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Continuing Education Kitchen Safety and Sanitation Questions

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Continuing Education Kitchen Safety and Sanitation
Which tool is safe to use when stirring hot liquids in a pot or pan on the stove top?
  1. metal whisk
  2. wooden spoon
  3. metal serving spoon
  4. rubber spatula
Continuing Education 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
Continuing Education Kitchen Safety and Sanitation
Use a metal spoon to stir hot liquids on the stove top.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Identify the minimum temperature for holding hot food.
  1. 135 degrees F
  2. 140 degrees F
  3. 145 degrees F
  4. 150 degrees F
Continuing Education Kitchen Safety and Sanitation
What is the basic characteristic of a virus?
  1. destroyed by cooking
  2. grows in food
  3. requires a living host to grow
  4. commonly found in cattle intenstines
Continuing Education Kitchen Safety and Sanitation
Any type of clothing is safe to wear when cooking.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
It is advisable and safe to put all dirty dishes and utensils in the washing sink at once.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Which is the best guideline to follow when washing your hands before preparing food?
  1. Use soap and water.
  2. Wash for as long as it takes to sing The 12 Days of Christmas.
  3. Using just hot water is enough.
Continuing Education Kitchen Safety and Sanitation
An electrical fire can be safely put out with water.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
One of the best ways to prevent food poisoning is to...
  1. lick the spoon clean when baking
  2. wash your hands with soap and water before you start cooking
  3. wash your hands with water before you start cooking
  4. wash your hands with soap and water after you've started cooking
Continuing Education Kitchen Safety and Sanitation
Water should be used to put out any type of fire in the kitchen.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
If food only touches the floor for 5 seconds it is safe to eat.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Metal cannot be used in the microwave.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Identify the proper sequence for cleaning food contact surfaces.
  1. wash, rinse, sanitize
  2. wash, sanitize, dry with a clean dry cloth
  3. clean thorougly with soap and water and air dry
  4. clean surface of all dirt and debris
Continuing Education Kitchen Safety and Sanitation
What organization requires Material Safety Data Sheets?
  1. Food and Drug Administration
  2. Occupational Safety and Health Administration
  3. Environmental Protection Agency
  4. National Restaurant Association
Continuing Education Kitchen Safety and Sanitation
It is safe to use only one oven mitt to remove food from the oven.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Overheated fat or oil can burst into flames.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Announce to cooking partners when you are going to open the oven or move hot liquids.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
What should a food service operater do to prevent customer illness from Shigella spp.?
  1. freeze food at temperatures below 0 degrees F
  2. exclude food handlers diagnosed with jaundice
  3. purchase shellfish from approved suppliers
  4. control flies inside and outside the operation
Continuing Education Kitchen Safety and Sanitation
When should a shipment of fresh chicken be rejected?
  1. when the flesh of the chicken appears moist
  2. when the shellstock identification tags are not attached to the container
  3. when the flesh of the chicken is firm and springs back when touched
  4. when the receiving temperature is 50 degrees F
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