General Safety
Food Safety
Allergies
Employability
Exploratory
100
Before starting a kitchen project, one must...

Wash their hands for 20 seconds with soap and water

100

This is used to create a barrier between a knife and a prep table

cutting board

100

The nine most common food allergies

Dairy, Tree Nuts, Peanuts, Soy, Wheat, Shellfish, Fish, Eggs, Sesame 
100

This essential skill involves both understanding what others are saying and providing a thoughtful, appropriate response.

Communication

100

The essential safety tool for this program, often worn with a white coat, that prevents hair from falling into food.

Hat/ Hair Net

200

These are given to all students in order to keep their hair back

Hats

200

Cross-contamination happens when bacteria spread from this to ready-to-eat foods.

Raw meat or other raw foods

200

The most dangerous reaction to an allergy

Anaphylaxis

200

A brief document you should send to the interviewer within 24 hours of the interview to express thanks and reiterate your interest.

Thank you / Follow Up Email

200

Students in Health Assisting or Medical Assisting learn this procedure for checking a patient's breathing rate, temperature, and pulse.

Vital Signs

300

Exploratory students should NOT wear the following to class

shorts and open toed shoes

300
Minimum number of seconds one must wash their hands

20 Seconds

300

This product does NOT rid hands of traces of allergens

Hand Sanitizer 

300

This principle means being honest and trustworthy, doing the right thing, and keeping promises, even when no one is watching.

Integrity 

300

In the Auto Technology shop, this personal protective equipment (PPE) is required to protect your eyes from flying debris or chemical splashes.

Safety Goggles 
400

Students should say this when walking behind a classmate or instructor

"behind"

400

When should one wear gloves in the kitchen?

When handling ready to eat foods

400

The name of a prescription given to those with severe allergies

epinephrine  

400

An employee who is reliable, on time, and fulfills their commitments is demonstrating this professional quality.

Punctual 
500

When handling a knife in culinary, blade should be pointed...

Down and placed by one's side

500

The item that is kept on the bottom shelf of a refrigerator 

Raw Chicken
500

A food allergen is transferred onto a food object that does not contain that allergen

cross contact

500

This is the strategy of identifying a workplace problem, listing possible solutions, evaluating them, and choosing the best one to implement.

Problem Solving 

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