WorksheetsInformation Material for Introduction to CA 2025
Total questions: 31
Worksheet time: 16mins
What are the three types of hazards found in a kitchen?
Biological, chemical, and physical.
Electrical, magnetic, and thermal.
Mechanical, ergonomic, and radioactive.
Psychological, emotional, and social.
What is a foodborne illness?
A disease caused by eating contaminated food.
A disease caused by drinking clean water.
A disease caused by breathing fresh air.
A disease caused by exercising regularly.
What is cross-contamination?
The transfer of harmful microorganisms from one food or surface to another.
The process of cooking food at high temperatures.
The method of preserving food using salt.
The act of washing hands before eating.
What is the most common cause of cross-contamination in the kitchen?
Using the same cutting board or knife for raw and ready-to-eat foods without cleaning in between.
Storing fruits and vegetables in the refrigerator.
Washing hands after handling raw meat.
Cooking food at a high temperature.
What is time/temperature abuse?
Allowing food to stay in the temperature danger zone for too long.
Storing food in airtight containers.
Cooking food at a high temperature for a short time.
Serving food immediately after cooking.
What are the symptoms of foodborne illness?
Nausea, vomiting, diarrhea, abdominal cramps, and fever.
Headache, blurred vision, and chest pain.
Rash, joint pain, and hair loss.
Cough, sore throat, and runny nose.
What are two foods that are often associated with foodborne illness?
Raw poultry and unpasteurized dairy.
Cooked rice and canned beans.
Baked potatoes and fresh apples.
Grilled steak and pasteurized milk.
What is the temperature danger zone?
41°F to 135°F.
0°F to 32°F.
135°F to 165°F.
32°F to 41°F.
How long can food safely be left in the temperature danger zone?
A maximum of four hours.
A maximum of eight hours.
A maximum of one hour.
A maximum of twelve hours.
What is the correct way to cool food quickly?
Use an ice bath, a blast chiller, or divide the food into smaller containers.
Leave the food out at room temperature until it cools.
Place hot food directly in the refrigerator uncovered.
Cover the food tightly and let it cool slowly on the counter.
What does the acronym FAT TOM stand for?
Food, Acidity, Time, Temperature, Oxygen, Moisture.
Fats, Amino acids, Temperature, Taste, Oxygen, Minerals.
Fungi, Acidity, Taste, Temperature, Oil, Moisture.
Fiber, Acidity, Time, Texture, Oxygen, Moisture.
What does the "T" in FAT TOM refer to?
Temperature, specifically the danger zone where bacteria grow fastest.
Time, the amount of hours food is stored.
Texture, the feel of the food surface.
Taste, the flavor profile of the food.
How can you control the "O" (Oxygen) in FAT TOM?
By storing food in airtight containers or using a vacuum sealer.
By keeping food at room temperature.
By adding more salt to the food.
By exposing food to sunlight.
When should you wash your hands in the kitchen? ________
Before starting work, after handling raw food, after using the restroom, and after touching your face or hair.
Only after handling cooked food.
Only before starting work and after using the restroom.
Only if your hands look dirty.
How long should you wash your hands? ________
For at least 20 seconds.
For 5 seconds.
For 2 minutes.
For 3 seconds.
Why should you not wear jewelry in the kitchen?
It can trap bacteria and become a physical hazard if it falls into food.
It makes cooking faster.
It improves the taste of food.
It keeps your hands warm.
What is the best way to prevent hair from falling into food?
Wearing a hairnet or hat.
Washing hands frequently.
Using plastic gloves.
Keeping food covered at all times.
What should you do if you have a cut on your hand?
Wash the cut, apply a clean bandage, and wear a single-use glove.
Ignore it and continue working as usual.
Cover it with a dirty cloth and keep working.
Wash it with water and leave it uncovered.
Why is it important to wear a clean uniform or apron in the kitchen?
It prevents the spread of bacteria from your clothes to food.
It makes you look fashionable while cooking.
It helps you cook food faster.
It keeps you warm in the kitchen.
Why should you wear closed-toe shoes in the kitchen?
To protect your feet from hot spills or falling objects.
To keep your feet warm while cooking.
Because they are more fashionable than sandals.
To avoid slipping on clean floors.
How should you behave in a kitchen? ________
Work calmly, safely, and always be aware of your surroundings.
Rush through tasks and ignore safety rules.
Leave spills on the floor and use sharp tools carelessly.
Distract others and use equipment without instructions.
Why is running in the kitchen unsafe?
It can lead to collisions, falls, or spills of hot liquids.
It helps you cook faster.
It keeps the kitchen clean.
It makes food taste better.
What is the safe internal cooking temperature for chicken?
165°F (74°C).
145°F (63°C).
180°F (82°C).
150°F (66°C).
What is the safe internal cooking temperature for ground meat like a hamburger?
155°F (68°C).
120°F (49°C).
135°F (57°C).
180°F (82°C).
What is the safe internal cooking temperature for whole cuts of beef, pork, and lamb?
145°F (63°C) with a 3-minute rest time.
120°F (49°C) with no rest time.
160°F (71°C) with a 10-minute rest time.
180°F (82°C) with a 5-minute rest time.
What is the proper way to carry a knife in the kitchen? ________
Hold it by your side with the blade pointing down and away from you.
Hold it in front of you with the blade pointing forward.
Carry it with the blade pointing up.
Hold it by the blade with the handle pointing down.
What is the safest way to hand a knife to someone else? Fill in the blank.
Place it on a clean surface and let them pick it up, or hold it by the spine and let them grab the handle.
Hand it to them blade first so they can see the sharp edge.
Toss it gently so they can catch it by the handle.
Hold it by the handle and let them grab the blade.
What is the proper hand position for holding food while cutting?
The "bear claw" grip.
The "flat palm" grip.
The "fist" grip.
The "pinch" grip.
What is the most accurate way to measure ingredients, especially in baking?
By weight using a digital scale.
By using measuring cups only.
By estimating by eye.
By using a tablespoon for all ingredients.
Why is measuring by weight better than measuring by volume?
It is more consistent and precise.
It is faster to do.
It uses less equipment.
It is easier to estimate.
What can cause an inaccurate volume measurement?
How tightly the ingredient is packed or scooped.
The color of the measuring cup.
The temperature of the room.
The brand of the ingredient.
