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Safety in the Kitchen Test

Total questions: 50

Worksheet time: 44mins

Name
Class
Date
1.
You should not use this on grease fires:
a)
water
b)
flour
c)
salt
d)
baking soda
2.
When using knives, you should always cut
a)
towards yourself
b)
away from yourself
c)
either
d)
neither
3.
Spray a fire extinguisher at the:
a)
top of the fire
b)
bottom of the fire
c)
base of the fire
d)
most intense point
4.
Electrical shock can be prevented by keeping electrical appliances away from water
a)
true
b)
false
5.
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
6.
Many accidents can be prevented.
a)
True
b)
False
7.
A fire action plan can help families be ready for a fire emergency. Plan an escape route, practice fire drills, and know what to do if a fire occurs.
a)
True
b)
False
8.
If there is a lot of smoke in your house during a fire you should...
a)
Jump out of the nearest window
b)
Hold your breath and run really fast
c)
Breath in and out, the smoke won't hurt you
d)
Crawl low to the ground because smoke rises. Then choose the safest exit.
9.
A fire extinguisher should be kept...
a)
In the closet in your bedroom
b)
In the garage
c)
In the kitchen where it is accessible
d)
At the firehouse
10.

A knife is more likely to slip and cut you if it's dull.

a)

True

b)

False

11.

Chef's Knives are mostly used for..

a)

slicing tomatoes and soft foods

b)

Chopping, Dicing, and mincing

c)

Small items like fruits and vegetables

d)

removing bones from fish

12.

A _____ knife is a safe knife.

a)

Dull

b)

Small

c)

Large

d)

Sharp

13.

use the _________ technique to protect fingers while cutting foods.

a)

Claw grip

b)

flat fingers

c)

Nuckle grip

d)

Palm grip

14.

How should you cut food that is round?

a)

slice food in half to get a flat edge

b)

slice off thin section so food sits flat and stable on the cutting board

c)

balance the knife carefully on top and start cutting

d)

hold the knife near the blade and cut the food in half

15.

How do you walk safely with a knife?

a)

hold knife facing out and on a slight angle

b)

hold knife facing up with the blade on a slight angle

c)

hold knife facing down and on a slight angle

d)

hold knife by the blade and on a slight angle

16.
This is a common fire extinguisher you see in most facilities. What does this extinguisher contain to aid in putting out a fire?  
a)
Water
b)
CO2
c)
Dry Ice
d)
Dry Chemicals
17.
In the acronym PASS, what does the P stand for?
a)
Point
b)
Prepare
c)
Pull (the pin)
d)
Push
18.
In the acronym PASS what do the two S’s stand for?
a)
Squeeze and Sweep
b)
Squirt and Sweep
c)
Sweep and Stare
d)
Sweep and Side to side
19.

What do the three A's stand for?

a)

Attempt, Action, Assist

b)

Activate, Answer, Alarm

c)

Assist, Attempt, Active

d)

Activate, Assist, Attempt

20.

Young workers can exercise workplace safety rights and file a confidential complaint with OSHA if they find the environment hazardous, and the employer neglects safety and OSHA standards.


a)

False

b)

True

21.
Wash kitchen knives separately from other silverware.
a)
True
b)
False
22.

What should you not put in the microwave ever?

a)

Microwave safe dishes

b)

Metal

c)

Aluminium Foil

23.

How often should a fire extinguisher be checked?

a)

Weekly

b)

Daily

c)

Monthly

d)

Hourly

24.

What 4 things does a fire need to burn?

a)

Oxygen, Fuel, Heat, Chemical Reaction

b)

Oxygen, Fuel, Gasoline, Flames

c)

Heat, Chemical Reaction, Oxygen, Fire starter

d)

Fuel, Heat, Carbon Dioxide, Propane

25.

What is the correct fire extinguisher to use on a kitchen grease or oil fire?

a)

Dry Chemical

b)

Wet Chemical

c)

Clean Agent

d)

Water & Foam

26.
If you need to hang something up high on the wall, what should you do?
a)
stack a chair on top of a desk and climb up.
b)
find the tallest piece of furniture and climb up.
c)
stand on the top level of a step ladder.
d)
get a ladder and have a spotter.
27.
If you notice an area is unsafe or slippery, what should you do?
a)
report it
b)
ignore it
c)
tweet it
d)
dance around it
28.

Which of the following cause slips, trips and falls in the workplace?

a)

Wearing incorrect footwear

b)

Keeping cables neat and tidy

c)

Poor design of workplaces

d)

Being careful at work

29.

Cleaning up leaks and spills are helpful

a)

True

b)

False

30.

What class fire is a wood, paper and trash fire?

a)

A

b)

B

c)

C

d)

K

31.

Prevention of illness through cleanliness and food safety

a)

Food Safety

b)

Contaminants

c)

Sanitation

d)

Bacteria

32.

When working around food, what should you do if you have a cut or wound on your hand?

a)

wash the wound with soap and water

b)

wear a Band-Aid on the wound

c)

wear gloves

d)

all of the above

33.

Which age group is injured at work most often?

a)

Very old workers

b)

Younger workers

c)

Age doesn’t matter

34.

What is the most effective way to prevent slips, trips, and falls in a retail workplace?

a)

Making sure workers are properly trained

b)

Complying with safety standards

c)

Maintaining a tidy environment

d)

Reporting any unsafe activities

35.

What should a retail worker do if they see a slippery surface or wet floor?

a)

Alert the supervisor

b)

Mark the area with a sign

c)

Wait for someone to clean it up

d)

Walk around it

36.

MSDS sheets contain the following information:

a)

Product identity

b)

Hazardous ingredients and exposure limits

c)

Chemical characteristics

d)

Fire and explosion information

e)

All answers are correct

37.
Which is an example of PPE?
a)
Mask
b)
Gloves
c)
Gown
d)
All choices are correct
38.
______________ outlines which standards employers must follow to meet workplace safety obligations.
a)
EPA
b)
USDA
c)
FEMA
d)
OSHA
39.

What occupations are prohibited for people under 18?

a)

Manufacturing or storing of explosives

b)

Using power driven machines for baking, meat processing, metal forming, or punching

c)

Trenching or excavating

d)

All of these

40.

Mis en place is another way of saying

a)

Safety first

b)

Everything in its place

c)

Store foods properly

d)

Cook Thoroughly

41.

Use water to put out a grease fire

a)

True

b)

False

42.

It is safe to soak knifes in soapy dish water in the sink

a)

True

b)

False

43.
Chemicals and cleaning products should always be stored in the original container, to promote safety
a)
true
b)
false
44.

You should wash your hands before going in the kitchen.

a)

true

b)

false

45.

What should you wear while putting something in the oven?

a)

nothing

b)

oven mitts

c)

oven mutts

d)

plastic

46.
You should wash dishes in:
a)
HOT soapy water
b)
WARM soapy water
c)
HOT clear water
d)
WARM clear water
47.

It is alright to use a knife if you do not have a can opener.

a)

True

b)

False

48.

The primary risk associated with transporting ice in containers originally used to store chemicals is that they

a)

are extremely heavy and difficult to transport when full of ice

b)

are not self draining and promote biological contamination

c)

may still have residue after they have been cleaned

49.

The third compartment in a three compartment sink is for

a)

rinsing

b)

sanitizing

c)

cleaning

50.

Why is kitchen safety important?

a)

Spatulas have sharp edges.

b)

Turners are hard to use.

c)

It makes us learn about dangers of kitchens.

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