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Test Sec. 1.01-1.02 Review
Test Description: Review Safety and Sanitation as well as Work Plans
Instructions: Answer all questions to get your test result.
1) Kim has cleaning chemicals that she uses in the kitchen. What should be done with the chemicals to avoid accidents? Store chemicals:
A
in the pantry on a low shelf.
B
out of the reach of children and clearly labeled.
C
in the laundry room on a low shelf.
D
under the kitchen sink and clearly labeled
2) What is a safe way to keep kitchen floors to prevent accidents?
A
Keep floors free of furniture
B
Keep floors well-polished
C
Allow children to play in the kitchen
D
Anchor area rugs with a non-skid backing
3) A Chef's apron caught on fire when cooking. What is BEST for extinguishing the fire on the apron?
A
Baking Soda
B
Salt
C
Water
D
Flour
4) what can be used to put out a small pan fire?
A
Water
B
Flour
C
Salt
D
Baking powder
5) What is the result of eating raw oysters that have been held at 41°F and contaminated with fecal matter?
A
Norwalk virus
B
E-coli
C
Salmonella
D
Campylocater
6) Which is the BEST safe food sanitation procedure?
A
Wash dishcloths and drying towels often
B
Place raw meat next to raw vegtables in a grocery cart.
C
Keep children out of the kitchen.
D
Keep cooked turkey on the counter until it cools.
7) What is the result of cooking ground beef to 160oF for 15 seconds for home use?
A
To destroy Norwalk virus
B
To destroy Campylobacter
C
To destroy Salmonella
D
To destroy E-coli
8) Mary was excited when the meal was complete. Everyone in the group did his or her part as assigned on the work plan. This is an example of:
A
food prepared is safe and sanitary
B
food is ready at the same time and served hot
C
changes need to be made for the next meal
D
divide tasks to get the job done
9) What food was contaminated to cause gastrointestinal discomfort for a person who has Salmonella?
A
Improperly cooked meat and poultry.
B
Contaminated dairy products.
C
Stool-contaminated food, water, or contaminated raw oysters.
D
Raw meat, unpasteurized dairy, leafy vegetables.
10) Why is the danger zone for home use differenct than food service use?
A
Cooks at home keep their kitchens cleaner and more organized.
B
Home cooks do not always check the internal temperature.
C
Protions at home are not as consistent in size or wieght.
D
Utensils used for cooking food at home are more safe and sanitary than food service.
*select an answer for all questions
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