WorksheetsKitchen Safety Quiz-Nutrition
Total questions: 33
Worksheet time: 18mins
Cut ____ from your body when using a knife
towards
away from
either direction
Large pieces of broken glass should be cleaned up with ___________
a) your hands
b) a wet paper towel
c) a broom
To pick up tiny pieces of glass, use
a) your hands
b) wet paper towel
c) broom
Electricity and _____ are a dangerous pair
a)Water
b)gas
c) air
When you disconnect an appliance from an electrical outlet you should hold the _______.
A) appliance
b) cord
c) plug
When cooking, wear __________ clothes
A) dirty
b) loosely fitted
c) tightly fitted
Pan handles should be turned to the ____ of the range when cooking.
A) outside edge
b) center
c) either a or b
Using a wet pot holder can cause _________
A) steam burns
b) wet hands
c) soggy food
Knives and other sharp objects should be washed with __________ other dishes
A) with
b) separately from
c) either a or b
When lifting the cover from a hot pan, uncover the _____ of the pan first.
A) back
b) center
c) front
The first thing you do when you go to the lab is:
a) wash your hands
b) wash the counters
c) pull back hair
Wash each piece of equipment carefully in _______ soapy water.
Warm
b) hot
c) cold
Place all the dirty linens ( dish towels, dish cloths, & aprons) __________.
On the floor
b) in the sink
c) in the hamper
Horse playing of any kind is _______ permitted in the Foods Lab.
When I finish cooking
b) always
c) never
Return to the classroom when __________.
Given permission to do so
b) you are done in the lab
c) the bell rings
When are phones allowed in the kitchen?
A) always
B) never
C) after you have finished your kitchen lab
If you need to cough or sneeze you should ___________________.
Ask the teacher to leave the room
Cough directly on the food
Face away from all food and cough into the corner of your arm, then wash your hands
Just wash your hands after
If you need to sit down what to do you?
Wait until cooking portion of class is over and sit down in classroom
Sit on counter tops
Sit in floor
What temperature is unsafe for foods to be left at?
Under 40 degrees
Above 140 degrees s
Between 40-140 degree
Kitchen Appliance cords should be kept
neat and tidy
B) stapled down to prevent slipping
C)tied in a knot
Kitchen knives should always be kept ______________ to prevent accidental cuts during use.
A) dull
B) sharp
C) out of the way
If you don’t have a potholder, it is acceptable to use a dishtowel.
True
False
If you cannot find a can opener, when is it acceptable to use a knife?
A) only on small cans
b) only on large cans
c) always
d) never
You should was your hands for a minimum of _______________
A) 10 seconds
b) 30 seconds
c) three minutes
If you drop a glass or kitchen knife you should try your best to catch it.
- True
- False
When using refrigerated items, when should they be returned to the refrigerator?
A) after the lab it over
B) as soon as we have used it
C)doesn’t matter
Circle which foods are acceptable to cut on the same cutting board without washing.
A) onions, potatoes, garlic
B) corn on the cob, steak, potatoes
c) chicken, beef, pork
d)Cheese, eggs, potatoes
What temperature range is the danger zone?
(a)
What should I do if I touch my face, hair, etc., during lab?
wash hands immediately
go home
keep working
How often should I wash my hands
after touching foods and contaminated surfaces
1 time a day
3 times a shift
What foods are most susceptible to foodborne illness?
raw meat, eggs, dairy, produce
dry goods
canned goods
What are the most common symptoms of foodborne illness?
stomach distress
headaches and fever
weakness
confusion
hyperactivity
Which of the following are the most common types of foodborne illness?
E Coli, Staph, Listeria, Camphylobacter
Botulism, Clostridium, Salmonella
Shigella spp. Yersinia enerocolitica Toxoplasma gondii
Rotovirus, Coronavirus, Hivvirus
