Kitchen Safety and Sanitation Quiz Mrs.

Docherty

Name: _________________________________

True/False (1 point each)

1 When you prepare vegetables, cut them directly on the countertop. True False
2 You only need one pot holder when you remove something small from the oven. True False
3 If you can’t find a potholder, use a towel to remove hot items from the oven. True False
4 Knives need to be kept in a separate location from other utensils. True False
5 Never handle food if you feel ill or have an open wound. True False
6 Water is the best way to extinguish all types of fires. True False
7 If a glass breaks on the floor, leave it until a janitor comes by. True False
8 You should wash your hands with soap and water for 5-10 seconds. True False
9 Long sleeves should be rolled up when working in the kitchen. True False
10 Bacteria isn’t a living thing, so it doesn’t need oxygen to live True False
11 All bacteria is killed at temperatures over 100 True False
If a heavy pan is stored out of your reach, find a stepstool or someone that can
12 True False
reach it for you.
If your container of Lysol is almost empty, find another container and fill yours
13 True False
up.
14 Moving bacteria from one place to another is known as desanitizing. True False
15 You should wash your hands after touching your face or hair. True False

Select FIVE false statements from above. Rewrite the statements to make them true. (3 points each)

16.

17.

18

19

20.
Kitchen Safety and Sanitation Quiz Mrs. Docherty

Name: _________________________________
Multiple choice (2 points each)

Circle the letter of the answer that best matches each statement

21. Food can become contaminated if bacteria is allowed to grow. A good rule to follow is:

A. When in doubt, throw it out

B. Food can be sold unless you see mold
C. If food smells OK then bacteria’s away!
D. It might make you ill, but bacteria won’t kill.

22. While working with food:

A. Avoid touching your face, hair and any unclean objects

B. Wash your hands after every time you touch something unclean… especially after using the
bathroom.
C. Wash your hands before and after cleaning surfaces
D. All of the above

23. When working in the lab:

A. Hair must be up and an apron must be on for the entire lab

B. Hair must be up and an apron must be on only while food is being prepared
C. Hair must be up and an apron must be on if you are wearing clothes you don’t want to get dirty
D. Hair must be up and an apron must be on mainly when you are cleaning

24. Your hands should be dry when handling electrical equipment to prevent:

A. Damaging equipment
B. Spreading bacteria
C. Getting a shock
D. Slipping

25. In order to prevent cuts:

A. Keep knives sharp and choose a knife appropriate for the food to be cut
B. Catch a falling knife so it doesn’t break
C. Store knives in a drawer with other utensils
D. Soak a dirty knife in a sudsy sink

26. Grease fires should be extinguished by:

A. Adding flour
B. Adding water
C. Putting a lid on the pan
D. Throwing a towel over the fire
Kitchen Safety and Sanitation Quiz Mrs. Docherty

Name: _________________________________

27. Electrical appliances should be unplugged by pulling:

A. The plug
B. The cord
C. The appliance

28. To prevent electric shock:

A. Keep electric cords away from water

B. Don’t plug many cords into the same outlet
C. Make sure your hands are dry before plugging or unplugging
D. All of the above

29. When storing chemicals in the kitchen:

A. Store them next to the stovetop to keep them handy

B. Store them above everything else to keep them out of harm’s way
C. Store them in a low, locked cabinet
D. Store them next to the sink to keep them handy
Kitchen Safety and Sanitation Quiz Mrs. Docherty

Name: _________________________________

Short Answer: (5 points each)

31. List three occasions in which you must wash your hands.

32. What are the temperatures of the Danger Zone? What is dangerous about it?

33. What is the most important thing you can do to prevent the spread of bacteria?

34. Give an example of cross contamination.

10. Which of the following meats are not poultry? (circle any that apply)
Chicken Duck Ham Beef Lobster Pork

11. What is another meat that is not poultry?

12. What is another example of poultry?

13. Which of these fish is likely to carry the highest amount of Mercury? (circle one)

How do you know?

14. Which of the following ways is NOT a safe way to defrost raw meat?
a. In the refrigerator
b. On the counter overnight
c. In the microwave
d. Under cool running water

15. Defend your answer to #14. Why is this method unsafe? (10 points)
16. What does the term minimum internal temperature mean? Why is it important to know? (10
points)

15. On the thermometer, put the letter of the selections below on the appropriate temperature.
(4 points each)
a. Bottom limit of Danger Zone
b. Upper limit of Danger Zone
165°
c. Minimum Internal Temperature of Steaks/ Roasts
d. Minimum Internal Temperature of Chicken
145°
140°

40°
Fruits and Vegetables Name___________________

Vegetables come from many different parts of plants. Give an example of each: (2 points each)

Fruits: _______________________________

Flowers: : _______________________________

Stems: : _______________________________

Roots: : _______________________________

Leaves: : _______________________________

Seeds: : _______________________________

Short answer: (5 points each)

 You go to buy a piece of fruit from the store. When you pick it up, how should it feel in your hands? How should it look? How
should it smell?

 What can you do if you bought fruit that isn’t ripe enough to eat?

 What are two reasons to buy fruit and vegetables that are “in season?”

 How would you convince a person to eat fruits and vegetables if they didn’t know about nutrition?

Fill in the blanks (2 points each)

Mature
The part of the plant that holds the seeds. ________________________________
Underripe
Fruits and vegetables that have reached their full size and color. ________________________________ Ripe
Fruit
Fruits and vegetables that have reached their peak flavor and are ready to eat. ________________________________ Vegetable

Fruits and vegetables that are very firm, lack flavor, and have not yet reached top eating quality. Produce
________________________________ Pome
Zest
A plant that is cultivated for its edible portion, such as the leaves, seeds, root, etc. ________________________________
Foods

Mrs. Docherty

NUTRITION QUIZ

Matching

In the box next to the nutrient, write the letter of the fact that matches. (6 points)

Water A. Provide energy

Minerals B. Makes up a part of every tissue in your body
Vitamins C. Growth and repair of body tissues
Fats D. The only non-organic part of our body
Carbohydrates E. Cushions internal organs, helps absorb vitamin ADEK
Proteins F. Best known by letters, they support many functions in the body

Multiple choice: (2 points each)

The number of calories your body needs for energy in a day depends on

a. Your activity level

b. Your age
c. Your weight
d. Your gender
e. All of the above
The nutrient that prevents osteoporosis (the thinning of bone tissue and loss of bone density) is

a. Vitamin C
b. Fat
c. Calcium
d. Thiamin
e. Iron
There are _____ calories in one gram of fat.

a. 1
b. 4
c. 8
d. 9