Free Printable Safety, Sanitation, and Kitchen Basics Test

1.

What are the 4 C’s of preventing food borne illness?

a)

clean, chill, cook, and combat cross-contamination

b)

count, cook, container, and combat cross-contamination

c)

count, container, close, and combat cross-contamination

d)

container, clean, count, cook

2.

To prevent food borne illness, what is the correct way to dry hands after washing?

a)

Dry thoroughly with a hot-air dryer OR use a paper towel

b)

Dry by wiping them vigorously on an apron

c)

Dry with a cloth towel OR use a hot-air dryer

d)

Wave them briskly back and forth to air dry

3.

The temperature Danger Zone is when food reaches temperatures between ________________ degrees Fahrenheit.

a)

0-32

b)

40-140

c)

32-100

d)

40-100

4.

Select the three times you would need to wash your hands in the kitchen after you have started cooking.

a)

After handling raw meat, after touching your face, after using the bathroom

b)

After chopping vegetables, after stirring soup, after setting the table

c)

After opening a can, after boiling water, after turning on the oven

d)

After reading a recipe, after measuring flour, after tasting food

5.

Cross contamination can occur in which 2 of the following situations?

a)

Using the same cutting board for raw meat and vegetables

b)

Washing hands before handling food

c)

Storing raw meat above cooked food in the refrigerator

d)

Cooking food to the correct temperature

6.

When getting ready to cook (at school) what is the first thing you need to do?

a)

Wash Hands

b)

Use the restroom

c)

Hair up and Bandanas on

d)

Get out ingredients

7.

The safe time frame for leftovers (that require refrigeration) to be left at room temperature or warmer is:

a)

2 hours

b)

3 hours

c)

5 hours

d)

4 hours

8.

For fear of salmonella poisoning, you should not taste any uncooked product made with

a)

raw eggs

b)

chocolate chips

c)

milk

d)

lettuce

9.

For safety reasons, how many people are allowed in the dishroom?

a)

2

b)

3

c)

4

d)

5

10.

For fear of fire, never put anything containing (a) in the microwave

Choose from the below words

fabric

metal

paper

glass

11.

What is the name of the kitchen tool shown in the image to the far left?

a)

Pastry blender

b)

Whisk

c)

Potato masher

d)

Grater

12.

What is the name of the kitchen tool shown in the image in the middle?

a)

Whisk

b)

Spatula

c)

Peeler

d)

Grater

13.

What is the name of the kitchen tool shown in the image to the far right?

a)

Measuring cup

b)

Whisk

c)

Colander

d)

Rolling pin

14.

What is the name of the kitchen tool shown in the image?

a)

Rubber spatula

b)

Whisk

c)

Ladle

d)

Peeler

15.

What is the name of the kitchen tool shown in the image?

a)

Turner (or spatula)

b)

Whisk

c)

Ladle

d)

Peeler

16.

What is the name of the kitchen tool shown in the image?

a)

Colander

b)

Grater

c)

Whisk

d)

Peeler

17.

What is the name of the kitchen tool shown in the image?

a)

Chef's knife

b)

Peeler

c)

Whisk

d)

Grater

18.

What is the name of the kitchen tool shown in the image?

a)

Measuring spoons

b)

Whisk

c)

Peeler

d)

Grater

19.

What is the name of the kitchen tool shown in the image?

a)

Hand mixer

b)

Blender

c)

Whisk

d)

Food processor

20.

What kitchen tool would be used to measure 1/4 cup peanut butter?

a)

dry measuring cup

b)

tablespoon

c)

liquid measuring cup

d)

teaspoon

21.

What kitchen tool would be used to measure 1/2 cup milk?

a)

dry measuring cup

b)

tablespoon

c)

liquid measuring cup

d)

teaspoon

22.

What kitchen tool would we use at school to measure 1/8 cup of flour?

a)

dry measuring cup

b)

tablespoon

c)

liquid measuring cup

d)

teaspoon

23.

To help combat cross contamination, always use the right color cutting boards to cut up food. The red cutting board is for:

a)

fish

b)

red meat

c)

vegetables and fruit

d)

poultry

24.

Yellow cutting board is for

a)

fish

b)

red meat

c)

vegetables and fruit

d)

poultry

25.

Green cutting board is for

a)

fish

b)

red meat

c)

vegetables and fruit

d)

poultry

26.

(a) teaspoons = 1 Tablespoon

Choose from the below words

5

6

3

4

27.

(a) Tablespoons in 1/4 cup

Choose from the below words

1

3

2

4

28.

1/8 cup = (a) Tablespoons (approximately)

Choose from the below words

1

3

2

4

29.

How many cups equal 1 stick of margarine?

a)

1/2 C

b)

1 1/2 C

c)

1 C

d)

2 C

30.

1 pint is (a) cups?

Choose from the below words

2

4

3

5

31.

Linda was making the recipe below. The original recipe serves 4 people and she needs to make enough for 8 people. Please help Linda alter the amounts of ingredients needed so her recipe will be a success. (Remember to label your answers with cup, teaspoon, Tablespoon, dash, or pinch) Original Amount: 3/4 cup sugar New Amount Needed: ____________

4 lines

32.

Linda was making the recipe below. The original recipe serves 4 people and she needs to make enough for 8 people. Please help Linda alter the amounts of ingredients needed so her recipe will be a success. (Remember to label your answers with cup, teaspoon, Tablespoon, dash, or pinch) Original Amount: 1 tsp. Vanilla New Amount Needed: ____________

a)

2 tsp. Vanilla

b)

1/2 tsp. Vanilla

c)

4 tsp. Vanilla

d)

1 tsp. Vanilla

33.

Linda was making the recipe below. The original recipe serves 4 people and she needs to make enough for 8 people. Please help Linda alter the amounts of ingredients needed so her recipe will be a success. (Remember to label your answers with cup, teaspoon, Tablespoon, dash, or pinch) Original Amount: 1 1/4 cup flour New Amount Needed: ____________

a)

2 1/2 cups flour

b)

1 1/2 cups flour

c)

3 cups flour

d)

1 3/4 cups flour

34.

Linda was making the recipe below. The original recipe serves 4 people and she needs to make enough for 8 people. Please help Linda alter the amounts of ingredients needed so her recipe will be a success. (Remember to label your answers with cup, teaspoon, Tablespoon, dash, or pinch) Original Amount: 2/3 cup Raisins New Amount Needed: ____________

a)

1 1/3 cups Raisins

b)

2/3 cup Raisins

c)

2 cups Raisins

d)

1/2 cup Raisins

35.

Linda was making the recipe below. The original recipe serves 4 people and she needs to make enough for 8 people. Please help Linda alter the amounts of ingredients needed so her recipe will be a success. (Remember to label your answers with cup, teaspoon, Tablespoon, dash, or pinch) Original Amount: 2 Tbsp. Coconut New Amount Needed: ____________

a)

4 Tbsp. Coconut

b)

2 tsp. Coconut

c)

8 Tbsp. Coconut

d)

2 Tbsp. Coconut

36.

Linda was making the recipe below. The original recipe serves 6 people and she needs to make enough for 3 people. Please help Linda alter the amounts of ingredients needed so her recipe will be a success. (Remember to label your answers with cup, teaspoon, Tablespoon, dash, or pinch) Original Amount: 2 cups oatmeal New Amount Needed: ____________

a)

1 cup oatmeal

b)

2 cups oatmeal

c)

3 cups oatmeal

d)

1/2 cup oatmeal

37.

Linda was making the recipe below. The original recipe serves 6 people and she needs to make enough for 3 people. Please help Linda alter the amounts of ingredients needed so her recipe will be a success. (Remember to label your answers with cup, teaspoon, Tablespoon, dash, or pinch) Original Amount: 2/3 cup raisins New Amount Needed: ____________

a)

1/3 cup raisins

b)

1/2 cup raisins

c)

1/4 cup raisins

d)

2/3 cup raisins

38.

Linda was making the recipe below. The original recipe serves 6 people and she needs to make enough for 3 people. Please help Linda alter the amounts of ingredients needed so her recipe will be a success. (Remember to label your answers with cup, teaspoon, Tablespoon, dash, or pinch)

a)

3/8 cup sugar

b)

1/2 cup sugar

c)

1/4 cup sugar

d)

2/3 cup sugar

39.

Linda was making the recipe below. The original recipe serves 6 people and she needs to make enough for 3 people. Please help Linda alter the amounts of ingredients needed so her recipe will be a success. (Remember to label your answers with cup, teaspoon, Tablespoon, dash, or pinch) Original Amount: 1/4 cup milk New Amount Needed: ____________

a)

1/8 cup milk

b)

1/4 cup milk

c)

1/2 cup milk

d)

1/16 cup milk

40.

30. Linda was making the recipe below. The original recipe serves 6 people and she needs to make enough for 3 people. Please help Linda alter the amounts of ingredients needed so her recipe will be a success. (Remember to label your answers with cup, teaspoon, Tablespoon, dash, or pinch) Original Amount: 1 1/4 Cup Flour New Amount Needed: ____________

a)

5/8 cup flour

b)

1/2 cup flour

c)

3/4 cup flour

d)

1 cup flour

41.

C is the abbreviation for ____________.

a)

container

b)

pound

c)

cup

d)

can

42.

32. tsp. is the abbreviation for ___________.

a)

tablespoon

b)

tin full

c)

teaspoon

d)

1/8 cup

43.

Tbsp. is the abbreviation for _____________.

a)

tablespoon

b)

tin full

c)

teaspoon

d)

1/8 cup

44.

34. lb. is the abbreviation for ___________.

a)

liver bundle

b)

number

c)

pound

d)

light bulb

45.

You will know that your pan is ready to begin cooking pancakes when:

a)

the pan starts to smoke

b)

water droplets sizzle and evaporate quickly

c)

the pan changes color

d)

the handle feels warm

46.

Name 3 utensils that will be needed in order to cook this recipe.

a)

Spoon, pan, knife

b)

Plate, fork, cup

c)

Bowl, glass, napkin

d)

Chopsticks, grater, peeler

47.

Mix the liquid and dry ingredients together:

a)

Before baking

b)

After baking

c)

While serving

d)

After cooling

48.

The batter will look like:

a)

Smooth and well-mixed

b)

Lumpy and dry

c)

Watery and thin

d)

Hard and crumbly

49.

What is the “bear claw”?

a)

the way you hold your guiding hand to keep from cutting the tips of your fingers

b)

the way you hold your knife hand to keep the knife from cutting at an angle

c)

the way you hold your knife to get fancy garnish cuts

d)

the way you prepare your cutting board, waste, and trim buckets

50.

What is the main goal when using your knife techniques?

a)

cut food into uniform shapes

b)

make cutting easier

c)

make it look pretty

d)

to make the teacher happy

51.

Which way below is the correct way to hold a knife?

a)

gripping with three fingers, pinky pointing out and thumb against the side of the blade

b)

gripping with four fingers and the thumb against the side of the blade

c)

hand grasped around like a baseball bat

d)

hand gripped around the blade

52.

What is the guiding hand for?

a)

to guide the knife

b)

to hold the cutting board

c)

to guide the object being cut

d)

to hold the knife

53.

Even though Linda followed the recipe correctly, her vegetables turned out differently because:

a)

She used a different type of vegetables.

b)

She cooked at a different temperature.

c)

She used a different cooking method.

d)

She used old vegetables.

54.

Flour is used in recipes primarily for:

a)

Providing structure

b)

Adding sweetness

c)

Enhancing color

d)

Increasing moisture

55.

Next to each ingredient list the function 2. Sugar:

a)

Provides sweetness

b)

Acts as a preservative

c)

Adds color

d)

All of the above

56.

Next to each ingredient, what is its function?

a)

Flavoring

b)

Preservative

c)

Coloring

d)

Thickener

57.

Next to each ingredient list the function 4. Salt:

a)

Adds sweetness

b)

Acts as a preservative and enhances flavor

c)

Provides color

d)

Thickens the mixture

58.

Next to each ingredient list the function 5. Fat:

a)

Provides energy

b)

Adds color

c)

Acts as a preservative

d)

Increases sweetness

59.

Eggs: What is their function in a recipe?

a)

Provide structure and binding

b)

Add sweetness

c)

Act as a leavening agent only

d)

Give color only

Safety, Sanitation, and Kitchen Basics Test

Total questions: 59

Worksheet time: 32mins

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