What is the first step when entering the kitchen?
  • Run dishwater
  • Wash hands
  • Pre-heat oven
  • Gather ingredients
If food is held in the danger zone for ______ hr.(s), throw it out.
  • 1
  • 2
  • 3
  • 4
What should you use to take something out of a hot oven?
  • Tea towel
  • Paper towel
  • Oven mitts
  • Your hands
What is the temperature range of the danger zone?
  • 20-120 degrees
  • 30-130 degrees
  • 40-140 degrees
  • 50-150 degrees
To what internal temperature should poultry/chicken be cooked to?
  • 145 degrees
  • 150 degrees
  • 160 degrees
  • 165 degrees
To what internal temperature should ground beef be cooked to?
  • 145 degrees
  • 150 degrees
  • 160 degrees
  • 165 degrees
If you are using a saucepan/skillet, where should the handle be facing?
  • out
  • out over the edge of the stove
  • inwards
  • over another stove eye
What should you never do when a grease fire occurs?
  • Throw water on it
  • Smother it with baking soda
  • Smother it with the pan lid
  • Turn off heat
Which of the following is not a step to taking items out of the oven?
  • Taste food quickly to check for doneness.
  • put oven door down completely, and stand to the side.
  • Pull out oven rack.
  • Use dry, thick potholders
What is the minimum amount of time you should wash your hands?
  • 10 seconds
  • 15 seconds
  • 20 seconds
  • 30 seconds
You should wash your hands after touching your hair or face.
  • False
  • True
Wipe up any spills immediately.
  • Safe
  • Unsafe
Wash knives together with the flatware when doing dishes.
  • Safe
  • Unsafe
Leave cabinet doors and drawers open in case you need more items.
  • Safe
  • Unsafe
Wear loose long-sleeved garments to protect your arms while cooking.
  • Safe
  • Unsafe
Use a stool or step ladder to reach something on a high shelf.
  • Safe
  • Unsafe
Use a knife to open cans.
  • Safe
  • Unsafe
Store meats on the bottom shelf of refrigerator.
  • Safe
  • Unsafe
When washing your hands, what step number is: turn off sink with paper towel.
  • 2
  • 3
  • 4
  • 5
When washing your hands, what step is: turn on warm water?
  • 1
  • 2
  • 3
  • 5
When washing hands, what step is: wash for 20 seconds and rinse.
  • 2
  • 3
  • 4
  • 5
When washing hands, what step is: get paper towel?
  • 1
  • 2
  • 3
  • 4
When washing hands, what step is: get soap?
  • 2
  • 3
  • 4
  • 5
When washing your hands which step comes first?
  • Scrubbing your hands
  • Drying your hands
  • Wet your hands
  • Get soap
You should scrape and rinse soiled dishes in a garbage can or appropriate receptacle and place them to one side of the sink.
  • True
  • False
What is the name of the method for washing dishes?
  • One sink method
  • There is no method
  • Two sink method
  • three sink method
What is the third sink in the 3 sink method used for?
  • Washing
  • Sanitizing
  • Rinsing
  • Storing
Where do you put used dish cloths?
  • In the laundry basket or washing machine.
  • Leave them in the sink.
  • Leave them on the counter.
  • Put them back in the drawer you found them.
There is no grouping when washing dishes.
  • True
  • False
We cut food away from our body.
  • True
  • False
We avoid steam burns by....
  • Opening the lid of a pot or pan towards ourselves.
  • Opening the lid of a pot or pan away ourselves.
Water or flour will put out a grease fire.
  • True
  • False
We should keep electrical appliances away from water to avoid electrocucion.
  • True
  • False
We should keep all cleaners or chemicals in there original bottles.
  • True
  • False
This symbol stands for a possible fire hazard or flammable material.
ca-2 sb-1-Kitchen Safety and Sanitationimg_no 279.jpg
  • True
  • False
A food-borne illness is a disease transmitted by food, the source of which is bacteria, or toxins produced by bacteria.
  • True
  • False
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