Trivia Quiz On Kitchen Training! Test Your Knowledge
Can you answer these trivia questions about kitchen training? Take this quiz and test your knowledge about this unique and exciting subject. Kitchen training entails learning about knife safety, proper cooking procedures, and safe lifting techniques. It is essential because the majority of restaurant accidents occur in the kitchen. Take this quiz and prepare to become an expert on kitchen training.
- 1.
Why is it important to continually wash your hands when handling food products?
- A.
To eliminate as much bacteria as possible.
- B.
Stop any pathogens from entering the food product.
- C.
Contain any viruses that you may currently have.
- D.
Keep your hands free and clear of any debris.
- E.
All of the above.
Correct Answer(s)
A. To eliminate as much bacteria as possible.
C. Contain any viruses that you may currently have.Explanation
It is important to continually wash your hands when handling food products to eliminate as much bacteria as possible and contain any viruses that you may currently have. Washing hands helps to remove bacteria and viruses that may be present on the hands, preventing their transfer to the food products and reducing the risk of foodborne illnesses. Additionally, keeping hands free and clear of any debris also ensures that the food products remain clean and safe for consumption. Therefore, all of the given options are correct reasons for continually washing hands when handling food products.Rate this question:
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- 2.
What is FIFO?
- A.
First Out, First In
- B.
Food Is First Option
- C.
First In, First Out
- D.
First Identified, First Outlook
Correct Answer
C. First In, First OutExplanation
FIFO stands for First In, First Out. This term is commonly used in inventory management and refers to the method of organizing and manipulating data or items in which the first item that is entered or produced is the first item to be used or sold. This means that the oldest or earliest item is processed or dealt with first, ensuring that items are used or sold in the order they were received or produced.Rate this question:
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- 3.
What are exampled of food borne illness'?
- A.
Salmonella
- B.
E. coli
- C.
Diarrhea
- D.
Botulism
- E.
All of the above.
Correct Answer
E. All of the above.Explanation
The correct answer is "All of the above." This is because salmonella, E. coli, diarrhea, and botulism are all examples of foodborne illnesses. Salmonella is a type of bacteria that can cause food poisoning, E. coli is another type of bacteria that can cause severe gastrointestinal symptoms, diarrhea is a common symptom of foodborne illnesses, and botulism is a rare but serious illness caused by a toxin produced by the bacteria Clostridium botulinum. Therefore, all of these options are examples of foodborne illnesses.Rate this question:
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- 4.
When storing food product, which of the following items would you store above uncooked/ raw shrimp?
- A.
Cheese
- B.
Apples
- C.
Raw Chicken
- D.
Salad Mix
Correct Answer(s)
A. Cheese
B. Apples
D. Salad MixExplanation
When storing food products, it is important to follow proper food safety guidelines to prevent cross-contamination. Raw shrimp is a perishable seafood item that can easily be contaminated by other foods. Cheese, apples, and salad mix are all non-perishable items that can be safely stored above raw shrimp. On the other hand, raw chicken is a raw meat product that can potentially contain harmful bacteria, so it should be stored separately and below the raw shrimp to avoid any potential contamination.Rate this question:
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- 5.
What is the first thing you do after taking a break?
- A.
Tell the Kitchen Manager on Duty.
- B.
Wash you hands.
- C.
Use the restroom.
- D.
Clock in from break.
Correct Answer
B. Wash you hands.Explanation
The correct answer is "Wash your hands." After taking a break, it is important to wash your hands to maintain proper hygiene and prevent the spread of germs. This helps to ensure a safe and clean environment, especially in a kitchen or food-related setting. Washing hands before resuming work helps to eliminate any potential contamination and maintain food safety standards.Rate this question:
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- 6.
How many ounces are in one pound?
- A.
12 ounces
- B.
14 ounces
- C.
16 ounces
- D.
18 ounces
Correct Answer
C. 16 ouncesExplanation
There are 16 ounces in one pound. This is a standard conversion in the imperial system of measurements.Rate this question:
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- 7.
When you are returning food to a cooler, what should you do?
- A.
Eat it.
- B.
Cover the food.
- C.
Label properly with the date.
- D.
Leave it uncovered for ease of use.
- E.
Discard.
Correct Answer(s)
B. Cover the food.
C. Label properly with the date.Explanation
When returning food to a cooler, it is important to cover the food to protect it from contamination and maintain its freshness. Additionally, labeling the food properly with the date helps to ensure that it is used within a safe timeframe and prevents the consumption of expired food.Rate this question:
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- 8.
What is the proper holding temperature of all walk-in and reach-in coolers?
- A.
36 degrees
- B.
37 degrees
- C.
38 degrees
- D.
39 degrees
Correct Answer
C. 38 degreesExplanation
The proper holding temperature for all walk-in and reach-in coolers is 38 degrees. This temperature is necessary to ensure that perishable foods are kept at a safe temperature to prevent bacterial growth and maintain their quality. Temperatures below 38 degrees may cause food to freeze, while temperatures above 38 degrees can allow bacteria to multiply rapidly, leading to food spoilage and potential foodborne illnesses. Therefore, maintaining a temperature of 38 degrees is crucial for food safety and quality.Rate this question:
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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Current Version
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Mar 22, 2023Quiz Edited by
ProProfs Editorial Team -
Apr 09, 2009Quiz Created by
Ryannowicki
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