2.01 Kitchen Safety and 2.02 Safe Food Handling Procedures

2.01 Kitchen Safety and 2.02 Safe Food Handling Procedures

9th - 12th Grade

25 Qs

quiz-placeholder

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2.01 Kitchen Safety and 2.02 Safe Food Handling Procedures

2.01 Kitchen Safety and 2.02 Safe Food Handling Procedures

Assessment

Quiz

Other

9th - 12th Grade

Medium

Created by

Angela Burgess

Used 219+ times

FREE Resource

25 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Jennie injured herself and was

bleeding during a foods lab. She applied pressure to the wound. She is practicing first aid for which category of kitchen accidents?

chemical poisoning

cuts

electrical issues

other issues

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When cleaning up broken glass pieces, how should they be safely gathered and discarded?

by gathering onto a piece of paper

and discarding into the garbage

by gathering up with a cloth and

shaking into the garbage

by sweeping into a trash container or under the cabinet until the end of the lab

by sweeping with a broom or gathering with a wet paper towel, then

throwing away immediately.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In a foods lab, following all

kitchen safety rules is essential because they:

aid in the prevention of accidents.

keep students on task during the

lab.

prevent students from burning food.

protect the teacher from lawsuits.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should be used to protect

hands when handling hot utensils?

a damp towel

an apron

an article of clothing

a dry oven mitt

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In a kitchen, pots with handles

that are loose:

are not a food sanitation issue as long as caution is used.

may lead to injuries from burns by hot food items.

should be used to store cold foods.

should be used with pot holders to prevent spilling.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should be used to prevent falls when reaching for equipment or ingredients on top shelves?

counter

kitchen chair

trash can

step stool

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is the most important reason a food employee should not chew gum while preparing food?

Customers may see and find it distasteful.

Saliva can be transferred to a food handler’s hands and spit onto food

It can be a choking hazard.

It prevents a food handler from tasting food.

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