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WorksheetsPrelim Exam: Kitchen safety and sanitation
Total questions: 20
Worksheet time: 16mins
What is the most effective way to prevent cross-contamination?
A. Washing hands and utensils after handling raw meat.
B. Using the same cutting board for all ingredients
C. Storing raw meat above ready-to-eat food in the refrigerator
D. Cleaning the kitchen once a week
Which temperature range is known as the "danger zone" for food?
A. 0°C to 5°C
B. 5°C to 60°C
C. 60°C to 100°C
D. Below 0°C
What is the first step when entering the kitchen?
Run dishwater
Wash hands
Pre-heat oven
Gather ingredients
What should you have on when taking something out of the oven?
Dry oven mitts
A folded towel
Wet oven mitts
Your hoodie sleeve
What is one way to prevent falls?
walk on a wet floor
clean up your spills later
clean up spills immediately
use a step stool if the floor is wet
What should you have on when taking something out of the oven?
Dry oven mitts
A folded towel
Wet oven mitts
Your hoodie sleeve
What is one way to prevent falls?
walk on a wet floor
clean up your spills later
clean up spills immediately
use a step stool if the floor is wet
Should you leave your knife in the sink to soak after you are finished using it?
Yes
No
When lifting a lid from a pot or pan on the stove top, you should:
lift it open towards you so you can see inside
lift it away from you so you don't get burned from the steam
lift it straight up to prevent from any steam coming up on the sides
don't lift it at all, just keep it closed
When should you clean?
after making all your food
clean as you go
Why is it important to keep the kitchen clean?
to keep pests out of your kitchen
to help keep you and others safe
to prevent cross contamination/foodborne illnesses from occurring
all of the above
Turn the handles of cookware__________
center or middle
over side counter
over back burner
over front edge
Catches fire and burns easily
poison
hazaderous
Perishable
Flammable
