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WorksheetsSafety and Sanitation
Total questions: 17
Worksheet time: 8mins
Name
Class
Date
1.
What are two items in your kitchen cupboard you can use to put out a grease fire?
a)
baking soda, vinegar
b)
baking powder, flour
c)
baking soda, salt
d)
baking powder, salt
2.
If you have a cut on your hand what should you do for a lab?
a)
participate in lab
b)
where a rubber glove
c)
put a bandaid on it
d)
not participate in lab
3.
Foodbourne illness that you may get from poultry?
a)
salmonella
b)
botulism
c)
e.coli
d)
mad cow disease
4.
What do you do to make sure meat is completely cooked?
a)
eat it
b)
cut it with a knife
c)
use a meat thermomter
d)
cook it to 212 degrees
5.
What food borne illness do you get from under cooked beef
a)
salmonella
b)
botulism
c)
e.coli
d)
listeria
6.
How long do you need to wash your hands with warm soapy water?
a)
10 second
b)
20 seonds
c)
30 seconds
d)
40 seconds
7.
What is the proper temperature to keep your fridge at?
a)
32
b)
40
c)
0
d)
30
8.
When in doubt you should?
a)
eat it
b)
freeze it
c)
feed it to your dog
d)
throw it out
9.
What temperature should you keep your freezer at?
a)
32
b)
40
c)
0
d)
-5
10.
How long can you keep leftovers in the fridge?
a)
4-5 days
b)
6-7 days
c)
1 week
d)
you should throw all leftovers
11.
What is the safe cooking temperature for poultry without stuffing?
a)
160
b)
180
c)
170
d)
175
12.
If you have a cut on your hand in the culinary lab your should do the following.
a)
put a bandaid on it
b)
do not do the lab
c)
get a glove from the teacher
d)
see the nurse
13.
How many days do you have to make up a lab?
a)
1 for 1 day gone
b)
2 days
c)
4 days
d)
5 days
14.
You can prevent all food borne illnesses by freezing the product?
a)
true
b)
false
15.
You can prevent all food borne illnesses by heating the product to 212 degrees.
a)
true
b)
false
16.
Where do you put the dirty laundry?
a)
in a drawer
b)
in the washer
c)
on the counter
d)
in a basket by the white board
17.
If you have botulism, how may you have gotten it?
a)
under cooked poultry
b)
under cooked beef
c)
dented can
d)
rotten produce
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