WorksheetsClothes & Personal Hygiene
Total questions: 15
Worksheet time: 8mins
1 What parts of the human body can often lead to food contamination?
Feet
Hands
Head
2 When should you wash your hands if you're working in the kitchen?
Frequently during the day.
Once before starting work.
Twice, before starting and after finishing work.
3 Why shouldn’t you transit from dirty to clean areas?
It causes contamination.
It makes a mess.
It’s rude.
4 Which of these things should you not do in a food preparation or storage area?
Chew gum.
Eat food.
Smoke.
Any of these (A, B, C).
5 What should visitors wear when entering a food preparation area?
Anything they like.
Protective clothing.
Their outdoor clothes.
6 What should you do if you wear glasses?
Keep them in your pocket.
Tie them around your neck.
Wear contact lenses.
7 Why shouldn’t you wear nail varnish if you are working in a kitchen?
It can chemically react with the food.
It can fall off into the food.
You can’t see if your nails are dirty.
8 Why is it a good idea to wear coloured plasters if you have a cut on your hand?
To make you feel happy.
White ones get dirty more quickly.
You can see them if they fall off.
9 When should you wear disposable gloves?
If you have a cut.
If you’re handling delicate foods.
In both cases.
10 What should you do if you feel unwell?
Don’t handle food.
Tell your supervisor.
Both of these things.
11 What are the things that chefs must wear to protect themselves from fire?
Wear clothes.
Wear nonflammable materials.
Wear toque, jacket and trousers.
12 What's it?
Toque
Triangle
Bandana
13 What's that called?
Apron
Trousers
Double-breasted jacket
14 Why does the chef wears anti-slip soles and protective steel cap shoes ?
Maybe they don't like something comfortable and need to relax by themselves.
Keep cool!
Avoid burns and accidents.
15 What's the toque made of?
Chef's hat made of paper or fabric.
Chef's hat made of special wool.
Chef's hat made of a piece of cloth.
