Test

Question 1

What is the correct way to carry knife in the lab?

Answer 1

tip down blade facing back

Question 2

How would you pass a knife to your lab partner?

Answer 2

you hold it by the spine and the butt is the knife is facing them

Question 3

How should a knife be cleaned at the sink?

Answer 3

hand wash

Question 4

If a fire was to occur on the gas stove, what is the first thing you should do?

Answer 4

say fire

Question 5

After completing the first step, how do you know if you should try to put the flame out or immediately evacuate the premises?

Answer 5

if its bigger than 3x3 ft

Question 6

What type of fire extinguisher is used in our lab and why?

Answer 6

type k it can put out all the types of fires that can happen in the kitchen

Question 7

Where is our fire extinguisher located?

Answer 7

near the back

Question 8

What is our evacuation route from the kitchen?

Answer 8

take the door in the back

Question 9

If you are moving behind someone at an oven or other piece of equipment, how will they know you are there? What should you always say to warn them?

Answer 9

Behind

Question 10

What is the correct way to use a cutting board?

Answer 10

to us e a non-slip board

Question 11

How do you prevent cross contamination when using a cutting board?

Answer 11

clean it

Question 12

If you have long fingernails or fingernails that are painted, are you allowed in the lab? If so, what precautions should be taken?

Answer 12

no take them off

Question 13

If you have a cold, fever, and/or runny nose, should you be allowed in the lab? Why or why not?

Answer 13

no so you don’t spread the illness

Question 15

If you have a cut, scrape or burn on your finger or hands, can you work in the lab?
Why or why not?

Answer 15

yes as long as you can use a band-aid and use a glove

Question 16

To prevent a back injury, how should you pick up a heavy box or other heavy pieces of equipment?

Answer 16

with the knees

Question 17

Give the numbers for the temperature danger zone? ______ to ______.

Answer 17

41-135

Question 18

How often should food be tested if it is sitting on a hot line or cold line?

Answer 18

2 hours

Question 19

What temperature should the refrigerators be held? __________

Answer 19

40 and under

Question 20

At what temperature should action be taken to bring the temperatures down? _______.

Answer 20

41 and over

Question 21

How long can re refrigerated or frozen food be kept out from the time it is received? ______________.

Answer 21

4 hours

Question 22

At what temperature does food have to be reheated and for how many seconds if it falls into the temperature danger zone?

Answer 22

165

Question 23

If a chemical accidentally gets in your eye or on your skin, what should you do?

Answer 23

flush the affected area with large amounts of cool, running water for at least 15-20 minutes

Question 24

How long should you wash your hands and at what temperature should the water be?

Answer 24

15 sec
as hot as you can take it

Question 25

Can you tell that food is spoiled by looking at it or tasting it? Yes or No.

Answer 25

no

Question 26

What is the proper way to get ice from the ice machine or flour from the flour bin?

Answer 26

using a scooper

Question 27

True or False. It is ok to have drinks in the kitchen area. Explain your answer.

Answer 27

no cross contamination

Question 28

How many people does it take to cause a foodborne illness outbreak?

Answer 28

2

Question 29

Name at least 3 times you should wash your hands

Answer 29

after the bathroom after a taking out the trash after dealing with chemicals

Question 30

What group of food is classified as potentially hazardous foods?Give two examples of these foods.

Answer 30

high in protein and moister milk, meat

Question 31

How can you calibrate a thermometer

Answer 31

using ice water

Question 32

When should the thermometer be cleaned

Answer 32

after every use

Question 33

When should you date and label foods?(There are 2 times this should happen)

Answer 33

when it is removed from its original packaging and when it is prepared and held longer than 24 hours

Question 34

Name four ways to properly thaw foods.

Answer 34

in the refrigerator, under cold running water, in the microwave, and as part of the cooking process

Question 35

Name three ways to properly cool foods down. Remember to include the temperatures the first two hours and after four hours.

Answer 35

using an ice-water bath, separating it into shallow pans, and using specialized blast chillers.

Question 36

When should you clean and sanitize food-contact surfaces

Answer 36

after every use