Catering - Kitchen Safety Quiz
Quiz by sevi
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Measure skills
from any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
With a free account, teachers can
- edit the questions
- save a copy for later
- start a class game
- view complete results in the Gradebook and Mastery Dashboards
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
Our brand new solo games combine with your quiz, on the same screen
Correct quiz answers unlock more play!
22 questions
Show answers
- Q1What is the safest way to defrost food?In the microwaveIn the sunIn the fridgeIn the kitchen sink30s
- Q2To what temperature should you reheat food?50 degrees Celsius45 degrees Celsius60 degrees celsius100 degrees Celsius30s
- Q3What temperature should the fridge be set at to keep food safe?2 degrees Celsius and below0 Degrees Celsius and below5 degrees Celsius and below10 Degrees Celsius and below30s
- Q4Which of the following foods most commonly cause allergic reactions in people?Products with glutenMilk and EggsShellfishAll of the above30s
- Q5You are serving food and someone asks if the food contains egg. What is the correct thing to do?Google the recipe.Tell the person you don't know and go and check with the person who made it.Tell the person you are unsure.Tell the person it does not contain any egg.30s
- Q6After blowing your nose, going to the toilet or handling raw food you should always:Put on GlovesWash your hands# or Facebook itRemember to say excuse me30s
- Q7Which of the following will remove bacteria when cleaning the benchtop?AjaxDetergent and hot soapy waterTea towelSanitiser30s
- Q8How do you know when food contains food poisoning bacteria?It looks badYou cannot tell as it can look, smell and taste normal.It tastes badIt smells bad30s
- Q9Which of the following is a high-risk food? (it can contain food poisoning bacteria)Fruit and VegetablesPoultry, meat and seafoodCooked rice and pastaBoth B and C30s
- Q10The temperature danger zone is the ideal temperature range for bacteria to multiply in high-risk foods. What temperature range is the danger zone?Between 1 and 50 degrees CelsiusBetween 0 and 10 degrees CelsiusBetween 10 and 40 degrees CelsiusBetween 5 and 60 degrees Celsius30s
- Q11Frozen food should always be stored below;-15 degrees Celsius-1 Degrees Celsius-10 degrees Celsius-5 degrees Celsius30s
- Q12Which of the following is NOT a safe food practice?Keeping cooked meat above raw meat in the refrigerator.Cutting raw and cooked meat on the same chopping board.Keeping raw meat and vegetables away from cooked food.Defrosting food in the fridge30s
- Q13When walking with a knife in the kitchen you should always:Wrap the knife in a tea towel.Walk as quickly as possible to get back to the benchPoint the blade of the knife outwards so there is no chance it will cut you as you walk.Point the blade of the knife downwards, hold the knife by your side and walk carefully.30s
- Q14A sharp knife is safer than a blunt knife?FalseTrue30s
- Q15When taking a bathroom break you must always;Remove your apron before leaving the classroom, upon return put your apron back on and then wash your hands again.Remove your apron before leaving the classroom and upon return put your apron back on.Keep your apron on but make sure that you don't wipe your hands dry on it.Keep your apron on just remember to wash your hands30s