Name:_______________________________

Kitchen Safety & Sanitation Test

I. Matching: Place the letter for the sentence or phrase that best fits with the word.

1. _______ Beat A. Mix two or more ingredients together.

2. _______ Stir B. To heat oven to correct temperature before baking.
3. _______ Pack C. To mix ingredients in a circular motion.
4. _______ Preheat D. To stir with a quick repetitive over-and-under motion,
or stir very rapidly.
5. _______ Combine E. To push ingredients firmly into measuring cup.
6. _______ Knead F. To work dough with hands.

II. The following are abbreviations used in recipes. Spell out the word it stands for.

7. c. = _________________________________
8. t. = _________________________________
9. qt. = ________________________________
10. T. = _________________________________
11. pt. = ________________________________
12. tsp. = _______________________________

III. Fill in the blank with the correct equivalent.

13. 1 Tablespoon = _________ teaspoons

14. 4 cups = ___________ quart
15. 1 gallon = _____________ quarts
16. 1 pint = _________ cups
IV. Double the following ingredients.

17. ¾ cup sugar = __________________________________

18. 2 tablespoons butter = _____________________________
19. 1 ½ teaspoon salt = ________________________________
20. ¼ cup milk = ______________________________________

V. Halve the following ingredients.

21. 1 cup flour = ______________________________________

22. 1 tablespoon sugar = _______________________________
23. 2 pints whipping cream = ____________________________
24. 5 pounds of beef = _________________________________

VI. Short Answer

25. List the 4 sizes of standard dry measuring cups.

26. What kind of cup is used for measuring liquids?

27. What is the item used to level off measurements?

28. To prevent burns, what should you use when handling hot pans and dishes?
29. How should you place handles of pans when they are on the stove?

30. How should you remove pan lids?

VII. True or False (circle answer)

31. Metal containers should not be used in a microwave oven. T or F

32. Cooking larger amounts of food takes longer than cooking smaller T or F
amounts of food.

33. Pierce potatoes with a fork before cooking in microwave T or F

34. All foods can be cooked successfully in a microwave oven T or F
35. Do not reach over lighted burners. T or F
36. Wipe off spilled water and grease immediately T or F
37. Keep cupboard drawers and doors closed T or F
38. If you must climb, use a chair T or F
39. When you burn yourself, put butter on it T or F
40. Use baking soda to smother a grease fire T or F
41. Wash your hands before starting to cook T or F
42. Use a dish towel when removing items from the oven T or F

VIII. Multiple Choice (circle answer)

43. First aid for a minor burn is to:

a. Place the burned area under cold running water.

b. Apply butter or oil to the burn.
c. Break any blisters that form.
 d. Wrap the burned area tightly with sterile gauze.

44. When tasting foods that are cooking:

a. Use the one used for stirring since the heat will destroy all bacteria.
b. Always use a clean spoon rather than the one you have used for stirring.
c. Food should never be tasted during cooking.
d. Use the one used for stirring as long as you don’t have a cold, sore throat,
etc.

45. Food that has an off-odor should be:

a. Tasted before being thrown out, just to be sure it is really spoiled.

b. Heated thoroughly and then tasted before being thrown out.
c. Thrown out without tasting, freezing, or heating it.
d. Frozen for one week before tasting to ensure that it is safe to eat.

46. What food MOST likely to be contaminated with salmonella bacteria is:

a. Cooked spaghetti
b. Fresh poultry
c. Salad dressing
d. Bread

47. To prevent cross-contamination, remember to:

a. Store foods wherever they fit

b. Clean and sanitize tools during preparation and when switching from one
task to another.
c. Using sanitizer solutions to clean working areas.
d. Cut raw foods first, before going on to cut cooked ones.

48. The danger zone for food-borne bacteria and germs is between:

a. 0 and 165 degrees Fahrenheit

b. 60 and 120 degrees Fahrenheit
c. 40 and 140 degrees Fahrenheit
d. 32 and 212 degrees Fahrenheit
Name:_______________________________

Kitchen Safety & Sanitation Test Answer Key

I. Matching: Place the letter for the sentence or phrase that best fits with the word.

1. ___D___ Beat A. Mix two or more ingredients together.

2. ___C___ Stir B. To heat oven to correct temperature before baking.
3. ___E___ Pack C. To mix ingredients in a circular motion.
4. ___B___ Preheat D. To stir with a quick repetitive over-and-under motion,
or stir very rapidly.
5. ___A___ Combine E. To push ingredients firmly into measuring cup.
6. ___F___ Knead F. To work dough with hands.

II. The following are abbreviations used in recipes. Spell out the word it stands for.

7. c. = ______________cup_____________
8. t. = ____________teaspoon_______________
9. qt. = _____________quart________________
10. T. = ______________tablespoon______________
11. pt. = _______________pint______________
12. tsp. = ___________teaspoon_____________

III. Fill in the blank with the correct equivalent.

13. 1 Tablespoon = ____3___ teaspoons

14. 4 cups = _____1____ quart
15. 1 gallon = ________4____ quarts
16. 1 pint = ____2___ cups
IV. Double the following ingredients.

17. ¾ cup sugar = _________1 ½ cups sugar______________

18. 2 tablespoons butter = __________4 tablespoons butter________________
19. 1 ½ teaspoon salt = ____________3 teaspoons salt_________________
20. ¼ cup milk = _____________1/2 cup milk______________

V. Halve the following ingredients.

21. 1 cup flour = _____1/2 cup flour____________

22. 1 tablespoon sugar = ________1/2 tablespoon sugar______________
23. 2 pints whipping cream = _________1 pint whipping cream___________
24. 5 pounds of beef = _______2 ½ pounds of beef____________

VI. Short Answer

25. List the 4 sizes of standard dry measuring cups.

¼, ⅓, ½, 1

26. What kind of cup is used for measuring liquids?

liquid measuring cup

27. What is the item used to level off measurements?

knife, straight edge, spatula
28. To prevent burns, what should you use when handling hot pans and dishes?
hot pads, oven mitts

29. How should you place handles of pans when they are on the stove?
toward the center of the stove

30. How should you remove pan lids?

away from you, like a shield

VII. True or False (circle answer)

31. T or F
32. Cooking larger amounts of food takes longer than cooking smaller T or F
amounts of food.

33. Pierce potatoes with a fork before cooking in microwave T or F

34. All foods can be cooked successfully in a microwave oven T or F
35. Do not reach over lighted burners. T or F
36. Wipe off spilled water and grease immediately T or F
37. Keep cupboard drawers and doors closed T or F
38. If you must climb, use a chair T or F
39. When you burn yourself, put butter on it T or F
40. Use baking soda to smother a grease fire T or F
41. Wash your hands before starting to cook T or F
42. Use a dish towel when removing items from the oven T or F

VIII. Multiple Choice (circle answer)

43. First aid for a minor burn is to:

 a. Place the burned area under cold running water.
b. Apply butter or oil to the burn.
c. Break any blisters that form.
d. Wrap the burned area tightly with sterile gauze.

44. When tasting foods that are cooking:

a. Use the one used for stirring since the heat will destroy all bacteria.
b. Always use a clean spoon rather than the one you have used for stirring.
c. Food should never be tasted during cooking.
d. Use the one used for stirring as long as you don’t have a cold, sore throat,
etc.

45. Food that has an off-odor should be:

a. Tasted before being thrown out, just to be sure it is really spoiled.

b. Heated thoroughly and then tasted before being thrown out.
c. Thrown out without tasting, freezing, or heating it.
d. Frozen for one week before tasting to ensure that it is safe to eat.

46. What food MOST likely to be contaminated with salmonella bacteria is:

a. Cooked spaghetti
b. Fresh poultry
c. Salad dressing
d. Bread

47. To prevent cross-contamination, remember to:

a. Store foods wherever they fit

b. Clean and sanitize tools during preparation and when switching from one
task to another.
c. Using sanitizer solutions to clean working areas.
d. Cut raw foods first, before going on to cut cooked ones.

48. The danger zone for food-borne bacteria and germs is between:

a. 0 and 165 degrees Fahrenheit

b. 60 and 120 degrees Fahrenheit
c. 40 and 140 degrees Fahrenheit
d. 32 and 212 degrees Fahrenheit