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pgs. 1-7
pgs. 8-9
pgs. 10-13
pgs. 14-17
pgs. 18-24
100
Jewlery should be left on and and hair should be left down during cooking. True or False?
False
100
Leaving young children alone in the kitchen is okay. True or False?
False
100
What are most of the harmful microorganisms called?
Bacteria
100
Food can be left out for longer than two hours at room temperature. True or False?
False (Food should not be left out longer than two hours at room temperature.)
100
What are the two ways to express the units of measure?
1. Metric 2. Customary
200
What does WHMIS stand for in regards to working with chemicals and what is it designed for?
Workplace Hazardous Materials Information System; It is designed so people working with chemicals know how to handle, prepare and dispose of chemcials safely.
200
When a person gets an electrical shock, anyone that touches them immediately after may also get a shock. True or False?
True
200
Parisites in food can infect people and cause illness. True or False?
True
200
Which main 5 foods require special care to keep them out of the danger zone?
1. Meat 2. Poultry 3. Fish 4. Dairy products 5. Eggs
200
For proper recipe format, the ingredients should be listed last on the page. True or False?
False (They should be listed first)
300
What are 3 ways to handle a fire on an electric skillet or range top?
1. Turn off heat 2. Put cover on the pan 3. Pour salt of baking soda on the flames
300
Should water be used on grease fires? Why or Why not?
No, because electricity travels well in water. Also, the water will splash the burning oil spreading the grease fire around.
300
For hygiene purposes, how long should you scrub/wash your hands before you begin to handle food?
Atleast 20 seconds
300
What temperature does bacteria mutiply rapidly?
At temperatures between 16 to 52 degrees celsuis
300
What are the 3 main measuring tools a kitchen should have?
1. Dry measuring cups 2. Liquid measuring cups 3. Measuring spoons
400
What 3 things does the MSDS (Material Safety Data Sheet) include about a chemical?
1. A chemical's physical properties 2.Chemical hazards (ex;color, boiling point, odour etc.) 3. Instructions for how to handle, store and dispose of the chemical
400
What are 5 of the accidents that can occur in the kitchen?
1. Fires 2.Burns 3. Cuts 4. Electrical Shock 5. Falls
400
1. Letting microorganisms from one food get into another can cause _________ to happen. 2. Cutting boards should be ______ regularly to prevent the build up of bacteria. (Fill in the blanks)
1. Cross-contamination 2. Replaced
400
Why should food not be thawed at room temperature?
The outside may contain millions of harmful bacteria by the time the inside is thawed.
400
What are the 5 components of a well-written and complete recipe?
1. Ingredients. 2. Yield. 3. Information about temperature, time, and equipment. 4. Step-by-step directions 5. Nutrition Information
500
What are the 8 WHMIS symbols?
1. Compressed gas 2. Flamable 3. Oxidizing 4. Poisonous 5. Toxic 6. Biohazardous 7. Corrosive 8. Reactive
500
What should you do in case of a serious injury?
-Call a doctor, police or other emergency service immediately -Stay calm and briefly explain what happened -Be sure to ask what you should or should not do while waiting for yhelp to arrive.
500
1. Dishes should be washed thoroughly in COLD water. True or False? 2. When grinding food, always run plenty of COLD water. True or False?
1. False (HOT water is correct) 2. True
500
What are 3 of the ways to thaw food safely?
1. Place food in the refrigerator, where it will thaw slowly. 2. Place the food to be thawed in a water-tight plastic bag and submerge it in cold water. Change the water every 30 minutes. 3. Use a microwave for quick, safe thawing.
500
What are the four steps in measuring a liquid?
1. Set the cup on a level surface 2. Carefully pour the liquid into the measuring cup 3. Bend down to check the measurement at eye level for an accurate reading 4. Add more liquid of pour off excess, if needed, until the top of the liquid is at the desired measurement mark.