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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
under the kitchen sink and clearly labeled
C
out of the reach of children and clearly labeled.
D
in the laundry room on a low shelf.
2) What is a safe way to keep kitchen floors to prevent accidents?
A
Keep floors free of furniture
B
Allow children to play in the kitchen
C
Keep floors well-polished
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
Salt
B
Flour
C
Water
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
E-coli
B
Campylocater
C
Norwalk virus
D
Salmonella
6) Which is the BEST safe food sanitation procedure?
A
Wash dishcloths and drying towels often
B
Keep cooked turkey on the counter until it cools.
C
Place raw meat next to raw vegtables in a grocery cart.
D
Keep children out of the kitchen.
7) What is the result of cooking ground beef to 160oF for 15 seconds for home use?
A
To destroy Salmonella
B
To destroy E-coli
C
To destroy Norwalk virus
D
To destroy Campylobacter
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
changes need to be made for the next meal
C
divide tasks to get the job done
D
food is ready at the same time and served hot
9) What food was contaminated to cause gastrointestinal discomfort for a person who has Salmonella?
A
Improperly cooked meat and poultry.
B
Raw meat, unpasteurized dairy, leafy vegetables.
C
Stool-contaminated food, water, or contaminated raw oysters.
D
Contaminated dairy products.
10) Why is the danger zone for home use differenct than food service use?
A
Utensils used for cooking food at home are more safe and sanitary than food service.
B
Protions at home are not as consistent in size or wieght.
C
Cooks at home keep their kitchens cleaner and more organized.
D
Home cooks do not always check the internal temperature.
*select an answer for all questions
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