Quiz Over Kitchen And Food Safety
24 Questions
| Total Attempts: 3834
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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