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WorksheetsCan you Kitchen Safely??
Total questions: 40
Worksheet time: 25mins
1. Knives can go…
a. Directly into the sink of soapy water
b. Onto the cutting board
c. Stabbed into my group member’s hand
d. In the refrigerator
2. To clean the counter I use...
a. Clorox Clean up Spray and paper towel
b. A wash cloth with dish soap
c. My shirt
d. Nothing
3. To put out a fire on the stove I can use…
a. Baking soda
b. Water
c. Air
d. More fire
4. To pick up broken glass I should use _________ and a ________.
a. Bare hands, shoe
b. Bare hands, broom
c. Rubber gloves, broom
d. Rubber gloves, dish towel
5. Which of the following is/are a rule (s) to use with temperature of foods?
a. Cold foods cold
b. Hot foods hot
c. Does not matter
d. Both A and B
6. Which of the following is NOT a safety factor when handling household chemicals (cleaners)?
a. Keep in a locked cabinet
b. Add directly to your food.
c. Keep out of reach of small children.
d. Read all the directions before using
7. When working in the kitchen which is NOT a safe sanitation practice?
a. A clean kitchen
b. Hands washed and a clean/ healthy body
c. Food from the dumpster behind McDonald’s
d. Clean utensils and appliances
8. Which of the following is a safety factor when handling electrical cords, appliances, and outlets?
a. Unplug when done/cleaning
b. Do not let the cords dangle or leave near hot surfaces
c. Do not plug in multiple to one outlet
d. All of the above.
9. Can I use a wash cloth to pick up broken glass?
a. Yes
b. No
10. Which of these are reasons that people slip and fall in the kitchen?
a. Spills or items on the floor
b. Using a chair as a step stool
c. Leaving drawers/cabinets open
d. All of the above.
11. Should you take out the trash if there is broken glass in it?
a. Yes
b. No
12. What should you do with an aluminum can once you are done with it?
a. Rinse it, crush and put into recycle container
b. Leave it on the sink
c. Put it in the garbage
d. Give it to Mrs. Widomski
13. Do I need to use a cutting board when I am using a knife?
a. Yes
b. No
14. When I need to clean the knife where does it go?
a. Into the sink
b. Next to the sink
c. Hand to my dishwasher
d. In the refrigerator
15. Where is the correct location to set something hot down that I took out of the oven?
a. On the counter
b. On the stove top
c. Onto pot holders
d. All of the above
16. How many teaspoons are there in a Tablespoon?
17. If I need to measure 2/3 cup of brown sugar - what utensils will I use for that?
1/4 cup
1/2 cup and 1/4 cup
1/3 cup twice
1/3 cup
18. If I need to measure 3/4 cup of flour - what utensils will I use for that?
1/4 cup - three times
1/2 cup and 1/4 cup
1/3 cup twice
1/3 cup
19. What tool can you use to "level off"?
Butter knife
Handle of a utensil
metal spatula
All of the above
20. Which of the following is used to take liquid out of food, i.e. pasta?
21. Flour should be measured by:
Using a dry measuring cup, use the scoop in the bin and slowly add to the measuring cup, level off
Using a dry measuring cup, use your hand to pat down and pack into measuring cup
22. Which of the following is used to measure liquids only?
23. Which of the CANNOT be used on the stove top?
24. Which of the CANNOT be used in the oven?
25. If a recipe says to use 1/2 cup and I need to cut the recipe in half how much should I use in the new amount?
1/2 cup
1/4 cup
1 cup
3/4 cup
26. If a recipe says to use 1/2 cup and I need to double the recipe how much should I use in the new amount?
1/2 cup
1/4 cup
1 cup
3/4 cup
Dozen abbreviated is (a) .
Pound abbreviated is (a) .
Gallon abbreviated is (a) .
Tablespoon abbreviated is (a) .
Teaspoon abbreviated is (a) .
Ounce abbreviated is (a) .
Quart abbreviated is (a) .
Pint abbreviated is (a) .
35. Mise En Place means what?
Nothing
The ability to cook
Everything in its place - getting ready to cook
Clean up
36. Which is the definition of the cooking term; CREAM?
to put dry ingredients through a sifter or a fine sieve to incorporate air and separate the fine from the coarse particles.
to rub shortening, fat, or oil, on the cooking surface of bake-ware.
scrap along the bottom of the bowl, coming up the sides, gently move the ingredients from the bottom to the top and back again.
to beat sugar and fat together until fluffy
to cut into very small cubes
37. Which is the definition of the cooking term; GREASE?
to put dry ingredients through a sifter or a fine sieve to incorporate air and separate the fine from the coarse particles.
to rub shortening, fat, or oil, on the cooking surface of bake-ware.
scrap along the bottom of the bowl, coming up the sides, gently move the ingredients from the bottom to the top and back again.
to beat sugar and fat together until fluffy
to cut into very small cubes
38. Which is the definition of the cooking term; DICE?
to put dry ingredients through a sifter or a fine sieve to incorporate air and separate the fine from the coarse particles.
to rub shortening, fat, or oil, on the cooking surface of bake-ware.
scrap along the bottom of the bowl, coming up the sides, gently move the ingredients from the bottom to the top and back again.
to beat sugar and fat together until fluffy
to cut into very small cubes
39. Which is the definition of the cooking term; SIFT?
to put dry ingredients through a sifter or a fine sieve to incorporate air and separate the fine from the coarse particles.
to rub shortening, fat, or oil, on the cooking surface of bake-ware.
scrap along the bottom of the bowl, coming up the sides, gently move the ingredients from the bottom to the top and back again.
to beat sugar and fat together until fluffy
to cut into very small cubes
40. Which is the definition of the cooking term; FOLD?
to put dry ingredients through a sifter or a fine sieve to incorporate air and separate the fine from the coarse particles.
to rub shortening, fat, or oil, on the cooking surface of bake-ware.
scrap along the bottom of the bowl, coming up the sides, gently move the ingredients from the bottom to the top and back again.
to beat sugar and fat together until fluffy
to cut into very small cubes
