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WorksheetsKitchen and Knife Safety - FACS 8
Total questions: 60
Worksheet time: 32mins
What part of the knife is A?
point
tip
blade
tang
What part of the knife is B and approximately 1/3 the distance from the point down the blade towards the handle??
blade
tip
heel
tang
Identify F
rivets
belly
tang
bolster
Identify C
blade
back
tip
shank
What part of the knife is H?
handle
rivets
heel
back
What part of the knife is E?
tang
rivets
heel
belly
What part of the knife is I?
handle
rivet
heel
back
Identify D
blade
spine
heel
tang
What part of the knife runs through the handle?
shank
tang
bolster
blade
Before you put away the knives you must
make sure they are clean and dry
wipe them off with a damp cloth
When cleaning a knife you should hold it with
the blade away from you at the spine of the knife
the blade toward you
When cutting food you should:
cut toward you
cut away from you
hold the food in your hand
The safest way to pass a knife to another person is
Hand it to them with the handle facing them
Hand it to them with the point facing them
Put it on the counter and let them pick it up
A dull knife is safer than a sharp knife
True
False
Knives should be placed in a sink of soapy water
True
False
Always use a cutting board between the counter and your knife
True
False
You should lay your knife down at your work station before walking around the classroom
True
False
A _____ knife is a safe knife.
Dull
Small
Large
Sharp
What type of knife is safer?
Sharp Knives: They require less pressure to cut
Dull knives: If you have an accident, they won't cut you as badly
Sharp Knives: They are faster to cut with, so you use the knife for less time
Dull Knives: They are easier to use
Why should you NEVER put a knife in the sink? (mark ALL that apply)
The knife will get dull
The knife gets too clean
Someone could forget the knife is there or not see it, reach in, and cut themselves
How should you wash the knife?
Separately from other dishes
By brushing the side of the blade with the sponge
Very carefully, focused, and aware of where your hands are in relation to the blade
All of these answers are correct
Do this after cutting lettuce after cutting raw meat
Dip the knife in sanitizer
Run the knife through the dishwasher
Wash and sanitize the knife separately
Wash the knife with other dishes
This cut resembles a matchstick
Julienne
Chiffonade
Diagonal
Mince
This cut is used to finely slice leafy vegetables or herbs
Torunee
Rondelle
Shirred
Chiffonade
Finely sliced or shredded leafy veggies or herbs, especially basil, is commonly made using what type of cutting technique?
Mincing
Slicing
Chiffonade
Julienne
What kind of cut is this?
square
dice
clean
mince
How long do you wash your hands?
30 seconds
1 minute
10 seconds
20 seconds
what kind of cut is this?
dice
mince
strips
julienne
To roughly chop, usually referring to tomatoes
Monder
Concasse
Confit
Coulis
The kitchen is the most dangerous room in the house
true
false
What should you have on when taking something out of the oven?
towel
Dry Oven Mitts
Wet Oven Mitts
What is the best way to prevent falls?
Tell the teacher
Clean it up quickly
Walk around it
Tell your group
When lifting a lid from a pot or pan on the stove top, you should:
Look over the top of the food
Point it towards you
Use it to direct the steam away
Never use lids
Why is it important to keep the kitchen clean?
Keeps others safe
Prevents Cross Contamination
Reduces Pests
All of the above
Turn cook handles ...
towards the inside of the stove
Toward you
It really doesn't matter
down
Jennie injured herself and was bleeding during a foods lab. She applied pressure to the wound. She is practicing first aid for which category of kitchen accidents?
Chemical Poisoning
Cuts
Electrical issues
other issues
In a foods lab, following all kitchen safety rules is essential because they:
aid in the prevention of accidents.
keep students on task during the lab.
prevent students from burning food.
protect the teacher from lawsuits.
It is caused by ingesting hazardous chemicals.
Choking
Poisoning
Cuts
Starins
Your safety is the responsibility of
the teacher
your classmates
You and everyone
When should you tie back long hair or baggy clothing?
When working with chemicals
When working with a Bunsen burner
When doing dissections.
Any time you are working in the lab.
What can you do to prevent falls in the kitchen?
Tell your classmates when you spill something.
Pause and wipe up spills as soon as they happen.
Make sure one group member at a time is working.
Use electric appliances with wet hands.
UNSAFE
SAFE
Wearing loose clothing while working in the kitchen.
UNSAFE
SAFE
If you have long hair, you must tie your hair back when you are cooking
What should you have on when taking something out of the oven?
Oven Mitts
Dry Oven Mitts
Wet Oven Mitts
Towel
Which will help put out a grease fire?
Salt
Baking Soda
Sugar
Water
What's the first step when putting out a grease fire?
Run
Put water on it
Hide
Put a lid on it
Pick up broken glass with ...
hands
shirt
wet paper towel
wet towel
What two things do you need to wash dishes
Hot Water
Soap
Water
Lots and Lots of soap
____________ as you go.
Whistle
Work
Clean
Cook
____________ is using precautionary methods in the kitchen to prevent accidents.
Safety
Sanitation
____________ is the process of handling food in ways that are clean and healthy.
Safety
Sanitation
What type of material never goes in the microwave?
Water
Wood
Ceramic
Metal
A paring knife is used to reduce or trim (peel) a vegetable. What direction should the blade be facing?
Away from you, like all knives!
Towards you!
Paring knives are not for peeling vegetables.
There is no such thing as a paring knife.
What type of material should NOT be used for a cutting board.
glass
polyethelene
granite
wood composite
marble
