WorksheetsCulinary Arts Level 1 – Safety and Sanitation Test: Part 1
Total questions: 37
Worksheet time: 19mins
Logan is organizing the storage room in a restaurant. She wants to make sure that the oldest stock is used first to prevent spoilage. What method should Logan use?
A method of stock rotation that uses products in the order they are received
Using products fast
The employees with the highest food sales
Dealing with customer service problems
Felix is preparing food for a community event. He needs to identify which of the following items is not a potentially hazardous / TCS food. Which one should he choose?
Ground beef
Shellfish
Sliced cantaloupe
Salt
What temperature range is considered to be the Food Temperature Danger Zone?
70°F to 125°F
165°F to 212°F
41°F to 135°F
212°F to 425°F
Hot food should be held at a minimum internal temperature of ________ or higher.
135°F
120°F
150°F
100°F
Cold food should be held at a minimum internal temperature of ________ or lower.
41°F
32°F
50°F
60°F
At cooking temperatures (165°F to 212°F) bacteria ________.
rapidly multiply
stop growing
are destroyed
grow slowly
What happens to bacteria in the Food Temperature Danger Zone?
They rapidly multiply.
They stop growing.
They are killed.
They grow slowly.
What happens to bacteria in freezing temperatures (0°F to 32°F)?
They rapidly multiply.
They stop growing.
They are killed.
They grow slowly.
Most food poisoning is caused by __________, or small organisms in the food.
bacteria
viruses
fungi
parasites
Moisture and heat provide the perfect environment for bacteria to ________.
die
stop growing
grow
leave
Analie is working in a restaurant kitchen and needs to wash her hands before handling food. Which of the following is acceptable for her to use for hand washing?
A food preparation sink
A designated hand washing sink
Rinsing hands in a bucket filled with sanitizing solution
Yaslin is preparing sandwiches in her kitchen. If she accidentally lets raw chicken touch the cooked, ready-to-eat sandwich ingredients, what can happen?
The raw food will cook
Food preparation time will decrease
Cross-contamination may occur
Time / temperature abuse may occur
Chelseay works in a restaurant kitchen. She wants to make sure she doesn't spread germs from one food to another. Which is the best way for Chelseay to prevent cross-contamination?
Not eating at work
Frequent and proper hand washing
Removing jewelry before work
Take a shower after work
Brianna is working in a restaurant kitchen. She wants to eat a snack while preparing food for customers. Why is this not allowed?
Employees sell more food if they are hungry
It's rude
It's unprofessional
Eating can contaminate hands, which can cross-contaminate to a customer's food
Ricardo is working in a restaurant kitchen and needs to dry his hands after washing them. Which of the following is acceptable for drying hands?
A towel from the sanitizing bucket
An apron
A single use disposable paper towel
Wiping hands on clean pants
Manuel is responsible for sanitizing kitchen equipment in a restaurant. He needs to use plain, potable hot water to kill microorganisms. What temperature must the water be to effectively sanitize the equipment?
145°F
171°F
75°F
41°F
Christensen is about to start his shift in a restaurant kitchen. What jewelry may he wear in the food preparation areas?
Watches
A solid metal ring band, free of stones
Earrings
All of the above
Signs of pests may include which of the following?
Torn packages in dry storage
Droppings that look like black pepper
Black, greasy-looking marks on baseboards
All of the above
All of the following reduce cross-contamination except?
Frequently wipe food contact surfaces with a sanitizer solution
Store raw food on the top shelf above ready-to-eat food
Promptly remove all trash from the establishment
Bathe and put on clean work clothes before work
Mardoche is cleaning the kitchen surfaces before preparing food. He uses a sanitizing solution. Sanitizing is done to reduce what?
Drying time
Microorganisms
Platelets
Dirt particles
Florencio is about to prepare food in the kitchen. To effectively remove bacteria, how long should Florencio scrub his hands with soap and water?
15 - 20 seconds
5 - 10 seconds
30 - 40 seconds
1 - 2 minutes
Leily is about to peel an apple for a snack. Should she rinse the apple first?
True
False
3. True or False: Wash poultry and meats before cooking.
True
False
Darwin is about to prepare a meal in the kitchen. What is the first thing he should do before handling any food?
Wash his/her hands
Wear gloves
Put on an apron
Tie his/her hair back
Grevi is organizing her refrigerator and wonders if she should store meat and poultry on the top shelf to keep them separate from other foods. Is this the correct way to store them?
True
False
Maricelda is preparing dinner in her kitchen. What is an example of how she can prevent cross-contamination when preparing food?
Using separate cutting boards for raw meat and vegetables.
Washing hands only after cooking.
Storing raw meat above cooked food in the fridge.
Using the same knife for all ingredients without cleaning.
Eva grills chicken for dinner and places the cooked chicken on the same plate that previously held the raw chicken. What could happen as a result?
The cooked food could become contaminated with harmful bacteria.
The cooked food will taste better.
The cooked food will stay warm longer.
The cooked food will lose its nutrients.
Luis is preparing dinner. He uses one cutting board for raw foods, like meat, poultry, and seafood, and another for fresh foods, like fruits and vegetables. Can this practice cause cross-contamination?
True
False
Juana is cooking chicken and notices that the middle has turned white. She wonders if this means the chicken is cooked to a safe internal temperature.
True
False
Analie is grilling chicken for dinner and wants to make sure it's cooked safely. Where should she place the food thermometer to check if the chicken is done?
The thickest part
The thinnest part
Near the bone
On the surface
Jason is preparing food for a large family gathering. To ensure everyone's safety, how hot should Jason keep the food when serving it?
135°F +
100°F
120°F
150°F
Jonelson is baking cookies and wants to taste the dough before baking. Should Jonelson wait until the cookie dough is cooked before eating it?
True
False
What is the best way to defrost frozen meats, poultry and seafood?
The best way to defrost frozen meats, poultry, and seafood is in the refrigerator. Other safe defrosting methods include the microwave or submersion in cold water.
Defrost frozen meats, poultry, and seafood at room temperature for faster results.
The best way to defrost frozen meats, poultry, and seafood is by leaving them in direct sunlight.
Defrost frozen meats, poultry, and seafood by placing them in hot water.
At what temperature should perishable items like meats, poultry, and seafood be stored?
40° F or less
50° F or less
60° F or less
70° F or less
How long can you leave leftovers out of refrigeration?
Leftovers should not be left out for more than two hours.
Leftovers can be left out overnight safely.
Leftovers can be left out for up to six hours.
Leftovers can be left out for a whole day.
What is the "temperature danger zone" and why is it important?
The temperature danger zone is 41° F to 135° F. If perishable foods are kept in this zone for more than two hours, bacteria can grow very quickly. In fact, the amount of bacteria doubles every 20 minutes when perishable foods are at room temperature.
The temperature danger zone is 0° F to 32° F. Foods kept in this zone are always safe from bacteria growth.
The temperature danger zone is 135° F to 212° F. Bacteria cannot survive in this range.
The temperature danger zone is 32° F to 41° F. Bacteria grow slowly in this range and food is generally safe.
Jaily just finished cooking a big pot of soup and wants to store the leftovers. She wonders if she should wait for the soup to cool down before putting it in the refrigerator, because she heard that putting hot food in the fridge will cause it to work harder. True or False?
True
False
