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Ninth Grade (Grade 9) Kitchen Safety and Sanitation Questions

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Grade 9 Kitchen Safety and Sanitation
Electrical appliances are never a safety threat.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
What are the 2 safest ways to thaw out food?
  1. microwave or refrigerator
  2. refrigerator or set out on counter
  3. refrigerator or soak in cold water
  4. soak in cold water or in warm water
Grade 9 Kitchen Safety and Sanitation
The word perishable means:
  1. Food never spoils
  2. Food spoils easily
  3. Food needs to remain at room temperature
  4. None of the above
Grade 9 Kitchen Safety and Sanitation
Which bacteria is found in the lower intestines of healthy humans?
  1. Salmonella
  2. E-Coli
  3. Norwalk
  4. None
Grade 9 Kitchen Safety and Sanitation
Which food is most associated with salmonella contamination?
  1. Ground beef
  2. Raw eggs
  3. Rare roast beef
  4. Unpasteurized dairy
Grade 9 Kitchen Safety and Sanitation
Putting pressure on a cut will
  1. make it hurt less.
  2. make it hurt more.
  3. prevent germs from getting in.
  4. help to stop bleeding.
Grade 9 Kitchen Safety and Sanitation
Which is a dangerous method for trying to put out a grease fire?
  1. Water
  2. Fire extinguisher
  3. Smother
  4. Call 911
Grade 9 Kitchen Safety and Sanitation
Use                 when removing pots and pans from the oven.
  1. Hands
  2. Paper Towels
  3. Potholders
  4. your T-Shirt
Grade 9 Kitchen Safety and Sanitation
Bacteria that require the presence of oxygen to function is                     aerobic bacteria.                    
Grade 9 Kitchen Safety and Sanitation
How long is it safe to keep and reuse leftover food?
  1. 1 hour
  2. 1 day
  3. 3 days
  4. 1 week
Grade 9 Kitchen Safety and Sanitation
Where should you store raw meats in the refrigerator?
  1. middle shelf
  2. in the deli drawer
  3. top shelf
  4. bottom shelf
Grade 9 Kitchen Safety and Sanitation
Once they have been peeled, sliced or cut, fruits and vegetables should be refrigerated.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
Do not touch a person who is choking because you may be electrocuted.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
Which of the following is commonly associated with an outbreak of Bacillus cereus (botulism)?
  1. cooked rice
  2. blanched vegetables
  3. raw chicken
  4. a hamburger cooked rare
Grade 9 Kitchen Safety and Sanitation
Salmonella is often associated with poultry or eggs.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
Conditions and practices followed to maintain health, including sanitation and personal cleanliness is          hygiene          
Grade 9 Kitchen Safety and Sanitation
Cross contamination is the transference of disease causing elements from one source to another through physical contact.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
Microscopic organisms is             bacteria.            
Grade 9 Kitchen Safety and Sanitation
A food borne illness caused by toxins produced by the anaerobic bacterium is called           Botulism           
Grade 9 Kitchen Safety and Sanitation
Bacteria multiplies rapidly at this DANGER ZONE temperature:
  1. 0- 32 degrees F
  2. 32- 40 degrees F
  3. 40- 60 degrees F
  4. 60- 125 degrees F
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