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- 1. Multiple Choice
For treating a minor burn, run under:
Hot water
Warm water
Cool water
Milk
- 2. Multiple Choice
When working in the kitchen:
Hair must be up and an apron must be on mainly when you are cleaning
Hair must be up and an apron must be on only while food is being prepared
Hair must be up and an apron must be on for the entire lab
Hair must be up and an apron must be on if you are wearing clothes you don’t want to get dirty
- 3. Multiple Choice
Smother fires with:
Baking soda
Wet Towel
Salt
All of the above
- 4. Multiple Choice
Your hands should be dry when handling electrical equipment to prevent:
Damaging equipment
Spreading bacteria
Getting a shock
Slipping
- 5. Multiple Choice
In order to prevent cuts:
Keep knives sharp and choose a knife appropriate for the food to be cut
Catch a falling knife so it doesn’t break
Store knives in a drawer with other utensils
Soak a dirty knife in a sudsy sink
- 6. Multiple Choice
Electrical appliances should be unplugged by pulling
The cord
The appliance
The plug
- 7. Multiple Choice
To prevent electric shock
Keep electric cords away from water
Don’t plug many cords into the same outlet
Make sure your hands are dry before plugging or unplugging
All of the above
- 8. Multiple Choice
What action should you take first if someone falls?
Do nothing, pretend you did not see them fall
Do not alert an adult
Call an ambulance
Leave person on floor if anything seems to be broken and alert an adult
- 9. Multiple Choice
What is a food-borne illness?
Sickness caused by eating food that contains a harmful substance.
Sickness caused by eating healthy foods
Caused by eating fast food
Sickness caused by carbonated drinks
- 10. Multiple Choice
What are the Four Steps to Food Safety?
Keep food raw, chill, clean
Keep dirty, separate, don't cook, chill
Clean, cook, chill, keep all foods together
Clean, separate, cook, chill
- 11. Multiple Choice
Do not allow foods to sit out longer than
Longer than 2 hours
Longer than 6 hours
Do not allow them to sit out
Longer than 10 hours
- 12. Multiple Choice
Hands should be washed after:
Using the restroom
Touching the hair, face, or body
Taking out garbage
All of the above
- 13. Multiple Choice
The five main kitchen hazards are:
Food, juice, meat, poultry, and fish
Falls, cuts, electrical shocks, burns, and poison
Showers, sinks, baths, counters, and floors
Cabinets, drawers, counters, appliances, and microwaves
- 14. Multiple Choice
The people who are most at risk for food poisoning are:
Teenagers, infants, and women
Senior citizens, adolescents, and boys
Girls, old people, and young people
Older adults, very young children, and people with chronic illnesses
- 15. Multiple Choice
The " temperature danger zone" is:
40 degrees-140 degrees F
65 degrees - 140 degrees F
0- 100 Degrees F
180 degrees - 350 degrees F
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