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WorksheetsKitchen and Food Sanitation
Total questions: 23
Worksheet time: 14mins
What should you use when taking something out of the oven?
Dry oven mitts
A folded towel
Wet oven mitts
Your hoodie sleeve
When lifting a lid from a pot or pan on the stove top, you should:
lift it open towards you so you can see inside
lift it away from you so you don't get burned from the steam
lift it straight up to prevent from any steam coming up on the sides
don't lift it at all, just keep it closed
When should you clean?
after making all your food
clean as you go
Why is it important to keep the kitchen clean?
to keep pests out of your kitchen
to help keep you and others safe
to prevent cross contamination/foodborne illnesses from occurring
all of the above
When working in the kitchen:
Hair must be up and an apron must be on mainly when you are cleaning
Hair must be up and an apron must be on only while food is being prepared
Hair must be up and an apron must be on for the entire lab
Hair must be up and an apron must be on if you are wearing clothes you don’t want to get dirty
What is a food-borne illness?
Sickness caused by eating food that contains a harmful substance.
Sickness caused by eating healthy foods
Caused by eating fast food
Sickness caused by carbonated drinks
What are the Four Steps to Food Safety?
Keep food raw, chill, clean
Keep dirty, separate, don't cook, chill
Clean, cook, chill, keep all foods together
Clean, separate, cook, chill
Do not allow foods to sit out longer than
Longer than 2 hours
Longer than 6 hours
Do not allow them to sit out
Longer than 10 hours
The people who are most at risk for food poisoning are:
Teenagers, infants, and women
Senior citizens, adolescents, and boys
Girls, old people, and young people
Older adults, very young children, and people with chronic illnesses
The " temperature danger zone" is:
41 degrees-135 degrees F
65 degrees - 140 degrees F
0- 100 Degrees F
180 degrees - 350 degrees F
What is the BEST thing to put on a grease fire to put it out?
Water
Flour
Baking Soda
Salt
Washing your hands with cold water in just as effective as using hot water as long as you use soap.
TRUE
FALSE
Kitchens are good targets for bacterial growth due to
moisture
a food source/host
warmth
all of these
Which of the following is NOT a safe way to thaw food?
on the counter top
in the microwave
in the fridge
running it under cold water
Which of these is NOT an example of cross contamination
not washing your hands after using the restroom and returning to prepare food in the kitchen
touching a contaminated surface and then touching food
washing your hands before cooking
using the same equipment to cut vegetables after you used it to cut chicken
If you are using a saucepan/skillet, where should the handle be facing?
out
out over the edge of the stove
inwards
over another stove eye
What is the minimum amount of time you should wash your hands?
10 seconds
15 seconds
20 seconds
30 seconds
Store meats on the bottom shelf of refrigerator.
True
False
