# Assessment 1.1: Kitchen Safety Exam

**Unit:** Unit 1, Kitchen Skills and Smart Eating (Nutrition and Wellness)
**Topic:** 1.1 Safe and Clean: Kitchen Safety and Sanitation
**Given at:** Lesson 1.4, Day 2
**Points:** 30. **Pass mark:** 24 (80 percent). **Retakes:** allowed as many times as needed. Nobody cooks until they pass.
**Time:** 20 minutes

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# Kitchen Safety Exam

Name: ______________________________ Date: ______________ Class period: ______

**Directions:** This exam has four parts and 15 questions. Read each question all the way through before you answer. Write in complete sentences where it says to. You need 24 points out of 30 to pass. If you do not pass, you will review with me and take it again. You cannot cook until you pass, so take your time.

## Part A: Match the hazard to its family (6 points, 1 each)

Here are the six hazard families. Write the letter of the family next to each picture description. Each family is used exactly once.

**A.** Burns   **B.** Cuts   **C.** Falls   **D.** Fire   **E.** Electrical   **F.** Food contamination

| Number | Picture (described in words) | Family letter |
|---|---|---|
| 1 | A pot of boiling water on the stove with the handle sticking out over the edge, right where someone walks by. | ______ |
| 2 | A wet dish towel lying on the floor in front of the sink. | ______ |
| 3 | A package of raw chicken on a cutting board, touching a loaf of bread. | ______ |
| 4 | A toaster cord draped across the top of a stove burner. | ______ |
| 5 | A pair of kitchen shears lying open in a sink full of soapy water where you cannot see them. | ______ |
| 6 | A paper towel roll sitting on the counter right next to a lit burner, with the end of the paper touching the burner grate. | ______ |

## Part B: Short answer (10 points, 2 each)

Answer in complete sentences.

**7. Handwashing.** List the steps of proper handwashing in order, and say how long you scrub. (2 points)

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**8. The danger zone.** What are the two temperatures of the temperature danger zone, and what is the two-hour rule? (2 points)

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**9. Cross contamination.** What is cross contamination? Give one example of how it happens and one way to stop it. (2 points)

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**10. Grease fire.** Oil in a pan on the stove catches fire. What do you do, in order? Name one thing you must never do and say why. (2 points)

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**11. Burn first aid.** You touch a hot pan and burn your hand. What do you do first, for how long, and what do you never put on the burn? (2 points)

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## Part C: What would you do? (9 points, 3 each)

For each scenario, write three lines: (1) stop the danger, (2) help the person, (3) tell the teacher. If a line does not apply, say why.

**12.** A student on your team is stirring pasta in boiling water. The pot is done and the water needs to be drained. The student picks up the pot with a wet towel and heads for the sink. What do you do? (3 points)

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**13.** Your teammate is cutting a roll with a butter knife, slips, and gets a small cut on a finger. There is a little blood on the cutting board and on the roll. What do you do? (3 points)

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**14.** Your team cracked eggs into a bowl at the start of the period. A teammate wipes egg off the counter with the dish towel, then uses the same towel to dry the clean plates you are about to eat from. What do you do? (3 points)

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## Part D: The sanitation routine (5 points)

**15.** Every lab in this class starts and ends the same way. Write the six steps of our sanitation routine in order. Label them Start (four steps), During (one step), and End (one step).

Start: 1. ______________________ 2. ______________________ 3. ______________________ 4. ______________________

During: 5. ______________________

End: 6. ______________________

**Grade 8 stretch (optional, not scored):** Write one "what would you do" scenario of your own for this kitchen, with the three-line answer.

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# Teacher key

Total 30 points. Pass at 24. Accept any answer that shows the idea, in the student's own words. Do not take off for spelling. Partial credit is listed per item.

## Standards checked

| Items | Standard lines |
|---|---|
| 1 to 6 | CTE HSW 4. Classroom and Workplace Safety b) Recognize potential hazards and explain accident prevention strategies specific to classroom and workplace settings; NYS N&W 1. Culinary Management b) Demonstrate safety and sanitation procedures when handling food and equipment |
| 7 | CTE HSW 2. Disease Prevention b) Demonstrate the use of prevention measures such as hand washing, sanitation and waste disposal, proper food handling and storage, and environmental controls to reduce disease risk; NYS FACS Standard 1 PI: Students apply principles of food safety and sanitation. |
| 8 | NYS N&W 1. b); National FCS 3.0 14.4.5 Analyze foodborne illness factors, including causes, potentially hazardous foods, and methods of prevention. |
| 9 | NYS N&W 1. b); CTE HSW 2. b); National FCS 3.0 14.4.1 Analyze conditions and practices that promote safe food handling. |
| 10 | CTE HSW 4. Classroom and Workplace Safety g) Understand and follow preplanned procedures in the case of accident or emergency; CTE HSW 4. c) Apply safety practices when using tools, machines, and equipment |
| 11 | CTE HSW 4. g); NYS FACS Standard 1 PI B |
| 12 | CTE HSW 4. c); CTE HSW 4. d) Wear appropriate protective clothing and gear when using tools, machines, and equipment; CTE HSW 4. g) |
| 13 | CTE HSW 4. g); CTE HSW 4. h) List the components of an accident report and explain the importance of preparing a thorough report should an accident occur in the classroom or workplace; NYS N&W 1. b) |
| 14 | NYS N&W 1. b); CTE HSW 2. b); National FCS 3.0 14.4.1 |
| 15 | CTE HSW 4. Classroom and Workplace Safety e) Participate in housekeeping procedures that help to establish and maintain safe working conditions in the classroom or workplace; NYS N&W 1. b); NYS FACS Standard 1 PI B |

All items together: CTE HSW 4. i) Demonstrate development of workplace safety skills through practice of these skills in a variety of classroom applications; CDOS 3a Universal Foundation Skills: Personal Qualities.

## Part A key (6 points, 1 each)

| Item | Answer | Note |
|---|---|---|
| 1 | A (Burns) | The handle out over the edge gets knocked and boiling water spills. Accept D only if the student writes a reason about the stove; otherwise it is a burn hazard. |
| 2 | C (Falls) | |
| 3 | F (Food contamination) | Raw to ready-to-eat. |
| 4 | E (Electrical) | Accept D with a written reason (the cord melts and catches), since both are true; the intended answer is E because the cord is the hazard. |
| 5 | B (Cuts) | |
| 6 | D (Fire) | |

Each family is used exactly once, so a student who gets five right and one blank can find the sixth. Score what is written.

## Part B key (10 points, 2 each)

**7. Handwashing.** Full credit (2): the steps in order (wet, soap, scrub, rinse, dry with a paper towel, turn off the faucet with the towel) and 20 seconds. Accept five steps if the towel-on-faucet step is missing but the rest is in order. Partial (1): steps out of order or no time given. Zero: "wash with soap" alone.

**8. Danger zone.** Full credit (2): 40 F and 140 F, and food left in the zone more than two hours is thrown out. Partial (1): both temperatures with no rule, or the rule with one temperature. Accept "one hour if it is over 90 F" as extra, not required. Zero: neither temperature.

**9. Cross contamination.** Full credit (2): germs moving from one food (raw) to another (ready-to-eat) or from a surface, tool, hand, or towel to food; one example (raw chicken juice on a cutting board then bread; egg on a towel then plates; hands from raw to cooked); one prevention (wash hands between, separate boards, clean the towel, raw meat on the bottom fridge shelf). Partial (1): the definition without an example or prevention, or an example without a definition. Zero: no idea of transfer.

**10. Grease fire.** Full credit (2): turn off the burner and slide a lid over the pan (or dump baking soda on a small one), then get away and tell the teacher; never water, because water sinks under the oil and turns to steam and throws burning oil out of the pan (accept "it explodes" or "it spreads the fire"). Also accept never flour, never carry the pan, never a towel. Partial (1): lid or baking soda without the "never" or the reason; or the "never water" with a wrong first action. Zero: water, towel, or carrying the pan to the sink.

**11. Burn first aid.** Full credit (2): cool running water first, for at least 10 minutes, and never ice, butter, or toothpaste; tell the teacher. Partial (1): cool water with no time or no "never." Zero: ice or butter as the first action.

## Part C key (9 points, 3 each)

Score one point for each of the three lines. A line that says "it does not apply because ___" with a correct reason earns the point.

**12. Draining the pasta.** (1) Stop the danger: say "stop" and tell the student to put the pot down; the teacher drains pasta in this class, and a wet towel is not a mitt (steam goes through it). (2) Help the person: nobody is hurt yet; keep others out of the path between the stove and the sink. (3) Tell the teacher: call the teacher over to drain it. Full credit needs the wet towel or the "teacher drains" rule named.

**13. The cut.** (1) Stop the danger: the cutting board and the roll go in the trash or get set aside (blood on food means the food is thrown out), and the butter knife is set down. (2) Help the person: press the cut with a clean paper towel and raise the hand above the heart. (3) Tell the teacher: the teacher decides about the nurse and writes the accident report (what happened, when, and where; who was involved and who saw it; what was done; what changes). A student who mentions the accident report earns a bonus check mark, not a point.

**14. The egg towel.** (1) Stop the danger: take the towel out of use; the "clean" plates are now contaminated and go back to be washed. (2) Help the person: nobody is hurt; the teammate needs to wash hands before touching anything else. (3) Tell the teacher: yes, because the plates and towel have to be rewashed and the team needs a clean towel. Full credit needs the plates rewashed, not just the towel changed.

**Spare scenarios for the retake** (swap for 12 to 14 as needed):

- **Spare A.** A teammate pushes a sheet pan into the oven and shuts the oven door with a bare hand on the metal edge. Key: (1) the teacher opens and closes the oven in this class, stop the student; (2) if they touched hot metal, cool water for 10 minutes; (3) tell the teacher.
- **Spare B.** Someone spills a cup of water on the floor by the stove and keeps cooking. Key: (1) wipe it up now, before anyone walks there (falls); (2) nobody hurt; keep people away until it is dry; (3) tell the teacher so the floor gets a check.
- **Spare C.** A teammate takes a slice of cheese with hands that just cracked eggs. Key: (1) that cheese is contaminated; set it aside; (2) the teammate washes hands 20 seconds; (3) tell the teacher; the team gets new cheese.

## Part D key (5 points)

Full credit (5): all six steps in the right order and the right group. Start: hair back, sleeves up, wash hands, sanitize surfaces (accept these four in any order within Start). During: clean as you go. End: station check before dismissal (accept "teacher checks the station," "clean station check," "check before we leave"). Take one point off for each missing or misplaced step, down to zero. "Wash hands" and "sanitize surfaces" are the two most often missed; a student who writes "wash" for both gets one of the two points.

## Scoring summary

| Part | Items | Points |
|---|---|---|
| A. Matching | 1 to 6 | 6 |
| B. Short answer | 7 to 11 | 10 |
| C. Scenarios | 12 to 14 | 9 |
| D. Routine | 15 | 5 |
| Total | | 30 |

Pass: 24 or more. Under 24: ten minutes of review with the student's own exam and the exit cards, then the retake with the spare scenarios during the next do now. A student who fails twice gets the oral version with the teacher writing. Record the passing score in the topic assessments category; per the grading plan, the best score counts.