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Worksheets

Kitchen Safety

Total questions: 8

Worksheet time: 8mins

Name
Class
Date
1.

How long can cold foods be at room temperature?

a)

30 minutes

b)

2 hours

c)

1 hour

d)

3 hours

2.

How long should you wash your hands?

a)

5 seconds

b)

1 minute

c)

30 seconds

d)

10 seconds

3.

What is considered the danger zone for bacteria?

a)

400-1400 F

b)

1450 F

c)

350 F

d)

00 F

4.

The tempertaure of the refrigerator should be set at:

a)

0o F

b)

70o F

c)

400 F

d)

100o F

5.

Use this item for removing items from the oven.

a)

Tongs

b)

Bare hands

c)

Oven Mit

d)

Paper towel

6.

What is the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect?

a)

Cross Contamination

b)

Broiling

c)

Pan Searing

d)

Washing Hands

7.

Bacteria found in under-cooked beef or pork.

a)

Salmonala

b)

Botulism

c)

E Coli

d)

Strep

8.

True or False: When you are chopping vegetables, point the knife away from your body.

a)

True

b)

False