Quiz Over Kitchen And Food Safety

24 Questions | Total Attempts: 3834

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Kitchen Safety Quizzes & Trivia

This is a test of kitchen and food safety knowledge.


Questions and Answers
  • 1. 
    What should you use to stir hot foods?
    • A. 

      Metal spoons

    • B. 

      Spatula

    • C. 

      Wooden spoon

    • D. 

      Ladle

  • 2. 
    How do you lift the lid from a pot that is boiling?
    • A. 

      Straight up

    • B. 

      With the inside of lid away from you

    • C. 

      With inside of lid towards you

    • D. 

      None of the above

  • 3. 
    Always wash _________separately.
    • A. 

      Sharp knives

    • B. 

      Forks

    • C. 

      Spoons

    • D. 

      Spatulas

  • 4. 
    Handle of pots/pans should always be turned ____________.
    • A. 

      Toward front of stove

    • B. 

      Toward center of stove

    • C. 

      Over the burner beside it

    • D. 

      None of the above

  • 5. 
    Always cut/chop food on a _____________.
    • A. 

      Counter top

    • B. 

      Cookie sheet

    • C. 

      Cutting board

    • D. 

      None of the above

  • 6. 
    When handling a hot pan or dish always use a _______________.
    • A. 

      Wet pot holder

    • B. 

      Dry pot holder/hot pad

    • C. 

      Dish cloth

    • D. 

      Apron

  • 7. 
    What direction should you cut with a sharp knife?
    • A. 

      Away from you

    • B. 

      Toward you

    • C. 

      Toward your partner

    • D. 

      None of the above

  • 8. 
    What should you use to pick up broken glass?
    • A. 

      Your hands

    • B. 

      Nothing, leave it there

    • C. 

      Dish cloth

    • D. 

      Dust pan/broom/wet paper towel

  • 9. 
    How do grease fires start?
    • A. 

      Grease is left on a burner

    • B. 

      Grease is left on the counter

    • C. 

      Grease spatters onto a hot burner

    • D. 

      A and C only

  • 10. 
    The transfer of harmful bacteria from one food to another is called ________ ____________.
  • 11. 
    Food that can become unsafe or spoil quickly if not refrigerated or frozen is called _______ __________.
  • 12. 
    Sickness caused from eating contaminated foods; sometimes called food poisoning.
  • 13. 
    The range of temperature at which most bacteria multiply rapidly is called _________.
  • 14. 
    Tiny one-celled microorganism found every where in the environment if multiplied in food can cause illness: ___________
  • 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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