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WorksheetsSafety and Sanitation, Equipment, Classical Knife Cuts
Total questions: 39
Worksheet time: 37mins
I am used to put sauces on food
Pastry blender
Paint Brush
Pastry Brush
Rubber Brush
What is the proper name of this piece of kitchen equipment?
meat knife
paring knife
little knife
knife
sugar
You should wash your hands before going in the kitchen.
true
false
The transfer of harmful bacteria from one food to another is called _____________ ______________________.
cross contamination
foodborne illness
contaminated food
yuck, gross!
You can prevent food-borne illness by
Serving food that is delicious and nutritious
Washing hands, using gloves, and keeping food at the correct temperature.
Washing your hands at the beginning and end of your shift
Spraying pesticides on the kitchen floor so pests will not get in the food
Cross contamination is
How bacteria is spread
Movement of harmful microbes from one place to another
Can be controlled by good personal hygiene and following safe food handling practices
All of these
What is the temperature range of the danger zone
40 - 130 degrees F
41-135 degrees F
40-165 degrees F
41-145 degrees F
Which is an example of how you can prevent cross-contamination when preparing food?
Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)
wash and sanitize surfaces between tasks
do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry
All of these choices are good examples.
When lifting a lid from a pot or pan on the stove top, you should:
lift it open towards you so you can see inside
lift it away from you so you don't get burned from the steam
lift it straight up to prevent from any steam coming up on the sides
don't lift it at all, just keep it closed
Lick the batter from the mixing spoon before serving to be sure it is good.
True
False
To what minimum internal temperature should chicken be cooked to? (in degrees Fahrenheit)
135*F
145*F
155*F
165*F
Steak is considered safe to eat even if it is still pink/red in the middle.
True
False
What is the safest way to lift something heavy off the floor
bend over and pick it up
squat down and use your legs to pick it up
Don't ever pick up anything heavy
pick it up however you want but then carry it over your head so you are using your shoulder muscles.
What is this hand position for safe cutting called?
What are THREE things you could do if there is a grease fire?
Why should you keep cleaning chemicals in their original containers?
How can you make sure you don't have cross contamination when you cook? (list at least two things you can do)
Does ground beef (like hamburger meat) or a beef steak need to be cooked longer?
Ground Beef
Steak
People who break OSHA laws risk.....?
Getting a promotion at work.
Being fired from your job.
Getting suspened from school.
Who must comply with OSHA?
Only teachers and doctors.
Everyone who works at a job that requires health and safety.
What does the O in OSHA stand for?
Orientation
Occupational
Optional
What is the best way to cut with your knife?
With the center part only
With the tip only
Using a rocking motion
Cut and lift, cut and lift
use the _________ technique to protect fingers while cutting foods.
Claw grip
flat fingers
Nuckle grip
Palm grip
Cubes that are 3/4 of an inch would be considered ________ dice
small
medium
large
jumbo
What is the standard measurement for a Batonnet cut?
1/8"
1/4"
3/4"
1/2"
What type of cut is this?
Brunoise
chiffonade
Julienne (matchstick)
Diagonal Cut
What type of cut is this?
Chiffonade
Julienne
Brunoise
Batonnet
