WorksheetsFood Lab Safety Test
Total questions: 45
Worksheet time: 23mins
Why should knives always be sharp when using them?
Sharp knives are easier to clean
Sharp knives cause more accidents
Sharp knives are less likely to cause accidents
Sharp knives cut more slowly
What should you always use when cutting with knives?
Your hands as a base
A cutting board
A plate
A soft surface
When cutting with knives, in which direction should you cut?
Towards your body
Away from your body
In a circular motion
In any direction as long as it's fast
What is an alternative to using a knife when possible?
A spoon
A fork
A grater or peeler
Scissors
How should you wash knives?
With other dishes
Separately from other dishes
In the dishwasher
Without soap
What should you use to hold hot pans to ensure equipment safety?
Dish towels
Bare hands
Oven mitts
Paper towels
When using the range and oven, why is it important to adjust the heat?
To cook the dish faster
Because all ranges give off the same heat levels
To match the heat needed for your dish
To save electricity only
What is the recommended position for pan handles when cooking on the range?
Turned outward
Turned inward
Positioned over another burner
Hanging off the edge of the range
What should you do first when removing a pan from the oven?
Turn off the oven
Pull the oven rack out first
Open the oven door completely
Put on dish towels
After finishing your recipe, what should you ensure about the oven and range controls?
They are set to a timer
They are cleaned with soap
They are turned off
They are locked
What should you do with small appliances when they are not in use?
Leave them plugged in
Leave them unplugged
Put them in water
Cover them with a cloth
Where should you keep cords to ensure equipment safety?
Near a heat source
In water
Away from water and heat
Wrapped around the appliance
What should be kept out of the way of moving appliance parts, such as beaters and whisks?
Utensils
Clothing and hair
Food items
Appliances
What should you NOT do when cleaning an appliance?
Wipe it with a dry cloth
Put it in dishwasher
Remove food contact surfaces to clean them
Use a mild detergent
Before plugging in or unplugging appliances, what should you make sure of regarding your hands?
They are wet
They are covered with gloves
They are dry
They are cold
What should you do if there is a spill in the lab?
Leave it for someone else to clean
Clean it up immediately
Report it to the teacher only
Ignore it and continue working
When moving hot items on a pan, you should use
your fingers, as long as you are very careful
tongs or a silicone turner
a metal spoon
plastic forks so you don't have to wash them later
What is the recommended clothing practice in the lab for safety?
Keep hair loose and wear flowing clothes
Keep hair pulled back, take off jackets and hoodies
Wear sandals for comfort
No specific clothing requirements
What type of shoes should be worn for lab safety?
Open-toed shoes
High heels
Close-toed shoes
Flip-flops
Where should you keep your personal belongings to maintain safety in the lab?
On the lab tables
Near the food prep areas
In a designated area away from food prep areas
Scattered around the lab for easy access
When should you wash your hands to prevent foodborne illness?
Before eating
Before lab begins and every time you change tasks
After cooking
Once a day
What should you use to complete tasks in the kitchen instead of your hands?
Towels
Kitchen tools
Gloves
Plastic bags
What type of gloves should be worn when handling food that is ready to eat or high-risk?
Woolen gloves
Leather gloves
Disposable gloves
No gloves needed
How often should the temperature of foods be checked to ensure safety?
Once a day
Every week
Often during the cooking and storage process
Only before serving
What is the recommended way to wash dishes to prevent foodborne illness?
In cold, soapy water; rinse with cold running water; and air dry
In hot, soapy water; rinse with hot water; sanitize; and allow to air dry
Wipe clean with a dry cloth only
Wash with hot soapy water and allow to air dry
What should be done when working with high-risk foods to ensure safety?
Rinse dishes used to prepare these foods with cold water
Use sanitizer after washing dishes and equipment used to prepare these foods
Store these foods at room temperature
Cook these foods for a short time
How should hot foods and cold foods be kept to prevent foodborne illness?
At room temperature
Hot foods cold and cold foods hot
Keep hot foods hot and cold foods cold
It doesn't matter how they are kept
Which of the following is NOT a measuring tool used in cooking?
Dry measuring cups
Liquid measuring cups
Measuring spoons
Balance scales
What type of scale is commonly used in cooking to measure ingredients?
Analog scale
Bathroom scale
Digital scale
Industrial scale
Which of the following is NOT a mixing tool used in cooking?
Whisk
Wooden spoon
Oven mitt
Pastry blender
What tool can be used to blend ingredients smoothly in a pot or pan while cooking?
Food processor
Rubber scraper
Immersion blender
Pastry blender
Which tool is best suited for scraping batter from a mixing bowl?
Whisk
Rubber scraper
Wooden spoon
Food processor
Which of the following is NOT listed as a stove top equipment?
Saucepan
Stock pot
Bundt pan
Dutch oven
What type of utensils are used with stove top cooking/ hot foods?
Metal utensils
Wooden utensils
Silicone utensils
Plastic utensils
Which of these items is a stovetop equipment used for shallow frying?
Saucepan
Stock pot
Sautee pan
Dutch oven
What tool is the safest way to remove the skin from fruits or vegetables?
Chef's knife
Santoku
Boning knife
Peeler
What is the first step in first aid for a cut?
Cover the wound with a clean bandage
Apply pressure
Clean the wound with soap and running water
Call for assistance
If someone accidentally ingests a poisonous substance you should immediately induce vomiting
False
True
What is this?
Dry measuring cups
Liquid measuring cups
Measuring scoops
Measuring spoons
What is this?
Dry measuring cup
Liquid measuring cup
Measuring spoon
Pitcher
What is this?
Santoku knife
Boning knife
Paring knife
Chef's knife
What is this?
Immersion blender
Food processor
Whisk
Rubber scraper
What is this?
Stock pot
Saucepan
Saute pan
Dutch oven
What is this?
Spatula
Flipper
Rubber scraper
Mixing spoon
What is this?
Pastry blender
Immersion blender
Dough hook
Pastry claw
