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Tenth Grade (Grade 10) Kitchen Safety and Sanitation Questions

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Grade 10 Kitchen Safety and Sanitation
A frozen food that is delivered partially thawed is safe to use.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Soap is better than             sanitizer            .
Grade 10 Kitchen Safety and Sanitation
Refrigerated, ready-to-eat foods stored at 41 degrees F must be eaten or thown out within three days.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Melissa places a ready-to-eat pumpkin pie below the raw chicken breasts. The raw chicken should have been stored on the bottom shelf below the pie.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
What is the temperature of the water that the eggs are washed in?
  1. 100 degrees Fahrenheit
  2. 150 degrees Fahrenheit
  3. 200 degrees Fahrenheit
  4. 110 degrees Fahrenheit
Grade 10 Kitchen Safety and Sanitation
Potentially hazardous food must be stored at or below
  1. 0 degrees F
  2. 20 degrees F
  3. 40 degrees F
  4. 60 degrees F
Grade 10 Kitchen Safety and Sanitation
You have ordered some frozen tuna steaks for your restaurant. When the delivery arrives, you notice that there is excessive frost and ice in the package. You refuse the delivery. Why?
  1. you suspect fthat the steaks may have been contaminated with a cleaning compound
  2. you suspect the fish may contain the ciguatera toxin
  3. you suspect that the steaks have been time-temperature-abused and may cause scombroid intoxication if you serve them
  4. you believe the supply company may have treated the steaks with an unauthorized preservative
Grade 10 Kitchen Safety and Sanitation
Food additives listed on the governments' GRAS (Generally Regarded As Safe) list will not cause allergic reactions.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Metal pans are good to use when cooking in a microwave.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
What is a smoking point when using oil?
  1. The temperature at which oil smokes
  2. The temperature at which oil ignites into flame
  3. 34 degrees C
  4. none of the above
Grade 10 Kitchen Safety and Sanitation
How should a batch of beef stew that has been cooled to 70 degrees F be stored for service the following day?
  1. in a shallow, loosely covered pan on the top shelf of the refrigerator
  2. in a plastic jar at the back of the refrigerator
  3. in a pot in the storage freezer
  4. in a warming oven set to 140 degrees F
Grade 10 Kitchen Safety and Sanitation
To wash hands correctly, a food handler must first
  1. apply soap.
  2. wet hands and arms.
  3. scrub hands and arms vigorously.
  4. use a single-use paper towel to dry hands.
Grade 10 Kitchen Safety and Sanitation
A barista should be running espresso detergent through the grouphheads of this machine...
  1. twice a day.
  2. at the end of each day.
  3. at the end of each week.
  4. at the end of each month.
Grade 10 Kitchen Safety and Sanitation
Espresso grinders should have their burrs removed and the grinding chamber cleaned...
  1. twice a day.
  2. at the end of each day.
  3. at the end of each week.
  4. at the end of each month.
Grade 10 Kitchen Safety and Sanitation
If a sack of flour is dry upon delivery, the contents may still be contaminated.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Upon arrival, a delivery of fresh fish should be received at 41 degrees F or lower.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Fresh meat and poultry should be stored in the coldest part of the refrigerator at the following temperatures:
  1. 20-30 degrees F.
  2. 40-50 degrees F.
  3. 35-40 degrees F.
  4. 0-20 degrees F.
Grade 10 Kitchen Safety and Sanitation
List 4 important things in or around a kitchen to make it safer.
Grade 10 Kitchen Safety and Sanitation
Ciguatera toxin is commonly found in
  1. amberjack.
  2. pollock.
  3. tuna.
  4. cod.
Grade 10 Kitchen Safety and Sanitation
List 4 ways to maintain a safe kitchen environment.
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