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WorksheetsKitchen Safety and Sanitation
Total questions: 31
Worksheet time: 27mins
Name
Class
Date
1.
You must always turn off the stove top or oven before removing any pan or pot from either appliance.
a)
True
b)
False
2.
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
3.
Lifting a lid away from your face (like a shield) can help prevent a ________
a)
cut
b)
burn
c)
fall
d)
shock
4.
Which is more safe: dull knife or sharp knife?
a)
sharp
b)
dull
c)
either is fine
5.
Which is more safe: dull knife or sharp knife?
a)
sharp
b)
dull
c)
either is fine
6.
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
7.
If you spill something on the floor, what should you do?
a)
Leave it, someone else will clean it
b)
Tell the teacher and get them to clean it
c)
Wipe it up immediatley
d)
Pretend it didn't happen
8.
What should you use to take something out of a hot oven?
a)
Bare Hands
b)
Paper Towel
c)
Oven Mitt
d)
Tea Towel
9.
Always cut/chop food on a __?
a)
Chair
b)
Counter
c)
Stove Top
d)
Cutting Board
10.
How do grease fires start?
a)
Grease is left on the burner
b)
Grease is left on the counter
c)
Grease splatters on a hot burner
d)
Both a and c
11.
Electrical shock can be prevented by keeping electrical appliances away from water
a)
true
b)
false
12.
Never touch electrical sockets with......
a)
dry hands
b)
wet hands
c)
floury hands
13.
Is this the correct way to put a pot / pan handle?
a)
Yes
b)
No
14.
A disease transmitted by food?
a)
Food Safety
b)
Food Sanitation
c)
E-Coli
d)
Foodborne Illness
15.
Temperature zone in which bacteria grow and multiply rapidly?
a)
TCS
b)
Antiseptic
c)
Temperature Danger Zone
d)
Sterile Bandage
16.
Food must be kept out of the temperature danger zone for personal/home use ?
a)
180-250
b)
35-120
c)
45-140
d)
50-135
17.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
18.
What is this?
a)
oven mitt
b)
kitchen glove
c)
stove glove
d)
kitchen spatula
19.
What is this?
a)
shirt
b)
blouse
c)
blanket
d)
apron
20.
Always ___ back long hair.
a)
brush
b)
wash
c)
curl
d)
tie
21.
Wash dishes in _____ soapy water.
a)
scalding hot
b)
warm
c)
cold
22.
Wash your hands...
a)
after touching your face
b)
after touching your hair
c)
after using the restroom
d)
all choices
23.
These are...
a)
Dish rags
b)
Dish towels
c)
Pot holders
d)
Napkins
24.
What should you use to peel vegetables?
a)
vegetable peeler
b)
butter knife
c)
chef knife
d)
your hands
25.
When removing a lid from a pan, tilt it away from you to avoid getting burned from steam.
a)
True
b)
False
26.
Jessica found a hair in her food, this is an example of a ________________ hazard.
a)
Biological
b)
Chemical
c)
Physical
d)
Emotional
27.
A type of fungus that produces fuzzy looking spores
a)
Bacteria
b)
Mold
c)
Parasites
d)
Virus
28.
A type of pathogen that uses foods as a means to get to your intestinal tract and make you ill
a)
Bacteria
b)
Mold
c)
Parasites
d)
Virus
29.
The movement of pathogens from one location, or food, to another is
a)
Cross Contamination
b)
Cleaning
c)
Hazards
d)
Cleaning
30.
Refrigerators set to the wrong temperature (above 41 degrees), can become a breeding ground for bacteria.
a)
True
b)
False
31.
Jessica is preparing to cook, which of the following is true?
a)
Jessica should remove all bracelets and rings before washing her hands.
b)
Jessica should wash her hands for approximately 20 seconds, the length of Happy Birthday twice.
c)
Jessica should scrub under her nails.
d)
All of the answers are correct!
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