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Eleventh Grade (Grade 11) Kitchen Safety and Sanitation Questions

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Grade 11 Kitchen Safety and Sanitation
All wounds need a bandage and gloves.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Wearing fingernail polish is ok as long as it is clear.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
To limit bacteria in the kitchen
  1. Wash your work surfaces and utensils in hot water before use.
  2. Wash tops of cans before opening them.
  3. Use a clean spoon to taste food while cooking.
  4. All of the above
Grade 11 Kitchen Safety and Sanitation
If you are vomiting or sick, you need to stay home from work.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
In case of an oil fire you should
  1. smother the flames.
  2. douse the flames with water.
  3. add more oil to cool the temperature.
  4. immediately leave the area.
Grade 11 Kitchen Safety and Sanitation
Incapable of being perishable; features and products that cannot be "stored" or sold later is known as:
  1. tangible
  2. plausible
  3. perishability
  4. intangible
Grade 11 Kitchen Safety and Sanitation
There is no need for a beard net as long as the beard is neatly trimmed.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
E.coli has symptoms that include vomiting, headache, rash.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
The safest way to be sure meat is cooked to the safe temperature for eating is to:
  1. Refer to a cooking chart and insert a meat thermometer into the top 1/8" of the cut of meat.
  2. Pierce the cut of meat with a fork and see if the juices run clear
  3. Score the top of the cut of meat in order to watch the inside while it cooks.
  4. Refer to a cooking chart and insert a meat thermometer into the center of the cut
Grade 11 Kitchen Safety and Sanitation
When cooking, you should wipe down the work surfaces
  1. Before beginning to prepare food
  2. After all the preparation is complete
  3. Only if you notices foreign matter on your counter.
  4. Both A & B
Grade 11 Kitchen Safety and Sanitation
You should wash your hands for a minimum of 10 seconds.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Older dated food items are to be stored towards the back of the cupboard or refrigerator.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
When washing knives, they should be washed individually in warm, soapy water.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
In order to store food safely in a refrigerator, the perfect temperature range is:
  1. Between 45 and 50 degrees
  2. Over 40 but less than 45
  3. Under 40 degrees but above 32
Grade 11 Kitchen Safety and Sanitation
What is the main reason to keep foods separated?
  1. to avoid cross contaminate
  2. to stay organized in the kitchen
  3. to avoid having to wash your hands so much
Grade 11 Kitchen Safety and Sanitation
Hands should be washed when handling raw food
  1. before only.
  2. after only.
  3. both before and after.
Grade 11 Kitchen Safety and Sanitation
Which is not a corrective action?
  1. continuing to cook a hamburger till it reaches a minimum internal temperature of 155 F for 15 seconds
  2. discarding cooked chicken that has been held at 120 F for 5 hours
  3. sanitizing a prep counter before starting a new task
  4. rejecting a shipment of oysters of 55 F that will be served raw
Grade 11 Kitchen Safety and Sanitation
The purpose of a food safety management system is to
  1. identify the proper methods for receiving food.
  2. identify and control possible hazards and risk through out the flow of food.
  3. keep the establishment pest free.
  4. identify faulty equipment within the establishment.
Grade 11 Kitchen Safety and Sanitation
A HACCP plan is required when an establishment
  1. serves raw shellfish.
  2. serves undercooked ground beef.
  3. uses mushrooms that have been picked in the wild.
  4. packages unpasteurized juice for sale to consumers without a warning label.
Grade 11 Kitchen Safety and Sanitation
What does HACCP stand for?
  1. Hazard Avoid Cutting Control Point
  2. Hazard Analysis Critical Control Point
  3. Hazard Analysis Critical Carrots Pineapple
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