Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 67 views

    HS Food Safety and Sanitation Test Answers

    Uploaded by

    paniojeanclaude
    Food safety and sanitation

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    HS Food Safety and Sanitation Test Answers

    Uploaded by

    paniojeanclaude
    67 views3 pages
    Food safety and sanitation

    Original Title

    HS Food Safety and Sanitation Test answers

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Food safety and sanitation

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    67 views3 pages

    HS Food Safety and Sanitation Test Answers

    Uploaded by

    paniojeanclaude
    Food safety and sanitation

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    ANSWER KEY

    Food Safety and Sanitation Test – High School Level Correct answers in bold print

    NAME ________________________________________________________ DATE _________________

    Select the best answer to the following multiple-choice questions and write it in the blank provided.

    _____1 A small grease fire can be extinguished by covering it with:


    a. water.
    b. baking soda.
    c. sugar.
    _____2 A pan fire can be extinguished by:
    a. covering the pan with the lid.
    b. dousing the fire with cooking oil.
    c. throwing the burning material in the trash.
    _____3 To minimize the risk of biological contamination, hold hot foods at:
    a. 70°.
    b. 100°.
    c. 140°.
    _____4 Hands should be scrubbed with soap for how many seconds:
    a. 10.
    b. 15.
    c. 20.
    _____5 A common cause of kitchen accidents is:
    a. secured rugs.
    b. wet floors.
    c. closed cupboard doors.
    _____6 The safest way to store knives is:
    a. in a knife holder.
    b. with other utensils.
    c. on a magnetic strip.
    _____7 What is the key to knife safety?
    a. sharpening after each use
    b. keeping knives sharp
    c. catching a falling knife
    _____8 Carry knives with the point facing the:
    a. ground.
    b. carrier.
    c. ceiling.
    _____9 To prevent burns from escaping steam when uncovering a pan, one should lift the cover:
    a. straight up.
    b. away from the cook.
    c. toward the cook.
    _____10 Cross-contamination is defined as:
    a. spreading of bacteria to another food.
    b. process of making a surface free from germs.
    c. a sickness caused by eating spoiled food.
    ANSWER KEY
    Food Safety and Sanitation Test – High School Level Correct answers in bold print

    _____11 When picking up pieces of broken glass, after putting on gloves and picking up the large pieces,
    the next step is to:
    a. mop up the small pieces.
    b. wipe up the small pieces with a wet paper towel.
    c. sweep up the remaining pieces.
    _____12 The safest place to store heavy pots and pans is:
    a. hanging on rack.
    b. on top shelf of pantry.
    c. at eye level.
    _____13 Food must be stored separate from chemicals to:
    a. preserve shelf life.
    b. enhance food flavor.
    c. prevent poisoning.
    _____14 The best method for thawing frozen food is:
    a. in the refrigerator.
    b. on the counter.
    c. under warm running water.
    _____15 After handling raw meat the food preparer should:
    a. use hand sanitizer.
    b. wash hands with soap.
    c. move on to next task.
    _____16 When taste testing food, use a clean spoon after:
    a. when food preparation is complete.
    b. each taste.
    c. at the end of the meal.
    _____17 The proper use of a fire blanket is:
    a. as a protective shield.
    b. to contain large kitchen fires.
    c. to re-enter the fire area.
    _____18 Which food is most likely to contain E.coli:
    a. fresh fish.
    b. white bread.
    c. ground beef.
    _____19 Cold foods should be held at a maximum temperature of:
    a. 32°.
    b. 20°.
    c. 40°.
    _____20 Which action prevents kitchen accidents?
    a. keeping floors and counter tops clean and dry
    b. pulling on cords to disconnect appliance
    c. storing large appliances and pans overhead
    ANSWER KEY
    Food Safety and Sanitation Test – High School Level Correct answers in bold print

    _____21 Which are potentially hazardous foods?


    a. cookies and muffins
    b. chopped raw vegetables
    c. meat, fish, and poultry
    _____22 Which is the safest way to store raw meat in the refrigerator?
    a. on the bottom shelf
    b. on the top shelf
    c. beside ready to eat food
    _____23 A food handler with an open wound must:
    a. wash and apply bandage to the wound.
    b. bandage the wound and wear a single use glove.
    c. apply ointment and bandage the wound.
    _____24 What is the definition of sanitizing?
    a. removing the amount of soil to a safe level
    b. washing a surface to a clean level
    c. reducing the pathogens on a surface to safe levels
    _____25 To reach something on a high shelf, one should stand on:
    a. a step stool.
    b. the counter top.
    c. a chair.

    You might also like