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WorksheetsCulinary "EOC" Review Part 3
Total questions: 36
Worksheet time: 18mins
What is the first step in treating minor cuts?
Apply pressure
Use a bandage
Clean wounds and apply bandages
Seek medical attention
What should be avoided to prevent fires in the kitchen?
Using flammable materials near the range
Keeping the range clean
Using a fire extinguisher
Wearing protective gloves
What is the first step in preventing slips and falls?
Wear non-slip shoes
Keep floors clean and dry
Use a ladder
Post caution signs
What should you do to extinguish a grease fire?
Use water
Cover/smother the pan, pour baking soda/salt
Use flour
Use sugar
What is the correct way to lift heavy items?
Use your back
Use your legs
Use one hand
Use a twisting motion
What should be done to prevent strains and sprains?
Use improper lifting techniques
Lift heavy items appropriately
Ignore weight limits
Use one hand
What is the first step in treating a chemical burn?
Rinse with water
Seek medical treatment or call poison control
Apply ointment
Cover with a bandage
What should be done to prevent heat-related incidents?
Use flammable materials
Turn handles away from the front of the range
Use water
Ignore heat sources
What is the first step in handling a fire incident?
Use water
Use the correct fire extinguisher
Use flour
Use sugar
What should be done to prevent cuts while cleaning a knife?
Hold onto the knife handle
Soak the knife
Use a cloth
Use bare hands
What should be done to prevent slips on wet floors?
Ignore wet floors
Post caution signs
Use a towel
Use a mop
What should be done to prevent chemical burns?
Mix chemicals
Follow manufacturer's directions
Use any container
Ignore labels
What is the first step in handling a grease fire?
Use water
Cover/smother the pan, pour baking soda/salt
Use flour
Use sugar
How long should you wash your hands with soap and warm water?
10 seconds
15 seconds
20 seconds
30 seconds
When should you wash your hands?
After handling raw meat
Before you start cooking
After using the restroom
All of the above
What is appropriate clothing when working with food?
Hoodies
Clean clothing
Open toed shoes
Sportswear
What type of gloves should be used?
Reusable gloves
Single use gloves
Leather gloves
Cotton gloves
When should you change gloves?
Every hour
When they get dirty or torn
At the end of the day
Every 30 minutes
What should you wear when handling ready-to-eat foods?
No gloves
Gloves
Mittens
Bare hands
What is a physical hazard in food safety?
Bacteria
Hair
Virus
Parasite
Which of the following is a common food-borne illness?
Influenza
Campylobacter
Common cold
Chickenpox
What should be done with foods held in the danger zone for over 4 hours?
Refrigerate them
Cook them
Throw them out
Freeze them
What does TCS stand for in food safety?
Temperature Control for Safety
Time Control for Safety
Temperature and Cooking Safety
Time and Cooking Safety
Which of the following is a TCS food?
Bread
Milk
Rice
Pasta
Identify the ways to safely thaw TCS foods.
In the refrigerator.
In a sink of cold, running water or a sink full of cold water, changing the water every 30 minutes.
Prepare and use food immediately.
In the microwave. Prepare and use food immediately.
What is cross contact?
Transfer of pathogens from people, surfaces or food to food
When a food item containing an allergen comes in contact with another food
Mixing raw and cooked foods
Using the same utensils for different foods
How should food be stored to prevent cross contamination?
Store food 6 inches off the ground
Store food on the floor
Store raw food above ready-to-eat food
Store food without labels
What is the best way to store knives to prevent accidents?
In a drawer with other utensils
In a knife block or magnetic strip
On the countertop
In a sink
What should be done to ensure food safety when reheating leftovers?
Reheat to 120°F
Reheat to 145°F
Reheat to 165°F
Reheat until warm
What is the recommended way to cool hot food quickly?
Leave it on the counter
Place it in the refrigerator immediately
Use an ice bath or divide into smaller portions
Cover it tightly and let it sit
What is the best way to prevent cross-contamination in the kitchen?
Store raw and cooked foods together
Use the same cutting board for all foods
Wash hands and surfaces often
Ignore food labels
How should you store raw meat in the refrigerator?
In the vegetable drawer
On the top shelf
In the door compartment
On the bottom shelf
What is the safe internal temperature for cooking poultry?
165°F
160°F
145°F
180°F
Which of the following foodborne illness is caused by improperly canned food?
Campylobactor
Botulism
Salmonella
E-Coli
Which of the following foodborne illnesses is most commonly found in raw poultry?
Botulism
Campylobactor
Salmonella
E-Coli
Which of the following is NOT an example of foodborne illness symptoms
Fever
Nausea
Vommiting
Chills
