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Kitchen Safety and Sanitation Questions - All Grades

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Continuing Education Kitchen Safety and Sanitation
What is the first thing you should do before you start working with food?
  1. wash your hands
  2. measure ingredients
  3. clean the kitchen
  4. preheat the oven
Continuing Education Kitchen Safety and Sanitation
How long can food stay in the temperature danger zone before you should throw it away?
  1. Two hours
  2. One hour
  3. Four hours
  4. Three hours
Continuing Education Kitchen Safety and Sanitation
Identify the term used to describe harmful bacteria spreading from raw foods to other foods.
  1. cross-contamination
  2. parallel-contamination
  3. uni-contamination
  4. pseudo-contamination
Continuing Education Kitchen Safety and Sanitation
Why do we need to wash our hands before we eat or handle food?
  1. To prevent illness
  2. To avoid cross-contamination
  3. To keep our food germ-free
  4. All of the above
Grade 11 Kitchen Safety and Sanitation
One should wash their hands with soap and the hottest water they can withstand for 15 seconds.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
If a fire starts in a pan on the stove, you can smother it by covering it with a paper towel.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Of all the microorganisms, bacteria are the greatest threat to food safety.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Gastroenteritis is the medical term for both food poisoning and food infections caused by bacteria.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Viruses are dangerous because they readily reproduce by themselves outside of living cells.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Beneficial microorganisms are called pathogens.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
The immune systems of very young children, pregnant women, the elderly, and chronically ill people are at greatest risk to develop food-borne infections.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Inadequate cooking (undercooking food) is the leading cause of cross contamination.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
What is the proper way to pass a knife to another person?
  1. hand it to the person by the handle
  2. hand it to the person by loosely holding onto the table
  3. put the knife in its carrying case, and hand it to the person
  4. place the knife on a sanitized surface, and let the person pick it up by the handle
Continuing Education Kitchen Safety and Sanitation
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?
  1. lettuce, fresh beef roast, ground chicken, fresh halibut
  2. lettuce, fresh halibut, fresh beef roast, ground chicken
  3. fresh halibut, lettuce, ground chicken, fresh beef roast
  4. fresh halibut, fresh beef roast, ground chicken, lettuce
Continuing Education Kitchen Safety and Sanitation
Which group of individuals has a higher risk of foodborne illness?
  1. teenagers
  2. elderly people
  3. women
  4. vegetarians
Grade 11 Kitchen Safety and Sanitation
In favorable conditions, a single bacteria cell can multiply up to a million in the span of five hours.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
At what temperature does water boil?
  1. 100 degrees F
  2. 180 degrees F
  3. 212 degrees F
  4. 250 degrees F
Grade 11 Kitchen Safety and Sanitation
In order to wash hands correctly, what is the first thing a food handler must do?
  1. apply soap
  2. wet hands and arms
  3. scrub hands and arms vigorously
  4. use a single-use paper towel to dry hands
Grade 11 Kitchen Safety and Sanitation
One cup equals how many fluid ounces?
  1. 4
  2. 8
  3. 10
  4. 12
Grade 11 Kitchen Safety and Sanitation
Molds and yeast are both fungi.
  1. True
  2. False
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