NEW
Font size
S
M
L
XL
WorksheetsKitchen Safety & Illness
Total questions: 50
Worksheet time: 23mins
Name
Class
Date
1.
Which food borne illness could potentially be found in cookie dough from the eggs?
a)
Clostridium Perfringens
b)
Clostridium Botulinum
c)
E. Coli
d)
Salmonella
2.
What is the temperature danger zone from...
a)
40-140
b)
32-100
c)
120-200
d)
65-130
3.
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
4.
How long should you wash your hands?
a)
30 seconds
b)
2 minutes
c)
Long enough to sing Happy Birthday
d)
20 seconds
5.
Which food borne illness is commonly found in deli meats?
a)
listeria
b)
clostridium botulinum
c)
giardia
d)
salmonella
6.
Which food borne illness occurs from foods left at room temperature too long?
a)
e. coli
b)
salmonella
c)
clostridium perfringens
d)
listeria
7.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
8.
A dull knife is safer than a sharp knife.
a)
True
b)
False
9.
You should always use a damp towel when removing hot foods from the oven, stove or microwave.
a)
True
b)
False
10.
It's OK to leave kitchen cabinet doors and drawers open when not using them.
a)
True
b)
False
11.
Pots and pan handles should be turned toward the center of the stove or cook top to avoid getting knocked over.
a)
True
b)
False
12.
It's OK to have damp hands when plugging in electrical equipment.
a)
False
b)
True
13.
You must clean spilled foods or liquids immediately.
a)
False
b)
True
14.
It's OK to leave food unattended while cooking in the kitchen.
a)
True
b)
False
15.
What should you never throw on a grease fire?
a)
Baking Soda
b)
Water
c)
The lid, to smother the fire
16.
Bacteria grow best in foods that are
a)
20-30 degrees
b)
30-50 degrees
c)
41-135 degrees
d)
60-160 degrees
17.
The term for when people get sick from eating contaminated food is
a)
Food Poisoning
b)
The flu
c)
Foodborne Illness
d)
Both A and C are correct
18.
Foodborne illness is most likely caused by
a)
improper storage of food
b)
not washing your hands after handling raw meat or eggs
c)
not cooking to the correct temperature
d)
all of the above
19.
The first step to putting out a fire is:
a)
deprive of oxygen
b)
turn off the heat source
c)
call 911
d)
use a fire extinguisher
20.
You should use this on grease fires:
a)
water
b)
flour
c)
salt
d)
baking soda
21.
You can use a worn down electrical cord for short periods of time.
a)
true
b)
false
22.
It's fine to sit on the counters during cooking lab
a)
how dare you?! no!
b)
sure
c)
only if there is no food
d)
always
23.
When using knives, you should always cut
a)
towards yourself
b)
away from yourself
c)
either
d)
neither
24.
You can use the same cutting board for vegetables and raw meat
a)
never
b)
sure
c)
only if you rub with hot soapy water
d)
always
25.
Which of the following is not a top cause of injury in the kitchen?
a)
electricution
b)
burn
c)
fall
d)
cut
26.
You should life pot and pan lids:
a)
into your face
b)
away from your torso
c)
to the north
d)
away from your face
27.
You should use pot holders when using:
a)
the stove
b)
the microwave
c)
the oven
d)
all of the above
28.
What happens if you put water on a grease fire?
a)
you die
b)
it explodes
c)
nothing
d)
you get dramatic
29.
You must wear latex gloves when cooking if you have an open wound.
a)
true
b)
false
30.
You can leave food out for a maximum of:
a)
1 hour
b)
1.5 hours
c)
2 hours
d)
2.5 hours
31.
You should wash dishes in:
a)
HOT soapy water
b)
WARM soapy water
c)
HOT clear water
d)
WARM clear water
32.
You must tie your hair back the entire time you are cooking
a)
true
b)
false
33.
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
34.
You should try to catch a falling knife.
a)
True
b)
False
35.
Washing hands is the most important task to prevent foodborne illness.
a)
True
b)
False
36.
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
37.
Which of the following is NOT appropriate to wear when cooking?
a)
Rings
b)
Apron
c)
Hair Net
d)
Clean Clothes
38.
What is a portable container, usually filled with special chemicals for putting out a fire?
a)
Danger Zone
b)
Fire Extinguisher
c)
Allergen
d)
Pathogen
39.
Letting microorganisms from one food to get into another is called?
a)
Bacteria
b)
Pathogens
c)
Cross-Contamination
d)
Toxins
40.
You should not use this on grease fires:
a)
water
b)
flour
c)
salt
d)
baking soda
41.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
42.
When passing a knife to someone, pass it with the blade pointed ____________________.
a)
upward
b)
downward
43.
Dry your hands before touching an _______________ appliance.
a)
mechanical
b)
electrial
c)
automatic
d)
manual
44.
Wash your hands for _____ seconds with soap and warm water before you begin cooking.
a)
10
b)
20
c)
30
d)
40
45.
What is the maximum time food can be left at room temperature?
a)
1 hour
b)
2 hours
c)
2.5 hours
d)
4 hours
46.
Slows down bacteria growth
a)
refrigerator
b)
freezer
c)
the kitchen counter
d)
your locker
47.
why should foods be cooled in a small container ?
a)
slow down the cooling process
b)
speed up the cooling process
48.
Cross-contaminate can occur from ____________ getting on fresh vegetables.
a)
Cooked meat
b)
Cheese
c)
Raw meat
d)
Milk
49.
A hamburger that is brown in the middle will ensure that it is cooked properly.
a)
False
b)
True
50.
Wash dishes with ______________ water.
a)
Cold
b)
Hot
c)
Hot, soapy
d)
Luke warm, soapy
Reset
