CULINARY ARTS I - SERVSAFE/FINAL
EXAM QUESTIONS WITH CORRECT
ANSWERS
What position should your hand be in when cutting? - answer-bear claw
Communication in the kitchen - answer-really important - use words like hot, sharp,
corner, oven, etc
Proper uniform - answer--closed toe, nonslip shoes
-chef jacket and apron
-no jewelry or rings (except a simple band)
-keep hair pulled up
Lift with your legs - answer-not your back to avoid strains
Never mix chemicals - answer---- --- ---together unless you are told to do so (and then
only in the manner specified)
Abrasion - answer-scrape of the skin due to something abrasive
Laceration - answer-jagged wound
Incision - answer-a cut made in order to get inside something
Puncture - answer-a small hole made by a sharp object
Amputation - answer-partial or complete removal of a limb
Electrical shock - answer-the sudden stimulation of the nerves or convulsive contraction
of the muscles that is caused by the discharge through the body of electricity from a
charged source
Wound - answer-an injury
Fracture - answer-to break (a bone)
Accident report - answer-a form that must be completed when an employee is injured
on the job
What do you do when there is broken glass? - answer-tell the teacher, clean using a
wet paper towel
, Are drinks allowed in the kitchen? - answer-no
In case of a spill: - answer--immediately display a wet floor sign
-leave sign until floor is dry
-use a dry mop to clean the spill
Knife safety rules - answer-never put knives in soapy water, carry a knife down by your
side, wet paper under your cutting board can help it stop slipping
Control bleeding - answer-requires applying pressure and bandages to the wound and
finding the source of the bleeding
First aid for a burn - answer-run under cold water, gentle dry, don't pop the blisters
Fire triangle - 3 parts - answer-oxygen, fuel, heat
How do you put out a grease fire? - answer-put a lid on it, use baking soda/salt, or a fire
extinguisher
Should you leave food unattended while cooking? - answer-no
You should move a pan during a grease fire (t/f) - answer-false
What cannot go in the microwave? - answer-metal (including aluminum foil)
Class a fire - answer-common combustibles such as paper, wood, furniture, clothing -
water, foam
Class b fire - answer-burnable fuels such as gasoline, oil, or alcohol - inert gas, co2
Class c fire - answer-electrical
Pass (fire extinguisher) - answer-pull, aim, squeeze, sweep
1st degree burn - answer-only the epidermis (red, painful, and edema)
2nd degree burn - answer-thermal damage to the first & second layers of the skin
(epidermis and dermis) blisters will appear. Can be red or white color depending on the
thermal agent.
3rd degree burn - answer-thermal damage to all three layers of the skin, also cooks
blood vessels, so it appears to be dry and leathery- color depends on agent
Burn safety: - answer-when removing a lid tilt pan away from you, use tongs, wear oven
mitts, keep pan handles inward to avoid knocking them over, always assume it's hot
EXAM QUESTIONS WITH CORRECT
ANSWERS
What position should your hand be in when cutting? - answer-bear claw
Communication in the kitchen - answer-really important - use words like hot, sharp,
corner, oven, etc
Proper uniform - answer--closed toe, nonslip shoes
-chef jacket and apron
-no jewelry or rings (except a simple band)
-keep hair pulled up
Lift with your legs - answer-not your back to avoid strains
Never mix chemicals - answer---- --- ---together unless you are told to do so (and then
only in the manner specified)
Abrasion - answer-scrape of the skin due to something abrasive
Laceration - answer-jagged wound
Incision - answer-a cut made in order to get inside something
Puncture - answer-a small hole made by a sharp object
Amputation - answer-partial or complete removal of a limb
Electrical shock - answer-the sudden stimulation of the nerves or convulsive contraction
of the muscles that is caused by the discharge through the body of electricity from a
charged source
Wound - answer-an injury
Fracture - answer-to break (a bone)
Accident report - answer-a form that must be completed when an employee is injured
on the job
What do you do when there is broken glass? - answer-tell the teacher, clean using a
wet paper towel
, Are drinks allowed in the kitchen? - answer-no
In case of a spill: - answer--immediately display a wet floor sign
-leave sign until floor is dry
-use a dry mop to clean the spill
Knife safety rules - answer-never put knives in soapy water, carry a knife down by your
side, wet paper under your cutting board can help it stop slipping
Control bleeding - answer-requires applying pressure and bandages to the wound and
finding the source of the bleeding
First aid for a burn - answer-run under cold water, gentle dry, don't pop the blisters
Fire triangle - 3 parts - answer-oxygen, fuel, heat
How do you put out a grease fire? - answer-put a lid on it, use baking soda/salt, or a fire
extinguisher
Should you leave food unattended while cooking? - answer-no
You should move a pan during a grease fire (t/f) - answer-false
What cannot go in the microwave? - answer-metal (including aluminum foil)
Class a fire - answer-common combustibles such as paper, wood, furniture, clothing -
water, foam
Class b fire - answer-burnable fuels such as gasoline, oil, or alcohol - inert gas, co2
Class c fire - answer-electrical
Pass (fire extinguisher) - answer-pull, aim, squeeze, sweep
1st degree burn - answer-only the epidermis (red, painful, and edema)
2nd degree burn - answer-thermal damage to the first & second layers of the skin
(epidermis and dermis) blisters will appear. Can be red or white color depending on the
thermal agent.
3rd degree burn - answer-thermal damage to all three layers of the skin, also cooks
blood vessels, so it appears to be dry and leathery- color depends on agent
Burn safety: - answer-when removing a lid tilt pan away from you, use tongs, wear oven
mitts, keep pan handles inward to avoid knocking them over, always assume it's hot
