Quiz Over Kitchen And Food Safety

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| By Jeanforshey

Jeanforshey

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Quizzes Created: 1 | Total Attempts: 6,120

| Attempts: 6,121

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1/24 Questions

Always cut/chop food on a _____________.
- Counter top
- Cookie sheet
- Cutting board
- None of the above

About This Quiz

This is a test of kitchen and food safety knowledge.

Quiz Over Kitchen And Food Safety - Quiz

2.

Always wash _________separately.
- Sharp knives
- Forks
- Spoons
- Spatulas
Correct Answer

A. Sharp knives

Explanation

It is important to always wash sharp knives separately to prevent any accidents or injuries. Mixing sharp knives with other utensils can lead to accidental cuts or damage to the other utensils. Therefore, it is best to wash sharp knives separately to ensure safety and prevent any potential harm.

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4
3.

What should you use to pick up broken glass?
- Your hands
- Nothing, leave it there
- Dish cloth
- Dust pan/broom/wet paper towel
Correct Answer

A. Dust pan/broom/wet paper towel

Explanation

To pick up broken glass safely, it is recommended to use a dustpan, broom, or a wet paper towel. Using your hands can be dangerous as it may lead to cuts or injuries. Leaving the broken glass there can also pose a risk to others. Using a dish cloth may not be as effective in picking up all the glass shards. Therefore, the best option is to use a dustpan, broom, or wet paper towel to ensure proper and safe disposal of the broken glass.

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6
4.

What direction should you cut with a sharp knife?
- Away from you
- Toward you
- Toward your partner
- None of the above
Correct Answer

A. Away from you

Explanation

When using a sharp knife, it is safer to cut away from yourself. This reduces the risk of accidentally cutting yourself by ensuring that the knife is moving away from your body. Cutting towards yourself or towards your partner increases the chances of the knife slipping and causing injury. Therefore, cutting away from you is the correct direction to minimize the risk of accidents while using a sharp knife.

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1
5.

What should you use to stir hot foods?
- Metal spoons
- Spatula
- Wooden spoon
- Ladle
Correct Answer

A. Wooden spoon

Explanation

A wooden spoon should be used to stir hot foods because wood is a poor conductor of heat, meaning it does not transfer heat as easily as metal. This reduces the risk of burning or scorching the food. Additionally, wooden spoons are less likely to scratch or damage non-stick cookware compared to metal spoons or spatulas.

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5
6.

How do you lift the lid from a pot that is boiling?
- Straight up
- With the inside of lid away from you
- With inside of lid towards you
- None of the above
Correct Answer

A. With the inside of lid away from you

Explanation

To lift the lid from a boiling pot, it is safer to do so with the inside of the lid away from you. This is because when the lid is lifted, the steam and hot water may escape, and by having the inside of the lid facing away, it reduces the risk of getting burned by the hot steam or water.

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4
7.

When handling a hot pan or dish always use a _______________.
- Wet pot holder
- Dry pot holder/hot pad
- Dish cloth
- Apron
Correct Answer

A. Dry pot holder/hot pad

Explanation

When handling a hot pan or dish, it is important to use a dry pot holder or hot pad. This is because wet pot holders or dish cloths can conduct heat and may cause burns. An apron, on the other hand, is used to protect clothing from spills and stains but does not provide sufficient protection against heat. Therefore, using a dry pot holder or hot pad is the safest option to handle hot pans or dishes without the risk of getting burned.

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3
8.

How do grease fires start?
- Grease is left on a burner
- Grease is left on the counter
- Grease spatters onto a hot burner
- A and C only
Correct Answer

A. A and C only

Explanation

Grease fires can start when grease is left on a burner or when grease spatters onto a hot burner. When grease is left on a burner, it can heat up and ignite, causing a fire. Similarly, when grease spatters onto a hot burner, it can also ignite and start a fire. Therefore, both scenarios mentioned in options A and C can lead to the start of a grease fire.

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4
9.

Handle of pots/pans should always be turned ____________.
- Toward front of stove
- Toward center of stove
- Over the burner beside it
- None of the above
Correct Answer

A. Toward center of stove

Explanation

The handle of pots/pans should always be turned toward the center of the stove to prevent accidental spills or burns. This position ensures that the handle is not sticking out where it can be easily bumped or knocked over, reducing the risk of accidents. Additionally, it helps to keep the handle away from other burners, minimizing the chance of it getting hot from the heat of adjacent burners.

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5
10.

The transfer of harmful bacteria from one food to another is called ________ ____________.

Correct Answer
contaminated food, Danger zone, cross contamination, bacteria

Explanation
Cross contamination is the correct answer for this question. Cross contamination refers to the transfer of harmful bacteria from one food to another. This can occur when raw or uncooked foods come into contact with ready-to-eat foods, utensils, or surfaces. It is important to prevent cross contamination in order to avoid foodborne illnesses.

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5
11.

Food that can become unsafe or spoil quickly if not refrigerated or frozen is called _______ __________.

Correct Answer
contaminated food, perishable food, food-borne illness, microorganisms

Explanation
Perishable food refers to food that can spoil or become unsafe quickly if not stored at the proper temperature, such as in a refrigerator or freezer. This includes foods like meat, dairy products, and fresh produce. Contaminated food, on the other hand, refers to food that has been contaminated with harmful substances or microorganisms, which can lead to food-borne illnesses. Therefore, the correct answer for the given question is "perishable food" as it accurately describes food that can become unsafe or spoil quickly if not refrigerated or frozen.

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1
12.

Sickness caused from eating contaminated foods; sometimes called food poisoning.

Correct Answer
food-borne illnesses

Explanation
This answer is correct because eating contaminated food, which may contain microorganisms, can lead to food-borne illnesses. These illnesses are often caused by consuming perishable foods that have been contaminated with harmful bacteria or viruses.

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2
13.

Tiny one-celled microorganism found every where in the environment if multiplied in food can cause illness: ___________

Correct Answer
bacteria sanitation perishable food contaminated

Explanation
Bacteria are tiny one-celled microorganisms that are found everywhere in the environment. If they multiply in food, they can cause illness. Sanitation is important in preventing the growth and spread of bacteria. Perishable food, if contaminated with bacteria, can also lead to illness.

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0
14.

The range of temperature at which most bacteria multiply rapidly is called _________.

Correct Answer
danger zone perishable food food-borne illness

Explanation
The correct answer is "danger zone". The danger zone refers to the range of temperatures, typically between 40°F and 140°F (4°C and 60°C), at which bacteria multiply rapidly in food. This temperature range is considered dangerous because it allows bacteria to grow and potentially cause food-borne illnesses.

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2
15.

Name 1 of the 7 food safety tips:
16.

Name 1 of 7 food safety tips:
17.

Name 1 of the 7 food safety tips:
18.

Name 1 of the 6 symptoms of food-borne illness:
19.

Name 1 of the 6 symptoms of food-borne illness:
20.

The temperature of the danger zone is:
21.

Name 1 of the 3 ways to thaw frozen food:
22.

Name 1 of the 3 ways to thaw frozen food:
23.

How long can frozen food be left out on the counter?
24.

What is the time frame for a person to contract a food borne illness?

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Current Version
Jun 07, 2024

Quiz Edited by
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Jun 07, 2010

Quiz Created by
Jeanforshey

Quiz Over Kitchen And Food Safety

Always cut/chop food on a _____________.

Quiz Preview

Always wash _________separately.

What should you use to pick up broken glass?

What direction should you cut with a sharp knife?

What should you use to stir hot foods?

How do you lift the lid from a pot that is boiling?

When handling a hot pan or dish always use a _______________.

How do grease fires start?

Handle of pots/pans should always be turned ____________.

The transfer of harmful bacteria from one food to another is called ____.

Food that can become unsafe or spoil quickly if not refrigerated or frozen is called _ ____.

Sickness caused from eating contaminated foods; sometimes called food poisoning.

Tiny one-celled microorganism found every where in the environment if multiplied in food can cause illness: ___________

The range of temperature at which most bacteria multiply rapidly is called _________.

Name 1 of the 7 food safety tips:

Name 1 of 7 food safety tips:

Name 1 of the 7 food safety tips:

Name 1 of the 6 symptoms of food-borne illness:

Name 1 of the 6 symptoms of food-borne illness:

The temperature of the danger zone is:

Name 1 of the 3 ways to thaw frozen food:

Name 1 of the 3 ways to thaw frozen food:

How long can frozen food be left out on the counter?

What is the time frame for a person to contract a food borne illness?

Quiz Over Kitchen And Food Safety

Always cut/chop food on a _____________.

Quiz Preview

Always wash _________separately.

What should you use to pick up broken glass?

What direction should you cut with a sharp knife?

What should you use to stir hot foods?

How do you lift the lid from a pot that is boiling?

When handling a hot pan or dish always use a _______________.

How do grease fires start?

Handle of pots/pans should always be turned ____________.

The transfer of harmful bacteria from one food to another is called ________ ____________.

Food that can become unsafe or spoil quickly if not refrigerated or frozen is called _______ __________.

Sickness caused from eating contaminated foods; sometimes called food poisoning.

Tiny one-celled microorganism found every where in the environment if multiplied in food can cause illness: ___________

The range of temperature at which most bacteria multiply rapidly is called _________.

Name 1 of the 7 food safety tips:

Name 1 of 7 food safety tips:

Name 1 of the 7 food safety tips:

Name 1 of the 6 symptoms of food-borne illness:

Name 1 of the 6 symptoms of food-borne illness:

The temperature of the danger zone is:

Name 1 of the 3 ways to thaw frozen food:

Name 1 of the 3 ways to thaw frozen food:

How long can frozen food be left out on the counter?

What is the time frame for a person to contract a food borne illness?

The transfer of harmful bacteria from one food to another is called ____.

Food that can become unsafe or spoil quickly if not refrigerated or frozen is called _ ____.