Kitchen Safety
If you need to cough or sneeze, what do you need to do?
Cover your mouth and nose with your elbow, and turn away from the food.
Let it drop to the floor and inform your peers to be careful.
What are pathogens?
Pathogens are microbes that are harmful and can cause illnesses.
What is one food borne illness?
Botulism, E.coli, Hepatitis A, Salmonella, Listeriosis
Why can't you have painted nails?
Because nail polish can chip and end up in someone's food.
When walking with a knife, where should the tip be pointed?
The tip should be pointing downwards.
What is the Danger Zone?
Danger zone is the temperature range of 4 degrees Celsius to 60, in which bacteria that cause foodborne illness can multiply rapidly.
Reassure them and tell them to cough if they can
Why can't you pour cold water in a hot pan/pot?
Because it ruins the pot/pan.
What are the right conditions for a few pathogens to multiply? Name at least 3.
Warmth, moisture, ph levels, oxygen, time and protein source.
What is Rondelle?
To cut into a round shape.
If you have a grease fire what can you do to extinguish it?
If the fire is small, cover the pan with a lid and turn off the burner. Throw baking soda or salt on it. Smother the fire with a wet towel. Use a fire extinguisher.
Because dull knives are not safe and you can easily get hurt.
Person to person. Person to food. One food to another food. Equipment to food.
If you scald yourself, what should you do?
Cool the burn area with cool or lukewarm water for 20 minutes or as long as possible after injury, never use Ice, Ice water, Cream or Greasy substances.
What's the difference between first, second and third degree burns?
First degree only burns the top skin layer, causing pain,swelling and redness. Second damages the outer and underlying layer of skin (pain, redness, swelling and blistering). Third degree burns affect the deep layers of your skin.
Why should you NOT place a knife inside soapy water?
Because if a person is washing their dishes, the soap blocks their view and can potentially harm the person.
4 factors to keep food safe.
Clean appropriately. Cook food properly. Separate foods that can cause cross contamination. Chill fresh and leftover foods at the appropriate temperatures.
What is to Score?
To make small straight shallow cuts with a slicing knife in the surface of a food, often done to tenderize meat or let sauces soak in.