Trivia Quiz On Kitchen Training! Test Your Knowledge
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This pre-assessment is designed solely to determine your current level of basic kitchen knowledge. This is not a test so do not feel pressured to know every answer. During training, you will have ample opportunity to cover all of this information. If you have any special needs for taking this assessment, please notify your Trainer.
- 1.Why is it important to continually wash your hands when handling food products?
- A.
To eliminate as much bacteria as possible.
- B.
Stop any pathogens from entering the food product.
- C.
Contain any viruses that you may currently have.
- D.
Keep your hands free and clear of any debris.
- E.
All of the above.
- 2.What is FIFO?
- A.
First Out, First In
- B.
Food Is First Option
- C.
First In, First Out
- D.
First Identified, First Outlook
- 3.
- A.
Salmonella
- B.
E. coli
- C.
Diarrhea
- D.
Botulism
- E.
All of the above.
- 4.When storing food product, which of the following items would you store above uncooked/ raw shrimp?
- A.
Cheese
- B.
Apples
- C.
Raw Chicken
- D.
Salad Mix
- 5.What is the first thing you do after taking a break?
- A.
Tell the Kitchen Manager on Duty.
- B.
Wash you hands.
- C.
Use the restroom.
- D.
Clock in from break.
- 6.How many ounces are in one pound?
- A.
12 ounces
- B.
14 ounces
- C.
16 ounces
- D.
18 ounces
- 7.When you are returning food to a cooler, what should you do?
- A.
Eat it.
- B.
Cover the food.
- C.
Label properly with the date.
- D.
Leave it uncovered for ease of use.
- E.
Discard.
- 8.What is the proper holding temperature of all walk-in and reach-in coolers?
- A.
36 degrees
- B.
37 degrees
- C.
38 degrees
- D.
39 degrees
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