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Eleventh Grade (Grade 11) Kitchen Safety and Sanitation Questions

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Grade 11 Kitchen Safety and Sanitation
What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 degrees F.?
  1. 3 days
  2. 5 days
  3. 7 days
  4. 10 days
Grade 11 Kitchen Safety and Sanitation
An oyster knife is used to
  1. trim oysters.
  2. open oyster shells.
  3. chop oyster and clams.
  4. crack oysters, clams and other shellfish.
Grade 11 Kitchen Safety and Sanitation
Identify the term that describes the amount of space an ingredient takes up.
  1. mass
  2. weight
  3. volume
  4. measurement
Grade 11 Kitchen Safety and Sanitation
To limit bacteria in the kitchen
  1. Wash your work surfaces and utensils in hot water before use.
  2. Wash tops of cans before opening them.
  3. Use a clean spoon to taste food while cooking.
  4. All of the above
Grade 11 Kitchen Safety and Sanitation
All wounds need a bandage and gloves.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
A banquet hall is preparing to serve a party of 332 guest. If each table seats eight people, how many tables are needed?
  1. 34
  2. 42
  3. 54
  4. 108
Grade 11 Kitchen Safety and Sanitation
Metal shavings are which type of containment?
  1. biological
  2. physical
  3. chemical
  4. microbial
Grade 11 Kitchen Safety and Sanitation
Wearing fingernail polish is ok as long as it is clear.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
The least serious degree of burn is third-degree burns.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Of 280 breakfast customers, 75 percent order a cheese omelette. How many people ordered this menu item?
  1. 73
  2. 117
  3. 182
  4. 210
Grade 11 Kitchen Safety and Sanitation
CPR is designed to restore breathing and pulse.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Dry goods must be stored at least                 inches off the floor on stainless steel shelving.
  1. 3
  2. 6
  3. 8
  4. 10
Grade 11 Kitchen Safety and Sanitation
If you are vomiting or sick, you need to stay home from work.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
A Class A fire extinguisher is used for what type of flammable material(s)?
  1. carbon dioxide
  2. liquids and grease
  3. electrical outlets and equipment
  4. wood, paper, cloth, and cardboard
Grade 11 Kitchen Safety and Sanitation
Medical treatment given to an injured person either for light injuries or until more complete treatment can be provided by emergency service or other health care providers is called             first-aid            .
Grade 11 Kitchen Safety and Sanitation
What food item does the Food and Drug Administration advise against offering on a children's menu?
  1. rare cheeseburgers
  2. egg salad
  3. peanut butter and jelly sandwiches
  4. fried shrimp
Grade 11 Kitchen Safety and Sanitation
Statistics from the CDC (Centers for Disease Control) show that the most commonly reported food-preparation practice that contributed to food-borne disease was improper holding temperatures.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
The                       Heimlich maneuver                        removes food or other obstacles from the airway of a choking person.
Grade 11 Kitchen Safety and Sanitation
When lifting a load, bend from the         knees        and lift with the         legs.        
Grade 11 Kitchen Safety and Sanitation
The federal agency that creates and enforces safety-related standards and regulations in the workplace is called         OSHA.        
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