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Tenth Grade (Grade 10) Kitchen Safety and Sanitation Questions

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Grade 10 Kitchen Safety and Sanitation
Identify the task that is unsafe to perform with a knife.
  1. slicing tomatoes
  2. dicing potatoes
  3. opening bags, boxes or cans
  4. chopping onions
Grade 10 Kitchen Safety and Sanitation
Identify the unsafe option when you are cutting a bagel in half.
  1. use a sharp knife
  2. use the palm of your hand as a cutting board
  3. use a clean knife
  4. use a serrated knife
Grade 10 Kitchen Safety and Sanitation
Grade 10 Kitchen Safety and Sanitation
Grade 10 Kitchen Safety and Sanitation
Grade 10 Kitchen Safety and Sanitation
What should you NOT do if you smell gas in the kitchen?
  1. Find the gas cut off
  2. Turn on every light switch
  3. Get out of the house
  4. Call the gas company
Grade 10 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 10 Kitchen Safety and Sanitation
What must a food handler with a hand wound do to safely work with food?
  1. Bandage the wound with an impermeable cover and wear a single-use glove
  2. Bandage the wound and avoid contact with food for the rest of the shift
  3. Wash the wound and wear a single-use glove
  4. Apply iodine solution and a permeable bandage
Grade 10 Kitchen Safety and Sanitation
What is the one important thing in an industrial kitchen that helps keep out germs?
  1. Hanging food from the ceiling
  2. Keeping antibacterial cleaner everywhere
  3. Putting dirty dishes in the sink
  4. Having everything stainless steel
Grade 10 Kitchen Safety and Sanitation
Parasites are commonly associated with
  1. seafood.
  2. eggs.
  3. potatoes.
  4. ready-to-eat food.
Grade 10 Kitchen Safety and Sanitation
What does HACCP mean
  1. Have a cup of coffee and pray
  2. A type of meatloaf cooked in Spain
  3. A food safety plan designed to identify hazorous critical control points
  4. South African cooking
Grade 10 Kitchen Safety and Sanitation
What item is considered acceptable work attire for a food handler?
  1. False eyelashes
  2. Nail polish
  3. Plain-band ring
  4. Antimicrobial plastic watch band
Grade 10 Kitchen Safety and Sanitation
Grade 10 Kitchen Safety and Sanitation
The food temperature danger zone is
  1. 0 - 160 degrees F.
  2. 32 - 100 degrees F.
  3. 40 - 212 degrees F.
  4. 40 -140 degrees F.
Grade 10 Kitchen Safety and Sanitation
Grade 10 Kitchen Safety and Sanitation
Food held hot after cooking must maintain an internal temperature of
  1. 120 degrees F.
  2. 135 degrees F.
  3. 145 degrees F.
  4. 160 degrees F.
Grade 10 Kitchen Safety and Sanitation
This occurs when harmful microorganisms are transferred from one product to another.
  1. Sanitizing
  2. Reproduction
  3. Food Poisoning
  4. Cross-contamination
Grade 10 Kitchen Safety and Sanitation
What should food service operators do to prevent the spread of Hepatitis A?
  1. Cook food to minimum internal temperatures
  2. Freeze fish for 36 hours before serving
  3. Exclude staff with jaundice from the operation
  4. Purchase mushrooms from approved, reputable suppliers
Grade 10 Kitchen Safety and Sanitation
Grade 10 Kitchen Safety and Sanitation
Raw meat and poultry should be stored
  1. on the top shelf in the refrigerator where it is coldest.
  2. in open containers to allow air to circulate.
  3. on a tray below any cooked or ready-to-eat foods.
  4. in its original packaging on a shelf above the vegetables.
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