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Kitchen Safety and Sanitation Questions - All Grades

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Continuing Education Kitchen Safety and Sanitation
Which tool is safe to use when stirring hot liquids in a pot or pan on the stove top?
  1. metal whisk
  2. wooden spoon
  3. metal serving spoon
  4. rubber spatula
Continuing Education Kitchen Safety and Sanitation
If you only have one cutting board, which list below identifies the best order in which to prepare the ingredients for a dish?
  1. Onions, raw poultry, tomatoes
  2. Raw poultry, onions, tomatoes
  3. Onions, tomatoes, raw poultry
  4. It doesn't matter
Continuing Education Kitchen Safety and Sanitation
Use a metal spoon to stir hot liquids on the stove top.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
In favorable conditions, a single bacteria cell can multiply up to a million in the span of five hours.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Identify the minimum temperature for holding hot food.
  1. 135 degrees F
  2. 140 degrees F
  3. 145 degrees F
  4. 150 degrees F
Continuing Education Kitchen Safety and Sanitation
What is the basic characteristic of a virus?
  1. destroyed by cooking
  2. grows in food
  3. requires a living host to grow
  4. commonly found in cattle intenstines
Continuing Education Kitchen Safety and Sanitation
Any type of clothing is safe to wear when cooking.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
It is advisable and safe to put all dirty dishes and utensils in the washing sink at once.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Which is the best guideline to follow when washing your hands before preparing food?
  1. Use soap and water.
  2. Wash for as long as it takes to sing The 12 Days of Christmas.
  3. Using just hot water is enough.
Continuing Education Kitchen Safety and Sanitation
An electrical fire can be safely put out with water.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
One of the best ways to prevent food poisoning is to...
  1. lick the spoon clean when baking
  2. wash your hands with soap and water before you start cooking
  3. wash your hands with water before you start cooking
  4. wash your hands with soap and water after you've started cooking
Continuing Education Kitchen Safety and Sanitation
Water should be used to put out any type of fire in the kitchen.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Parasites need to live on or in a host to survive.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
Identify how to cut safely when using a knife.
  1. cut towards your body
  2. cut away from your body
  3. cut on a diagonal
  4. cut towards your body, closest to your fingers
Continuing Education Kitchen Safety and Sanitation
If food only touches the floor for 5 seconds it is safe to eat.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Metal cannot be used in the microwave.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Identify the proper sequence for cleaning food contact surfaces.
  1. wash, rinse, sanitize
  2. wash, sanitize, dry with a clean dry cloth
  3. clean thorougly with soap and water and air dry
  4. clean surface of all dirt and debris
Grade 10 Kitchen Safety and Sanitation
If you have a fire in the oven you should leave the oven door open.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?
  1. chinois
  2. funnel
  3. food mill
  4. skimmer
None Kitchen Safety and Sanitation
If you are cooking fried chicken in the kitchen and the frying pan catches on fire, how should you put it out?
  1. throw water on it
  2. pick the pan up and carry it outside
  3. smother it with baking soda
  4. use a Class A fire extinguisher
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