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Kitchen Safety and Sanitation Questions - All Grades

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Continuing Education Kitchen Safety and Sanitation
What organization requires Material Safety Data Sheets?
  1. Food and Drug Administration
  2. Occupational Safety and Health Administration
  3. Environmental Protection Agency
  4. National Restaurant Association
Grade 9 Kitchen Safety and Sanitation
Identify the behavior that is not safe while cooking in the kitchen.
  1. keep cupboards and drawers closed after using them
  2. keep tools and equipment away from the edge of the counter
  3. wait until you're finished cooking before cleaning spills on the floor
  4. communicate when you are opening the oven or carrying hot food to the sink
Continuing Education Kitchen Safety and Sanitation
It is safe to use only one oven mitt to remove food from the oven.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
A manager received an invoice for $94.50 for 30 gallons of ice cream. How much did each gallon cost?
  1. $2.88
  2. $3.15
  3. $3.49
  4. $4.26
Continuing Education Kitchen Safety and Sanitation
Overheated fat or oil can burst into flames.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Announce to cooking partners when you are going to open the oven or move hot liquids.
  1. True
  2. False
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 10 Kitchen Safety and Sanitation
Which group of individuals has a higher risk of foodborne illness?
  1. Teenagers
  2. Elderly people
  3. Women
  4. Vegetarians
Grade 10 Kitchen Safety and Sanitation
Hands should be washed for 10 seconds using cold water.
  1. True
  2. False
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 10 Kitchen Safety and Sanitation
You should stick a fork in a toaster to pull out toast that is stuck.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
What is the difference between food safety and sanitation?
  1. Food sanitation deals with the food preparer; food safety deals with the cleanliness of the work area.
  2. Food sanitation deals with cooking temperatures; food safety deals with cooking utensils
  3. Food safety is how food is handled to prevent food-borne illness; food sanitation is the cleanliness of equipment and facilities.
  4. Food safety is handling equipment the correct way; food sanitation deals with the prevention of accidents and illness.
Grade 9 Kitchen Safety and Sanitation
What are the four steps of Food Safety?
  1. cook, chill, clean, eat
  2. chill, cook, clean separate
  3. sanitize, clean, separate, cook
  4. cook, chill, rinse, clean
Continuing Education Kitchen Safety and Sanitation
What should a food service operater do to prevent customer illness from Shigella spp.?
  1. freeze food at temperatures below 0 degrees F
  2. exclude food handlers diagnosed with jaundice
  3. purchase shellfish from approved suppliers
  4. control flies inside and outside the operation
Continuing Education Kitchen Safety and Sanitation
When should a shipment of fresh chicken be rejected?
  1. when the flesh of the chicken appears moist
  2. when the shellstock identification tags are not attached to the container
  3. when the flesh of the chicken is firm and springs back when touched
  4. when the receiving temperature is 50 degrees F
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
Continuing Education Kitchen Safety and Sanitation
Pot handles should be turned inward so they do not extend beyond the edge of the stovetop.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
You can get food poisoning from raw meat and unwashed fruit and vegetables
  1. True
  2. False
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 9 Kitchen Safety and Sanitation
During food lab, wearing loose clothes or long chains could lead to injury.
  1. True
  2. False
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