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- 1. Multiple Choice
You cut your finger while chopping broccoli. What is the FIRST thing you should do?
Cover the cut and apply pressure
Run the cut under cold water
Wash with soap and water
Call 911
- 2. Multiple Choice
Which foodborne pathogen can be found in canned food items?
Salmonella
E-Coli
Camplyobacter
Botulism
- 3. Multiple Choice
What is the BEST thing to put on a grease fire to put it out?
Water
Flour
Baking Soda
Salt
- 4. Multiple Choice
Freezing causes bacteria to do what?
It slows down their growth
Stops their growth completely
Causes bacteria to grow more
kills them
- 5. Multiple Choice
What is the Danger Zone- The range of temperatures where bacteria multiplies rapidly?
40-140 degrees
41- 141 degrees
0-212 degrees
50-150 degrees
- 6. Multiple Choice
Dull knives are safer than sharp knives.
TRUE
FALSE
- 7. Multiple Choice
Which of the following does NOT pose an electrical threat?
dull blades on knives
overloaded outlets
unplugging appliances with wet hands
frayed wires on equipment
- 8. Multiple Choice
To prevent falls you should do which of the following?
Throw away broken appliances
Use gloves when handling food
Clean up spills when you are finished cooking
Always use a step ladder to reach things up high
- 9. Multiple Choice
Washing your hands with cold water in just as effective as using hot water as long as you use soap.
TRUE
FALSE
- 10. Multiple Choice
If a cord is dangling it is safe to staple it to the floor or wall to prevent a tripping hazard.
TRUE
FALSE
- 11. Fill in the Blank
When it comes to food....When in doubt ________________________.
- 12. Multiple Choice
Kitchens are good targets for bacterial growth due to
moisture
a food source/host
warmth
all of these
- 13. Multiple Choice
Which of the following is NOT a safe way to thaw food?
on the counter top
in the microwave
in the fridge
running it under cold water
- 14. Multiple Choice
Cooked food should not sit outside the fridge for longer than-
1 hr
2 hrs
3 hrs
4 hrs
- 15. Multiple Choice
Which of these is NOT an example of cross contamination
not washing your hands after using the restroom and returning to prepare food in the kitchen
touching a contaminated surface and then touching food
washing your hands before cooking
using the same equipment to cut vegetables after you used it to cut chicken
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