Quiz Over Kitchen And Food Safety

24 Questions | By Jeanforshey | Last updated: Mar 22, 2022 | Total Attempts: 4860

Questions

Settings

Create your own Quiz

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?