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?
2.01 Kitchen Safety and 2.02 Safe Food Handling Procedures
Quiz
•
Other
•
9th - 12th Grade
•
Medium
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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