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Eleventh Grade (Grade 11) Kitchen Safety and Sanitation Questions

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Grade 11 Kitchen Safety and Sanitation
The legal responsibility that one person has to another is referred to as legal concern.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
The amount left after vegetables have been trimmed and cut, before being used in recipes, is the           edible                       portion.           
Grade 11 Kitchen Safety and Sanitation
E.coli has symptoms that include vomiting, headache, rash.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
A(n)               culinarian                is one who has studied and continues to study the art of cooking.
Grade 11 Kitchen Safety and Sanitation
TCS food reheated for hot-holding must reach        135         degrees F. for 15 seconds.
Grade 11 Kitchen Safety and Sanitation
Hot TCS food can be held without temperature control for a maximum of        four        hours.
Grade 11 Kitchen Safety and Sanitation
In case of an oil fire you should
  1. smother the flames.
  2. douse the flames with water.
  3. add more oil to cool the temperature.
  4. immediately leave the area.
Grade 11 Kitchen Safety and Sanitation
You should wash your hands for a minimum of 10 seconds.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
The purpose of a food safety management system is to
  1. identify the proper methods for receiving food.
  2. identify and control possible hazards and risk through out the flow of food.
  3. keep the establishment pest free.
  4. identify faulty equipment within the establishment.
Grade 11 Kitchen Safety and Sanitation
When cooking, you should wipe down the work surfaces
  1. Before beginning to prepare food
  2. After all the preparation is complete
  3. Only if you notices foreign matter on your counter.
  4. Both A & B
Grade 11 Kitchen Safety and Sanitation
         Third          -degree burns are painless because the damage to the nerves means the burned area does not have feeling.
Grade 11 Kitchen Safety and Sanitation
To allow for quick escapes, doors should open from the              inside               without keys.
Grade 11 Kitchen Safety and Sanitation
The malicious and deliberate burning of property is called          arson.         
Grade 11 Kitchen Safety and Sanitation
A        near               miss       is an event in which property damage or injury is narrowly avoided.
Grade 11 Kitchen Safety and Sanitation
What is the main reason to keep foods separated?
  1. to avoid cross contaminate
  2. to stay organized in the kitchen
  3. to avoid having to wash your hands so much
Grade 11 Kitchen Safety and Sanitation
Hands should be washed when handling raw food
  1. before only.
  2. after only.
  3. both before and after.
Grade 11 Kitchen Safety and Sanitation
The safest way to be sure meat is cooked to the safe temperature for eating is to:
  1. Refer to a cooking chart and insert a meat thermometer into the top 1/8" of the cut of meat.
  2. Pierce the cut of meat with a fork and see if the juices run clear
  3. Score the top of the cut of meat in order to watch the inside while it cooks.
  4. Refer to a cooking chart and insert a meat thermometer into the center of the cut
Grade 11 Kitchen Safety and Sanitation
What does HACCP stand for?
  1. Hazard Avoid Cutting Control Point
  2. Hazard Analysis Critical Control Point
  3. Hazard Analysis Critical Carrots Pineapple
Grade 11 Kitchen Safety and Sanitation
In order to store food safely in a refrigerator, the perfect temperature range is:
  1. Between 45 and 50 degrees
  2. Over 40 but less than 45
  3. Under 40 degrees but above 32
Grade 11 Kitchen Safety and Sanitation
Food safety management system stands for group of programs, procedures, and measures designed to prevent food-borne illness.
  1. True
  2. False
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