WorksheetsBella Vista Safety & Sanitation Test
Total questions: 67
Worksheet time: 34mins
Name
Class
Date
1.
NAME
4 lines
2.
What is "mise en place"
a)
The address of a restaurant
b)
prior preparation to prevent poor performance in the kitchen
c)
a French brand of potato chips
3.
When deep-fat frying, foods should be added to the hot fat:
a)
quickly so the fat will not spatter.
b)
slowly so the fat will not spatter or boil over.
c)
it makes no difference how fast or slowly the foods are added.
d)
one at a time and cook separately.
4.
If you think the food may be spoiled, you should:
a)
taste a little of it.
b)
throw it away.
c)
heat it to see if it changes appearance or smell.
d)
eat it unless it has a bad odor.
5.
The best way to dispose of hot grease is to:
a)
pour it into the sink.
b)
pour it into the garbage.
c)
pour it into a melt-proof container such as a glass cup or can.
d)
leave in the pan and wash with the dishes.
6.
When working with food preparation tools, it is safer to use:
a)
a sharp knife, not a dull one.
b)
a can opener.
c)
tongs that grip food firmly.
d)
a wooden spoon when stirring food over heat.
e)
All of the above.
7.
To give first aid for a minor burn:
a)
place the burned area under cold, running water.
b)
apply butter or oil to the burn.
c)
break any blisters that form.
d)
wrap the burned area lightly with sterile gauze.
e)
All of the above.
8.
Broken glass should be:
a)
swept to one side for a custodian to pick up.
b)
discarded as garbage in the wastebasket.
c)
swept up with a broom and dust pan; small fragments picked up with a moist paper towel then placed in a paper bag in wastebasket.
d)
picked up by individual pieces with your fingers and tossed in garbage.
9.
Which statement is FALSE?
a)
Sharp knives are safer than dull ones.
b)
Cut all food on a cutting board.
c)
Sharp knives should be washed separately.
d)
Store knives with other kitchen tools in a general utility drawer.
e)
None of the above.
10.
To make sure pots and pans are handled correctly, they should:
a)
have a flat bottom and be able to stand without tipping.
b)
be free of chips, cracks, and rust.
c)
have handles which are tightly attached.
d)
have handles made of materials which do not become hot when touched.
e)
All of the above.
11.
Which statement about electrical cords is NOT correct?
a)
Cords should be plugged into the appliance before the wall outlet.
b)
Cords should be disconnected with a quick pull on the cord.
c)
Cords should not be allowed to lay in the water on the counter.
d)
Cords should be periodically inspected to check for damage.
e)
None of the above.
12.
When cooking food in fat on the range, if the fat should catch fire:
a)
smother it at once with a dish towel or pot holder.
b)
smother it at once with a metal cover and turn off the burner.
c)
smother it at once with water.
d)
remove it from the burner quickly.
e)
All of the above.
13.
Describe one mistake made by a WORST COOKS IN AMERICA contestant. (Think back to the show from Wednesday.)
4 lines
14.
Heavy pots and pans should be stored
a)
in the oven when not in use.
b)
on low shelves.
c)
on high shelves.
d)
in the cabinet above the range.
e)
All of the above.
15.
To handle knives safely, each sharp knife should be
a)
directed away from the body and hands when cutting.
b)
washed by itself.
c)
dried with the sharp edge away from the hand holding the towel.
d)
stored separately from other cooking utensils.
e)
All of the above.
16.
To remove hot food containers from the oven, stove top, or microwave safely
a)
use a damp pot holder or towel.
b)
use a dish towel.
c)
place on a surface that is not heat-resistant.
d)
use a dry pot holder or oven mitt.
e)
All of the above.
17.
When reaching for something on a high shelf it is SAFEST to
a)
climb on a chair.
b)
climb on the counter.
c)
use a step-ladder or step-stool.
d)
All of the above.
18.
The best way to put out a fire in the oven or the broiler is to
a)
pour water on it.
b)
sprinkle with baking soda, close the over door and turn off the heat.
c)
let it burn out by itself.
d)
take the pan from the oven and put it in the sink.
e)
All of the above.
19.
What is the temperature DANGER ZONE for bacterial growth in food?
a)
40 - 200 degrees F
b)
40 - 140 degrees F
c)
32 - 210 degrees F
d)
32 - 140 degrees F
20.
In case of an electric shock, the FIRST thing to do is
a)
call 911.
b)
stay calm and evaluate the situation.
c)
call a neighbor.
d)
get your first aid manual.
e)
walk outside and scream for help.
21.
It is NOT safe to handle foods when you have
a)
a cold.
b)
an infected wound.
c)
a fever.
d)
a lot of sneezing and coughing.
e)
All of the above.
22.
Name and describe 2 unwanted bacteria that can be found in unsafely handled food.
4 lines
23.
Wooden cutting boards should be
a)
washed in hot, soapy water.
b)
free from cracks or deep cuts.
c)
scraped clean of all dough after each use.
d)
cleaned and bleached to sanitize them.
e)
All of the above.
24.
When deep-fat frying, food should be added
a)
as dry as possible to prevent the fat from splattering.
b)
wet so that the fat doesn't splatter.
c)
salted to prevent splattering.
d)
All of the above.
e)
None of the above.
25.
Raw and undercooked meat, poultry, and eggs can contain
a)
staph bacteria.
b)
toxins from botulism bacteria.
c)
toxins from E. coli bacteria.
d)
salmonella bacteria.
26.
Dented cans, home-canned foods, and bulging can lids may contain
a)
staph bacteria.
b)
toxins from botulism bacteria.
c)
toxins from E. coli bacteria.
d)
salmonella bacteria.
27.
Food poisoning can occur if prepared food is left at room temperature for more than
a)
1 hour.
b)
2 hours.
c)
3 hours.
d)
4 hours.
e)
8 hours.
28.
If you cut up raw vegetables with the same knife used to cut up raw meat and you do not thoroughly wash the knife with hot, soapy water between uses, you can cause food borne illness due to
a)
harmless bacteria.
b)
parasite toxins.
c)
spore multiplication.
d)
cross contamination.
29.
Cooking foods to an internal temperature of ____________ kills most bacteria.
a)
140 - 165 degrees F
b)
150 - 182 degrees F
c)
155 - 195 degrees F
d)
165 - 212 degrees F
30.
Food may be safely thawed using any of the following methods EXCEPT
a)
thawing in the refrigerator.
b)
thawing in the counter.
c)
thawing in the sink with cold water.
d)
thawing in the microwave.
31.
If you don't wash your hands after blowing your nose or cough or sneeze while handling food you could spread _______________, which results in nausea, vomiting, and diarrhea.
a)
salmonella bacteria.
b)
staph bacteria.
c)
listeria monocytogenes.
d)
botulism bacteria.
32.
To prevent food borne illness, you should
a)
wash your hands before handling food.
b)
keep food out of the danger zone.
c)
wear a hair net or hat.
d)
clean equipment thoroughly with hot, soapy water.
e)
All of the above.
33.
When pouring boiling water from a pan, pour away from yourself.
a)
True
b)
False
34.
A wet, folded towel may be used to remove foods from the oven.
a)
True
b)
False
35.
To extinguish a fire in a pan on the stove, put a lid on the flaming pan.
a)
True
b)
False
36.
If you are burned or cut during the foods lab, report to the teacher.
a)
True
b)
False
37.
Handles of pans should not stick out beyond the edges of the stove top.
a)
True
b)
False
38.
When looking at food cooking in a pot, first tip the lid away from you.
a)
True
b)
False
39.
When deep-fat frying, fill the container with fat to to within one inch from the top of the pan to be sure the added food will be covered with fat.
a)
True
b)
False
40.
It does not damage the microwave oven to turn it on without food in it.
a)
True
b)
False
41.
Adjust the oven racks after preheating the oven.
a)
True
b)
False
42.
To avoid burns when removing pans from a hot oven, open the door all the way and pull the rack out until it stops.
a)
True
b)
False
43.
Washing your hands before handling food is the best way to prevent food borne illness.
a)
True
b)
False
44.
To avoid steam burns from microwave containers, first lift the plastic wrap from the edge farthest away from you.
a)
True
b)
False
45.
It is safe to use metal objects in the microwave.
a)
True
b)
False
46.
Horseplay is appropriate in the kitchens (running, whipping towels, throwing things, etc.).
a)
True
b)
False
47.
When preparing food, always wash your hands after touching your hair, face or phone.
a)
True
b)
False
48.
Sponges and dish cloths should be washed after each lab to prevent bacterial growth.
a)
True
b)
False
49.
The blue flame should be seen when the burner of a gas stove is turned on.
a)
True
b)
False
50.
It is only necessary to wipe down counters after food preparation as part of the final clean up.
a)
True
b)
False
51.
If hands look clean it is not necessary to wash them before handling food.
a)
True
b)
False
52.
Vegetables, such as carrots or celery, can be sliced by cutting towards your thumb.
a)
True
b)
False
53.
On non-cooking days, you are allowed to comb your hair in the kitchen.
a)
True
b)
False
54.
Keep hair tied back and away from your face while cooking.
a)
True
b)
False
55.
The burners on an electric range remain hot for several minutes after they are turned off.
a)
True
b)
False
56.
Always use a cutting board when chopping or dicing vegetables.
a)
True
b)
False
57.
To help avoid food poisoning, always store food, such as cooked beans, meat, milk, and custards, in the refrigerator.
a)
True
b)
False
58.
It doesn't really matter where electric appliances are placed so long as they can be easily plugged in
a)
True
b)
False
59.
It is the student's job to wipe up spilled food or water on the floor in the kitchen.
a)
True
b)
False
60.
For safety, close cupboards and drawers while working in the kitchen.
a)
True
b)
False
61.
If something other than food has dropped into the garbage disposal, turn off the switch.
a)
True
b)
False
62.
Wash dishes in hot, soapy water.
a)
True
b)
False
63.
The cords of an electric skillet should be connected to the appliance before plugging into the wall outlet.
a)
True
b)
False
64.
Coats, jackets, or loose sweaters can be a fire hazard when near a range or stove top.
a)
True
b)
False
65.
Cell phones can be charged in the kitchens where we prepare food.
a)
True
b)
False
66.
Which once of the following statements is acceptable?
a)
Earbuds in both ears during cooking are OK.
b)
Bracelets can stay on when cooking.
c)
One earbud in is OK, if all cords are run thru the shirt or behind the apron before the lab begins.
67.
Chef Berry doesn't mind if you are a few minutes tardy.
a)
True
b)
False
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