Cooking Safety

1. Cooking Safety

2. 1.If there is broken glass in the sink, before you pick it out and discard it, you must: • A.put on gloves • B.drain the sink • C.ask someone to help you • D.remain calm

3. 2.Many accidents occur because the person allowed something to distract him or her,. You will be safer if you: • A.talk on the phone • B. talk to your friend • C.watch television • D.keep your mind on your work

4. 3.It’s easy to get a burn if you: • A.use a dry hot pad • B.use a wet hot pad • C.use a big hot pad • D.use a new hot pad

5. 4.If you have broken glass to clean up, use: • A.a dust pan • B.A broom • C.A wet paper towel • D.all of the above

6. 5.If you leave pan and pot handles turned out, away from the stove: • A.the food will cook faster • B.you will be safe from burns • C.you may bump them and spill hot food on you • D.the food will taste better

7. 6.When you plug in or operate electrical appliances, make sure your hands are: • A. lotioned • B. wet • C. dry • D. manicured

8. 7. When you’re switching on electrical equipment if any kind, make sure the floor is: • A. dry • B. wet • C. clean • D. waxed

9. 8. While the blender is running, do no put a: • A. spoon inside • B. spatula inside • C. hand inside • D. all on the above

10. 9. While the mixer is running, use only a rubber spatula to scrape the bowl, and keep it: • A. away from the beaters • B. in the drawer • C. under the counter • D. touching the beaters

11. 10. Proper lifting will save your back from injury. To lift properly, let your: • A. arms and legs do most of the work • B. back do most of the work • C. arms do most of the work • D. strong friends help you out

12. 11. Food to be deep fried should be kept as_____ as possible: • A. hot • B. cold • C. wet • D. dry

13. 12. To prevent burns and splattered grease, never fill your deep fryer past: • A. four inches • B. two inches • C. the fill line • D. the drip line

14. 13. Even though the electrical stove element is black is may still be: • A. dirty • B. clean • C. warm • D. hot enough to start a fire

15. 14. Bacteria increases best when the temperature is from: • A. 0 F-55 F (-17.8 C- 12.8 C) • B. 0 F-32 F (-17.8 C- 0 C) • C. 40 F-140 F (4.4 C- 60 C) • D. 80 F-120 F (26.7 C- 48.9 C)

16. 15. The stuck toast can be pushed out from the bottom by opening the crumb door at the bottom, but first make sure the toaster is: • A. turned off • B. unplugged • C. operating properly • D. new

17. 16. To prevent being shocked or burned, keep cords and switches: • A. under the sink • B. in good repair • C. in the closet • D. plugged in all the time

18. 17. If a can is rusty, or bulges at the ends you should: • A. eat the food • B. discard the food • C. cook the food well • D. donate it to charity

19. 18. All canned foods should be stored in a: • A. warm place • B. moist place • C. low place • D. cool, dry place

20. 19. Frozen foods should be thawed in the: • A. refrigerator • B. kitchen • C. sink • D. counter

21. 20. You should cook them immediately or discard them if frozen foods have become: • A. cooked • B. frozen • C. thawed • D. poorly seasoned

22. 21. A small grease fire which is contained in a pan can best be put out by: • A. putting the lid on the pan • B. taking the lid off the pan • C.calling the fire department • D.turning off the burner

23. 22.You can smother a fire by using: • a.baking soda • b.a wet towel • c. a tri-class extinguisher • d.all of the above

24. 23.You should never throw water on a grease fire because that will spread it. Instead, you should: • A.ignore • B.smother it • C.fan it • D.Run away

25. 24.When washing dishes, if you throw silverware into the sink you may: • A.break dishes already in the sink • B.drop some of it • C. tarnish the silverware • D.scratch the sink

26. 25.It is safest to wash glassware in the dishwasher. If you don’t have one, put just enough soap and water in the sink so you can still: • A.see the glassware • B.soak the dishes • C.wash them all • D. moisten the sink

27. 26.Washing sharp knives separately from other dishes and utensils will: • A.prevent rust • B.keep your utility drawer neat • C.prevent cuts • D.keep you organized

28. 27.When handing a knife to someone else, hand it: • A.handle first • B.blade first • C.Sideways • D.quickly

29. 28.The proper way to use a knife is to cut: • A.toward your body • B.away from your body • C.straight lines only • D.shallow cuts only

30. 29.Until it’s completely dry, you should prevent people from walking on a: • A.carpet • B.freshly-mopped floor • C.scatter rug • D.lawn

31. 30.You should never ______in food serving areas. • A.walk • B.run • C.turn around • D.ask questions

32. 31.You should use only one type of throw rug: • A.cotton • B.rubber backed, non-slip • C.burlap • D.vinyl

33. 32.Sneezing or coughing while preparing food will: • A.contaminate the food • B.clear your sinuses • C.Cause a worse cold • D.cause accidents

34. 33.All home-canned, low-acid foods must be boiled in an open kettle for: • A.5 minutes • B.10 minutes • C.15 minutes • D.20 minutes

35. 34.Foods contaminated with Clostridium Botulinum will show changes in: • A.color • B.flavor • C.odor • D.none of the above

36. 35.When you do your own canning at home, you must: • A.guess at the timing • B.follow directions exactly • C.wear a clean apron • D.peel everything

37. 36.Bacteria are found: • A.on food • B.on the table • C.in cold climates • D.everywhere

38. 37.Clean dishes after every single use with: • A scrub brush • B.hot, soapy water and hot rinse • C.cold water • D.greasy water

39. 38.The kinds of food they grow best on are: • A.carbohydrate foods • B.protein foods • C.fatty foods • D.frozen foods

40. 39.If you think leftovers may be contaminated, you should: • A cook them with onions • B.throw them out • C.taste to see if they’re bad • D.keep them in the refrigerator

41. 40.If you taste as you cook, you should use: • A.wooden spoon • B.metal spoon • C.fresh spoon for each taste • D.big spoon

42. 41.If you have a cut or sore on your hands, you should: • A.cover them before preparing food • B.wash your hands extra well • C.leave them exposed so they will heal • D.none of the above

43. 42.Always wash your hands: • A.before preparing meals • B.after using the bathroom • C.after using your handkerchief • D.all of the above

44. 43.As soon after dinner as possible, put leftovers: • A.in the cupboard • B.in the bread box • C.in the refrigerator or freezer • D.in the stove

45. 44.In order to slow down bacteria growth as much as possible, you should: • A.refrigerate perishable foods immediately • B.store perishable foods on the counter • C.cook all perishable foods immediately • D.never buy perishable foods

46. 45.Don’t wear dangling necklaces or scarves, loose clothing or long, loose hair when you’re: • A.a.sweeping up • B.using appliances with moving parts • C.using appliances without moving parts • D.none of the above

47. 46.You are most likely to encounter Clostridium Botulinum in home-canned: • A.low-acid foods • B.high-acid food • C.mixed foods • D.meals

48. 47.Clostridium Botulinum is: • A. a deadly bacterium • B.a neutral bacterium • C.a beneficial bacterium • D.a Latin actor

49. 48.Your cabinets should have sliding doors, or the standard type should be kept: • A.open at all times • B.closed when you’re not using them • C.painted a bright color • D.open when you’re not using them

50. 49.To reach high cabinets and shelves, use a stepladder. Never stand on: • A.shelves • B.chairs • C.Boxes • D.all of the above