Trivia Quiz On Kitchen Training! Test Your Knowledge

8 Questions | Total Attempts: 1177

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Trivia Quiz On Kitchen Training! Test Your Knowledge

Can you answer these trivia questions about kitchen training? Take this quiz and test your knowledge about this unique and exciting subject. Kitchen training entails learning about knife safety, proper cooking procedures, and safe lifting techniques. It is essential because the majority of restaurant accidents occur in the kitchen. Take this quiz and prepare to become an expert on kitchen training.


Questions and Answers
  • 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. 
    What are exampled of food borne illness'? 
    • 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