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WorksheetsBasic Kitchen Quiz #1
Total questions: 80
Worksheet time: 40mins
Poor lighting, excessive noise, and inadequate guards for moving parts are examples of __________.
acceptable risks
unsafe conditions
unavoidable hazards
unsafe acts
Bacteria generally grow well in foods that are
warm, moist, protein rich, and low acid
cold, dry, low in protein, and high in acid
very hot, wet, calcium rich, and neutral
cold, dry, protein-rich, and low acid
Children, pregnant women, elderly, and chronically ill are most at risk from food borne illness.
true
false
What are FOUR basic sanitation practices?
clean, sanitize, cook, chill
clean, separate, cook, chill
clear, separate, cook, cool
clear, sanitize, cook, cool
Who is at risk of DYING or HOSPITALIZATION from food borne bacteria?
elderly people
children
people with pets
people in their 30's
How do you hold your fingers when using a knife to cut or slice food?
the paw
the pincher
the claw
the tallon
What is the temperature danger zone?
35 degrees F to 135 degrees F
30 degrees F to 130 degrees F
35 degrees F to 145 degrees F
40 degrees F to 140 degrees F
Which of the following is best to use for smothering a fire?
A fan
Baking powder and flour
A pan lid or another flat surface
Water
Water conducts electricity
True
False
Which of the following should you NOT do when working with household chemicals?
Point nozzle away from people
Read the label
Keep products in their original container
Mix chemicals
A dull knife is safer than a sharp knife.
True
False
This technique is used to revive a person whose breathing and heartbeat have stopped.
Heimlich
CPR
Pressure on the injury
Cover with a blanker
Which is the following is NOT a safe practice when using cords.
Checking for damage before use
Grasp the plug bear the outlet
Limit the number of cords plugged in
Leaving cords on wet counters
Where should you stand when opening an oven?
to the side
behind
in front
below
What should you do if an electric appliance falls into a wet sink?
Leave the appliance running
Remove immediately
Unplug the appliance before touching it
Try to catch the appliance before it falls in
How can you prevent kitchen falls?
Disregard clutter on the floor
Spray oil over work area
Wipe up spills
Climb to reach or higher objects in the kitchen
Where do you place sharp knives when you are done using them?
In your sink full of soapy water
In your sink with other dishes
To the side of the sink hanging off the edge of the counter
To the side of the sink carefully placed
Which of the following is a less-toxic substance used as a household cleaner?
vinegar
borax
baking soda
all of the above
Which of the following is not a safe practice when using knives?
Wipe knife with the blade pointed away from you
Soaking the knife in the sink
Store in a knife block
Use a cutting board
Which causes the most food borne illnesses?
bacteria
parasites
viruses
contaminants
What does the P stand for in PASS?
Pray
Play
Pass
Pull
When washing your hands, what is the minimum amount of time you wash?
25 seconds
5 seconds
1 minute
20 seconds
When should you wash your hands?
after touching your hair
after touching your face
after sneezing
all of the above
What should NOT be measured in a dry measuring cup?
yogurt
sugar
flour
olive oil
You can not measure liquids in measuring spoons.
True
False
It is more accurate to measure foods by volume rather than weight.
True
False
Which is NOT a technique for cutting food?
dice
braise
julienne
chop
What maneuver do you use when someone is choking?
CPR
Chest Compressions
Heimlich
Pound back repeatedly
Which of these would not be considered part of good hygiene in food handling?
using a paper towel to open the bathroom door after washing your hands
drying your hands with a paper towel after washing them
using hand sanitizer when you can’t wash your hands
using soap to lather your arms and hands
When can a food handler with a soar throat and fever return to work around food?
The soar throat is gone
The fever is gone for 24 hours
No symptoms experienced for 24 hours
None of the above
What method should never be used to thaw food?
Place in the cooler
Microwave
Cook the item
Place on the counter
What does the "A" stand for in PASS?
Away
Always
Aim
Air
I can touch ready to eat foods that are being served with bare hands
True
False
What is the minimum temperature for hot holding?
125 degrees F
135 degrees F
145 degrees F
155 degrees F
Which food would not be as likely to cause a food borne illness?
eggs
oysters
bread
undercooked meats
What will cause cross contamination?
Washing hands after handling raw meat
Using a knife to cut carrots and the same knife to cut lettuce
Using a knife to cut meat and the same knife to cut vegetables
Using separate cutting boards for each item being cut
In our class it is acceptable to have our cell phones out during class time
True
False
What needs to be done prior to leaving class?
Recipe completed and finish eating
Recipe completed
Complete recipe, kitchen completely, all dishes and appliances put away, counters and sink clean
Complete recipe, kitchen completely, all dishes and appliances put away,
What does the first "S" stand for in PASS?
Sweep
Stay
Swing
Squeeze
What do you use to handle hot pots and pans?
Towel
Paper Towels
Wash Cloth
Oven Mitt
What does the second "S" stand for in PASS?
Sweep
Spray
Stay
Squeeze
If you spill something on the floor, what should you do?
Leave it, someone else will clean it
Tell the teacher and get them to clean it
Wipe it up immediately
Pretend it didn't happen
If a fire starts inside the oven, what should you do?
open the door and pour baking soda on the fire
keep door closed and turn off the oven
open the door and use a fire extinguisher
none of the above
If you are preparing food and a knife falls, what should you do?
try to catch it
pick it up and continue using it
let it fall and then use it
step back and let it fall
Always _________ back long hair.
brush
wash
tie
curl
What is this used to measure?
Dry materials
Liquid materials
Solid material
all of the above
What is this?
Pot
Pan
Fry Pan
Sauce Pan
What is this procedure?
beating
basting
whisking
folding
How does a grease fire start?
Grease is left on the burner
Food is left cooking unattended
Flammables are left near a heat source
all of the above
What effort does Mrs. Small expect out of students?
whatever they want to give
showing up to class on time
100% effort in everything they do
none of the above
Bacteria multiplies quickly when it is kept between ______ and ________ degrees F.
30 and 60
130 and 150
41 and 135
200 and 240
How do you tell if your meat is finished cooking?
Slice it open and take a look
Taste it
Check it with your finger
Check it with a meat thermometer
Where would you insert the thermometer when checking the temperature of your meat?
bottom
thinnest portion of the meat
top
thickest portion of the meat
Where should you store raw meats in the refrigerator?
top shelf
middle shelf
bottom shelf
What is it called when raw meat, fish or poultry or their germs touch food that has already been cooked or doesn't need to be cooked?
Cross Pollinate
Cross Contamination
Cross Curricular
Cross Content
If you have an open wound on your hand you need to
wear a band aid
not be working with food
wear a band aid and rubber gloves
stay out of the kitchen
When in food prep class your cell phone belongs
on the counter
in your back pack
checked in
in your pocket
Prior to baking or cooking ALWAYS _________ first.
prepare your supplies and be sure to understand your recipe
be sure your workspace is sanitized
collect all your ingredients
wash your hands
To avoid cross contamination always
wipe down counter tops with a towel
sanitize cutting boards after each use
use the same area for preparation of everything
be sure raw meat is prepared with other foods
Expectation in class to collect your ingredients is
go up to the counter and get ingredients as needed
take your tray up and collect some ingredients, go back if you need more
read your recipe, get all measuring supplies and go collect ingredients needed
read recipe, get all measuring supplies needed on your ingredient tray, and go collect all ingredients needed in one trip
Everyone is expected to have a job and participate for each recipe
True
False
Chopping makes smaller pieces than dicing
True
False
It is important to get a recipe done as quickly as possible in class because we don't have much time, we are in a race to finish!
True
False
What is not needed for accurate measurements?
straight edge
food scale
ladel
dry measuring cups
If you have a heavy object or box where should you store it in the kitchen?
anywhere you want
on the top shelf
on the counter
on the bottom shelf
How do you lift a lid from a pot of boiling water?
straight up
with the side of the lid away from you
with the side of the lid toward you
none of the above
Always use water to put out a grease fire.
True
False
Which of the following shoes would not be allowed in a commercial kitchen?
sandals
boots
toms
tennis shoes
Never touch electrical outlets with
dry hands
wet hands
dirty hands
gloved hands
What is a food borne illness?
a sickness caused by germs
a illness caused by consumptions of contaminated food
a sickness caused by a virus
a illness caused by touching contaminated food
What is the BEST way to prevent bare hand contact with food in the restaurant setting?
Use tongs or gloves
Use an oven mitt
Use a paper towel
Bare hand contact doesn't matter
Why is it important to always give 100% effort?
It's not important
It's not important
Become more employable
People don't care
It is never safe for children to help in the kitchen
True
False
When baking it is important to follow the directions of the recipe and how ingredients are added
True
False
What are the abbreviations for Tablespoon?
T
t
Tbs
tsp
Is there a difference between t and T in a recipe?
Yes
No
To incorporate air into a mixture by beating it vigorously
mix
whip
dredge
cream
To cut off a very thin layer of peel
grate
chop
slice
pare
What is larger?
Tsp.
Tbs.
What is the first thing you should do when you are not sure what to do in your recipe?
read the directions
ask for help
phone a friend
raise your hand
