teaspoon
c)
1/8 cup
d)
No way to tell, there are no numbers
70.
Which of these options does not exist?
a)
1/2 t
b)
1/3 t
c)
1/4 t
d)
1 t
71.
Which of these options does not exist?
a)
1/2 t
b)
3/4 t
c)
1/4 t
d)
1 t
72.
Which of these options does not exist in common measuring sets?
a)
1/2 t
b)
1/2 T
c)
1 T
d)
1 t
73.
Which of these options does not exist in common measuring sets?
a)
1 c
b)
3/4 c
c)
1/3 c
d)
1/4 c
74.
Which of these options does not exist in common measuring sets?
a)
1 c
b)
2/3 c
c)
1/3 c
d)
1/4 c
75.
I am used to measure small amounts of both liquid and dry ingredients.
a)
Spoons
b)
Peeler
c)
Measuring spoons
d)
Slotted Spoons
76.
You realize your kitchen does not have a 3/4 measuring cup. All of the following are acceptable substitutes except:
a)
Three 1/4 cups
b)
1/2 cup + 1/4 cup
c)
1/2 cup + 4 Tbsp
d)
1/2 cup + 4 tsp
77.
Which is more safe: dull knife or sharp knife?
a)
sharp
b)
dull
c)
either is fine
78.
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)
put salt on it
79.
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
80.
What material should never be put into the microwave?
a)
plastic
b)
glass
c)
metal
d)
all of the above
81.
True or False: always use the same cutting board for raw meat and other foods
a)
True
b)
False
82.
When in doubt, ____________?
a)
scream and shout
b)
dance and scream
c)
eat it anyway
d)
throw it out
83.
8 ounces equals ____ cup(s).
a)
1
b)
2
c)
4
d)
3
84.
There are ____ ounces in one pound.
a)
8
b)
16
c)
12
d)
10
85.
There are ____ cups in 2 pints.
a)
8
b)
6
c)
2
d)
4
86.
1 1/4 c. doubled equals
a)
2 1/2 c
b)
2 c + 2 T
c)
2 1/4 c
d)
2 c + 3 t
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