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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
Hands should be washed for 10 seconds using cold water.
  1. True
  2. False
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
If you have a fire in the oven you should leave the oven door open.
  1. True
  2. False
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
You should stick a fork in a toaster to pull out toast that is stuck.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
What will happen if foods are not properly wrapped inside the refrigerator?
  1. nothing, temperature inside will keep it fresh
  2. they soften and become spoiled
  3. they dry out and loose nutrients
  4. they will be cooked by the cold temperature
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
Parasites are commonly associated with
  1. seafood.
  2. eggs.
  3. potatoes.
  4. ready-to-eat food.
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
All are acceptable ways to thaw food except...
  1. in the microwave
  2. on the counter
  3. in 70 degree F water
  4. as part of the cooking process
Grade 10 Kitchen Safety and Sanitation
All these factors affect how fast food cools except
  1. the size of food cooked.
  2. how dense the food is.
  3. the container in which food is stored.
  4. where food is placed in the refrigerator.
Grade 10 Kitchen Safety and Sanitation
You have only one ceramic cutting board available for food preparation. Your have just sliced some chicken breasts for cooking and now need to prepare a green salad. What should you do to the cutting board before you use it for preparing the salad?
  1. scrub it using hot water and a detergent, then sanitize
  2. dry it with a paper towel
  3. rinse it under very hot water
  4. turn it over and use the reverse side
Grade 10 Kitchen Safety and Sanitation
The process of cooling hot cooked food to 41 degrees F or lower within 4 hours
  1. ice-water bath method
  2. frozen paddle method
  3. stage two method
  4. stage one method
Grade 10 Kitchen Safety and Sanitation
You are making omelets for Sunday brunch at the hotel where you work. How should you handle the eggs to ensure that you serve safe omelets?
  1. keep all eggs in their shell and store them next to your cooking station
  2. keep all the eggs in their shell, and take out only the number of eggs you expect to use and store them away from the stove
  3. reserve one special bowl for cracking the eggs into before cooking
  4. crack all the eggs at once into a large bowl
Grade 10 Kitchen Safety and Sanitation
You have only one ceramic cutting board available for food preparation. You have just sliced some chicken breasts for cooking and now need it to prepare a green salad. What should you do to the cutting board before you use it for the salad preparation?
  1. dry it with a paper towel
  2. rinse it under very hot water
  3. turn it over and use the other side
  4. scrub it using hot, potable water and a detergent, then sanitize
Grade 10 Kitchen Safety and Sanitation
A food handler who doesn't look or act sick could still spread a food borne illness.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
If stored food had passed its expiration date, you should cook and serve the food at once.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Protein foods should be stored where in the refrigerator?
  1. the wet part
  2. the dry part
  3. the lowest part
  4. the coldest part
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
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