Want to see correct answers?
Login or join for free!
  printable Worksheets
Looking for printable worksheets?
Check out our pre-made printable worksheets!
Share/Like This Page
Filter By Grade

You are browsing Grade 10 questions. View questions in All Grades.

Grade 9 Grade 10 Grade 11 Grade 12 College Continuing Education

Browse Questions

Tenth Grade (Grade 10) Kitchen Safety and Sanitation Questions

You can create printable tests and worksheets from these Grade 10 Kitchen Safety and Sanitation questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

Previous Page 2 of 6 Next
Grade 10 Kitchen Safety and Sanitation
The refrigerator is the safest way to thaw food.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Which of the following personal behaviors can contaminate food?
  1. touching a pimple
  2. touching hair
  3. nose picking
  4. all the above
Grade 10 Kitchen Safety and Sanitation
In a HACCP plan, a                        is a step in food handling at which control can be applied to prevent or eliminate a food safety hazard.
  1. critical control point
  2. cooking time
  3. health inspection
  4. checkpoint
Grade 10 Kitchen Safety and Sanitation
Dull knives are safer than sharper ones.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Which item of personal apparal would most likely cause food to become unsafe?
  1. earrings
  2. dark colored shirt
  3. baseball type cap
  4. a pair of athletic shoes
Grade 10 Kitchen Safety and Sanitation
What will happen if foods are not properly wrapped inside the refrigerator?
  1. nothing, temperature inside will keep it fresh
  2. they soften and become spoiled
  3. they dry out and loose nutrients
  4. they will be cooked by the cold temperature
Grade 10 Kitchen Safety and Sanitation
Knives and cutting boards should be cleaned and sanitized
  1. at the end of every shift.
  2. after each use.
  3. at least once per hour.
  4. if they look dirty.
Grade 10 Kitchen Safety and Sanitation
Keeping toothpicks away from food prep areas would help prevent
  1. chemical contamination.
  2. physical contamination.
  3. biological contamination.
  4. time temperature abuse.
Grade 10 Kitchen Safety and Sanitation
If stored food had passed its expiration date, you should cook and serve the food at once.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Wearing gloves is an acceptable substitute for hand washing.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
What item is considered acceptable work attire for a food handler?
  1. False eyelashes
  2. Nail polish
  3. Plain-band ring
  4. Antimicrobial plastic watch band
Grade 10 Kitchen Safety and Sanitation
What should food service operators do to prevent the spread of Hepatitis A?
  1. Cook food to minimum internal temperatures
  2. Freeze fish for 36 hours before serving
  3. Exclude staff with jaundice from the operation
  4. Purchase mushrooms from approved, reputable suppliers
Grade 10 Kitchen Safety and Sanitation
What should foodservice operators do to prevent customer illness from Shigella spp.?
  1. Freeze food at temperatures below 0 ̊
  2. Exclude food handlers diagnosed with jaundice
  3. Purchase shellfish from approved suppliers
  4. Control flies inside and outside the operation
Grade 10 Kitchen Safety and Sanitation
Which serving method is most likely to protect the safety of the food being served.
  1. using stainless-steel tongs to serve hot rolls directly to customers at the table
  2. using a clean coffee cup to ladel soup into individual serving bowls
  3. using a drinking glass to scoop ice cubes out of an ice maker storage compartment
  4. using a teaspoon to scoop a serving of ice cream our of a 5-gallon tub
Grade 10 Kitchen Safety and Sanitation
You need to cool a large stockpot of clam chowder for use the following day. What is the first thing you should do?
  1. put the large pot containing the soup into the refrigerator
  2. transfer the soup to a different large pot
  3. transfer the soup from the large pot to a shallow stainless-steel pan
  4. put some ice cubes into the soup to help the cooling
Grade 10 Kitchen Safety and Sanitation
You have only one ceramic cutting board available for food preparation. Your have just sliced some chicken breasts for cooking and now need to prepare a green salad. What should you do to the cutting board before you use it for preparing the salad?
  1. scrub it using hot water and a detergent, then sanitize
  2. dry it with a paper towel
  3. rinse it under very hot water
  4. turn it over and use the reverse side
Grade 10 Kitchen Safety and Sanitation
Protein foods should be stored where in the refrigerator?
  1. the wet part
  2. the dry part
  3. the lowest part
  4. the coldest part
Grade 10 Kitchen Safety and Sanitation
A food-borne illness that is usually transmitted by undercooked ground beef is
  1. cold virus.
  2. streptococcus.
  3. E. coli.
  4. hepatitis C.
Grade 10 Kitchen Safety and Sanitation
Poultry, stuffings/stuffed food products, and leftovers should be cooked to a minimum internal temperature of
  1. 145 degrees F.
  2. 155 degrees F.
  3. 165 degrees F.
  4. 175 degrees F.
Grade 10 Kitchen Safety and Sanitation
All are acceptable ways to thaw food except...
  1. in the microwave
  2. on the counter
  3. in 70 degree F water
  4. as part of the cooking process
Previous Page 2 of 6 Next