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Kitchen Safety and Sanitation Questions - All Grades

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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
Grade 8 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
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
One cup equals how many fluid ounces?
  1. 4
  2. 8
  3. 10
  4. 12
Grade 11 Kitchen Safety and Sanitation
An oyster knife is used to
  1. trim oysters.
  2. open oyster shells.
  3. chop oyster and clams.
  4. crack oysters, clams and other shellfish.
Grade 8 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
When should a shipment of fresh chicken be rejected?
  1. when the flesh of the chicken appears moist
  2. when the shellstock identification tags are not attached to the container
  3. when the flesh of the chicken is firm and springs back when touched
  4. when the receiving temperature is 50 degrees F
Grade 11 Kitchen Safety and Sanitation
When a glass is broken, what should be done with nearby food?
  1. cover it
  2. throw it out
  3. store it until the glass is cleaned up
  4. inspect it for glass shards before serving it
Grade 9 Kitchen Safety and Sanitation
How do you walk safely with a knife?
  1. hold knife facing up with the blade on a slight angle
  2. hold knife facing out and on a slight angle
  3. hold knife facing down and on a slight angle
  4. hold knife by the blade and on a slight angle
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
Continuing Education Kitchen Safety and Sanitation
Where should staff members eat, drink, smoke, or chew gum?
  1. where customers eat
  2. in dishwashing areas
  3. outside the kitchen door
  4. in designated areas
Continuing Education Kitchen Safety and Sanitation
A food service operator should segregate the product when responding to a foodborne-illness outbreak.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
What food safety practice can prevent cross-contact?
  1. using only food-grade equipment
  2. washing, rinsing, and sanitizing utensils before each use
  3. using seasonal foods
  4. purchasing food from approved, reputable suppliers
Continuing Education Kitchen Safety and Sanitation
The final step in cleaning and sanitizing a prep table is rinsing the surface.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
What organization requires Material Safety Data Sheets?
  1. Food and Drug Administration
  2. Occupational Safety and Health Administration
  3. Environmental Protection Agency
  4. National Restaurant Association
Continuing Education Kitchen Safety and Sanitation
What food may be re-served to customers?
  1. unused, uncovered condiments
  2. uneaten food
  3. unopened pre-packaged food
  4. unused whole fruit garnish
Continuing Education Kitchen Safety and Sanitation
What method should never be used to thaw food?
  1. place the item in a cooler
  2. place the item on a prep counter
  3. microwave the item
  4. cook the item
Grade 11 Kitchen Safety and Sanitation
What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?
  1. chinois
  2. funnel
  3. food mill
  4. skimmer
Grade 11 Kitchen Safety and Sanitation
Of 280 breakfast customers, 75 percent order a cheese omelette. How many people ordered this menu item?
  1. 73
  2. 117
  3. 182
  4. 210
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