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Tenth Grade (Grade 10) Kitchen Safety and Sanitation Questions

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Grade 10 Kitchen Safety and Sanitation
If you have a fire in the oven you should leave the oven door open.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Which group of individuals has a higher risk of foodborne illness?
  1. Teenagers
  2. Elderly people
  3. Women
  4. Vegetarians
Grade 10 Kitchen Safety and Sanitation
Hands should be washed for 10 seconds using cold water.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
You should stick a fork in a toaster to pull out toast that is stuck.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Identify the task that is unsafe to perform with a knife.
  1. slicing tomatoes
  2. dicing potatoes
  3. opening bags, boxes or cans
  4. chopping onions
Grade 10 Kitchen Safety and Sanitation
This occurs when harmful microorganisms are transferred from one product to another.
  1. Sanitizing
  2. Reproduction
  3. Food Poisoning
  4. Cross-contamination
Grade 10 Kitchen Safety and Sanitation
What should you NOT do if you smell gas in the kitchen?
  1. Find the gas cut off
  2. Turn on every light switch
  3. Get out of the house
  4. Call the gas company
Grade 10 Kitchen Safety and Sanitation
Parasites are commonly associated with
  1. seafood.
  2. eggs.
  3. potatoes.
  4. ready-to-eat food.
Grade 10 Kitchen Safety and Sanitation
Raw poultry and eggs may transmit this food-borne illness.
  1. Botulism
  2. Salmonella
  3. Lysteria
  4. Lyme Disease
Grade 10 Kitchen Safety and Sanitation
What is the one important thing in an industrial kitchen that helps keep out germs?
  1. Hanging food from the ceiling
  2. Keeping antibacterial cleaner everywhere
  3. Putting dirty dishes in the sink
  4. Having everything stainless steel
Grade 10 Kitchen Safety and Sanitation
Identify the unsafe option when you are cutting a bagel in half.
  1. use a sharp knife
  2. use the palm of your hand as a cutting board
  3. use a clean knife
  4. use a serrated knife
Grade 10 Kitchen Safety and Sanitation
Identify cross-contamination.
  1. when foods are stored at improper temperatures
  2. a food borne illness
  3. a pathogen that is transferred from one food or surface to another food or surface
  4. a food is stored past the expiration date
Grade 10 Kitchen Safety and Sanitation
An organism that causes illness in humans is called a
  1. infecticide.
  2. pathogen.
  3. poison.
  4. fungus.
Grade 10 Kitchen Safety and Sanitation
What must food handlers do before preparing food products to prevent the risk of cross-contamination?
  1. change their used aprons with sanitized aprons
  2. rinse their gloves vigorously with soap and warm water
  3. wash their hands vigorously with soap and warm water
  4. use a professional industry hand antiseptic sanitizer
Grade 10 Kitchen Safety and Sanitation
Which of the following is the proper procedure for washing hands?
  1. run hot water, moisten hands and apply soap, rub hands together, apply sanitizer, dry hands
  2. run hot water, moisten hands and apply soap, rub hands together, rinse hands, dry hands
  3. run cold water, moisten hands and apply soap, rub hands together, rinse hands, dry hands
  4. run cold water, moisten hands and apply soap, rub hands together, apply sanitizer, dry hands
Grade 10 Kitchen Safety and Sanitation
Washing your hands can help:
  1. keep your skin moist
  2. keep the sink clean
  3. prevent sickness
  4. impress friends
Grade 10 Kitchen Safety and Sanitation
The food temperature danger zone is
  1. 0 - 160 degrees F.
  2. 32 - 100 degrees F.
  3. 40 - 212 degrees F.
  4. 40 -140 degrees F.
Grade 10 Kitchen Safety and Sanitation
What does HACCP mean
  1. Have a cup of coffee and pray
  2. A type of meatloaf cooked in Spain
  3. A food safety plan designed to identify hazorous critical control points
  4. South African cooking
Grade 10 Kitchen Safety and Sanitation
A food handler who doesn't look or act sick could still spread a food borne illness.
  1. True
  2. False
Grade 10 Kitchen Safety and Sanitation
Food-contact surfaces must be both cleaned and
  1. dried.
  2. sanitized.
  3. washed.
  4. scrubbed.
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