WorksheetsKitchen Safety and Procedures Quiz
Total questions: 41
Worksheet time: 27mins
What type of jewelry is allowed to be worn in the kitchen?
necklace
stud earrings
a watch
plain bracelet
When should you wash your hands?
after you gather ingredients for lab
before you go to the bathroom
when you arrive in the classroom
after you are properly dressed for lab
What is the order of the bay in the 3-Bay Sink moving from left to right?
Scrape, Rinse, Sanitize, Wash
Scrape, Wash, Rinse, Sanitize
Scrape, Sanitize, Rinse Wash
Scrape, Rinse, Wash, Sanitize
What type of shoes are allowed to be worn in the kitchen?
Slides
Sandals
Cowboy boots
Tennis shoes
Why would any ring other than a plain band ring be prohibited in the kitchen during lab?
Other rings could harbor bacteria
Other rings could cut you
Other rings could be stolen
Other rings could get lost
How many handwashing sinks are available to you?
2
5
4
3
Where would you find spices and seasonings?
In the cabinets above the ovens
In the refrigerator
In the kitchen pantry/storage area
In the storage closet across from Mrs. Madsen’s office
What happens to the reach-in freezer once it is opened?
It is impossible to open for 20 minutes.
It seals shut and locks until it drops down to correct holding temp.
It can be opened immediately.
It locks for the rest of class.
Where would you keep butter and sour cream?
In the dairy cooler
In the reach-in refrigerator
In the classroom refrigerator
In the freezer
What do you need to be aware of when using the reach-in refrigerator?
That everything is labeled
That the refrigerator doors are closed properly
That the refrigerator is wiped clean
That items are separated by class
Where would you find lettuce?
In the low boy refrigerator
In the kitchen storage closet
In the reach-in refrigerator
In the freezer
Match the colored cutting boards with the correct food.
Red
Raw Meat
Blue
Raw Seafood
Yellow
Raw Poultry
Green
Produce
Tan
Cooked Meats
Where is the kitchen garbage disposal located?
In the 3-Bay Sink.
In the Vegetable Washing Sink.
There is no garbage disposal in the kitchen.
In the Knife Sink.
What item are you required to wear to be in the kitchen?
a long sleeve shirt
an apron or chef coat
a pair of disposable gloves
a pair of shorts
Where would you put eggs?
In the kitchen storage closet
the bottom of the reach in refrigerator
the bottom of the low boy refrigerator
the bottom of the freezer
After washing chef knives, you should...
place them in the kitchen utensil drawer.
give them to Mrs. Madsen.
hang them in the kitchen pantry.
lock them in the catering closet.
At the end of each lab, the lab will be completely cleaned with all items put away. As you exit the lab, what is the last thing that you would do?
go to the water fountain to refill your water bottle
return your apron to the dirty linen hamper
hang your apron up if it is not dirty
grab your things and head to your next class
Which of the following is NOT a safe way to pick up broken glass in the kitchen?
Broom and dustpan
Vacuum cleaner
Bare hands
Thick layer of damp paper towels
What does the acronym FAT TOM stand for? (These are conditions for bacteria to grow.)
Fertilizer, Abacus, Tourner, Tempering, Oxygen, Macerate
Food, Aerate, Temperature, Time, Orzo, Mirepoix
Fertilizer, Atrophy, Trussing, Tripe, Ornate, Miso
Food, Acid, Time, Temperature, Oxygen, Moisture
What temperature range is considered the “danger zone”?
0° to 140°
41° to 135°
1° to 135°
41° to 145°
Which of the following is NOT a safe way to thaw food?
Leave it on the counter for 4-5 hours.
Microwave on defrost
Thaw overnight in the fridge
Leave under running cold water for 2 hours
Which of the following is NOT a reason to wear gloves?
You have a tattoo on your hand.
You have a bandage on your finger.
Your nails are painted or fake.
You are plating prepared food.
Match the contaminants with their classification.
Virus
Biological
Bleach
Chemical
Hair
Physical
Match the bacteria with its common sources.
E. Coli
Animal intestines, ground meat, produce
Salmonella
Raw chicken and eggs
Botulism
Dented cans & improperly canned foods
Listeria
Unpasteurized lunch meats & cheeses
Match the food with the shelf # in the fridge.
top shelf
Ready to Eat Foods
2nd shelf
Produce
3rd shelf
Seafood
4th shelf
Ground Meat
bottom shelf
Poultry & Eggs
Match the temperature requirements with the food.
135°
Vegetables
145°
Seafood
155°
Ground meat (beef, pork, veal, lamb)
165°
Poultry (anything with feathers)
You can tell if a food is safe to eat by smelling it.
True
False
A sharp knife is safer than a dull knife.
True
False
You should dry your hands before touching electrical equipment.
True
False
It’s okay to wear super baggy, loose fit clothing in the kitchen.
True
False
Use water to put out a grease fire.
True
False
It is only necessary to cover your head for the lab if you have long hair.
True
False
In our lab, hand sanitizer is an acceptable replacement for washing your hands.
True
False
Room Temperature is within the “Temperature Danger Zone”.
True
False
Match the food item with where it should be stored to keep food safe
Fruit Salad
Top of the Fridge
Hot Dogs
Middle of the Fridge
Raw Chicken
Bottom of the Fridge
Crackers
Pantry/Cabinet
Frozen Shrimp
Freezer
Pathogens grow well in food that has a temperature between
0°F and 100°F
31°F and 100°F.
41°F and 135°F.
55°F and 155°F
In which tyoe of sink should a food handler wash his or her hands?
Prep area
3-bay
handwashing
demo
This is the correct order for washing dishes by hand
Rinse, wash, scrape, sanitize, dry
Wash, scrape, rinse, sanitize, dry
Scrape, wash, rinse, dry, sanitize
Scrape, wash, rinse, sanitize, dry
What temperature should the water be for hand washing?
Luke warm
cold
as hot as you can take it
105 degrees
Which way of thawing food is correct?
Thawing as part of the cooking process
Thawing under cool running water for 6 hours or less.
Thawing in the microwave then cooking the next day.
Thawing on the counter at room temperature
