NEW
Font size
S
M
L
XL
WorksheetsFinal Exam Review - Kitchen & Knife Safety
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
What is a procedure for preventing burns during food preparation?
a)
be sure foods put into hot grease are wet and cold
b)
Get help to carry heavy, hot containers
c)
Turn pan handles toward the front of the range
d)
Wear loose-fitting clothes
2.
OSHA requires chemical manufacturers to supply what forms with the sales of their products?
a)
EPA
b)
IPM
c)
MSDS
d)
USDA
3.
The three things necessary for a fire to burn are ________.
a)
fuel, oil and heat
b)
oxygen, fuel and heat
c)
oxygen, fuel and oil
d)
oxygen, water and fuel
4.
Jane was putting a large bag of flour on a high shelf and turned while reaching causing sudden pain and swelling in her back. Jane most likely experienced what type of accident?
a)
Burn
b)
Cut
c)
Shock
d)
Strain
5.
Maria spilled tea on the floor in the server's workstation. What should she do to prevent an accident?
a)
Clean up the spill immediately and display a "Wet Floor" sign
b)
Cover the spill with a paper towel
c)
Leave the spill until it can be cleaned later and display a "Wet Floor" sign
d)
Leave alone until a supervisor is notified
6.
What is a safe procedure for preventing cuts?
a)
Keep using chipped or cracked glasses and dishes
b)
Discard open cans and their lids at the end of your shift
c)
Sweep up broken glass or dishes immediately
d)
Pick up broken glass or dishes with your hands
7.
Which guideline will assist in preventing kitchen accidents?
a)
Lift heavy objects with the back, not the legs
b)
Clean ovens, ventilation hoods and change filters often
c)
Store chemicals in food storage containers to prevent spillage
d)
Wear long hair down and large pieces of jewelry
8.
Which classic vegetable cut resembles a matchstick?
a)
chiffonade
b)
diagonal
c)
julienne
d)
mince
9.
Why is the hand-claw technique important when cutting?
a)
Keeps fingers from cramping
b)
Guides foods and prevents cuts
c)
Prevents strain on the wrist
d)
Keeps food sanitary
10.
Why is it important to cut foods into uniform shapes?
a)
It improves flavors
b)
It conserves nutrients
c)
It ensures that the foods are safe to eat
d)
It helps the foods cook evenly
Reset
