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Kitchen Safety and Sanitation Questions - All Grades

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None Kitchen Safety and Sanitation
Keep the handles of pots turned       away       from the front of the stove.
Grade 11 Kitchen Safety and Sanitation
Statistics from the CDC (Centers for Disease Control) show that the most commonly reported food-preparation practice that contributed to food-borne disease was improper holding temperatures.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
The penetration probe should be used to check the internal temperature of a beef roast.
  1. True
  2. False
None Kitchen Safety and Sanitation
Bacteria:
  1. refers to invisible, single-celled organisms that often cause disease.
  2. need living cells in order to grow and multiply.
  3. are organisms that need to live inside a hose to survive.
  4. are the cause of all food bourne disease.
Grade 11 Kitchen Safety and Sanitation
The                       Heimlich maneuver                        removes food or other obstacles from the airway of a choking person.
Grade 9 Kitchen Safety and Sanitation
Your kitchen should have a                     fire extinguisher                     to put out fires. These should be checked yearly to see if they still have a charge.
Grade 10 Kitchen Safety and Sanitation
What is the one important thing in an industrial kitchen that helps keep out germs?
  1. Hanging food from the ceiling
  2. Keeping antibacterial cleaner everywhere
  3. Putting dirty dishes in the sink
  4. Having everything stainless steel
Continuing Education Kitchen Safety and Sanitation
Which of the following refrigeration temperatures inhibits the growth of Salmonella?
  1. 42°F
  2. 41°F
  3. 39°F
  4. 50°F
Continuing Education Kitchen Safety and Sanitation
What is the purpose of setting critical limits in a HACCP plan?
  1. identify potential hazards
  2. identify where hazards can be eliminated
  3. reduce hazards to safe levels
  4. determine if the HACCP plan is working
Grade 9 Kitchen Safety and Sanitation
Food-borne illness can kill you.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
When lifting a load, bend from the         knees        and lift with the         legs.        
Grade 11 Kitchen Safety and Sanitation
The federal agency that creates and enforces safety-related standards and regulations in the workplace is called         OSHA.        
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.
Continuing Education Kitchen Safety and Sanitation
Place hot pots and baking dishes on a hot pad when they are removed from the oven.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
  1. 60 minutes
  2. 45 minutes
  3. 30 minutes
  4. 15 minutes
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
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