knife safety
You should never try to do this if a knife accidentally slips off the counter.
What is catch it? (Instead, step back and let it fall)
The immediate, three-step action you must take if your clothes catch on fire.
What is Stop, Drop, and Roll?
Throwing this basic baking staple onto a grease fire will generate carbon dioxide gas, safely suffocating the flame.
This anaerobic bacterium, often linked to improperly canned foods or dented cans, produces a neurotoxin so lethal it is classified as a Tier 1 select agent.
While it is a common habit, the USDA explicitly warns against washing this protein before cooking, as it splatters dangerous bacteria up to 3 feet around your sink.
What is poultry (or chicken/turkey)?
This term refers to the portion of the blade that extends into the handle; a "full" one offers the highest stability and safety.
tang
This is the standard, universal fluid resuscitation formula used to calculate the volume of Lactated Ringer's solution needed for a burn patient in the first 24 hours.
What is the Parkland Formula
While baking soda works, this visually identical, leavening agent should never be used because its starch content can cause an explosive flare-up.
While most bacteria struggle to multiply in the cold, this hardy pathogen thrives at refrigeration temperatures and poses a severe threat to unpasteurized cheeses and deli meats.
Clue: Before prepping raw meat and vegetables simultaneously, food safety standards dictate you must use separate color-coded these, or wash them thoroughly between uses to prevent cross-contamination.
What are cutting boards?
If a knife slips and causes a deep laceration, this is the very first, immediate action you must take to control blood loss.
What is applying direct pressure?
An adult patient presents with deep partial-thickness burns encompassing their entire right leg, their entire front torso (chest and abdomen), and their groin. This is the calculated Total Body Surface Area (TBSA) affected.
What is 37%? (18% leg + 18% torso + 1% groin)
Pouring water onto a grease fire causes an explosive reaction because water instantly turns to steam and undergoes this rapid volumetric expansion.
Clue: This anaerobic bacterium, often linked to improperly canned foods or dented cans, produces a neurotoxin so lethal it is classified as a Tier 1 select agent.
Clue: If you are thawing frozen meat before cooking, you should never leave it on the counter; instead, use the microwave, cold running water, or this safest, slowest method.
What is refrigeration (or thawing in the fridge)?
This geometric feature, the tapering of the blade from the spine to the cutting edge, dictates how easily a blade wedges or glides through a material.
blade grind
When managing fluid resuscitation for a severe burn patient, this specific physiological metric is considered the single most reliable indicator of adequate end-organ perfusion.
What is Urine Output? (Targeting 0.5 to 1.0 mL/kg/hour for adults)
If a pan fire breaks out and you use a standard portable fire extinguisher, you must aim the nozzle here, according to the "A" in the P.A.S.S. protocol.
While most bacteria struggle to multiply in the cold, this hardy pathogen thrives at refrigeration temperatures and poses a severe threat to unpasteurized cheeses and deli meats.
What is Listeria monocytogenes
Clue: This 11-letter culinary French phrase meaning "everything in its place" is a safety must, ensuring all ingredients are chopped and measured before ignition so hot pans aren't left unattended.
What is mise en place?
When sharpening a knife, this microscopic, rolled edge of displaced metal forms on the opposite side of the grind and must be safely stropped or honed away.
What is a burr (or wire edge)
During the primary emergent phase of a major burn, this electrolyte imbalance frequently occurs due to massive cellular destruction and the leaking of intracellular contents into the bloodstream.
What is Hyperkalemia?
The minimum fire extinguisher rating recommended for kitchen grease and electrical stove fires, certifying it can handle flammable liquids and live electrical components.
What is a Class B:C (or Class K for commercial-grade) extinguisher
To safely destroy the highly heat-resistant spores of this specific bacterium, low-acid foods must be processed in a pressure canner at temperatures reaching at least 240°F (116°C).
What is Clostridium perfringens (or Clostridium botulinum)?
Clue: Before handling food, you should wash your hands with soap and warm water for at least this many seconds—the equivalent of singing "Happy Birthday" twice.
What is 20 seconds?