WorksheetsCulinary Academy Workplace Training 2025
Total questions: 55
Worksheet time: 28mins
SANITATION: Students are responsible for cleaning all dishes and tools and will lose their points for the day if dishes are not done. True or False?
True. I will clean the dishes I use and leave the kitchen clean. I understand my responsibility as a Culinary Academy student.
False...wait, I thought we had people to take care of that for us?
If you are assigned to dishwashing, properly closing down the sink means you must:
Wash all the dishes
Wash all the dishes, drain the sinks of dirty water, and ensure no food scraps are left at the bottom of sinks
Our cooking labs are about 50 minutes long. This means...
We will need to work quickly as a team to get the recipe done.
We will need to clean as we go to finish on time.
We will only have time to sample the dishes we make before we clean up-- not sit down and eat a full meal.
All of statements listed are true.
When you come into the cooking lab, it is important to be ready to start right away due to limited time. Being ready to start means:
You wash your hands right when you walk in.
You walk into the Culinary building with your hair restrained (BEFORE coming inside)
You have your cell phone put away when you walk in and place your backpack in storage right away
You meet your teacher in the designated lab area right after washing your hands.
Doing all of these things!!
Kitchen attire...UNIFORM: Being in uniform in culinary lab is mandatory, including:
closed toed shoes
aprons
no dangling jewelry or excessive jewelry
hair restrained/ tied back
all of the above...you need all of these things!
What should you do if you wear fake nails or polish and you have a kitchen lab?
Make sure your nails are looking really nice so you can impress your classmates.
Make sure to pick a nail color that matches the kitchen.
You can only wear your fake nails if they are in Valley colors. Falcon Fever, catch it!
Make sure you are wearing clean gloves over your nails to avoid food contamination. Change your gloves anytime you touch your hair, face, cell phone or if you leave the building to use the restroom. Change gloves if they get dirty or when you change tasks. When in doubt, wash your hands and use new gloves.
Backpacks and cell phones are not allowed in the kitchen. True or False?
True. Backpacks should not be in the kitchen area (and you should place them in the designated bag drop area.) Cell Phones should be in backpacks
False. How am I supposed to check my social media if my phone is in my bag?
Headphones in the kitchen are not allowed. As kitchen professionals, it is important we are able to hear one another, communicate, and work safely. True or False?
True. I need to hear if someone is trying to warn me about a hot pot or a sharp knife!
False. I want to wear my headphones at all times even if it is VERY dangerous.
PROFESSIONALISM: Having a positive, professional attitude and working well with others in your lab is a part of your lab grade.
True, working with other people is a career ready skill.
False, I do not think I will need to work with others in my career and it is not an important part of the class.
WORKPLACE SAFETY: You notice a big spill on the floor of the kitchen. You...
walk past it and pretend not to notice.
act surprised when someone falls down and hurts themselves.
clean up the spill immediately and tell those around you to be careful of the wet floor
tell Chef that someone spilled something
When should you tie your hair back and take your headphones off?
BEFORE coming into class
When your chef instructor reminds you
after being asked to do so three times
when your friend reminds you
WORKPLACE SAFETY: What object should you never leave in the 3 compartment sink area?
chef's knife
food processor blade
paring knife
all of the above, they are all very sharp potentially dangerous tools
Before placing food in the walk-in refrigerator at Valley, you must label the food with the following: 1. A piece of tape (or label) 2. the name of the food item clearly written 3. the date (for example: BBQ chicken, 5/18)
True
False
FOOD SAFETY: Tampering with or damaging food is a serious crime and can result in dismissal from lab and other serious consequences. True or False?
True. Tampering with food is considered a crime in the state of California and could hurt someone.
False. It's just a prank.
Where should you store ready to eat prepared foods in the walk-in refrigerator?
On the top shelf, above all raw products (so raw products cannot drip onto the ready to eat foods)
on the bottom shelf, below raw products (so the raw meat juice drips on the ready to eat foods)
FOOD SAFETY: Where should you wash your hands?
The hand sink labeled "hand washing only"
The prep sink
The three compartment sink
Any of the sinks
WORKPLACE SAFETY: Which statements about knives are true? Check all that apply.
Never catch a falling knife.
Sharp knives are safer than dull knives.
NEVER EVER drop a knife into soapy dishwater.
All of these statements are true.
FOOD SAFETY: How do you know which sink is the handwashing sink? Mark only one oval.
All the handwashing sinks are labeled "handwashing sink only"
I wash my hands wherever I want.
All the sinks are handwashing sinks
In what area is it acceptable to prepare food, wash produce, etc.? Mark only one oval.
Prep sinks that are NOT labeled "for handwashing only"
Any area I choose
All the sinks are food prep sinks
The three compartment sink
The large station next to the automatic dishwasher
In what areas should you NEVER prepare food or place food items?
The dishwashing area ("the dish pit"), the handwashing stations ("hand sinks"), the floors,
The food prep sinks
All the sinks are food prep sinks
the countertops
What should you use to put out a grease fire? Mark only one oval.
water
baking soda or fire extinguisher specifically for grease fires (class K or kitchen fire extinguisher)
When handling hot pots or pans, what tool can you use to avoid burns?
Oven mitts or "hot pads" made for handling hot pots and pans
Nothing, I use my bare hands
When you clean a knife, where should you put it afterwards?
Leave it on the drying rack and stack dry dishes on top of it so no one can tell there is a sharp object underneath.
Put it away in the clean knife area in the equipment cabinet.
Leave it in the sink
Leave it with the student washing dishes
Knives should never be hidden under stacked cutting boards or other equipment in a bus tub (or anywhere else). This can lead to accidents and serious injuries. If you use a knife, you should clean it immediately then return it to the clean knife area. If you must set a knife down, all knives should always be placed on a cart where they are CLEARLY visible and not stacked with other items.
True
False
You should not place paper recipes or other flammable objects on the stove. Why?
They could catch on fire
I'm not sure
You notice a student who dropped a real juicy tomato on the floor and didn't realize it. What should you do?
Leave it on the floor and step over it.
Pick it up immediately so the area stays clean and it does not become a trip hazard.
Stomp on it so the tomato juices explode and make a funny sound.
Yell at them for being messy.
You notice a large water spill on the floor. What should you do?
Let another student know to stand by the spill (so no one steps in it and falls) while you grab a mop or paper towel to clean it up.
Ignore it and hope your chef instructor doesn't notice it.
Tell your teacher: "Hey, there's a huge spill! It wasn't me though. I'm not cleaning that up!"
Try to jump over the spill every time you pass by the water.
Cleaning is a part of your lab responsibilities.
True
False
What should you do if you see a spill or spill something in the lab?
Clean it up
let others know there is a spill so no one slips
quickly solve the problem
all of the above
How many students should be cutting at a cutting board station?
1
2
as many students who fit at that station and can fit their cutting boards on the knife at the same time
If you are using a cutting board without rubber grips, what should you place under your cutting board to secure it?
a dry towel
a non-slip mat OR if a non-slip mat is not available, a wet towel
your lab recipe
You should never cut directly on the wood surface OR any other surface. You must use a cutting board.
True
False
Your work station should always have:
a cutting board
a sanitation bucket and a clean towel
extra gloves
a cell phone
What is the first thing you should do at your station BEFORE preparing food?
After washing your hands, wipe down your station with a sanitation bucket and clean towel
Check your cell phone for notifications
tie your hair back
ask to use the restroom
Which one is NOT the right use for a kitchen towel?
Snapping your towel at your friend
Cleaning the countertop
Securing your cutting board
What kind of shoes are allowed in the kitchen?
Closed toed shoes only. *Non slip shoes are highly recommended.
Sandals or open toed shoes only, so you can go to the beach after school
High heels, the higher the better
Is running allowed in the kitchen?
Yes, because it is important to work quickly
No, never-- because it is unsafe
Maybe
Only if you are chasing your friend to see who is faster
What are the proper steps of dishwashing? Check all that apply.
Scrape any food scraps or particles into the trash
Wash (with hot water and soap)
Rinse (with hot water)
Sanitize (with sanitizer)
Air Dry (do NOT use fabric or cloth towels to dry the dishes)
How should you handle hot pots or pans in the kitchen?
With bare hands quickly to minimize contact time.
Using dry oven mitts or potholders.
Use paper napkins
What is the industry standard for cleaning and maintaining a professional kitchen?
Clean as you go
Clean at the end of the recipe or kitchen project
What is the cleaning standard for sinks at the end of a lab?
Sinks are drained
Sinks are CLEAN from any food scraps and drained
Sinks are full of food scraps
Sinks have pots and pans in them
It's the end of a lab and your sink looks like this. What is wrong with this photo? Choose TWO things to identify as the WRONG procedure.
Nothing is wrong with this photo.
1) There is a sharp knife in the sink 2) There is soap in the sink.
1) The sink is full of food scraps and should be left clean. 2) There is a sharp knife in the sink.
1) The sink is full of food scraps.
2) The sink is full of soap.
What is wrong with this photo? (hint: look at the utensil being used to flip the pancake)
You should not use metal tools on a non-stick pan.
The cook should be wearing gloves.
The pancake looks too crispy.
Nothing is wrong with this photo. The pancake looks delicious!
Before storing any equipment at the end of a lab, you need to...
Unplug the equipment clean it thoroughly, and wipe off any food scraps
Unplug the equipment
Unplug the equipment and eat your food
What is the proper etiquette at the end of a lab, when food is being served?
Clean your station completely, then take the biggest portion of food (you snooze, you lose!)
Run to the serving station to make sure you get the biggest portion
Clean your station completely, including sweeping the floor and doing all dishes, then take your portion of food (and make sure all team members get a portion)
Save portions for your friends in other classes and give your culinary academy classmates the leftover scraps
At the end of most kitchen labs, you will get the opportunity to taste what we made. The portion we serve in each lab is:
a full meal
a tasting portion/sample size
Running in the kitchen is...
unsafe and never allowed
normal so you can get your exercise in
encouraged if you are running out of time
okay if you are racing your friend to go wash your hands
Horseplay, or messing around in the kitchen, is NEVER allowed and will cause you to lose your lab privileges for the day. We follow a ZERO TOLERANCE policy, which means you will not receive a warning first. Why is this a rule?
Because we live in California and we have special kitchen rules for our state.
Because your teacher said so.
Because this behavior can cause serious injury or harm to you and/or those around you. We follow industry standards in safety and this is a professional setting.
Actually...it's okay to joke around once or twice and your teacher will give you a warning before you lose your lab privileges.
You must be in culinary dress code for the entire lab to earn your lab points and participate. True or False?
True, you should have your hair tied back, personal technology/phones/headphones stored, closed toed shoes on, and have false nails covered for the entire lab.,
False, you can take your hair down at the end of the lab, and go on your phone.
Each individual who participates in lab is responsible for cleaning up after the group. This is a part of being in the Culinary Academy and meeting our workplace standards. By signing up for Culinary you agree to be a part of our standards. If you do not participate in cleaning, you can lose your lab points for the day. True or False?
True, everyone must earn their lab points by participating in cleanup
False, not everyone has to clean
If you have an allergy, you should do the following:
Report your allergy to the teacher (via the allergy form provided) AND tell the school nurse, even if you believe the allergy is mild. Discuss any allergies with the school nurse at the start of the year, prior to any cooking labs.
Be proactive: Read all recipes and know which ingredients are in them, including what prepared products may contain allergens.
Avoid eating anything which might contain an allergen (if you are unsure, do not taste something!) Always be informed about the ingredients you taste.
Always remind the instructor at the start of a lab if you may come into contact with an allergen during that lab. You can complete a written assignment if you feel uneasy about being around an ingredient. Your grade will not be impacted.
The proper procedure for entering the lab is:
BE IN UNIFORM WHEN YOU WALK IN. Drop your bag, wash your hands, and report to your teacher at the designated area for attendance. (You will be marked late/truant if you are in a different area)
Take 15 minutes to drop your bag, talk to your friends, and wash your hands. Go tell the teacher you are here when you feel like it.
Come in late because you are just not that interested in this particular recipe.
Wander around the kitchen until you feel like cooking.
Why is it important to be on time to class?
Because you'll get in trouble if you are not on time.
To stay on track with your in-class assignments and make sure you have enough time to cook and taste your recipe
One of our Valley Values is "Connected". In the Culinary Academy, we ask that you are open to working with others and forming connections within this workplace setting. You will be assigned to a lab group and need to work with that group. This will also help us to save time when entering the lab. If you have any concerns, please report them to the teacher.
I understand I should report to my assigned lab group.
I do not understand
A student can lose their lab privileges in the kitchen if they are not following the safety code of conduct. They would be required to finish the class with only written assignments if they cannot meet the safety expectations of the lab. True or False?
True
False
