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Worksheets22-23 CFL Safety Test
Total questions: 45
Worksheet time: 27mins
What is a contaminant?
A disease that is caused by eating contaminated food
A substance in food that does not belong in food and can cause death or illness
Food that contains contaminants
What is a food borne illness?
A substance in food that does not belong in food and can cause death or illness
Food that contains contaminants
A disease that is caused by eating contaminated food
What is a virus?
A microorganism that reproduces in the cells of other living things
Single-celled microscopic organisms that reproduce very rapidly under ideal conditions
An organism that must live in another living thing in order to survive and gets its nourishment from the host
What is bacteria?
A microorganism that reproduces in the cells of other living things
Single-celled microscopic organisms that reproduce very rapidly under ideal conditions
An organism that must live in another living thing in order to survive and gets its nourishment from the host
What is a parasite?
An organism that must live in another living thing in order to survive and gets its nourishment from the host
Single-celled microscopic organisms that reproduce very rapidly under ideal conditions
A microorganism that reproduces in the cells of other living things
What is another word for Food Poisoning?
Contaminants
Pathogens
Food Borne Illness
Toxins
What is the best definition of ALLERGY?
A type of intolerance to food that causes the body’s immune system to react as if the body were under attack.
A type of sickness where you feel itchiness and other sensations.
Are food ingredients that can cause illness or even death.
Exposure to unwanted ingredients
Allergic reactions can vary depending on the person
true
false
Sean cooks hamburgers at a fast food restaurant. What is the proper internal temperature for the burgers he prepares?
145 degrees F
150 degrees F
155 degrees F
160 degrees F
Megan is preparing a pork roast for dinner. What temperature does the center of the roast need to be, in order to be cooked properly?
145 degrees F
155 degrees F
165 degrees F
175 degrees F
At what temperatures do bacteria multiply the most rapidly?
0-40 degrees F
41-135 degrees F
90-150 degrees F
140-165 degrees F
What does FAT TOM stand for
To avoid food borne illnesses, it is best to ____________ after using the toilet.
wipe hands
do nothing
lick hands
wash hands
Person who is 32 years old is more likely to become sick from food than a 3 month old baby.
True
False
Why are elderly people at a higher risk of foodborne illness?
They are more likely to spend time in hospital.
Their immune system has weakened with age.
They have smaller appetites.
They need more time to eat their meal.
Keeping kitchen surfaces clean reduces the risk of illness.
True
False
If the chef is wearing dirty clothes then it touches the clean food, this is known as:
food-to-food contamination
people-to-food contamination
equipment-to-food contamination
Before you put away the knives you must
make sure they are clean and dry
wipe them off with a damp cloth
When cutting food you should:
cut toward you
cut away from you
hold the food in your hand
A dull knife is safer than a sharp knife
True
False
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
This cut resembles a matchstick
Julienne
Chiffonade
Diagonal
Mince
This cut is used to finely slice leafy vegetables or herbs
Torunee
Rondelle
Shirred
Chiffonade
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
What should you have on when taking something out of the oven?
towel
Dry Oven Mitts
Wet Oven Mitts
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
If you have long hair, you must tie your hair back when you are cooking
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
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
What grade must you have on this safety test to pass it?
100-90%
A
89-80%
B
79-70%
C
69-60%
D
A quality knife has a full ________
blade
bolster
tang
handle
