Food Safety
Kitchen Safety
Contamination
General Kitchen Knowledge
Random
100

What are 3 of the most common food allergies?

Mustard seed, peanuts, tree nuts, shellfish, crustaceans, milk, wheat, soybeans

100

When should you clean up a spill?

As soon as it happens!!!!!

100

Name an example of physical contamination:

Wood, dirt, hair, fingernail, etc. 

100

Besides washing your hands, what should you always do first before you start cooking or baking?

Read the full recipe!!

Why?

Some involve dough proofing, or sitting overnight.

Some need the oven preheated to a hot temperature. 

Maybe there is an ingredient that you don't have. 

100

What fish is used to make calamari?

Squid

200

How long can food stay in the temperature danger zone?

Maximum 4 hours

200

How should you carry a knife?

With the blade pointing downwards and away from you.

200

Name an example of a chemical contamination:

Pesticides, bleach, cleaner

200

Where should the handle of your pots and pans be pointed?

Towards the inside of the stove. (or away from you)

200

Which direction does the sun rise?

East

300

What is the temperature danger zone?

4-60 degrees celcius

300

When reheating foods, what temperature does the food need to reach?

74 degrees C

300

Name a biological contamination:

Microorganisms, bacteria

300

Where should scraps like egg shells and vegetable skins go?

In the compost!

300

What is the longest venomous snake in the world?

King Cobra

400

Name 4 reasons you need to re-wash your hands in the kitchen. 

Before you start cooking

After touching raw meat
After touching your hair/face

After tasting your food (if you are bringing your hand to your face.)

To avoid cross contamination

400

When cooling food, the temperature must eventually cool to 4 degrees, in how many hours?

4 hours

400

Give an example of cross contamination

Ex: Bread crumbs in butter

Ex: Cutting vegetables on a cutting board that had raw meat on it


400

Name something you should never do in the kitchen!

Run, pick your nose, stand of chairs, sit on counters.

400

What is the name of a singular spaghetti?

One spaghetto

500

Which foods have the most common fatal cases of foodborne illness?

Meat and poultry.

500

Describe the process of fully washing a dish:

Use hot, soapy water. Scrub all food and debris off the dish (scrub the whole dish). Rinse all the soap off the dish. Set the dish to dry, or hand dry with a clean towel. 
500

What are the three most common Foodborne virus/bacteria in Canada?

Norovirus. Listeria. Salmonella.

500

What should be done with things like cans, jars, jugs, etc. that are emptied during a cooking lab?

They should be rinsed out with hot water and put in the recycling bin.

500

Where can you find the colosseum?

Rome, Italy.

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