Kitchen Safety & ServSafe Practice Test

1. How should you put out a grease fire?

• a. Water

• b. Baking Soda

• c. Salt

• d. Cover with a lid

• e. b, c, OR d

2. What should you use to remove pans from the range (oven)?

• a. a dishtowel

• b. your bare hands

• c. single use paper towel

• d. a potholder

3. Pan handles should be turned _____ when on the stove.

• a. outward

• b. inward

• c. doesn't matter

4. How should you remove a pan/pot lid on the stove?

• a. Tilt the lid away from your face

• b. Tilt the lid toward your face

• c. Use the steam for a facial

5. What should you use to remove hot food from liquid?

• a. a fork

• b. a slotted spoon or tongs

• c. your fingers

• d. your face

6. How should you immediately care for a burn?

• a. go to the nurse

• b. stop, drop, and roll

• c. put burn under cold, running water

• d. scream

7. How should you clean appliances?

• a. dunk them in a sink of water

• b. leave them plugged in and immerse in water

• c. with wet hands

• d. with DRY hands, while standing on a DRY surface, unplug the appliance. Do NOT submerge in water.

8. Acceptable microwaveable items include...

• a. foil

• b. metal

• c. mechanical pencils

• d. food items and microwave safe containers ONLY

9.   The three types of hazards that make food unsafe are:

• chemical, physical, and biological

• chemical and physical

• physical and biological

• smelly, dirty, and scary

10. _____________  can’t be seen, tasted, or smelled and can cause illness.

• Microscopic bugs

• Pathogens

• COVID 19

• Influenza