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WorksheetsIntroduction to Culinary Arts Sanitation Test
Total questions: 14
Worksheet time: 14mins
The temperature danger zone is ______ to ______.
30 to 80
40 to 190
41 to 135
60 to 120
Bacteria, parasites, viruses, & Fungus are examples of
Chemical Hazards
Physical Hazards
Biological Hazards
Toxins
Hair, fruit pits, metal shavings, and glass are all examples of
Chemical Hazards
Biological Hazards
General Hazards
Physical Hazards
Clorox, Sanitizer, Windex, and Mr. Clean are examples of
Chemical Hazards
Biological Hazards
Physical Hazards
Bacteria Hazards
What type of shoes should you wear in a commercial kitchen?
Steel toe Boots
Slides
Sandals and nonslip
Closed toe and nonslip
What is the best way to extinguish a grease fire?
Pour baking soda on it
Turn the heat off, place lid on the pot, and smother the fire
Turn off the heat and leave the kitchen
Leave the kitchen and scream
A Three Compartment Sink has 3 sinks. The first one is ______________, the second one is for ______________________, and the third sink is for _______________________.
(a)
How many people determine a foodborne illness outbreak?
2
3
6
10
Chemicals should be stored ____ inches off the ground and ______________ from all food.
(a)
Perishable foods can be stored in the pantry.
False
Maybe it depends
True
Always
When reheating food, it must reach ________ degrees for _____ seconds to be safe to eat.
(a)
Explain cross contamination in detail.
Chicken or any poultry should reach ____ degrees to be safe to eat.
212
120
165
145
Explain FATTOM. What does each letter stand for and give an explanation of each letter.
