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WorksheetsKitchen Safety 3
Total questions: 16
Worksheet time: 8mins
Name
Class
Date
1.
Which of the following should you NOT wear if you have an open cut or sore on your hand or forearm before preparing food.
a)
bandage
b)
band aide
c)
glove
d)
duct tape
2.
What should go under a cutting board when cutting foods?
a)
dry towel
b)
damp towel
3.
What does FIFO stand for?
a)
First In Fast Often
b)
First In Fat Out
c)
First In First Out
d)
First In Figure Out
4.
Foods should not be left at room temperature over how many hours?
a)
1
b)
2
c)
3
d)
4
5.
When marinating foods it's best to marinate in a sealed container
a)
on the counter
b)
in the refrigerator
c)
the night before in the freezer
d)
in the microwave
6.
Leftovers from dinner should not sit out more than how many hours before refrigerating?
a)
1
b)
2
c)
3
d)
4
7.
Which 2 oils are best for frying?
a)
Canola, vegetable
b)
vegetable, corn
c)
corn, olive
d)
olive, canola
8.
You should try to catch a falling knife.
a)
True
b)
False
9.
Washing hands is the most important task to prevent foodborne illness.
a)
True
b)
False
10.
When preparing food, remember to
a)
Tie your hair back, put on an apron, and wash your hands
b)
Tie your hair back, put on an apron, remove your jewelry and wash your hands
11.
When pouring boiling water from a pan into a colander, you should
a)
Pour away from your face
b)
Pour toward you to avoid making a mess
12.
An example of a chemical hazard is
a)
fungi
b)
dish soap
c)
metal
d)
hair
13.
Foodborne illness is most likely caused by
a)
a) not washing your hands after using the restroom
b)
b) defrosting meat in the refrigerator
c)
c) defrosting meat in the sink
d)
d) both a and c are correct
14.
The temperature inside your refrigerator should be between
a)
35-40 degrees
b)
40-50 degrees
c)
33-39 degrees
d)
0 degrees
15.
You should throw water on a grease fire.
a)
True
b)
NO!!!!! False
16.
Which of the following is NOT an example of a physical hazard?
a)
jewelry
b)
hair
c)
fungi
d)
finger nails
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