415C Kitchen Safety

Question 1

What type of fire extinguisher is required for a commercial kitchen in Canada where cooking oils and fats are used?

Accepted Answer

Class K (kitchen cooking media)

Answer

Class A (ordinary combustibles)

Answer

Class B (flammable liquids)

Answer

Class C (electrical)

Question 2

What should a cook do first if a grease fire starts in a pan on the stove?

Accepted Answer

Cover the pan with a tight-fitting lid to smother the fire

Answer

Throw water on the fire

Answer

Move the pan to the sink

Answer

Fan the flames to extinguish them

Question 3

When carrying a knife in a commercial kitchen, what is the correct and safest method?

Accepted Answer

Carry the knife at your side with the blade pointing down and the edge facing behind you

Answer

Hold the blade pointing up above shoulder height

Answer

Wrap it in a towel and carry it at chest height

Answer

Hold it out in front of you so others can see it

Question 4

What is the safe way to lift a heavy stockpot of hot liquid?

Accepted Answer

Bend at the knees, keep the back straight, grip both handles firmly, and lift with your legs

Answer

Grip the handles and lift with your back

Answer

Ask someone to pour the liquid out first

Answer

Use one hand on the handle and slide it across the stove

Question 5

What type of footwear is required in a professional kitchen in Canada?

Accepted Answer

Non-slip, closed-toe shoes with liquid-resistant uppers

Answer

Any clean athletic shoes

Answer

Steel-toed boots

Answer

Rubber sandals with ankle straps

Question 6

What is the correct procedure when a co-worker receives a burn from hot oil in the kitchen?

Accepted Answer

Immediately cool the burn under cool running water for at least 10 minutes, then cover with a sterile dressing

Answer

Apply butter or cooking oil to the burn

Answer

Apply ice directly to the burn

Answer

Pop any blisters that form