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Kitchen Safety And Sanitation
Test Description: Kitchen safety and sanitation
Instructions: Answer all questions to get your test result.
1) Food borne illness found in raw chicken and eggs.
A
E-coli
B
Listeria
C
Botulism
D
Salmonella
2) Food borne illness found in ground beef and contaminated water.
A
E-coli
B
Listeria
C
Botulism
D
Salmonella
3) Food borne illness found in severely damaged or improperly canned foods.
A
Salmonella
B
E-coli
C
Listeria
D
Botulism
4) Food borne illness found in fresh soft cheeses made with unpastuerized milk.
A
Botulism
B
Salmonella
C
Listeria
D
E-coli
5) Food borne illness that affects the nervous system. May cause blindness or paralysis.
A
Botulism
B
E-coli
C
Salmonella
D
Listeria
6) Knives should be kept sharp because...
A
Knives should not be kept sharp.
B
dull knives are more likely to slip
C
sharp knives look prettier in your drawers
7) When picking up a hot pan, use ________.
A
dry oven mitts, because the heat will go through if they are wet
B
probably nothing. You won't get burned
C
oven mitts, wet or dry
D
a dish towel
8) Wash hand in warm soapy water for
A
about 10 seconds.
B
at least 2 minutes.
C
as long as it takes.
D
at least 20 seconds.
9) Transferring bacteria from one food to another is called
A
cross pollination.
B
cross contamination.
C
campylobacter
D
very very bad.
10) Which is not a rule we need to observe when we cook?
A
apron on and tied
B
long hair pulled back
C
hands washed thoroughly
D
no makeup worn in class
11) Which of the following is important when dealing with small electrical appliances?
A
Fully cover in water to wash.
B
Make sure to put fingers directly on the blade when cleaning.
C
Don't ever use them.
D
Unplug before cleaning.
12) What is the best way to make sure that food is cooked thoroughly?
A
Push on it firmly.
B
Use a meat thermometer.
C
Cut it open.
D
Set a timer.
13) What is the Danger Zone of food safety?
A
grabbing food without an oven mitt.
B
a song in Top Gun.
C
the temperature range at which bacteria will grow most rapidly.
D
eating food that is too hot.
14) What is the Danger Zone of food safety?
A
40-140 degrees
B
below zero
C
above 20 degrees
D
325-425 degrees
15) Which is not a way to defrost food safely?
A
Put it in a sealed bag in cool water, and keep changing the water every 15 minutes.
B
Put it in the microwave to defrost.
C
Leave it in the refrigerator until it defrosts.
D
Leave it on the counter for a few hours.
16) When using pots and pans on the stove...
A
wrap pot handles in a thick layer of paper towels to prevent burns.
B
only grab the pot or pan from the sides.
C
keep handles sticking straight out so they can be easily grabbed.
D
keep pot handles turned toward the middle or over an unused counter.
17) Perishable food should be
A
eaten very quickly in less than 10 minutes.
B
refrigerated within 2 hours or less.
C
covered when left out for more than a few minutes.
D
refrigerated within 4 hours or less
18) Ground beef...
A
should be cooked so the outside is black and the inside is cold.
B
is safe to eat red and rare.
C
should be cooked to at least medium-well doneness.
D
should be burned all the way through.
19) Countertops should be wiped down
A
any time you are preparing food, both before and after.
B
only when they are visibly dirty.
C
only with very harsh bleach and boiling water.
D
never.
20) When testing food for seasoning...
A
use a clean spoon each time you taste.
B
use the same spook each time.
C
don't.
D
eat directly off of the spoon you are using to stir the food.
*select an answer for all questions
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