Working In The Kitchen

15 Questions | Total Attempts: 15

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Working In The Kitchen


Questions and Answers
  • 1. 
    How long should you wash your hands before starting to cook?
    • A. 

      A minimum of 10 seconds

    • B. 

      A minimum of 20 seconds

    • C. 

      A minimum of 30 seconds

    • D. 

      A minimum of 40 seconds

  • 2. 
    What should you use to pick up broken glass?
    • A. 

      Your hands

    • B. 

      Nothing, leave it there

    • C. 

      Dish cloth

    • D. 

      Dustpan/broom/damp paper towel

  • 3. 
    Avoid wearing loose clothing in the kitchen.
    • A. 

      True

    • B. 

      False

  • 4. 
    If something catches on fire inside the oven, what should you do?
    • A. 

      Grab the fire extinguisher or baking soda and use it to put out the fire.

    • B. 

      Grab some marshmallows and make s'mores

    • C. 

      Leave the door shut and turn the oven off

    • D. 

      Turn off the oven and leave the door open until it cools down

  • 5. 
    When should spills be cleaned up?
    • A. 

      When you are done cooking

    • B. 

      Immediately

    • C. 

      When you are able to take a break from what you are doing

  • 6. 
    What should you remember when washing knives?
    • A. 

      Wash them separately

    • B. 

      Let them soak so food wipes off easily

    • C. 

      Use only cold water

    • D. 

      Wash in the dishwasher

  • 7. 
    What should you use to stir hot foods?
    • A. 

      Metal spoons

    • B. 

      Spatula

    • C. 

      Wooden spoon

    • D. 

      Ladle

  • 8. 
    What should you always cut/chop food on?
    • A. 

      Counter top

    • B. 

      Cookie sheet

    • C. 

      Cutting board

    • D. 

      Plate

  • 9. 
    How should pot/pan handles be placed while working at the stove?
    • A. 

      Toward front of stove

    • B. 

      Toward center of stove

    • C. 

      Over the burner beside it

    • D. 

      None of the above

  • 10. 
    Which of the following are the core four of food safety?
    • A. 

      Clean, cover, cook, chill

    • B. 

      Clean, cook chill, separate

    • C. 

      Clean, cover, heat, chill

    • D. 

      Wash, cook, freeze, separate

  • 11. 
    What should you use to handle a hot pan or dish?
    • A. 

      Wet pot holder/oven mitt

    • B. 

      Dry pot holder/oven mitt

    • C. 

      Dish cloth/tea towel

    • D. 

      Apron

  • 12. 
    How should you lift the lid from a pot that is boiling?
    • A. 

      Straight up

    • B. 

      With the inside of the lid away from you (handle towards you)

    • C. 

      With the inside of the lid towards you (handle away from you)

    • D. 

      None of the above

  • 13. 
    Which of the following is not an option for putting out a grease fire?
    • A. 

      Baking soda

    • B. 

      Salt

    • C. 

      Lid/pot cover

    • D. 

      Water

  • 14. 
    What is the term used to describe when harmful bacteria is transferred from one food to another or from another source (such as hands) to food?
    • A. 

      Detoxification

    • B. 

      Germinating

    • C. 

      Contagion

    • D. 

      Cross contamination

  • 15. 
    Foods that are subject to decay or spoilage and may require refrigeration or freezing are called what?
    • A. 

      Biodegradable

    • B. 

      Non-perishable

    • C. 

      Perishable

    • D. 

      Contaminated

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