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Eleventh Grade (Grade 11) Kitchen Safety and Sanitation Questions

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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
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 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 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
Grade 11 Kitchen Safety and Sanitation
Identify the term that describes the amount of space an ingredient takes up.
  1. mass
  2. weight
  3. volume
  4. measurement
Grade 11 Kitchen Safety and Sanitation
A banquet hall is preparing to serve a party of 332 guest. If each table seats eight people, how many tables are needed?
  1. 34
  2. 42
  3. 54
  4. 108
Grade 11 Kitchen Safety and Sanitation
A manager received an invoice for $94.50 for 30 gallons of ice cream. How much did each gallon cost?
  1. $2.88
  2. $3.15
  3. $3.49
  4. $4.26
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
What task requires food handlers to wash their hands before and after doing it?
  1. taking out garbage
  2. touching clothing or aprons
  3. handling raw meat, poultry, or seafood
  4. using chemicals that might affect food safety
Grade 11 Kitchen Safety and Sanitation
What food item does the Food and Drug Administration advise against offering on a children's menu?
  1. rare cheeseburgers
  2. egg salad
  3. peanut butter and jelly sandwiches
  4. fried shrimp
Grade 11 Kitchen Safety and Sanitation
Which hand tool shreds small pieces of the outer peel of citrus fruits?
  1. sieve
  2. zester
  3. peeler
  4. grater
Grade 11 Kitchen Safety and Sanitation
A toque is a chef's
  1. hat.
  2. jacket.
  3. apron.
  4. neckcloth.
Grade 11 Kitchen Safety and Sanitation
When referring to the five basic tastes, what does umami refer to?
  1. sour
  2. sweet
  3. bitter
  4. savory
Grade 11 Kitchen Safety and Sanitation
The Garde Manger is also known as the                 chef.
  1. sous
  2. pastry
  3. pantry
  4. fish station
Grade 11 Kitchen Safety and Sanitation
A gazpacho recipe serves 30 but a banquet requires servings for 50. What is the conversion factor for this recipe?
  1. 0.2
  2. 0.6
  3. 1.6
  4. 1.9
Grade 11 Kitchen Safety and Sanitation
What is the formula used to increase or decrease a recipe?
  1. divide by the number of desired servings
  2. multiply by the number of desired servings
  3. divide the amount of ingredients by the number of ingredients, and then multiply each ingredient by the conversion factor
  4. divide the desired yield by the original yield to get the conversion factor, and then multiply each ingredient by the conversion factor.
Grade 11 Kitchen Safety and Sanitation
One pint is the same as                 cup(s).
  1. 1
  2. 2
  3. 3
  4. 4
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