NEW
Font size
S
M
L
XL
WorksheetsFoods 1
Total questions: 50
Worksheet time: 53mins
Name
Class
Date
1.
The safest way to reach high shelves is with a step stool, not a box or a chair.
a)
True
b)
False
c)
Foo
2.
What is the safest way to lift lids off of steaming pots?
a)
with the inside of the lid away from you
b)
with the inside of the lid towards you
c)
straight up
d)
none of the above
3.
The handle of pots/pans should always be turned ________________________.
a)
toward the center of the stove
b)
toward the front of the stove
c)
over the burner beside it
d)
none of the above
4.
When handling a hot pan or dish use a ___________________________.
a)
dry pot holder/hot pad
b)
dish cloth
c)
wet pot holder
d)
apron
5.
What direction should you cut with a sharp knife?
a)
toward you
b)
toward your partner
c)
away from you
d)
none of the above
6.
What is the safest way to thaw/defrost food?
a)
in the microwave
b)
on the counter
c)
in the refrigerator
d)
outside of the house
7.
What is the highest safe temperature for your refrigerator?
a)
36
b)
28
c)
32
d)
40
8.
What is the sickness called you get from eating contaminated foods (sometimes called food poisoning)?
a)
chicken pox
b)
influenza
c)
salmonella
d)
pneumonia
9.
Using an unsealed wooden cutting board is a safe practice to prevent food borne illnesses.
a)
True
b)
False
10.
Which of the following is NOT a symptom of food poisoning?
a)
chills
b)
difficulty talking
c)
abdominal pain
d)
Flu-like symptoms
11.
You should avoid washing/rinsing chicken before you cook it because it can increase your chances of spreading dangerous bacteria.
a)
True
b)
False
12.
You should never dump water on a grease fire.
a)
True
b)
False
13.
Accidents are caused by being careful in the kitchen.
a)
True
b)
False
14.
There is no need to rinse or wash fruits and vegetables thoroughly.
a)
True
b)
False
15.
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
16.
What should you use to take something out of a hot oven?
a)
Bare Hands
b)
Paper Towel
c)
Oven Mitt
d)
Tea Towel
17.
When you burn yourself, what is the first thing you should do?
a)
Scream and throw a tantrum
b)
Run the burn site under cool water
c)
Cry
d)
Cover loosely with gauze or bandage
18.
Foods should be stored away from cleaning products.
a)
true
b)
false
19.
When should you wash hands?
a)
before food preparation
b)
after using the toilet or blowing your nose
c)
after touching pets
d)
all of these
20.
If you have a cut on your hand, you should wear a glove while cooking.
a)
true
b)
false
21.
How long should you wash your hands?
a)
30 seconds
b)
2 minutes
c)
Long enough to sing Happy Birthday
d)
20 seconds
22.
If someone slips in the lab, you should ______________________________.
a)
Not assist them.
b)
Assist them.
c)
Ask if they hit their head and then assist them.
23.
When carrying a hot object you should warn your classmates.
a)
True
b)
False
24.
You should not play in the kitchen.
a)
False
b)
True
25.
Kitchen safety rules are there for you to have a good time.
a)
True
b)
False
26.
Lets say you fall in the kitchen, what should be the first thing you do?
a)
Try to get up
b)
Roll around until you feel better
c)
Lay there
d)
Call/yell for help
27.
Always cut/chop food on a __?
a)
Chair
b)
Counter
c)
Stove Top
d)
Cutting Board
28.
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
29.
When you burn yourself, what is the first thing you should do?
a)
Scream and throw a tantrum
b)
Run the burn site under cool water
c)
Cry
d)
Cover loosely with gauze or bandage
30.
You plug in your blender and you get shocked, what do you do first?
a)
Unplug the appliance
b)
Give somebody a high five
c)
Shake it off
d)
Get something to drink
31.
What is the danger zone which involves extra growth of harmful microorganisms?
a)
20-120 degrees
b)
30-130 degrees
c)
40-140 degrees
d)
50-150 degrees
32.
If you think you were a victim of food borne illness, you should
a)
drink lots of fluids
b)
rest
c)
notify the health dept if it was food others also ate
d)
all of these
33.
You should rotate your supply of food, using the oldest purchases first
a)
true
b)
false
34.
If you find mold on a block of cheese, it is safe to cut at least 1" around it and then you can eat the rest of the cheese
a)
true
b)
false
35.
Paper towels should be used to dry your hands, because the terms from those go in the trash, rather than on a towel that may be used on dishes
a)
true
b)
false
36.
Meats and poultry should be sliced on a plastic or glass cutting board
a)
true
b)
false
37.
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
38.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
39.
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
40.
For a grease fire, you should use water to put it out
a)
false
b)
true
41.
This term refers to the transfer of pathogens from one surface of food to another.
a)
Contamination
b)
Cross Contamination
c)
Biological Contamination
d)
Physical Contamination
42.
Bacteria needs 4 things in order to survive. Which one is incorrect?
a)
Water
b)
Air
c)
Food
d)
Time
43.
Disease causing is the definition for....
a)
Contamination
b)
Incubation Period
c)
Pathogentic
d)
Danger Zone
44.
Riley purchased a ham sandwich at 1:45pm. He did not get a chance to keep it in the fridge and wanted to eat it at 4:50pm. What time did it become unsafe to eat?
a)
2:45pm
b)
3:15pm
c)
3:45pm
d)
4:15pm
45.
Liquids are always the last ingredient you add to a blender.
a)
True
b)
False
46.
Which is safest - a dull (blunt) knife or a sharp knife?
a)
Sharp
b)
Dull
c)
Either is fine
47.
How can you prevent burns?
a)
Crouch when opening the oven
b)
Turn pan handles to the side
c)
Use oven gloves
d)
All of these
48.
Which is NOT one of the 4 C's of storing food safely?
a)
Chill
b)
Clean
c)
Carbohydrate
d)
Cook thoroughly
49.
What is the temperature danger zone from...
a)
40-140
b)
32-100
c)
120-200
d)
65-130
50.
What is the temperature danger zone from...
a)
40-140
b)
32-100
c)
120-200
d)
65-130
Reset
