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Eleventh Grade (Grade 11) Kitchen Safety and Sanitation Questions

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Grade 11 Kitchen Safety and Sanitation
Before cooking, one should always first                    .
  1. wash your hands
  2. measure ingredients
  3. clean the kitchen
  4. preheat the oven
Grade 11 Kitchen Safety and Sanitation
Grade 11 Kitchen Safety and Sanitation
Grade 11 Kitchen Safety and Sanitation
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
Grade 11 Kitchen Safety and Sanitation
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
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
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
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
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
Grade 11 Kitchen Safety and Sanitation
CDC refers to what?
  1. centers for disease control
  2. centers of desserts control
  3. centers for disease collapsed
  4. centers of disease coffee
Grade 11 Kitchen Safety and Sanitation
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