Kitchen Safety
separate cutting boards should be used when?
using meat, shellfish, or eggs
Hands should be washed for ____ seconds
20
How should you carry a knife you are bringing back to your kitchen
Carry by the handle, with knife pointing to the ground
How and where should you store food at room temperature?
Closed containers in a cabinet
Single most effective way to prevent the spread of bacteria
Washing hands!!!
What should you do to the counter after cutting meat/using raw eggs?
Sanitize!!
The temperature danger zone
40-140
What grip should you use to hold a knife?
Pinch Grip
Why does a full freezer work best?
Energy conservation
What does FDA stand for?
Food and Drug Administration
How should you extinguish a grease fire?
Baking soda, flour, smother
Chicken should be cooked to..
165 degrees
What should your opposite hand be doing while cutting vegetables?
Claw Method
What should you do with spoiled food?
Throw it out!!
What does the CDC do in food safety?
tracking, investigating, and preventing foodborne illnesses.
Why is it good sanitary practice to wash dishes immediately after a meal?
to prevent bacteria growth, and to prevent pest in the kitchen
How long can leftovers be on the counter..
two hours
What type of knife is best for slicing bread?
Serrated knife/blade
How can you prevent freezer burn?
Store foods air-tight and opening closed
What should you do if you accidentally cut yourself with a knife?
Apply Pressure, Clean the wound, Disinfect, Bandage
Name three types of food that should always be refrigerated.
any 3 cold foods
Why is it important to check food temperatures with a thermometer?
to check that the internal temperature meets safety requirements
How should you hand a knife to another person in the kitchen?
Set knife down on the counter and let the other person pick it up
Where should raw meat be stored in a refrigerator?
The bottom-most shelf/drawer of the refrigerator. Not above veg/fruit
Why is the "Danger Zone" important in food safety?
It is the temperature range where bacteria multiply rapidly, increasing the risk of foodborne illness.