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Tenth Grade (Grade 10) Kitchen Safety and Sanitation Questions

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Grade 10 Kitchen Safety and Sanitation
Raw meat and poultry should be stored
  1. on the top shelf in the refrigerator where it is coldest.
  2. in open containers to allow air to circulate.
  3. on a tray below any cooked or ready-to-eat foods.
  4. in its original packaging on a shelf above the vegetables.
Grade 10 Kitchen Safety and Sanitation
Two-stage cooling involves first refrigerating and then freezing foods.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
A plastic wand is filled with water and frozen. When used to stir hot foods, it cools food slowly.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
The buffet attendant took the temperature of foods on his buffet table every 2 hours. This is an incorrect scenario.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Bacterial growth exists when potentially hazardous food is exposed to the temperature danger zone of 35-114 degrees F.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
A hot-holding device can be used for reheating foods, provided it is capable of reaching a temperature of 140 degrees F.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Which of the following is an appropriate service of an uncooked food?
  1. raw fish in sushi, held for several hours and served at room temperature
  2. unshucked oysters on ice, partitioned off from other ready-to-eat foods
  3. raw chicken with fresh bread, served on a salad bar next to cut raw vegetables
  4. raw lamb kibbeh, served on an appetizer tray with cold stuffed grape leaves, relishes, salads, and other ready-to-eat foods
Grade 10 Kitchen Safety and Sanitation
All these factors affect how fast food cools except
  1. the size of food cooked.
  2. how dense the food is.
  3. the container in which food is stored.
  4. where food is placed in the refrigerator.
Grade 10 Kitchen Safety and Sanitation
To keep utensils clean and prevent cross-contamination, all are acceptable except...
  1. they can be stored with the food as long as the handle extends above the rim of the container
  2. they can be placed on a clean sanitized food contact surface
  3. spoons or scoops used to serve foods such as ice cream or mashed potatoes may be stored under running water
  4. utensils can be placed on a clean tablecloth next to the serving bowl
Grade 10 Kitchen Safety and Sanitation
If food must be in the temperature danger zone, limit the time to no more than                 cumulative hours.
  1. 2
  2. 4
  3. 6
  4. 10
Grade 10 Kitchen Safety and Sanitation
Food held hot after cooking must maintain an internal temperature of
  1. 120 degrees F.
  2. 135 degrees F.
  3. 145 degrees F.
  4. 160 degrees F.
Grade 10 Kitchen Safety and Sanitation
Your pest control company sprayed during the overnight closing hours. When you arrived the next morning, you noticed that some apples and grapes had been left out on the counter that night. What should you do?
  1. discard the fruit
  2. wash the fruit under running water before serving it
  3. put the fruit in the refrigerator immediately
  4. call the pest control company to find out if they sprayed near the fruit
Grade 10 Kitchen Safety and Sanitation
A food handler's dirty clothing can cross-contaminate food.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
You have only one ceramic cutting board available for food preparation. You have just sliced some chicken breasts for cooking and now need it to prepare a green salad. What should you do to the cutting board before you use it for the salad preparation?
  1. dry it with a paper towel
  2. rinse it under very hot water
  3. turn it over and use the other side
  4. scrub it using hot, potable water and a detergent, then sanitize
Grade 10 Kitchen Safety and Sanitation
You are making omelets for Sunday brunch at the hotel where you work. How should you handle the eggs to ensure that you serve safe omelets?
  1. keep all eggs in their shell and store them next to your cooking station
  2. keep all the eggs in their shell, and take out only the number of eggs you expect to use and store them away from the stove
  3. reserve one special bowl for cracking the eggs into before cooking
  4. crack all the eggs at once into a large bowl
Grade 10 Kitchen Safety and Sanitation
If a food handler receives a minor cut on her hand, she may continue working as long as she has a clean bandage and glove to cover the cut.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Which action should an establishment take to prevent the contamination of food?
  1. do not use fesh fruits and vegetables that have been chemically treated while growing
  2. purchase food products from an approved supplier's list
  3. keep high-acid foods separate from other types of foods
  4. store foods only in clean glass containers
Grade 10 Kitchen Safety and Sanitation
Improperly washed hands can cause a foodborne illness.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Never use chipped, dirty, or broken glass.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
A fruit salad containing watermelon, grapes, and strawberries does not need to be maintained under 41 degrees F or below to be safe to eat.
  1. True
  2. False
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