Kitchen Safety
**DAILY DOUBLE** --MULTI PART ANSWER - What are the 4 areas of kitchen safety?
Slips/Trips/Falls - Cuts - Burns - Shocks
True or False - it is safer to use a sharp knife rather than a dull knife
True
MULTI PART ANSWER - How long should we wash our hands for? and what does it prevent?
20 seconds - harmful bacteria from spreading
How long can perishable food be safely left out at room temp?
2 hours
These are the 2 parts of the knife that impact strength
Bolster & Tang
What goes in the first sink
water (warm) and dish soap
This group is most vulnerable to become ill from a foodborne illness
immunocompromised people
Young children
Elderly
Pregnant individuals
People consuming raw/fermented foods without proper controls
This is a place you should NEVER thaw meat
on the counter / room temperature
True or False - sitting on the counter and jumping down will not cause an injury
False - you can trip or fall - never sit on a counter while cooking
True or False - It is safe to use electrical appliances with wet hands
False - could cause a shock
What is the name of the zone we don't want food to go in to?
DANGER ZONE!
**DAILY DOUBLE** -- Why is it important to refrigerate perishable foods within two hours in the "Chill" practice?
A. To make room on the counter
B. To slow down the growth of harmful bacteria
C. To keep food looking fresh
D. To save energy
B. To slow down the growth of harmful bacteria
This is how you should hold your non-dominant hand when cutting to prevent injury
bear claw
In the second sink what is it for?
Rinsing
This is the danger zone range in degrees Celsius
4-60
Botulism can be found in
MULTI-PART ANSWER: If you spill something on the floor - what should you do? and which out of the four areas of kitchen safety does it fall under?
Wipe it up immediately to prevent slips. SLIPS
**DAILY DOUBLE** --When cooking ground beef we want to prevent the grease from spitting which could cause a ________
burn
**DAILY DOUBLE** -- Keeping raw meat away from other foods (separate) prevents this from happening
cross contamination
What is the main focus of the "Clean" practice in Fight BAC!?
A. Keeping raw meat separate from other foods
B. Cooking food to the right temperature
C. Washing hands and surfaces to remove bacteria
D. Storing food at proper temperatures
C. Washing hands and surfaces to remove bacteria
This is the part of the knife you can put your non-dominant hand on to help with stability when performing cuts like mincing
spine
In the third sink what does Ms Borland put in it?
Sanitizer
This FB.I comes from poultry, beef, milk and eggs - cross contamination of cooked and uncooked foods
Salmonella
Found in deli meats, ice cream and cheese products. May take several weeks to spread to areas such as the nervous system
Listeria
Ryan Gosling goes to plug in an electric appliance that has a damaged cord. What should he do to prevent what?
Not use the item and replace the cord - electric shock
where should you pull on a plug to prevent shock or damage to the chord when working with electric equipment in the kitchen space?
base of the plug
what temperature should your fridge be set to to keep your food safe?
Your refrigerator should be set at or below 40°F (4°C) to keep food safe.
Which of the following is a key tip for the "Separate" practice?
A. Use the same cutting board for all foods
B. Keep raw meat, poultry, and seafood separate from ready-to-eat foods
C. Store all foods at room temperature
D. Rinse raw meat under water before cooking
B. Keep raw meat, poultry, and seafood separate from ready-to-eat foods
DAILY DOUBLE - ______ knives are less safe because you need to press harder to cut foods which can cause accidents with to much force
Dull
DAILY DOUBLE - how long do dishes have to sit in the sanitizer sink for?
45 seconds
This FB.I comes from the intestines of an animal and contaminates foods when they are watered with contaminated water
E.Coli
DAILY DOUBLE - Water, raw vegetables or shellfish. EXTREMELY CONTAGIOUS - can be contagious for 2 weeks after being sick. what is this FB.I?
Norwalk Virus (Noro Virus)
When cooking in the kitchen you should wear _______ fitting sleeves and avoid _____ sleeves
Tight - long/loose
Zendaya left a low cupboard door open causing Tom to _____ over the cupboard hitting a pan of grease which spilled onto his arm causing a _______
trip - burn
Name the 4 areas of Fight BAC!
What is the main purpose of the "Cook" practice in the Fight BAC! campaign?
A. To make food look appealing
B. To ensure food reaches a high enough temperature to kill harmful bacteria
C. To save energy in the kitchen
D. To enhance the flavor of food
B. To ensure food reaches a high enough temperature to kill harmful bacteria
These are the 2 most common types of knives used i n the cooking lab
pairing and chef
How hot in degrees Celsius should the second sink be?
43
This FB.I comes from the nasal passages of humans . Can be found in Deli meats, puddings, pastries
Staphylococcus (Staph)
this is the name of the type of environment that botulism grows in
Anaerobic