Hourly Kitchen Training Post-assessement

10 Questions

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Kitchen Quizzes & Trivia

This post-assessment is designed solely to determine what you have learned as you complete your kitchen training. This is not a test so do not feel pressured to know every answer. If you have any special needs for taking this assessment, please notify your Trainer.


Questions and Answers
  • 1. 
    Why is it important to continually wash your hands when handling food product?  (Select all that apply)
    • 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 examples of food borne illness'?  (Select all that apply)
    • A. 

      Salmonella

    • B. 

      E. coli

    • C. 

      Diarrhea

    • D. 

      Botulism

    • E. 

      Botulism

  • 4. 
    When storing food product, which of the following items would you store above uncooked/ raw shrimp?  (Select all that apply)
    • A. 

      Cheese

    • B. 

      Apples

    • C. 

      Raw Chicken

    • D. 

      Salad Mix

  • 5. 
    What is the proper technique to carry a knife?
    • A. 

      Never carry a knife in a kitchen.

    • B. 

      Pointed straight ahead, with blade facing away from you.

    • C. 

      Pointed straight down, with the blade turned towards the rear.

    • D. 

      Pointed straight down, with the blade turned towards the rear.

    • E. 

      All of the above.

  • 6. 
    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.

  • 7. 
    How many ounces are in one pound?
    • A. 

      12 ounces

    • B. 

      14 ounces

    • C. 

      16 ounces

    • D. 

      18 ounces

  • 8. 
    When reheating food, what must the internal temperature reach and for how long?
    • A. 

      160 degrees - for 10 seconds

    • B. 

      165 degrees - for 15 seconds

    • C. 

      170 degrees - for 5 seconds

    • D. 

      175 degrees - for 15 seconds

  • 9. 
    When you are returning food to a cooler, what should you do?  (Select all that apply)
    • A. 

      Eat it.

    • B. 

      Cover the food.

    • C. 

      Label properly with the date.

    • D. 

      Leave it uncovered for ease of use.

    • E. 

      Discard.

  • 10. 
    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