WorksheetsReview - Safety, Dishwashing, and Personal Hygiene
Total questions: 35
Worksheet time: 18mins
Name
Class
Date
1.
1. Which of the following is an example of good personal hygiene?
a)
a. Washing dishes
b)
b. Taking a shower
c)
c. Cleaning the counters
2.
2. Which of the following are potential hazards that may contaminate your food?
a)
a. Scratching your scalp
b)
b. Washing your hands
c)
c. Putting on an apron
3.
3. You should wash your hands for ____ seconds.
a)
10
b)
15
c)
20
4.
4. If there is a grease fire what should you do first?
a)
a. Remove from heat
b)
b. Cover with a lid or cookie sheet
c)
c. Pour water on it
5.
5. Maggie picked up hot corn on the cob with a pair of tongs
a)
Safe
b)
Unsafe
6.
6. Michael and Brian were snapping towels in their kitchen unit.
a)
Safe
b)
Unsafe
7.
7. When Debbie’s skirt caught on fire, Karen told her to run.
a)
Safe
b)
Unsafe
8.
8. Jay grabbed a wet potholder to pull the cookies out of the oven.
a)
Safe
b)
Unsafe
9.
9. Ellie wore her open toed shoes in the foods lab.
a)
Safe
b)
Unsafe
10.
10. Briar used one hand to grab the HOT cookie tray out of the oven.
a)
Safe
b)
Unsafe
11.
11. The cookies caught fire in the oven. What should I do?
a)
Open the door and pour water on them
b)
Leave the door closed and shut off the power
c)
Grab the fire extinguisher and pull the trigger and spray in a sweeping motion.
12.
12. When using a fire extinguisher remember the acronym P.A.S.S. What does it stand for?
a)
Pull, Aim, Squash, Sweep
b)
Pull, Aim, Squeeze, Sweep
c)
Pull, Aim, Squeeze, Spray
13.
13. If you suffer a minor burn what should you do?
a)
Put butter on it
b)
Run it under cool water for 3-5 minutes
c)
Put ice on it
14.
14. Hannah is using the electric griddle to make pancakes. How should she set up the appliance?
a)
Plug into the griddle and then into the wall outlet
b)
Plug into the wall outlet then into the griddle
c)
It doesn’t matter how she plugs it in.
15.
15. Which one of these is the proper placement for using a spoon while cooking on the stove top?
a)
Option 1
b)
B
c)
C
16.
16. Infants, pregnant women, and older adults are considered the most vulnerable groups to contract a bacterial illness.
a)
a. True
b)
b. False
17.
17. What is a Foodborne Illness?
a)
a living substance so small it can only be seen under a microscope
b)
a substance that may be harmful that has accidentally gotten into food
c)
single celled or non-cellular microorganisms that causes many food borne illnesses
d)
a disease transmitted by food
18.
18. What is a Bacteria?
a)
a living substance so small it can only be seen under a microscope
b)
a substance that may be harmful that has accidentally gotten into food
c)
single celled or non-cellular microorganisms that causes many food borne illnesses
d)
a disease transmitted by food
19.
19. What is a Contaminant?
a)
a living substance so small it can only be seen under a microscope
b)
single celled or non-cellular microorganisms that causes many food borne illnesses
c)
a disease transmitted by food
d)
a substance that may be harmful that has accidentally gotten into food
20.
20. What is a Microorganism?
a)
a substance that may be harmful that has accidentally gotten into food
b)
single celled or non-cellular microorganisms that causes many food borne illnesses
c)
a living substance so small it can only be seen under a microscope
d)
a disease transmitted by food
21.
21. Which one of these illnesses is an example of a bacterial infection?
a)
Salmonella
b)
Norovirus
c)
Giardiasis
22.
22. Which one of these is an example of a parasite infections
a)
Salmonella
b)
Norovirus
c)
Trichinella spiralis
23.
23. Which of the following would be most likely to cause food poisoning if you let some lettuce for a salad come into contact with it and then ate the lettuce?
a)
a. Hard boiled eggs
b)
b. Lemon juice
c)
c. Fresh raw chicken
24.
24. Which of the following is most dangerous if undercooked?
a)
a. Tomato sauce
b)
b. A pork roast
c)
c. Zucchini squash
25.
25. The 4 C’s of Cooking are
a)
a. Cook, Clean, Cover, Combat Cross Contamination
b)
b. Cook, Clean, Chill, Combat Cross Contamination
c)
c. Cook, Count, Chill, Cross Contaminate
26.
26. You should eat or freeze leftovers with in ____ days
a)
3
b)
5
c)
7
27.
27. Leftovers should be reheated to which temperature?
a)
145
b)
160
c)
165
28.
28. Ground meats should be cooked to an internal temperature of ___?
a)
145
b)
160
c)
165
29.
29. Whole chicken should be cooked to an internal temperature of___?
a)
145
b)
160
c)
165
30.
30. Ready to Eat foods should be stored where in the refrigerator?
a)
Top Shelf
b)
Bottom Shelf
c)
On the dooor
31.
31. The first step in dishwashing is to
a)
Rinse
b)
Scrape
c)
Wash
32.
32. When you wash dishes, by hand, the water should be hot. What should the water temperature be to rinse dishes?
a)
Hot
b)
Cold
c)
It doesn’t matter
33.
33. When loading the dishwasher, forks and spoons should be placed in the basket with handles facing ...
a)
Up
b)
Down
34.
34. When emptying the dishwasher you should unload _____ rack first.
a)
Top
b)
Bottom
35.
35. Which one of these is the correct set up for a dish station in our lab?
a)
A
b)
B
c)
C
100 %
