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None Kitchen Safety and Sanitation Questions

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None Kitchen Safety and Sanitation
If you are cooking fried chicken in the kitchen and the frying pan catches on fire, how should you put it out?
  1. throw water on it
  2. pick the pan up and carry it outside
  3. smother it with baking soda
  4. use a Class A fire extinguisher
None Kitchen Safety and Sanitation
Keep the handles of pots turned       away       from the front of the stove.
None Kitchen Safety and Sanitation
                           can cause food poisoning and toxic shock syndrome
  1. Staphylococci
  2. Bacilli
  3. Cocci
  4. None of the answer choices
None Kitchen Safety and Sanitation
Carry knives properly. Hold the knife beside you, point down, with the sharp edge back and away from you. Don't swing your arm. Whenever possible , carry knives in a sheath. Warn people when you are walking past them with a knife in hand.
  1. True
  2. False
None Kitchen Safety and Sanitation
Clean up spills immediately.
  1. True
  2. False
None Kitchen Safety and Sanitation
Bacteria:
  1. refers to invisible, single-celled organisms that often cause disease.
  2. need living cells in order to grow and multiply.
  3. are organisms that need to live inside a hose to survive.
  4. are the cause of all food bourne disease.
None Kitchen Safety and Sanitation
Always use a cutting board. Never cut on counter surfaces, plates, sheet pans etc.
  1. True
  2. False
None Kitchen Safety and Sanitation
Don't fill pans so full that they are likely to spill hot foods.
  1. True
  2. False
None Kitchen Safety and Sanitation
A fruit pit in a container of canned peaches is a physical contaminate?
  1. True
  2. False
None Kitchen Safety and Sanitation
Using a sanitizing spray to clean inside a walk-in refrigerator is an example of:
  1. Biological contamination
  2. Chemical contamination
  3. Physical contamination
  4. None of the above
None Kitchen Safety and Sanitation
Sneezing into food while preparing it is an example of:
  1. Biological contamination
  2. Chemical contamination
  3. Physical contamination
  4. None of the above
None Kitchen Safety and Sanitation
Which of the following are ways in which restaurants can be harmed if they do not follow good safety and sanitation practices:
  1. Increased insurance premiums.
  2. Lowered employee morale.
  3. embarrassment
  4. all of the above
  5. none of the above
None Kitchen Safety and Sanitation
The temperature range for the Food Danger Zone is between:
  1. 4.4 degrees F. - 60 degree F.
  2. 40 degrees F. - 140 degrees F.
  3. 32 degrees F. - 212 degrees F.
  4. 0 degrees F. - 32 degrees F.
None Kitchen Safety and Sanitation
A bandaid in a burrito is an example of:
  1. Biological contamination
  2. Chemical contamination
  3. Physical contamination
  4. None of the above
None Kitchen Safety and Sanitation
Sterilize
  1. To kill bacteria by heating, generally applied to milk or fruit juice
  2. To destroy microorganisms with heat
  3. To cook slowly in liquid over low heat, at about 180 degrees F
None Kitchen Safety and Sanitation
It is acceptable to pick up large pieces of glass with your hands but you must use a broom to sweep up smaller pieces.
  1. True
  2. False
None Kitchen Safety and Sanitation
Do not put knives in a sink, under water, or any place where they can't be seen.
  1. True
  2. False
None Kitchen Safety and Sanitation
Do not try to catch a falling knife. Always get clear and let it fall to the floor.
  1. True
  2. False
None Kitchen Safety and Sanitation
Use DRY pads or towels to handle hot pans. Wet ones will create steam, which can burn you.
  1. True
  2. False
None Kitchen Safety and Sanitation
Although knives are primarily for cutting, it is acceptable to use them to pry open containers and difficult lids.
  1. True
  2. False
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