Kitchen Safety Test

Front

Cross Contamination can be avoided by: Using designated color coded cutting boards, Wipe off your cutting board with a damp towel in between uses, Wipe the cutting board with sanitation solution in between uses or changing ingredients, Using the sanitation bucket to wipe down the board

Back

Using designated color coded cutting boards

Front

Before going for the fire extinguisher (if a pan is on fire on the stove top) you can attempt to smother the fire with which of the following? Baking soda, Wet towel, A tight fitting lid, Both A and C

Back

Both A and C

Front

To prevent accidents, turn pot and pan handles

Back

Toward the center of the range

Front

To prevent cuts, when washing a knife, what should you do? Drop it into a sink with soapy water and walk away, Drop knives into sinks filled with soapy water so they can soak, Place the knife on the back of the sink with the blade facing the wall, Rinse the knife and then return to your station or drawer

Back

Place the knife on the back of the sink with the blade facing the wall

Front

When carrying a sharp knife

Back

Hold the knife in your non-dominant hand, pointed down by your side with the blade pointing toward the rear stating "knife" or "sharp".

Front

When preparing food, dressed appropriately would include: Long hair must be restrained, jewelry must be removed and closed toed shoes; Proper clothing, nails trimmed; An apron is all that is required.

Back

Both A and B

Front

Using a fire extinguisher properly can be remembered by using PASS. What does the A stand for?

Back

Aim at the base of the fire

Front

What is the temperature range known as the "temperature danger zone" where bacteria grows rapidly in certain foods?

Back

41F to 141F

Front

Wash your hands
Options:
Before you start cooking
When you change tasks when preparing food
After you use the restroom, cough, or sneeze
All of the above times

Back

All of the above times

Front

Proper hand washing uses

Back

Warm water, soap, and single use towels.