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WorksheetsKitchen Safety Recap
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
Which of the following is an example of a kitchen safety hazard?
a)
Leaving a knife on the counter
b)
Using oven mitts when handling hot pots
c)
Washing hands before cooking
d)
Storing food in airtight containers
2.
What shape should your non-dominant hand be in when cutting food with a knife?
a)
Clap
b)
Fist
c)
Claw
d)
Palm facing up
3.
What is the proper way to extinguish a grease fire in the kitchen?
a)
Pour water on it
b)
Throw it in the dish sink
c)
Use a Class K fire extinguisher
d)
Blow on it
4.
Which of the following is NOT a safe practice when using a knife in the kitchen?
a)
Holding the knife by the blade
b)
Using a cutting board
c)
Keeping fingers away from the blade
d)
Using a sharp knife
5.
What is the temperature danger zone?
a)
32-40 degrees F
b)
41-135 degrees F
c)
140-212 degrees F
d)
212-300 degrees F
6.
When handling raw meat, poultry, or seafood, what should you do to prevent cross-contamination?
a)
Wash your hands before and after handling
b)
Use separate cutting boards and utensils for raw and cooked foods
c)
Store raw meats on the top shelf of the refrigerator
d)
Cook all raw meats to an internal temperature of 165°F
7.
What is NOT a safe way to thaw frozen food?
a)
Leave it on the counter at room temperature
b)
Thaw it in the microwave
c)
Thaw it in the refrigerator
d)
Cook it directly from frozen
8.
Which direction should you cut when slicing food?
a)
Toward you
b)
Away from you
c)
Toward the sky
d)
Aimed at your partner
9.
hat should you do if you accidentally cut yourself while using a knife in the kitchen?
a)
Rinse the wound with cold water
b)
Apply pressure to stop the bleeding
c)
Cover the wound with a clean bandage and a glove
d)
All of the above
10.
What are the red and green buckets for?
a)
Red - Soap, Green - Sanitizer
b)
Red - Sanitizer, Green - Bleach
c)
Red - Soap, Green - Floor Cleaner
d)
Red - Sanitizer, Green - Soap
11.
What is the proper way to handle a knife when passing it to someone else?
a)
Hand it to them with the blade facing up
b)
Hand it to them with the blade facing down
c)
Place it on the counter and let them pick it up
d)
Wrap it in a towel before handing it to them
12.
What is the minimum internal temperature that poultry should be cooked to?
a)
145 degrees F
b)
160 degrees F
c)
165 degrees F
d)
180 degrees F
13.
What is the best way to prevent foodborne illnesses?
a)
Washing your hands frequently
b)
Cooking food to the proper temperature
c)
Storing food at the correct temperature
d)
All of the above
14.
When moving through the kitchen with a knife, where should the knife be?
a)
Close to your side, securely in your hand, pointed down, blade facing in
b)
Pointed to the right, facing down, blade facing out
c)
Pointed to the left, between two fingers, pointed down, blade facing in
d)
Between your teeth
15.
What is the proper way to clean a cutting board after using it to prepare raw meat?
a)
Rinse it with cold water
b)
Wash it in the three compartment sink or run through a dishwashing cycle
c)
Wipe it with a damp cloth
d)
Spray it with disinfectant
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