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WorksheetsKitchen & Food Safety Quiz
Total questions: 56
Worksheet time: 1hrs 3mins
Cross-Contamination
to move from one place to another
the transfer of bacteria from a surface to food and vice versa
the transfer of food temperatures from hot to cold
the transfer of room temperature from hot to cold
Safe or unsafe: keep a towel close by at the stove to clean up spills quickly.
safe
unsafe
True or False: It is important to keep knives sharp.
true
false
One way to prevent fire and burns is to keep pot handles turned:
Inward
Outward
One way to prevent a fire in the kitchen:
Tie hair back
Leave hair down
To put out a grease fire in a pan:
turn off stove, put lid on
throw water on it
Metal in a (a) can cause a fire.
You prevent cross contamination by:
using the same cutting board to cut raw meats first then veggies second
using the same knife to cut raw meat and a sandwich
using the same cutting board to cut veggies first and raw meat second
placing different types of raw meat on the same cutting board
True or False: Never put electrical cords near water.
true
false
When using a fire extinguisher, aim at the (a) of the fire.
True or False: Unplug mixer/other small appliance by pulling on the plug.
true
false
Washing hands with warm, soapy water and drying them with a disposable paper towel is:
Required before and after handling food.
Required after touching your face or hair.
Required even if you use hand sanitizer.
All of the above.
What is the MOST EFFECTIVE way to prevent the spread of foodborne illness?
Wash your hands.
Make sure dishes are clean.
Put dirty dishes in the dishwasher.
Wash your surface areas after you have finished cooking.
Which statement is true about hand sanitizer?
It kills all germs and bacteria that cause diseases.
It can be used instead of hand washing if a sink is not available.
It is not a replacement for handwashing.
It is used to clean and sanitize hands.
Read the steps for handwashing. Choose the correct handwashing procedure.
Use cold water and soap. Apply hand sanitizer. Rinse. Dry with a dish towel.
Use warm water. Apply a hand sanitizer. Scrub hands. Rinse. Dry with a dish towel.
Use cold water and hand sanitizer. Dry hands with a single use paper towel.
Use warm water. Apply soap. Scrub hands and arms for at least 20 seconds. Rinse thoroughly under running water. Dry with single use paper. Turn off the water with a paper towel (not clean hands).
Cross contamination can occur by touching:
Hands.
Knives.
Dishcloths.
All of the above.
An example of cross contamination is:
Handling raw food, washing your hands, then handling ready to eat food
Cutting raw food and then using the same knife to cut ready to eat food
Neither of the above
Both of the above
Which of the following is an appropriate personal hygiene rule for the kitchen?
Tie your hair back or cover with a hat/hair net.
Wear loose fitting clothes so you are comfortable.
Wear open-toed shoes.
Ignore cuts or wounds and don't bother covering them with a bandage or gloves.
Which of the following is most dangerous with regards to cross-contamination?
Handling raw chicken, then touching fresh bread from the oven.
Using the same knife to chop parsley and mince garlic.
Using food grade metal when preparing food.
Storing food uncovered or on the floor of the fridge or freezer.
What might cause food to become unsafe?
Left at room temperature too long
Not cooked to the correct temperature
Poor hygiene by the person preparing food
All of the above
Which of the following is not a safe method for thawing food?
Under cold running water
In the microwave for immediate use
In the refrigerator overnight
On the counter
One of your classmates, Monique, is allergic to peanuts. Which of the following safety and sanitation guidelines will help keep Monique safe if the class is making Peanut Butter Cookies in the kitchen?
Wash your hands after handling the peanut butter.
Wash and sanitize all bowls, utensils, and equipment that has come in contact with peanut butter.
Sanitize all work surfaces thoroughly.
All of the above are important guidelines.
After turning off the mixer, the first step to cleaning the mixer after using it is to:
Unplug the mixer from the wall.
Wipe down with hot water and detergent.
Check the cord for frays.
Which of the following is not a safe method for putting out a small fire on the stove?
Cover the pot with a lid.
Spray it with water.
Use the PASS system with an ABC rated fire extinguisher.
Smother it with a fire blanket.
What is the proper way to hold a knife when walking through the kitchen?
Above your head so everyone can see that you have a knife
With the blade pointing out so that you don't cut yourself
Beside your leg with the point of the knife toward the floor
With the blunt side of the blade in your hand so you can pass it easily to your lab partner
Which of the following is a true statement about kitchen knives?
Dull knives are safer than sharp knives.
Sharp knives are safer than dull knives.
Knives should be placed in the sink for washing along with all other utensils.
Knives should be carried by the blade.
Which dishes should be washed first considering safety and sanitation?
Wash the smallest and cleanest first and the biggest and dirtiest last.
It doesn't matter as long as they all get clean.
Wash pots and pans first because they take the longest.
Wash large tools and equipment first to get them out of the way.
To wash dishes effectively, you will need:
Water, dish soap, and a drying towel.
Hot water, dish soap, and a scrubber or sponge that is free of food debris.
Water, hand soap, and sanitizer.
Hot water, dish soap, and a drying towel.
Kurt cut his finger on a knife. What should he do?
Alert the teacher, apply gentle pressure using a clean towel, and discard the food and sanitize the equipment.
Wash the cut and put a band aid on without bothering the teacher.
Panic.
Keep working, it's only a minor cut and no big deal.
Why is it important to dry dishes before putting them away?
Leaving dishes wet makes them sparkle more.
Standing water can encourage bacteria growth.
It's not that important as long as the dishes have been washed.
Drying dishes is a waste of time.
When washing knives, it is important to do all of the following EXCEPT:
Soak them in warm, soapy water.
Set them on the side of the sink to be washed.
Clean the handle of the knife.
Dry clean knives immediately and replace the guard.
What is the correct temperature for cold foods?
40 and below
45 and below
50 and below
55 and below
Where should pan handles be located?
outward
inward
What should be removed from your person before cooking?
jewelry - rings, bracelets, dangling chains
short sleeves shirt
clothes toed shoes
hair tie
What should not be poured down drains?
water
grease
an illness that is caused by contaminated food is called
Narcolepsy
Foodborne Illness
Arachnophobia
pyrophobia
Ground beef should be cooked to an internal temperature of (a) .
Ground Chicken should be cooked to an internal temperature of (a) .
List a symptom of a foodborne illness.
What should you do if you spill oil on the floor?
What should you do if a drinking glass shatters into your mise en place*?
What should you do if you receive a can of food that is swelled?
It is acceptable to dry your hands on your apron after washing them.
It is acceptable to chop carrots on your cutting board and immediately after slice raw chicken.
Prep cook slices steaks and then uses the same knife to cut through a sandwich. Acceptable or unacceptable?
What does FIFO stand for?
What does FATTOM stand for?
What is the temperature danger zone?
You should soak your dirty knives in the pot and pan sink. True or False?
true
false
When reheated, hot food should reach an internal temperature of (a) .
Name 3 common food allergies.
True or False: Knives should be kept dull to prevent injury.
true
false
Name 2 things you should wash your hands after touching.
Cooked or raw chicken can become dangerous if left in room temperature for (a) hours.
What should you use to take hot pans out of the oven?
Who are the high risk customers for foodborne illnesses?
