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WorksheetsKitchen Hazards
Total questions: 43
Worksheet time: 22mins
When cooking dinner on the stove, which way should the pan handle be facing?
Lift it in the air
Move it towards yourself
Move it to the side
Hold the handle all the time
How do we hold a knife when walking in the kitchen ?
pointing downwards
pointing upwards
point it out
hold with both hands
You should wash your hands before going in the kitchen.
true
false
You are hosting a dinner party. What could potentially lead to FOOD POISONING?
You ensure everyone washes their hands for at least 20 seconds before eating
You serve a dish that is under-cooked
You wash all the dishes in warm, soapy water before serving food
You do not separate raw foods from cooked foods while preparing the meal
The transfer of harmful bacteria from one food to another is called _____________ ______________________.
cross contamination
foodborne illness
contaminated food
yuck, gross!
When do you need to wash your hands?
Before you start cooking.
After you go to the washroom.
After you touch your hair, nose, or mouth.
All of the above.
If you are cutting food and the knife drops or falls, what do you do?
try and catch it so it doesn't touch the floor
let it fall and then pick it up after
leave it on the floor and pick it up later
Why is it important to wear proper shoes that cover your toes?
To make sure that you are fashionable when you are cooking.
Because sandals are not good for running.
It is doesn't matter what types of shoes you wear in the kitchen.
To protect your feet and toes in case you drop a knife or something hot.
To avoid a FIRE in the kitchen
do not push sleeves above elbows while preparing food
keep paper and flammable items away from stove-top burners
don't worry about tying long hair up
allow food items to boil over on the stove-top or in oven.
To avoid being CUT in the kitchen
wash knives with all other kitchen tools
keep fingers tucked in while using knives
walk with knifes pointed outward
use old, dull knives
ELECTRIC SHOCK can be caused by
using 1-2 plugs in each outlet
keeping appliances away from water/wet surfaces
repairing worn/tattered cords
improperly pulling the plug from the outlet
BURNS can be caused by
touching baking pans immediately after baking
opening lids away from your face
exposing skin to hot steam
placing hot items on a trivet
A FIRE can start in a kitchen
stove-top is clear from flammable items
items are left unattended while cooking
when sleeves are pushed up during food prep
when grease comes in contact with a flame
To help prevent a BURN
keep face directly over items cooking on the stovetop
eat food immediately after its finished cooking
use oven mitts/pot holders
leave food items unattended while cooking
To help prevent ELECTRIC SHOCK
keep appliances close to water
never overload outlets
use worn/torn electric cords
be sure hands are dry when operating appliances
In order to thaw meat you should...
Place it in the microwave on high temperature
Place it in a sink full of hot water
Place it on the countertop at room temperature
Place it in the refrigerator on a plate
Raw foods should not be left out for more than...
1 hour
2 hours
3 hours
4 hours
Cook food to the proper ______ temperature
internal
external
surface
all of the above
What type of food has a safe internal cooking temperature of 165 degrees F?
poultry
pork
fish
lamb
If held food drops below 135 degrees F, what should you do?
Reheat to 135 degrees F for one minute
Reheat to 145 degrees F for 30 seconds
Reheat to 140 degrees F for 5 minutes
Reheat to 165 degrees F for 15 seconds
To prevent cross contamination, use _____ cutting boards and containers.
large
dirty
color coded
clear
You should always rinse meat and poultry before cooking it
True
False
Find the attack rate of potato salad if 5 people got sick and 5 people were well.
50%
30%
60%
80%
What is the preferred, safest way to defrost meat?
place in refrigerator overnight
place in cold water bath
place in hot water bath
microwave
What is the recommended time you should wash your hands?
10 seconds
20 seconds
30 seconds
1 minutes
What is the "danger zone" of food temperature?
0°F - 40°F
40°F - 140°F
100°F - 140°F
140°F - 212°F
Which food product date-labeling phrase always relates to food safety?
Best if Used By/Before date
Expiration date
Sell-by date
Use-by date
Which factor contributes the greatest to food waste in the US?
food labeling date phrases confuse consumers and they discard good food
food is too abundant and extra food is discarded
retailers discard food when it no longer appears fresh
retailers order incorrect amounts of food and it spoils before it is consumed
Which hazards can make food unsafe and cause foodborne illness.
Air and Water
Dirty Surfaces
Soil
Animals
All can be a hazard
