WorksheetsKitchen Safety and Measuring Quiz
Total questions: 28
Worksheet time: 14mins
The most important rule in the kitchen is:
No running
No talking
No cell phones
No backpacks
To prevent falls, you should NOT walk on a:
Clean floor
Dry floor
Wet floor
Tile floor
When using cooking spray, you should hold the item over the:
Counter
Sink or trash can
Stove
Table
What type of shoes should be worn in the kitchen?
Sandals
Open-toe shoes
Slip-resistant, closed-toe shoes
Socks only
When cutting food, you should always use a:
Fork
Knife in your hand
Cutting board
Spoon
Knives should be kept:
Dull
Wet
Loose in a drawer
Sharp
You should cut __________ from yourself.
Toward
Around
Up
Away
Knives should only be used for:
Opening cans
Tightening screws
Cutting food and leveling ingredients
Scraping plates
If you drop a knife, you should:
Try to catch it
Step back and let it fall
Grab it quickly
Kick it away
Loose-fitting clothing is dangerous because it can:
Get wet
Catch on fire
Rip easily
Get dirty
When removing hot items from the microwave, you should use:
A damp towel
Paper towels
Oven mitts or pot holders
Your hands
Pan handles on the stovetop should be turned toward the:
Front
Side
Back
Left
When opening a hot oven, you should stand:
Directly in front
To the side
On a chair
Behind the oven
If a grease fire occurs, you should NEVER:
Turn off the heat
Smother the fire
Pour water on it
Use baking soda
The BEST way to put out a grease fire is to:
Move the pan
Pour water on it
Smother it with a lid
Fan the flames
Water is dangerous around electricity because it:
Cleans appliances
Conducts electricity
Cools wires
Makes outlets dry
When unplugging an appliance, you should pull the:
Cord
Plug
Outlet
Wire
You should never plug or unplug appliances with:
Clean hands
Dry hands
Wet hands
Small hands
The spreading of harmful bacteria from one food to another is called:
Food poisoning
Bacterial growth
Cross contamination
Pest contamination
The food “danger zone” temperature range is:
32°F–40°F
30°F–130°F
41°F–135°F
50°F–165°F
Refrigerator temperatures should be kept between:
40°F–50°F
36°F–42°F
32°F–40°F
41°F–135°F
Raw meat and poultry should be stored on which shelf of the refrigerator?
Top shelf
Middle shelf
Door
Bottom shelf
What is the FIRST step in washing dishes by hand?
Fill sink with soap and water
Rinse food off dishes
Dry dishes
Put dishes away
After washing dishes, they should be rinsed with:
Cold water
Warm water
Hot water
Soapy water
Dry ingredients like flour should be:
Scooped and shaken
Packed tightly
Leveled
Measured in a liquid cup
To properly measure liquids, you should:
Look from above
Hold the cup at eye level
Place it on a shelf
Tilt the cup
Brown sugar should be measured by:
Scooping loosely
Packing it into the cup
Shaking the cup
Using a spoon
If you don’t have a spatula, you can level ingredients with the:
Back of a spoon
Fork
Your hand
Flat edge of a knife
