Water Quiz For Kids

21 Questions | Total Attempts: 598

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Water Quiz For Kids

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)

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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)

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 15. 
    All of the following factors influence the effectiveness of chemical sanitizers, except
    • A. 

      Concentration

    • B. 

      Contact time

    • C. 

      Abrasiveness

    • D. 

      Temperature

  • 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

  • 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

  • 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

  • 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.

  • 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)

  • 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

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