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Ninth Grade (Grade 9) Kitchen Safety and Sanitation Questions

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Grade 9 Kitchen Safety and Sanitation
Which type of food would be the most likely to cause a foodborne illness?
  1. tomato juice
  2. baked potatoes
  3. stored whole wheat flour
  4. dry powdered milk
Grade 9 Kitchen Safety and Sanitation
Which of the following is NOT a common characteristic of potentially hazardous foods?
  1. they are moist
  2. they are dry
  3. they are neutral or slightly acidic
  4. they are high in protein
Grade 9 Kitchen Safety and Sanitation
Identify the conditions that does not support the growth of microorganisms.
  1. moisture
  2. a protein or carbohyrate food source
  3. high acidity
  4. temperatures between 41 degrees F and 140 degress F
Grade 9 Kitchen Safety and Sanitation
Conserving water puts you at risk for cross contamination.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
Refrigerators should be kept at                .
  1. 42-50 degrees F.
  2. 32-40 degrees F.
  3. 52-60 degrees F.
  4. 38-45 degrees F.
Grade 9 Kitchen Safety and Sanitation
Hand washing should take about 10 seconds from start to finish.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
What is the minimum internal temperature for safe consumption of poultry?
  1. 175 degrees F
  2. 145 degrees F
  3. 155 degrees F
  4. 165 degrees F
Grade 9 Kitchen Safety and Sanitation
An illness in humans caused by the consumption of an adulterated food product is a                       food-borne illness.                      
Grade 9 Kitchen Safety and Sanitation
Which food is most associated with e-coli?
  1. Ground beef
  2. Eggs
  3. Rare roast beef
  4. Unpasteurized dairy
Grade 9 Kitchen Safety and Sanitation
How are unopened cans and packaged goods stored?
  1. Freezer Storage
  2. Refrigerator Storage
  3. Dry Storage
  4. None of the above
Grade 9 Kitchen Safety and Sanitation
Your restaurant is closed Sunday and Monday. Tuesday morning you open the restaurant and notice that the refrigerator is not running. When you check the internal temperature, it reads 50 degrees F. What should you do with the fresh ground beef in the refrigerator?
  1. cook and serve it within 2 hours
  2. freeze it right away
  3. discard it
  4. re-chill it immediately to below 41 degrees F
Grade 9 Kitchen Safety and Sanitation
The Danger Zone is the area between the stove and the refrigerator, where you are most likely to fall.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
All garabage produced in the United States could be recycled.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
If food spoils, how can you tell?
  1. Syneresis
  2. Unusual odor
  3. Flavor change
  4. All of the above
Grade 9 Kitchen Safety and Sanitation
Food that has been contaminated to the point that it is considered unfit for human consumption is                    adulterated food.                    
Grade 9 Kitchen Safety and Sanitation
Which food does not freeze well?
  1. Mayonnaise
  2. Vegetables
  3. Meats
  4. Fruits
Grade 9 Kitchen Safety and Sanitation
What is the minimum internal temperature for safe consumption of steak?
  1. 165 degrees F
  2. 175 degrees F
  3. 145 degrees F
  4. 155 degrees F
Grade 9 Kitchen Safety and Sanitation
Food handlers must practice all of the following hygienic practices except
  1. proper handwashing.
  2. daily bathing.
  3. wearing clean clothing to work.
  4. getting periodic AIDS testing.
Grade 9 Kitchen Safety and Sanitation
Which of the following is not a basic characteristic of foodborne mold?
  1. it grows well in sweet acidic foods with low water activity
  2. freezing temperatures prevent or reduce its growth but do not destroy it
  3. its cells and spores may be killed by heating, but the toxins it produces may not be destroyed
  4. it needs a host to survive
Grade 9 Kitchen Safety and Sanitation
Which is not true of a chronic health condition?
  1. It lasts more than three months.
  2. It is easily cured with proper treatment.
  3. Some food-borne illnesses can lead to chronic conditions.
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