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WorksheetsKitchen Safety 1-20-26
Total questions: 25
Worksheet time: 13mins
Why do you need a shopping list for the grocery store?
It saves time
It saves money
It saves you from forgetting an item
ALL of the above
What should you always do before handling any food?
Wash your hands
Wear sunglasses
Read a book
Put on perfume
Why should you not pour water on a grease fire?
Water can cause the grease fire to spread or explode.
Water will immediately extinguish the fire.
Water will cool down the grease safely.
Water will make the fire smell better.
What soap do we use to wash our hands?
Antibacterial soap
Dishwashing liquid
Shampoo
Laundry detergent
What temperature of water do we use to wash our hands?
Cold
Boiling hot
As hot as you can stand it
Room temperature
What soap do we use to wash dishes?
Dish soap
Hand soap
Laundry soap
Body soap
What temperature of water do we use to wash dishes?
Boiling hot
As hot as you can stand it
Cold
Room temperature
List 1 item you can’t put in the microwave.
Metal (or aluminum foil, or any metal object)
Glass cup
Ceramic plate
Paper napkin
It is important to wash dishes, dry them and put them away because:
it helps maintain cleanliness and prevents the spread of germs.
it makes the kitchen look more colorful.
it saves time when cooking meals.
it is a fun activity for everyone.
Which of the following lists includes 3 different safety skills you have learned in Culinary class that you will teach your future children?
Washing hands, using oven mitts, and storing food properly
Ignoring expiration dates, tasting raw meat, and leaving spills unattended
Using dull knives, skipping hand washing, and not checking food temperatures
Leaving stove unattended, mixing cleaning chemicals, and not wearing aprons
A 10 year old should be given a sharp or dull knife to cut an apple.
A sharp knife, because it is safer and easier to control.
A dull knife, because it is less likely to cause injury.
A sharp knife, because it is more dangerous.
A dull knife, because it is harder to cut with.
It is important to wipe down counters and stove top after every use because:
It helps prevent the spread of germs and keeps the kitchen clean.
It makes the kitchen look more colorful.
It helps food cook faster.
It reduces the need to wash dishes.
What type of tool do we use when measuring a liquid? (think in terms of materials)
Liquid measuring cup (usually made of glass or plastic).
Metal ruler.
Wooden spoon.
Plastic funnel.
Identify the 5 safety issues we are trying to prevent in the kitchen labs.
Burns/fires, cuts, slips, choking, & shock
Burns, allergies, dehydration, noise, theft
Cuts, bruises, boredom, hunger, spills
Slips, falls, choking, pollution, crowding
The fire extinguishers are located in the classroom at:
Near the main entrance
Inside the teacher's desk
On the ceiling
Under the student tables
The 4 classroom rules are:
Safety, On Task, Respect always, Tidy all areas
Always talk loudly, ignore instructions, run around, and use phones.
Be late, forget homework, shout in class, and eat during lessons.
Never participate, argue with teachers, leave your seat often, and play games.
Which of the following are examples of what to do if someone chokes?
Perform the Heimlich maneuver and call for emergency help
Give them water to drink and wait
Ask them to run around and jump
Ignore the situation and hope it resolves
Which of the following are appropriate actions to take if someone cuts their finger?
Apply pressure to stop bleeding and clean the wound
Ignore the cut and continue working
Apply dirt to the wound to stop bleeding
Wrap the finger tightly with a dirty cloth
Give 2 examples of what to do if someone gets a burn?
1. Run cool water over the burn for several minutes. 2. Cover the burn with a clean, dry cloth.
1. Apply butter to the burn. 2. Pop any blisters that form.
1. Use ice directly on the burn. 2. Remove clothing stuck to the burn.
1. Ignore the burn and wait for it to heal on its own.
Give 2 examples of what to do if there is a spill in the floor?
1. Clean up the spill immediately. 2. Place a warning sign to prevent slipping.
1. Ignore the spill and continue working. 2. Cover the spill with paper.
1. Walk over the spill carefully. 2. Wait for someone else to clean it.
1. Mop the spill and leave the area wet. 2. Remove the warning sign.
Give 2 examples of what to do if there is a fire in the cooking lab?
1. Use a fire extinguisher to put out the fire. 2. Evacuate the area and call for help.
1. Ignore the fire and continue cooking. 2. Open all windows and doors to let the smoke out.
1. Pour water on an oil fire. 2. Hide under the table.
1. Lock the doors and wait for someone else to fix it.
Give 2 examples of what to do if someone gets an electric shock?
1. Turn off the power source immediately. 2. Call for medical help.
1. Pour water on the person. 2. Ignore the situation.
1. Touch the person with bare hands. 2. Leave the power on.
1. Move the person without checking for safety. 2. Shout at them.
What are the 4 C of sanitation?
1. Cleaning 2. Cooking 3. Chilling 4. Combating cross-contamination
1. Cleaning 2. Cooking 3. Chilling 4. Chemical treatment
1. Cleaning 2. Cooking 3. Chilling 4. Composting
1. Cleaning 2. Cooking 3. Chilling 4. Carbonation
What is the danger zone temperature where bacteria grows?
Between 40°F (4°C) and 140°F (60°C)
Below 32°F (0°C)
Above 212°F (100°C)
Between 150°F (65°C) and 200°F (93°C)
Safety & sanitation rules and skills are important for the Family & Consumer Science classroom because they:
help prevent accidents and illness, promote a healthy environment, teach responsibility, and ensure everyone’s well-being.
make the classroom more fun and entertaining for students.
allow students to skip cleaning tasks and focus only on cooking.
are only necessary for professional chefs, not students.
