You good Mud
What is a key reason for kitchen safety?
a) Speed up cooking
b) Prevent injuries and accidents
c) Reduce food costs
d) Improve menu design
b) Prevent injuries and accidents
Where should knives be stored?
a) Loose in drawers
b) On magnetic strips or in knife blocks
c) In the sink
d) Under heavy pots
b) On magnetic strips or in knife blocks
What should you know the location of in a kitchen for fire safety?
a) Fire exits only
b) Fire extinguishers
c) First aid kits
d) Trash bins
b) Fire extinguishers
Foodborne illness in the US causes approximately how many cases annually?
a) 1 million
b) 10 million
c) 48 million
d) 100 million
c) 48 million
Always carry ____________ with the blade pointed down, close to your side
Knives
Before using any kitchen equipment, you should:
a) Use it immediately
b) Ask questions if unsure
c) Ignore instructions
d) Use it without supervision
b) Ask questions if unsure
What should you NEVER do with knives after use?
a) Wash immediately
b) Leave soaking in sinks
c) Dry and store properly
d) Handle carefully
b) Leave soaking in sinks
When should you wash your hands in the kitchen?
a) Before cooking
b) After handling raw food
c) After using the restroom
d) All of the above
d) All of the above
Which hazard is biological contamination?
a) Cleaning chemicals
b) Mold and bacteria
c) Broken glass
d) Hair in food
b) Mold and bacteria
Good ________ includes frequent handwashing and tying back hair.
hygiene
How should you carry a knife safely?
a) Blade pointed up, arm extended
b) Blade pointed down, close to your side
c) Blade pointed forward
d) Wrapped in a towel
b) Blade pointed down, close to your side
How should spills in the kitchen be handled?
a) Clean immediately to prevent slips
b) Leave for the next shift
c) Mop at the end of the day
d) Ignore if small
a) Clean immediately to prevent slips
Which of the following is part of a proper kitchen dress code?
a) Open-toe shoes
b) Jewelry like rings and bracelets
c) Tie back long hair
d) Shorts
c) Tie back long hair
What is NOT a condition in FAT TOM?
a) Food
b) Acidity
c) Time
d) Color
d) Color
The Temperature Danger Zone is between 41°F and 135°F for ________ growth.
bacteria
Why are dull knives more dangerous than sharp knives?
a) They slip more easily
b) They cut better
c) They are heavier
d) They are safer
a) They slip more easily
What is the safest way to clean broken glass?
a) Use bare hands
b) Sweep with broom and dustpan
c) Use a wet cloth
d) Let it dry and pick it up
b) Sweep with broom and dustpan
What is a safe way to thaw food?
a) Leave on the counter
b) In the refrigerator
c) In hot water
d) Under a heat lamp
b) In the refrigerator
What is the Temperature Danger Zone?
a) 0°F to 32°F
b) 41°F to 135°F
c) 135°F to 212°F
d) 212°F and above
b) 41°F to 135°F
A ________ needs a host and does not grow in food.
parasite
When passing a knife to another person, you should:
a) Pass blade first
b) Pass handle first, blade pointed down
c) Toss it carefully
d) Leave it on the counter
b) Pass handle first, blade pointed down
What should you do if a stovetop grease fire starts?
a) Pour water on it
b) Turn off heat and cover with a lid
c) Blow on it
d) Use water-based extinguisher
b) Turn off heat and cover with a lid
How can you avoid cross-contamination?
a) Use the same cutting board for all foods
b) Use separate cutting boards for raw meat and produce
c) Wash hands rarely
d) Store raw and cooked food together
b) Use separate cutting boards for raw meat and produce
Viruses in food are mostly spread by:
a) Chemical spills
b) Fecal contamination from unwashed hands
c) Mold spores
d) Physical contaminants
b) Fecal contamination from unwashed hands
The process of checking thermometer accuracy is called ________.
calibration