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Worksheets

Freshman 2

Total questions: 39

Worksheet time: 27mins

Name
Class
Date
1.

What should you have on when taking something out of the oven?

a)

Folded Towel

b)

Wet oven mitts

c)

Your hoodie sleeves

d)

Dry oven mitts

2.

What is one way to prevent falls?

a)

Walk on a wet floor

b)

Clean up your spills right away

c)

Clean up spills later

d)

Ignore the spill

3.

What must food handler's do after touching their hair, face, or body?

a)

Wash their hands and put on clean gloves.

b)

Rinse their gloves

c)

Change their aprons

d)

Use a hand antiseptic.

4.

What should food handlers do after prepping food and before using the restroom?

a)

Wash your hands

b)

Take of their hats

c)

Take of their gloves and aprons

d)

Change their gloves

5.

Which is the safest direction to cut, when cutting with a knife?

a)

Toward you

b)

Diagonally

c)

Away from you

d)

Across the item

6.

When should you clean?

a)

When all your dishes get dirty.

b)

As you go

c)

When the recipe is finished

d)

When someone tells you to.

7.
How do you use a fire extinguisher properly?
a)
Hold it upright, remove the safety pin, and point the nozzle.
b)
Hold it upright and point the nozzle.
c)
Hold it sideways, remove the safety pin, and point the nozzle.
d)
Hold it upright, remove the safety pin, and poin the nozzle
8.
What are two items in your kitchen cupboard you can use to put out a grease fire?
a)
baking soda, vinegar
b)
baking powder, flour
c)
baking soda, salt
d)
baking powder, salt
9.
Foodbourne illness that you may get from poultry?
a)
salmonella
b)
botulism
c)
e.coli
d)
mad cow disease
10.
What food borne illness do you get from under cooked beef
a)
salmonella
b)
botulism
c)
e.coli
d)
listeria
11.
How long do you need to wash your hands with warm soapy water?
a)
10 second
b)
20 seonds
c)
30 seconds
d)
40 seconds
12.
What is the proper temperature to keep your fridge at?
a)
32
b)
40
c)
0
d)
30
13.
When in doubt you should?
a)
eat it
b)
freeze it
c)
feed it to your dog
d)
throw it out
14.

Food handlers should keep their fingernails:

a)

short and unpolished

b)

long and unpolished

c)

long and painted with nail polish

d)

short and painted with nail polish

15.

Adam has a heavy box that he needs to take to his teacher for his technology project. Since the box is too heavy for him to lift, what is the safest way to move the box?

a)

He should lift with his back

b)

He should get help to lift the box

c)

He should push it down the hallway

16.
When should accidents be reported to the teacher?
a)
if the injury is minor, it doesn't need to be reported
b)
immediately, no matter how small
c)
at the end of class 
17.

Your teacher has asked you to help her move a box of items to her new classroom that's light enough for you to carry by yourself.

What's the best technique for lifting the box?

a)

squat down and lift with your knees

b)

bend over and lift with your back

c)

slide the box across the floor until you reach your teacher's classroom

18.

Which of the following should never be worn around kitchen tools and appliances?

a)

jewelry and loose fitting clothing

b)

blue jeans

c)

sneakers

19.
True or False
In case of a fire go out the nearest exit and follow all fire drill procedures
a)
true
b)
false
20.

Why is it important to keep the kitchen clean?

a)

to keep pests out of your kitchen

b)

to help keep you and others safe

c)

to prevent cross contamination/foodborne illnesses from occurring

d)

all of the above

21.
Always cut/chop food on a __?
a)
Chair
b)
Counter
c)
Stove Top
d)
Cutting Board
22.
It is safe to handle a hot pan with a wet towel.
a)
True 
b)
False 
23.
What kitchen ingredient would we use to put out a small fire?
a)
Baking Powder
b)
Baking Soda or Salt
c)
Water 
d)
Powdered Sugar
24.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
25.

How do you get an item down from a high shelf?

a)

Jump

b)

Use a stepstool

c)

Climb onto the counter top

26.

T or F. Sanitizing is the process of reducing the number of microorganisms on a clean surface to safe levels.

a)

True

b)

False

27.
If you are peeling an apple, it should be rinsed.
a)
True
b)
False
28.
When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?
a)
The middle
b)
The thickest part
c)
The right side
d)
Underneath
29.
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
30.
What happens if you put water on a grease fire?
a)
you die
b)
it explodes
c)
nothing
d)
you get dramatic
31.
You must tie your hair back the entire time you are cooking
a)
true
b)
false
32.
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
33.
What procedures will help prevent burns in the kitchen?
a)
use oven mitts
b)
stand to the side when opening the oven
c)
pull oven racks out instead of reaching in
d)
all of the above
34.
If you are prepping food and the knife drops, what do you do?
a)
try and catch it
b)
let it fall
c)
scream and panic
d)
pick it up and continue using it
35.
If a fire starts inside the oven, what should you do?
a)
open the door and pour baking soda on the fire
b)
open the door and use a fire extinguisher
c)
keep door closed and turn the oven off
d)
none of the above are correct
36.

What intenral temperature must chicken reach for 15 seconds to be cooked?

a)

190 F

b)

200 F

c)

165 F

d)

75 C

37.

What to do if you get a cut in the lab?

a)

scream and cry and then continue cooking

b)

put on a glove

c)

Tell manager, wash and sanitize the cut, bandage the cut and wear a glove.

d)

Wipe it with a paper towl and put a glove on

38.

How many inches off the floor should food be kept to discourage pests?

a)

4 inches

b)

6 inches

c)

7 inches

d)

9 inches

39.

In the ____________ IN, ___________Out process, food products that are oldest are used first, before newer products.

a)

Last, First

b)

First, Last

c)

First, First

d)

Last, Last

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