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Final Kitchen & Food Safety

Total questions: 100

Worksheet time: 2hrs 35mins

Name
Class
Date
1.
If you spill something on the floor, what should you do?
a)
Leave it, someone else will clean it
b)
Tell the teacher and get them to clean it
c)
Wipe it up immediatley
d)
Pretend it didn't happen
2.
What should you use to take something out of a hot oven?
a)
Bare Hands
b)
Paper Towel
c)
Oven Mitt
d)
Tea Towel
3.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
4.
Always cut/chop food on a __?
a)
Chair
b)
Counter
c)
Stove Top
d)
Cutting Board
5.
What direction should you cut with a sharp knife?
a)
Away from you
b)
Down
c)
Toward your partner
d)
None of the above
6.
When you burn yourself, what is the first thing you should do?
a)
Scream and throw a tantrum
b)
Run the burn site under cool water
c)
Cry
d)
Cover loosely with gauze or bandage
7.
Foods should be stored away from cleaning products.
a)
true
b)
false
8.
If you find mold on a block of cheese, it is safe to cut at least 1" around it and then you can eat the rest of the cheese.
a)
true
b)
false
9.
When should you wash hands?
a)
before food preparation
b)
after using the toilet or blowing your nose
c)
after touching pets
d)
all of these
10.
If you have a cut on your hand, you should wear a glove while cooking.
a)
true
b)
false
11.
Using a cutting board for a salad after slicing raw chicken on it is an example of cross contamination.
a)
true
b)
false
12.
Wood cutting boards should be used with vegetables and fruits.
a)
true
b)
false
13.
Meats and poultry should be sliced on a plastic or glass cutting board.
a)
true
b)
false
14.
The safest place to thaw foods is in the refrigerator.
a)
true
b)
false
15.
Electrical shock can be prevented by keeping electrical appliances away from water.
a)
true
b)
false
16.
How do you lift the lid from a pot that is boiling?
a)
Straight Up
b)
With the side of the lid away from you
c)
With inside of lid towards you
d)
None of the above
17.
How long should you wash your hands?
a)
30 seconds
b)
2 minutes
c)
Long enough to sing Happy Birthday
d)
20 seconds
18.
Meat and poultry should be stored at the top shelf of the refrigerator to keep them separate from other foods. 
a)
True
b)
False
19.
 Which is an example of how you can prevent cross-contamination when preparing food?
a)
Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)
b)
wash and sanitize surfaces between tasks
c)
do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry
d)
All of these choices are good examples.
20.
What could happen if you placed cooked food on a plate that previously held raw meat, poultry, or seafood?
a)
Nothing
b)
Since there are bacteria on the plate from the raw juices, you can cause crosscontamination and spread the potentially pathogenic bacteria to the cooked food
c)
You could get the flu
d)
All of the above
21.
How long should you scrub your hands with soap and water to effectively remove bacteria?
a)
10 seconds
b)
20 seconds
c)
30 seconds
d)
2 minutes
22.
What is the best way to defrost frozen meats, poultry and seafood?
a)
In the refrigerator, microwave or submersion in cold water
b)
On the counter
c)
Under your arm
d)
I don't know
23.
Before handling any food, what is the first thing a person should do?
a)
Clean the cutting board
b)
Sharpen the knife
c)
Call friends over
d)
Wash your hands
24.
When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?
a)
The middle
b)
The thickest part
c)
The right side
d)
Underneath
25.
How hot should you keep food when serving it?
a)
100 degrees
b)
140 degrees
c)
180 degrees
d)
250 degrees
26.
Best way to wash your hands:
a)
cold water, no soap
b)
warm water with soap
c)
cold water with soap
d)
warm water, soap if you can find it
27.
What food safety step should you take to reduce cross-contamination?
a)
Clean
b)
Separate
c)
Cook
d)
Chill
28.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 
a)
True
b)
False 
29.
When someone rinses raw fruits and veggies, which safety step is being shown?
a)
Clean
b)
Cook
c)
Chill
d)
Separate
30.

You should always rinse meat and poultry before cooking it

a)

True

b)

False

31.

What temperature should you hold cold foods?

a)

41 degrees F or higher

b)

41 degrees F or less

c)

51 degrees F or higher

d)

All of the above

32.

What temperature should you hold hot foods?

a)

135 degrees F or higher

b)

135 degrees F or less

c)

145 degree F or higher

d)

None of the below

33.

Which of the following statements is true?

a)

Always put vegetables next to meat

b)

Always keep meat and vegetables separate

c)

All of the above

d)

None of the above

34.

What is the "temperature danger zone" ?

a)

Between 30 and 100 degrees

b)

Between 50 and 80 degrees

c)

Between 35 and 141 degrees

d)

Between 50 and 120 degrees

35.
Which of the following is not a source of carbohydrates?
a)
Oats
b)
Eggs
c)
Barley
d)
Pasta
36.
Protein can be obtained by which of these food items.
a)
Animal Meat
b)
Eggs
c)
Milk
d)
All The Above
37.
Which list is the correct 5 senses that you have.
a)
Greed, hearing, fear, jealousy,  smell
b)
Feel, Love, Hate, Fear, envy 
c)
Seeing dead people, hearing, tasting, smell, touching
d)
Taste, smell, hearing, touching, sight
38.
True of False: Oils/Lips can be obtained by animals and plants
a)
True
b)
False
39.
Which of these are not a function of water that your body needs to function?
a)
Shock obsorber
b)
Waste remover
c)
Provides energy 
d)
Temperature regulation
40.
You should not use this on grease fires:
a)
water
b)
flour
c)
salt
d)
baking soda
41.
You can use a worn down electrical cord for short periods of time.
a)
true
b)
false
42.
When using knives, you should always cut
a)
towards yourself
b)
away from yourself
c)
either
d)
neither
43.
You should use pot holders when using:
a)
the stove
b)
the microwave
c)
the oven
d)
all of the above
44.

You should lift pot and pan lids:

a)

into your face

b)

away from your torso

c)

to the north

d)

away from your face

45.
What procedures will help prevent burns in the kitchen?
a)
use oven mitts
b)
stand to the side when opening the oven
c)
pull oven racks out instead of reaching in
d)
all of the above
46.
Electrical shock can be prevented by keeping electrical appliances away from water
a)
true
b)
false
47.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
48.
Many accidents can be prevented.
a)
True
b)
False
49.
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
50.

It is caused by ingesting hazardous chemicals.

a)

Choking

b)

Poisoning

c)

Cuts

d)

Starins

51.

To avoid food borne illnesses, it is best to ____________ after using the toilet.

a)

wipe hands

b)

do nothing

c)

lick hands

d)

wash hands

52.
What food borne illness is most commonly associated with chicken, eggs, and other forms of poultry?
a)
E. Coli
b)
Staphylococcus
c)
Salmonella
d)
Listeria
53.
Where do most accidents occur in the house?
a)
Bathroom
b)
Bedroom
c)
 Kitchen
d)
 Laundry room
54.

Food containing harmful microorganisms that cause food poisoning:

a)

Always smells bad

b)

Always tastes bad

c)

Is always old food

d)

Can look and taste fine

55.

Microorganisms can be transferred:

a)

From hands to food

b)

From surfaces to food

c)

By coughing on food

d)

All of these

56.

Refrigerate leftovers within _____ hour(s.)

a)

1

b)

2

c)

3

d)

4

57.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
58.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 
a)
True
b)
False 
59.

If produce comes in a package, then it is safe to eat.

a)

True

b)

False

60.

The _______ ensures that food service establishment are meeting standards to prevent illness.

a)

USDA

b)

USADA

c)

USTFA

d)

NBA

61.

Use separate _____________ to ensure no cross contamination of your food.

a)

forks

b)

cutting boards

c)

refrigerators

d)

parties

62.

Raw meats should be kept separate from ready to eat foods to prevent what?

a)

cross-contamination

b)

bad tasting foods

c)

food borne illnesses

d)

pathogens from forming

63.

Which of the following is used to measure just large amounts of liquids?

a)
b)
c)
d)
64.

Which of the following mixing tool would be best to use to incorporate air into foods?

a)
b)
c)
d)
65.

Which of the following spatulas is best to use to level ingredients in dry measuring cups?

a)
b)
c)
66.

Which of the following cutting tools is used to remove the outer surface of fruits and vegetables?

a)

Shredder-grater

b)

Cutting board

c)

Kitchen shears

d)

Peeler

67.

Which of the following preparation tools would you use for turning meats and fried foods, and for handling foods such as corn on the cob, hard-cooked eggs, and baked potatoes?

a)

Tongs

b)

Kitchen ford

c)

Ladle

d)

Baster

68.

Which of the following is a griddle?

a)
b)
c)
d)
69.

What is the name of this item?

a)

Jelly roll pan

b)

Pizza pan

c)

Cake pan

d)

Muffin pan

70.
which of the following helps dry ingredients like flour become light, airy, and very powdery?
a)
tongs
b)
ladle
c)
sifter
d)
whisk
71.
which of the following has teeth around the edges and is used to serve cooked noodles?
a)
pasta spoon
b)
slotted spoon
c)
spatula
d)
sifter
72.
What is the measurement unit of bread?
a)
a kilogram
b)
a pound
c)
a loaf
d)
a piece
73.
How do you call a specific style of cooking, e.g. Mexican, Italian, etc.?
a)
style
b)
orientation
c)
method
d)
cuisine
74.
How do you call a piece of food which is thin and cut with a knife?
a)
a piece
b)
a fragment
c)
a splice
d)
a slice
75.
What's in the picture?
a)
cucumber
b)
turnip
c)
eggplant
d)
radish
76.
What's in the picture?
a)
plum
b)
peach
c)
apricot
d)
cherry
77.
What's in the picture?
a)
pomegranate
b)
tomato
c)
papaya
d)
passionfruit
78.
What's in the picture?
a)
nuts
b)
almonds
c)
cashews
d)
peanuts
79.
Food additives can prevent food from 
a)
spoiling/ developing mold 
b)
tasting bad 
c)
looking good 
d)
being good quality 
80.
What is it? 
a)
Apple
b)
Apricot 
c)
Peach
d)
Pear
81.

Is bacteria commonly found in chicken and eggs called salmonella?

a)

Yes

b)

No

82.

If you are prepping food and the knife drops, what should you do?

a)

Try to catch the knife

b)

Try to move out of the way and let it fall

c)

Pick it up and continue using the knife

d)

Scream and panic

83.

Choose the statement that is the safest kitchen practice:

a)

Standing on a wet floor while plugging in your blender

b)

Turning handles outward on the stove top

c)

Using a sharp knife to chop vegetables

d)

Storing the cleaning spray on the counter by your spices

84.

The "bad" bacteria that cause foodborne illness are called:

a)

electrons

b)

fungi

c)

microorganisms

d)

pathogens

85.

What is the spread of harmful bacteria from one food to another called?

a)

sanitation

b)

contamination

c)

infection

d)

cross-contamination

86.

. What is another name for a foodborne illness?

a)

mild flu

b)

salmonella

c)

food poinsoning

d)

bacteria

87.

Which of the following will help you smother a stove-top fire?

a)

dousing the pan with water

b)

. hitting the fire with a towel

c)

using a fire extinguisher

d)

putting a cover on the pan

88.

Which item is a potential physical contaminant?

a)

sweat

b)

Fingernail polish

c)

metal shavings

d)

parasites

89.
Freezing food kills bacteria that causes food borne illness.
a)
True
b)
False
90.

Who are considered "at risk" for foodborne illnesses?

a)

Preschoolers/ young children

b)

adults

c)

teenagers

d)

elderly people

91.

A food-borne illness is:

a)

Food not washed, cooked and unclean

b)

Any food that associated with salmonella

c)

Illness caused by contaminated food.

92.
Where do most accidents occur in the house?
a)
Bathroom
b)
Bedroom
c)
 Kitchen
d)
 Laundry room
93.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
94.

Microorganisms can be transferred:

a)

From hands to food

b)

From surfaces to food

c)

By coughing on food

d)

All of these

95.

True or False:

You should always wash vegetables and fruits with water before using them.

a)

True

b)

False

96.

Which of these people would be considered highly susceptible to foodborne illness?

a)

preschooler

b)

adult on kidney dialysis

c)

woman who is 15 weeks pregnant

d)

All of the above

97.

Which is an example of a chemical contaminant?

a)

freezer burn on frozen fruit

b)

table sanitizer sprayed over pastries

c)

bad smell coming from fresh seafood

d)

caterpillar found in a case of lettuce

98.

Some food borne illnesses are not caused by the bacteria themselves but by the poisons, or _____ that the bacteria produce

a)

contaminants

b)

toxins

c)

protozoa

d)

perifigans

99.

If you have an open wound on your hand, you should ____ when handling foods

a)

use hand sanitizer

b)

continue working

c)

be careful

d)

cover it up

100.

The difference between cleaning and sanitizing is

a)

no difference

b)

cleaning kills bacteria

c)

sanitizing kills bacteria

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