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WorksheetsFood Lab Safety Test
Total questions: 30
Worksheet time: 29mins
You get a minor CUT in the kitchen,
run around the room
don't tell anyone
leave it alone
clean the cut with soap and water, apply pressure to stop bleeding.
When a FIRE starts in the kitchen
safely leave the area and tell an adult
cover the flames with a lid (if you are safely able to do so)
try to blow out the flames
throw water on the flames
If you get a kitchen BURN treat it by
doing nothing.
telling an adult
running the burn under cool water
yelling as loud as you can.
CHOKING is a hazard in the Foods room because
students take small bites
students chew with their mouths closed
students chew their food completely
students rush to eat, putting too much food in their mouths
FOOD POISONING can occur when
hands are washed for at least 20 seconds
food is under-cooked
dishes are washed in warm, soapy water
raw foods are not separated from cooked foods
Students can FALL in the Foods Lab when
they run in the classroom
they clean up spills
They leave items on the floor
tie their shoes
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
The majority of foodborne illnesses can be prevented by what practice?
using bleach to wash dishes
wearing an apron and a bandana
using a meat thermometer
proper hand washing
Which of the following groups is most susceptible to foodborne illness? (mark all that apply)
the elderly
children under 5 years old
people with suppressed immune systems
teenagers
In order to properly wash your hands before or after handling food, what is the minimum amount of time you should wash your hands?
10 seconds
15-20 seconds
30 seconds
1 minute
How do you lift the lid of a pot that is boiling?
straight up
with the inside of the lid away from you
with the inside of the lid facing you
you shouldn't take the lid off a pot when it is boiling
The following item(s) can be used to put out a kitchen fire: (mark all that apply)
fire extinguisher
baking soda
water
pot lid
The transfer of harmful bacteria from one food to another is called _____________ ______________________.
cross contamination
foodborne illness
contaminated food
yuck, gross!
The proper way to open an oven is...
To stand in the front of it and open the door
To stand to the side and open the door
It makes no difference where you stand
Is it a good idea to wait to clean up your messes and spills until you have finished all your cooking?
Yes
No
Never use an electrical appliance if your hands are wet or if you're standing on a wet floor
true
false
During a kitchen lab you should intermingle with other groups
true
false
Before you begin roll up long sleeves, tie back long hair and remove loose clothing that might get in the way or catch on something
true
false
What are three steps to remember when washing your hands.
Wet hands with warm water, apply soap then scrub for 15-20 seconds.
Wet hands with cold water, apply soap and scrub for 30 seconds.
Wet hands with warm water, apply soap and scrub 30 seconds.
Wet hands with cold water, scrub for 20 seconds.
Before I wash my dishes, I need to do this to prepare them to be washed
Scrape the extra food off in the trash
Rinse them
Just put them in the sink
To be safe when using the microwave I should
NEVER microwave metal
cover the dish
stir food part way
It is safe to microwave all plastic
True
False
