Water Quiz For Kids

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| By Mrgoodwin23
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Mrgoodwin23
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Quizzes Created: 8 | Total Attempts: 23,279
Questions: 21 | Attempts: 887

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Water Quiz For Kids - Quiz

With good parenting, kids will know the importance of water at a young age. They’ll know it’s a pivotal component of many daily activities – washing, cleaning, drinking, cooking and for many leisure activities as well. If you want to test your or your children’s knowledge about water, this quiz is exactly what you need!


Questions and Answers
  • 1. 

    The temp of rinse water in a warewashing machine that uses chemical sanitizing should be between

    • A.

      50 - 70 F (10 - 24 C)

    • B.

      75 - 120 F (24 - 49 C)

    • C.

      140 - 170 F (60 - 77 C)

    • D.

      200 - 212 F (93 - 100 C)

    Correct Answer
    B. 75 - 120 F (24 - 49 C)
    Explanation
    Chemical sanitizing in a warewashing machine requires a specific temperature range for the rinse water. The temperature should be between 75 - 120 F (24 - 49 C). This range ensures that the chemicals used for sanitization are effective in killing bacteria and other harmful microorganisms. If the temperature is too low, the sanitizing chemicals may not work effectively. On the other hand, if the temperature is too high, it can cause damage to the dishes and utensils being washed. Therefore, maintaining the correct temperature range is crucial for proper sanitization in a warewashing machine that uses chemical sanitizing.

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  • 2. 

    Material Safety Data Sheets must list all of the following, except

    • A.

      Container size of the chemical

    • B.

      Info about the safe use and handling of the chemical

    • C.

      First-aid info

    • D.

      A list of hazardous ingredients

    Correct Answer
    A. Container size of the chemical
    Explanation
    Material Safety Data Sheets (MSDS) are required to provide information about the safe use and handling of chemicals, including first-aid information and a list of hazardous ingredients. However, the container size of the chemical is not typically included in an MSDS. The purpose of an MSDS is to provide essential safety information to users, such as emergency responders and workers, to ensure they can handle and use the chemical safely. The container size is not relevant to this purpose and is therefore not included in the MSDS.

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  • 3. 

    If you are using a three-compartment sink for cleaning and sanitizing, the first sink is used for

    • A.

      Scraping

    • B.

      Rinsing

    • C.

      Washing

    • D.

      Sanitizing

    Correct Answer
    C. Washing
    Explanation
    In a three-compartment sink for cleaning and sanitizing, the first sink is used for washing. This means that the first sink is where the dirty items are initially placed and washed with soap or detergent to remove any visible dirt or debris. After washing, the items are then moved to the second sink for rinsing, and finally to the third sink for sanitizing.

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  • 4. 

    If you are using a three-compartment sink for cleaning and sanitizing, the second sink is used for

    • A.

      Scraping

    • B.

      Rinsing

    • C.

      Washing

    • D.

      Sanitizing

    Correct Answer
    B. Rinsing
    Explanation
    In a three-compartment sink for cleaning and sanitizing, the second sink is used for rinsing. This step is important to remove any remaining soap or detergent from the items being cleaned. Rinsing helps to ensure that the items are thoroughly cleaned and ready for the final step of sanitizing in the third sink.

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  • 5. 

    Which of the following statements best defines the term sanitizing?

    • A.

      Reducing microorganisms to safe levels

    • B.

      Checmical cleaning of food-contact surfaces

    • C.

      Washing in very hot water with detergent

    • D.

      Heat sterilization

    Correct Answer
    A. Reducing microorganisms to safe levels
    Explanation
    Sanitizing refers to the process of reducing microorganisms to safe levels. This means that the number of microorganisms present on a surface or in a substance is significantly reduced, making it safe for use or consumption. Sanitizing can be achieved through various methods such as chemical cleaning of food-contact surfaces, washing in hot water with detergent, or heat sterilization. However, the main objective is to ensure that the microorganism count is reduced to a level that poses no threat to human health.

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  • 6. 

    "Cleaning" is best defined as

    • A.

      Removing all visible food and soil from an item's surface

    • B.

      Detergent cleaning

    • C.

      Eliminating microorganisms

    • D.

      Reducing microorganisms to safe levels

    Correct Answer
    A. Removing all visible food and soil from an item's surface
    Explanation
    The correct answer is "removing all visible food and soil from an item's surface." This definition of cleaning refers to the process of getting rid of any visible dirt, debris, or contaminants from an object's surface. It does not necessarily involve eliminating or reducing microorganisms, although it may help in reducing their presence indirectly. Detergent cleaning and eliminating microorganisms are not comprehensive enough to encompass the complete definition of cleaning.

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  • 7. 

    What should you do to ensure that the chemical sanitizer you are using on a food-prep surface is at the correct strength?

    • A.

      When using the solution, rinse it from the surface and then apply it a second time.

    • B.

      After using the solution, test the surface to confirm that no microorganisms are present

    • C.

      Use a test kit while preparing the solution to check its concentration

    • D.

      After preparing the solution, heat it to the temp recommended by the manufacturer

    Correct Answer
    C. Use a test kit while preparing the solution to check its concentration
    Explanation
    To ensure that the chemical sanitizer used on a food-prep surface is at the correct strength, it is important to use a test kit while preparing the solution to check its concentration. This allows for accurate measurement and ensures that the sanitizer is neither too weak nor too strong. By using a test kit, one can verify that the sanitizer is at the appropriate concentration to effectively kill microorganisms and maintain food safety standards.

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  • 8. 

    In a three0compartment sink used to clean and sanitize items, 

    • A.

      All sinks should contain detergent

    • B.

      All sinks should use water that is at least 200F (93C)

    • C.

      The water in the wash sink should reach at least 110F (43C)

    • D.

      The rinse water should reach at least 70F (24C)

    Correct Answer
    C. The water in the wash sink should reach at least 110F (43C)
    Explanation
    In a three-compartment sink used to clean and sanitize items, the water in the wash sink should reach at least 110F (43C). This temperature is necessary to effectively remove dirt, grease, and bacteria from the items being washed. The hot water helps to break down and dissolve any residues on the surfaces. Additionally, the high temperature aids in killing harmful bacteria and ensuring proper sanitation of the items. Therefore, it is crucial to maintain the water temperature in the wash sink at a minimum of 110F (43C) to achieve optimal cleaning and sanitization results.

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  • 9. 

    What is the proper method for cleaning and sanitizing stationary equipment?

    • A.

      Spray with a strong cleaning solution and wipe with a sanitized cloth

    • B.

      Spray witha sanitizing solution, then rinse clean water and dry

    • C.

      Brush off loose soil with a clean cloth, then wipe with a sanitizing solution

    • D.

      Wash and rinse, then wipe or spray witha chemical-sanitizing solution

    Correct Answer
    D. Wash and rinse, then wipe or spray witha chemical-sanitizing solution
    Explanation
    The proper method for cleaning and sanitizing stationary equipment is to wash and rinse it first, and then wipe or spray it with a chemical-sanitizing solution. This ensures that any dirt or debris is removed through the washing and rinsing process, and then the equipment is further sanitized using the chemical solution. This two-step process helps to effectively clean and sanitize the equipment, ensuring it is safe for use.

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  • 10. 

    What is the purpose of Material Safety Sata Sheets?

    • A.

      To inform employees of the hazards associated with the chemicals with which they work

    • B.

      To provide info on potentially dangerous machinery in the kitchen

    • C.

      To inform customers about potentially hazardous food

    • D.

      To monitor the quantity of cleaning materials used by employees

    Correct Answer
    A. To inform employees of the hazards associated with the chemicals with which they work
    Explanation
    Material Safety Data Sheets (MSDS) serve the purpose of informing employees about the hazards associated with the chemicals they work with. These sheets provide detailed information about the properties, handling, storage, and emergency measures related to the chemicals. By understanding the hazards, employees can take necessary precautions to protect themselves and others, such as using personal protective equipment and following proper handling procedures. MSDS also help in identifying potential health risks, fire hazards, and environmental impacts of the chemicals, enabling employees to work safely and minimize the risk of accidents or exposure to harmful substances.

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  • 11. 

    Which element below would most likely be part of a master cleaning schedule?

    • A.

      Procedures for cleaning and sanitizing the dry-storage areas

    • B.

      Description of protective equipment needed when cleaning the floors

    • C.

      First-aid info and steps to take in an emergency

    • D.

      Purchasing schedule of cleaning materials

    Correct Answer
    A. Procedures for cleaning and sanitizing the dry-storage areas
    Explanation
    The element that would most likely be part of a master cleaning schedule is procedures for cleaning and sanitizing the dry-storage areas. This is because a master cleaning schedule typically includes detailed instructions and guidelines for cleaning different areas of a facility, including specific procedures for cleaning and sanitizing different areas or sections. The dry-storage areas, being an important part of a facility, would require specific cleaning procedures to maintain cleanliness and hygiene.

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  • 12. 

    A foodservice employee would like to know what protective equipment should be worn when using a specific chemical. Where would he find that information?

    • A.

      In a HAACP plan

    • B.

      On the chemical's Material Safety Data Sheet

    • C.

      In the master cleaning schedule

    • D.

      In the FDA Food Code

    Correct Answer
    B. On the chemical's Material Safety Data Sheet
    Explanation
    The correct answer is on the chemical's Material Safety Data Sheet. The Material Safety Data Sheet (MSDS) provides detailed information about the chemical, including its properties, hazards, and recommended protective equipment. It is a valuable resource for employees to understand the proper safety precautions when working with specific chemicals. The MSDS is typically provided by the manufacturer or supplier of the chemical.

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  • 13. 

    The two methods used to sanitize surfaces are

    • A.

      Chlorine and iodine

    • B.

      Manual warewashing and machine warewashing

    • C.

      Chemical sanitizing and heat sanitizing

    • D.

      Detergents and solvent cleaners

    Correct Answer
    C. Chemical sanitizing and heat sanitizing
    Explanation
    Chemical sanitizing and heat sanitizing are two methods used to sanitize surfaces. Chemical sanitizing involves using chemicals such as chlorine or iodine to kill bacteria and other microorganisms on surfaces. Heat sanitizing, on the other hand, involves using high temperatures to kill bacteria and other microorganisms. Both methods are effective in ensuring that surfaces are free from harmful germs and are commonly used in various industries such as food service and healthcare.

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  • 14. 

    All of the folloiwng are techniques used for proper use of a machine warewasher, except

    • A.

      Rinsing or soaking items before washing

    • B.

      Filling detergent and sanitizer dispensers when needed

    • C.

      Running items through again if the came our soiled

    • D.

      Drying all items with a clean towel

    Correct Answer
    D. Drying all items with a clean towel
    Explanation
    The correct answer is "drying all items with a clean towel". This is because using a clean towel to dry items is not considered a technique for proper use of a machine warewasher. The other options mentioned, such as rinsing or soaking items before washing, filling detergent and sanitizer dispensers, and running items through again if they come out soiled, are all techniques that ensure proper use of a machine warewasher.

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  • 15. 

    All of the following factors influence the effectiveness of chemical sanitizers, except

    • A.

      Concentration

    • B.

      Contact time

    • C.

      Abrasiveness

    • D.

      Temperature

    Correct Answer
    C. Abrasiveness
    Explanation
    Chemical sanitizers are used to kill or inhibit the growth of microorganisms on surfaces. The effectiveness of these sanitizers is influenced by various factors such as concentration, contact time, and temperature. Concentration refers to the amount of sanitizer used, contact time is the duration of exposure to the sanitizer, and temperature affects the chemical reactions involved. However, abrasiveness is not a factor that directly affects the effectiveness of chemical sanitizers. Abrasiveness refers to the roughness or harshness of a substance, which may affect physical properties but not the sanitizing ability of chemicals.

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  • 16. 

    Chemical sanitizers

    • A.

      Are mixed with water until they reach the proper concentration

    • B.

      Contain a scouring agent

    • C.

      Are safe to use at any strength

    • D.

      Should never be used in restrooms

    Correct Answer
    A. Are mixed with water until they reach the proper concentration
    Explanation
    Chemical sanitizers need to be mixed with water in order to reach the appropriate concentration for effective use. This is because using them at full strength can be harmful or ineffective, while diluting them too much may render them ineffective in killing bacteria and other pathogens. Therefore, it is important to follow the instructions and guidelines provided by the manufacturer to ensure that the chemical sanitizers are mixed with water until they reach the proper concentration for safe and efficient use.

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  • 17. 

    All of the following are the most common types of chemical sanitizers used in foodservice establishments, except

    • A.

      Quaternary ammonium compounds

    • B.

      Chlorine

    • C.

      Sodium chloride

    • D.

      Iodine

    Correct Answer
    C. Sodium chloride
    Explanation
    Sodium chloride, also known as table salt, is not commonly used as a chemical sanitizer in foodservice establishments. Instead, it is primarily used as a seasoning or flavor enhancer in food preparation. Quaternary ammonium compounds, chlorine, and iodine are the most common types of chemical sanitizers used in foodservice establishments due to their effectiveness in killing bacteria and other pathogens.

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  • 18. 

    What should be done before cleaning and sanitizing items in a three-compartment sink?

    • A.

      Soak all items in a bleach solution

    • B.

      Soak all items in a detergent solution

    • C.

      Clean and sanitize all work surfaces and each sink

    • D.

      Immerse items in a chemical-sanitizing solution

    Correct Answer
    C. Clean and sanitize all work surfaces and each sink
    Explanation
    Before cleaning and sanitizing items in a three-compartment sink, it is important to clean and sanitize all work surfaces and each sink. This ensures that the area where the items will be cleaned is free from any dirt, debris, or bacteria. By cleaning and sanitizing the work surfaces and sinks, it creates a clean and safe environment for the cleaning and sanitizing process to be effective.

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  • 19. 

    Which of the following statements is incorrect?

    • A.

      Cloths used for food-contact surfaces and cloths used or nonfood-contact surfaces should be stored in separate , clearly marked containers of sanitizing solution.

    • B.

      Clean and sanitize mops and brished in the warewashing sink, never in the food-preparation sink

    • C.

      Cleaning tools and supplies should be cleaned and sanitized before being put away

    • D.

      Chemicals and tools should be stored in a locked area away from food.

    Correct Answer
    B. Clean and sanitize mops and brished in the warewashing sink, never in the food-preparation sink
    Explanation
    Clean and sanitize mops and brushes in the warewashing sink, never in the food-preparation sink. This statement is incorrect because mops and brushes should not be cleaned and sanitized in the warewashing sink. They should be cleaned and sanitized in a separate designated sink or area to prevent cross-contamination with food-preparation areas.

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  • 20. 

    In a three-compartment sink, you are ready to sanitize the items you have just washed. What should the temperature be of the water used for sanitizing?

    • A.

      At least 75F (29C)

    • B.

      At least 110F (43C)

    • C.

      At least 171F (77C)

    • D.

      At least 212F (100C)

    Correct Answer
    C. At least 171F (77C)
    Explanation
    The correct answer is at least 171F (77C). This temperature is necessary to effectively sanitize the items that have been washed. Sanitizing at this high temperature helps to kill any remaining bacteria or microorganisms on the items, ensuring they are safe for use. Lower temperatures may not be sufficient to achieve proper sanitization.

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  • 21. 

    When using chemical sanitizers on food-contact surfaces

    • A.

      It is important that the temperatures are above 120F (49C)

    • B.

      Use only those sanitizers that are approved by the EPA

    • C.

      Make certain to rinse surfaces with hot water after you sanitize them

    • D.

      Inform guests that you are doing so

    Correct Answer
    B. Use only those sanitizers that are approved by the EPA
    Explanation
    Using sanitizers that are approved by the EPA is important when using chemical sanitizers on food-contact surfaces. This is because the EPA approves sanitizers that have been tested and proven to effectively kill bacteria and other harmful pathogens. Using unapproved sanitizers may not effectively sanitize the surfaces and can pose a risk to food safety.

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