Proper Kitchen prep
Kitchen safety
bacteria,viruses, and parasites
Cooking technique
100
How warm should the water be when washing your hands?
As warm/hot as you can comfortably handle.
100
How many burn degrees are there?
3
100
How many pathogens are there?
6
100
How many cooking techniques are there?
3
200
When do you wear gloves?
When handling RTE foods.
200
When should you replace a glove?
When it rips
200
What is the temperature danger zone?
The place between two temperatures where bacteria grows faster.
200
What do use in the moist cooking technique?
Liquids instead of oil
300
If you have long hair what should you do?
Wear a hat or put it in a bun
300
When you are carrying a hot pan/pot what should you do?
Yell/announce "hot pan/pot"
300
Where is the temperature danger zone?
41F-135F
4.5C-57C
300
Name the Cooking techniques
Dry cooking, Moist cooking, and Combination
400
What type of clothing should you NOT wear?
Lose clothing, open toe shoes, jewelry, non-tied apron.
400
How do you avoid slipping or falling?
Don't run always walk and clean up slips.
400
What is the difference between a parasite and a virus.
Parasites are alive and a virus isn't.
Parasites come from wild game and a virus can come from anywhere.
400
What do you use in the Dry cooking technique?
Oil, fat, or
500
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__05__2019-11-15-1-4-barnaby-in-kitchen-vicky-wasik-181ab7e035044335b01e116a1a1d6685.jpg)
What is wrong with this picture?
1. He has dog in the kitchen
2. he has no gloves on
3. pans left on the stove
500
Are third degree burns painful? Why?
No, nerves are destroyed.
500
What is the difference between having a bacteria disease and a virus desires.
Having a bacteria disease means you have to be restricted and having a virus disease means you have to be excluded.