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Twelfth Grade (Grade 12) Kitchen Safety and Sanitation Questions

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Grade 12 Kitchen Safety and Sanitation
The deadliest of the bacterial food poisonings is                        .
  1. staphylococcal poisoning
  2. salmonellosis
  3. botulism
  4. perfringens poisoning
Grade 12 Kitchen Safety and Sanitation
What is a "traffic path" in a food service operation?
  1. the movements of people and materials within the food service operation
  2. slips, falls, burns, and cuts
  3. type and size of the facility
  4. dividing space to meet customer needs
Grade 12 Kitchen Safety and Sanitation
If you only have one cutting board, which list below identifies the best order in which to prepare the ingredients for a dish?
  1. Onions, raw poultry, tomatoes
  2. Raw poultry, onions, tomatoes
  3. Onions, tomatoes, raw poultry
  4. It doesn't matter
Grade 12 Kitchen Safety and Sanitation
What is the first thing you need to do before cooking?
  1. Sleep
  2. Wash your hands
  3. Call home
Grade 12 Kitchen Safety and Sanitation
It is okay to place cooked food on a plate that previously held raw meat, poultry or seafood.
  1. True
  2. False
Grade 12 Kitchen Safety and Sanitation
Placing grilled meats on the plate that held the raw meat is an example of?
  1. contamination
  2. cross-contamination
  3. contaminated ingredients
Grade 12 Kitchen Safety and Sanitation
To speed thawing, frozen poultry should be thawed at room temperature.
  1. True
  2. False
Grade 12 Kitchen Safety and Sanitation
What is a foodborne illness?
  1. an illness that makes you too sick to eat
  2. an illness caused by eating too much food
  3. an illness caused by eating foods that are high in fat and cholesterol
  4. an illness caused by disease-causing microorganisms in food
Grade 12 Kitchen Safety and Sanitation
Hands should be washed with warm water and soap for at least?
  1. 20 seconds
  2. 30 seconds
  3. 60 seconds
Grade 12 Kitchen Safety and Sanitation
When refrigerating raw chicken, where should you store it to prevent cross-contamination of other foods?
  1. On the top shelf inside the refrigerator.
  2. On the bottom shelf inside the refrigerator.
  3. In the drawer with your other meats.
Grade 12 Kitchen Safety and Sanitation
Fresh poultry should not have any off odor.
  1. True
  2. False
Grade 12 Kitchen Safety and Sanitation
If the color of meat and poultry changes while frozen, is it safe?
  1. True
  2. False
Grade 12 Kitchen Safety and Sanitation
What food is more likely to cause a foodborne illness?
  1. Milk
  2. Chicken
  3. Bread
Grade 12 Kitchen Safety and Sanitation
After preparing food on a counter, you should wash the counter with
  1. hot soapy water.
  2. dishwasher detergent.
  3. a damp paper towel.
Grade 12 Kitchen Safety and Sanitation
After you use a cutting board for cutting raw meats, you should wash it with soap and warm water.
  1. Always
  2. Sometimes
  3. Rarely
  4. Never
Grade 12 Kitchen Safety and Sanitation
If you plan to store poultry in the refrigerator for more than a day or two, it should be                                             .
  1. brined
  2. seasoned inside and out with salt and spices
  3. marinated
  4. any of the bove
  5. stored less than one day
Grade 12 Kitchen Safety and Sanitation
The abbreviation for the government agency that is concerned with the cause and control of disease is?
  1. CDC
  2. FDA
  3. FFA
Grade 12 Kitchen Safety and Sanitation
You will feel sick within 24 hours of eating contaminated food if you have a foodborne illness?
  1. True
  2. False
Grade 12 Kitchen Safety and Sanitation
Which of the following refrigeration temperatures inhibits the growth of Salmonella?
  1. 42°F
  2. 41°F
  3. 39°F
  4. 50°F
Grade 12 Kitchen Safety and Sanitation
Which food item has been associated with Salmonella Typhi?
  1. Produce
  2. Beverages
  3. Undercooked ground beef
  4. Shellfish from contaminated water
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