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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 formula used to increase or decrease a recipe?
  1. divide by the number of desired servings
  2. multiply by the number of desired servings
  3. divide the amount of ingredients by the number of ingredients, and then multiply each ingredient by the conversion factor
  4. divide the desired yield by the original yield to get the conversion factor, and then multiply each ingredient by the conversion factor.
Grade 11 Kitchen Safety and Sanitation
The Fair Labor Standards Act allows minors to use or clean any power-driven slicing, mixing, or cutting machine in the workplace.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Which area on a general safety audit covers such items as tile and carpet?
  1. facilities
  2. equipment
  3. employee practices
  4. management practices
Grade 11 Kitchen Safety and Sanitation
Which hand tool shreds small pieces of the outer peel of citrus fruits?
  1. sieve
  2. zester
  3. peeler
  4. grater
Grade 11 Kitchen Safety and Sanitation
A toque is a chef's
  1. hat.
  2. jacket.
  3. apron.
  4. neckcloth.
Grade 11 Kitchen Safety and Sanitation
When referring to the five basic tastes, what does umami refer to?
  1. sour
  2. sweet
  3. bitter
  4. savory
Grade 11 Kitchen Safety and Sanitation
The hand that is not holding the knife is called the          guide           hand.
Grade 11 Kitchen Safety and Sanitation
A fire involving a cord or outlet would be classified as a Class C fire.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Restaurant and food-service employees should not wear         open         -        toed        shoes.
Grade 11 Kitchen Safety and Sanitation
The Garde Manger is also known as the                 chef.
  1. sous
  2. pastry
  3. pantry
  4. fish station
Grade 11 Kitchen Safety and Sanitation
A gazpacho recipe serves 30 but a banquet requires servings for 50. What is the conversion factor for this recipe?
  1. 0.2
  2. 0.6
  3. 1.6
  4. 1.9
Grade 11 Kitchen Safety and Sanitation
One pint is the same as                 cup(s).
  1. 1
  2. 2
  3. 3
  4. 4
Grade 11 Kitchen Safety and Sanitation
A soup recipe serves 12, but you only need to serve 6. What is the conversion factor?
  1. .25
  2. .33
  3. .50
  4. .66
Grade 11 Kitchen Safety and Sanitation
A(n)                safety audit                is conducted to judge the level of safety in an operation.
Grade 11 Kitchen Safety and Sanitation
Identify which food parasites are commonly associated with.
  1. seafood
  2. eggs
  3. potatoes
  4. ready-to-eat foods
Grade 11 Kitchen Safety and Sanitation
Botulinum toxin can only reproduce in an anaerobic environment (oxygenless).
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
There is no need for a beard net as long as the beard is neatly trimmed.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
An unplanned, undesirable event that can cause property damage, injuries or fatalities, time lost from work, or disruption of work is an             accident.            
Grade 11 Kitchen Safety and Sanitation
Which safety standard requires that all employers notify their employees about chemical hazards present on the job and train employees to use materials safely?
  1. MSDS
  2. OSHA Poster 300
  3. Health Hazard Standard
  4. Hazard Communication Standard
Grade 11 Kitchen Safety and Sanitation
Where should ground fish be stored in a cooler?
  1. above shellfish
  2. below ground poultry
  3. above ready-to-eat food
  4. below pork roasts
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