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Tenth Grade (Grade 10) Kitchen Safety and Sanitation Questions

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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
Food service personnel are required to wash, rinse, sanitize, and                 a stainless steel table after food production.
  1. drain
  2. air-dry
  3. clean
  4. wipe
Grade 10 Kitchen Safety and Sanitation
Which situation could result in the physical contamination of a food-preparation area?
  1. a foodservice worker forgets to wear a hat while working in the area
  2. the exhaust hood above the fry area is made of stainless steel
  3. MSG, which is used to prepare a previous item, was spilled in the area
  4. the cutting board used in the area is made of wood
Grade 10 Kitchen Safety and Sanitation
Which of the following items is an example of a physical food contaminant?
  1. a wild mushroom
  2. dirt on a head of lettuce
  3. a time-temperature-abused tuna steak
  4. sulfites used to preserve a package of dried apricots
Grade 10 Kitchen Safety and Sanitation
Freezing destroys all harmful microorganisms in food.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Your ice maker produces ice for chilling the plates for the salad bar and for beverage service. Which is the proper procedure for dispensing the ice from the ice maker storage bin?
  1. ice for both uses should be dispensed with a handled scoop stored properly outside of the ice bin
  2. ice for beverages must be taken from the back of the salad bar
  3. ice for salad bar should be dispensed in large plastic containers using a clean sanitized glass
  4. ice for both uses should be made with carbon-filled water
Grade 10 Kitchen Safety and Sanitation
What type of toxin is ciguatera toxin?
  1. Biological
  2. Physical
  3. Bacterial
  4. Microbial
Grade 10 Kitchen Safety and Sanitation
Raw chicken can be served next to ready-to-eat foods on a self-service buffet if care is taken during setup.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
A sneeze guard protects the food on a salad bar from cross-contamination.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Which buffet setup practice demonstrates the FIFO principle?
  1. bowls of washed salad greens are put our for consumption one at a time
  2. dated single serve containers of milk are offered for consumption in order by date
  3. a bowl of carrot and raisin salad is refilled as needed throughout the day
  4. a basket of sliced bread is replaced every hour throughout the day
Grade 10 Kitchen Safety and Sanitation
The process of cooling hot cooked food to 41 degrees F or lower within 4 hours
  1. ice-water bath method
  2. frozen paddle method
  3. stage two method
  4. stage one method
Grade 10 Kitchen Safety and Sanitation
Which is a TCS food?
  1. Saltines
  2. Bananas
  3. Baked potato
  4. Coffee
Grade 10 Kitchen Safety and Sanitation
You scoop some ice from your restaurant's ice storage bin and notice a drinking glass inside. The glass is missing a large piece off the rim. You find the chunk at the bottom of the storage bin. What should you do?
  1. inspect each cube carefully by hand befrore serving the ice in beverages
  2. discard all of the ice and clean out the bin before restarting the icemaker
  3. transfer the ice to a clean container and flush out the bin before putting the ice back
  4. no action is needed since you found both pieces of the glass
Grade 10 Kitchen Safety and Sanitation
Food has been time-temperature-abused when it has been allowed to remain at temperatures favorable to the growth of microorganisms.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Potentially hazardous foods are generally dry, low in protein, and highly acidic.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Highly acidic foods such as tomato provide a perfect environment for bacteria to grow in.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Unopened cleaning products may be stored with unopened cans and packages of food.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Which bread product may be re-served to customers?
  1. hard-crust rolls that were not eaten and are less than a day old
  2. bread slices that were not eaten by the previous customer
  3. bead sticks that are wrapped in cellophane
  4. oyster crackers that were served in a bowl to the previous customer
Grade 10 Kitchen Safety and Sanitation
You are in charge of maintaining your restaurant's salad bar. Which of the following procedures is NOT necessary to prevent the customers from accidentally contaminating the food?
  1. provide a supply of clean drinking glasses every 2 hours at a minimum
  2. give each customer a clean plate when he or she comes back for a second helping of food
  3. locate the salad greens at the opposite end of the table from the roast ham
  4. provide a proper serving utensil for every dish.
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