Kitchen Safety Course for Cooks and Dishwashers: Burns, hot oil and kitchen fires

1. Question 1 of 16

   How should you open the lid of a steaming pot or a steamer door?

   • AQuickly, with your face over it
   • BToward you, so you can see inside the pot and check the food
   • CWith a wet cloth in your bare hand
   • DAway from you, so the steam escapes on the far side
   Show answer

   Answer: D. Away from you, so the steam escapes on the far side

   Steam burns. Opening lids and doors away from your face and body lets it escape safely.

2. Question 2 of 16

   Why should you never use a wet oven mitt or towel to hold a hot pan?

   • AWet mitts are against food safety law
   • BHeat passes through wet cloth quickly and can burn your hand
   • CWater damages the pan
   • DWet cloth is too slippery to hang up
   Show answer

   Answer: B. Heat passes through wet cloth quickly and can burn your hand

   Water carries heat fast. Always use dry mitts or towels to handle hot items.

3. Question 3 of 16

   Where should pot and pan handles point on the stove?

   • AOver another hot burner
   • BToward the person next to you
   • COut over the edge, so they are easy to grab
   • DInward, away from the edge and walkways
   Show answer

   Answer: D. Inward, away from the edge and walkways

   Handles that stick out can be knocked, spilling hot food on someone.

4. Question 4 of 16

   Why should food be dried before it goes into a deep fryer?

   • ADry food absorbs more oil
   • BWater makes hot oil spatter and boil over
   • CWet food cooks too fast and burns on the outside
   • DFryers only work with frozen food
   Show answer

   Answer: B. Water makes hot oil spatter and boil over

   Water and hot oil do not mix. Dry the food and lower it in slowly.

5. Question 5 of 16

   Why do cooks call out "hot behind" or "hot"?

   • ATo ask for a pan to be heated
   • BTo report that the kitchen is too warm
   • CTo warn coworkers that someone is carrying something hot near them
   • DTo tell the server food is ready
   Show answer

   Answer: C. To warn coworkers that someone is carrying something hot near them

   Clear call-outs prevent people from backing into hot pans, trays or liquids.

6. Question 6 of 16

   When should you change or filter fryer oil?

   • AOnly when a customer complains
   • BWhenever you have a spare minute during the rush
   • CWhen the oil has cooled, following the fryer's procedure and wearing the right protective equipment
   • DWhile it is still at frying temperature, to save time
   Show answer

   Answer: C. When the oil has cooled, following the fryer's procedure and wearing the right protective equipment

   Hot oil causes serious burns. Follow your employer's procedure and wait for it to cool.

7. Question 7 of 16

   What kind of fire is a Class K fire?

   • AA fire in paper and cardboard
   • BA fire in electrical equipment such as a mixer or toaster
   • CA fire in burning metals
   • DA fire in combustible cooking oils and fats
   Show answer

   Answer: D. A fire in combustible cooking oils and fats

   CCOHS says Class K covers combustible cooking oils and fats in cooking appliances.

8. Question 8 of 16

   Why must you never throw water on a grease fire?

   • AWater damages the fryer
   • BWater is only for Class D fires
   • CWater spreads burning oil and makes the fire bigger
   • DWater makes the fire hotter but also makes it smaller and slower
   Show answer

   Answer: C. Water spreads burning oil and makes the fire bigger

   CCOHS says water spreads cooking oil fires, so it should not be used on them.

9. Question 9 of 16

   What type of portable extinguisher is designed for Class K kitchen fires?

   • AFoam for paper fires
   • BWater
   • CWet chemical
   • DDry sand
   Show answer

   Answer: C. Wet chemical

   Wet chemical extinguishers are designed for cooking oil fires and help prevent the fire from starting again.

10. Question 10 of 16

    What does PASS stand for when using a fire extinguisher?

    • APush, Alert, Spray, Stop
    • BPull, Alarm, Spray, Step back
    • CPull, Aim, Squeeze, Sweep
    • DPoint, Aim, Shoot, Sweep
    Show answer

    Answer: C. Pull, Aim, Squeeze, Sweep

    PASS: pull the pin, aim the extinguisher, squeeze the handle and sweep the spray across the fire area until the fire is out.

11. Question 11 of 16

    You are using an extinguisher on a small fire on the floor. How should you sweep the spray?

    • AFrom the edges in
    • BFrom the centre out
    • COnly at the smoke above the fire
    • DUp and down at the top of the flames
    Show answer

    Answer: A. From the edges in

    CCOHS says to sweep the fire area until the fire is completely out, and for floor fires to sweep from the edges in.

12. Question 12 of 16

    When should you NOT try to fight a fire with an extinguisher?

    • AWhen it is a small fire in a pan
    • BWhen you have been trained on the type of extinguisher you have
    • CWhen your exit is clear behind you
    • DWhen the fire is spreading beyond the spot where it started
    Show answer

    Answer: D. When the fire is spreading beyond the spot where it started

    CCOHS says not to fight a fire that is spreading, or when you do not know what is burning or how to use the extinguisher.

13. Question 13 of 16

    You decide a fire is too big to fight. What should you do?

    • AThrow water on it
    • BPull the fire alarm, leave the area and call the fire department
    • CKeep trying until the extinguisher is empty
    • DFinish cooking the orders first
    Show answer

    Answer: B. Pull the fire alarm, leave the area and call the fire department

    If you should not fight the fire, activate the alarm, evacuate and call the fire department.

14. Question 14 of 16

    Where should you keep your escape route when using an extinguisher?

    • ATo your left, near the fryer
    • BIn front of you, past the fire
    • CIt does not matter
    • DBehind you
    Show answer

    Answer: D. Behind you

    CCOHS says to keep an escape route behind you so you can get out if the fire grows.

15. Question 15 of 16

    Many commercial kitchens have a fire suppression system in the hood over the cooking line. What should a new cook learn about it?

    • ANothing, because only firefighters use it
    • BHow to take the nozzles apart for cleaning
    • CHow to turn it off so it does not go off by mistake during a busy service
    • DWhere its manual pull station is and when your employer wants it used
    Show answer

    Answer: D. Where its manual pull station is and when your employer wants it used

    Know where the manual pull station is and follow your employer's fire procedure. Never block or disable the system.

16. Question 16 of 16

    According to CCOHS, what should cooks learn about emergencies?

    • AHow to restart the fryers after an alarm
    • BOnly where the staff room is
    • CHow to finish orders during a fire alarm
    • DFire safety and evacuation procedures, including how to help customers leave
    Show answer

    Answer: D. Fire safety and evacuation procedures, including how to help customers leave

    CCOHS says cooks should learn fire safety and evacuation procedures, and never block fire exits or extinguishers.

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