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Kitchen Safety and Sanitation Test

Last updated 9 months ago

28 questions

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District Assessment

Question 1

1.

If you are moving from one place to another while carrying a knife, what should you do?

hold the knife high above your head so everyone can see it

slightly poke someone with the knife so they know that you have it

run with the knife to get there quickly

announce to others around you that you have a sharp knife: "Sharp knife!"

Question 2

2.

What is the safest way to pass someone a knife?

pass the knife by holding the back of the blade and offering them the handle

pass the knife by offering them the blade and holding the handle

place the knife on the work surface next to the person you are passing it to

toss the knife using an underhand throw

Question 3

3.

What is the most important thing to remember about cleaning a knife safely?

ask a friend to clean the knife instead of doing it yourself

clean the knife immediately after you have finished using it

clean a knife in the dishwasher

allow the knife to soak in a sink full of soap suds

Question 4

4.

The action most likely to cause a serious electric shock is:

keeping electric cords out of the way when using an appliance

standing in a puddle of water while unplugging an appliance

using an electric appliance when standing on a dry floor

using electric appliances when your hands are dry

Question 5

5.

To safely reach items on high shelves you should (choose all correct answers):

ask a taller person for help

stand on the kitchen counter

step on a stepstool

Question 6

6.

During a cooking lab students must remember to never:

run or make sudden movements

use a knife

speak loudly

operate an oven or stove

Question 7

7.

If I spill water on the floor, the best thing to do is:

tell the teacher

put a chair over the spill so people don’t slip

spread the water out using your feet

wipe it up immediately

Question 8

8.

What should you NEVER do to put out a grease fire?

pour water on the flames

pour baking soda on the flames

pour salt on the flames

cover on the flames with a lid

Question 9

9.

When handling hot pots and pans, students must:

handle hot items with a cool, wet rag or towel

move quickly

never use high heat in the first place

use appropriate potholders or oven mitts

Question 10

10.

You have a really dirty pan that is tough to get clean. You should:

mix two cleaners together

use a scrub pad with hot soapy water

leave it dirty, dry it, and put it back in the cupboard

throw it away

Question 11

11.

To prevent poisonings you should:

mix bleach and ammonia together

trust child-proof caps to keep children safe

put all poisons or medicines in a locked cabinet

store poisons or medicines on the counter so you can watch them

Question 12

12.

Sharp knives are safer to use than dull knives.

True

False

Question 13

13.

After breaking a glass, it is okay to use your bare hands to pick up the big pieces of glass before sweeping up the small pieces with a broom.

True

False

Question 14

14.

When unplugging the mixer, pull on the cord, not the plug.

True

False

Question 15

15.

It’s a good idea to pick up hot pots and pans with a damp pot holder.

True

False

Question 16

16.

When cooking noodles on the stove, turn the handle of the pot so that it hangs out over the edge of the stove.

True

False

Question 17

17.

It is okay to have a rug in the kitchen without a sticky backing.

True

False

Question 18

18.

What does it mean when a food is considered potentially hazardous?

food that requires a knife for preparing

a food  that contains a lot of fat

a food, when raw, that might contain microorganisms which could make you sick

food that is not all the way dead

Question 19

19.

Which foods are considered potentially hazardous in their raw form? (Choose all correct answers)

oranges

eggs

chicken

Question 20

20.

When you need to thaw a chicken breast, where should you thaw the chicken?

in the refrigerator next to your fruits and vegetables

outside in the sun

on the counter

in the refrigerator in a separate, covered container away from fruits and vegetables

Question 21

21.

Cross-contamination is:

when boys and girls are in the same place at the same time

when chicken is covered by salmonella bacteria

the transfer of dangerous contaminants from one source to another

mixing fruits and vegetables

Question 22

22.

How can you help to prevent food-borne illness? (Choose all correct answers)

wash hands before handling food

avoid cross-contamination

clean food-prep surfaces before using them

Question 23

23.

Which is an example of food in the danger zone?

a hamburger that has been sitting at room temperature for five hours

a raw unsliced apple stored on the counter

Question 24

24.

Before beginning a lab that uses food, what is something that students must do in order to prevent the spread of food-borne illness?

have the supplies ready to go

sharpen pencils

blow your nose

wash your hands

Question 25

25.

What is the most effective way to wash your hands?

wash with hot and soapy water for as long as it takes you to sing the ABC’s twice

don’t wash your hands if they appear to be clean

use lots of cold water

only use soap, no need for water

Question 26

26.

When do you need to wash your hands again? (Choose all correct answers)

after sneezing in your hand

after cracking eggs

after touching your face or hair

Question 27

27.

What is best way to sanitize a work surface before beginning food prep?

you can just use your hands to brush off the crumbs

use a damp sponge that appears to be clean

wipe the surface with a used cloth that you found drying on the edge of the sink

clean surfaces using a paper towel and an appropriate sanitizer

Question 28

28.

What is food-borne illness?

when people are allergic to certain foods

when foods make people sick because they contain preservatives

sickness caused by eating foods contaminated by harmful microorganisms

a sick feeling that people get when they eat too much food

stand on a wobbly chair

ground beef

cook meats thoroughly

a chicken breast that has been cooked to 170° F and then eaten soon after

potato salad that has been stored in the refrigerator below 40° F

soup that has been held at 180 °F for three hours

after handling raw chicken