Kitchen Safety
Health & Hygiene
Cooking Temperatures
Kitchen/Safety Knowledge
Misc.
100

Dull knives are _______________ knives!

Dangerous 

100

Wash hands with soap and warm water for a minimum ____ seconds

20 seconds

100

Seafood, Beef, Pork, Lamb:

145°F

100

When in doubt,____________ it out

throw

100

Name some types of knives

chef, boning, paring, serrated

200

Hold the knife correctly, using the ______ hand position on the guide hand.

claw

200

Tie back ____ with appropriate ____ restraints before working with food

hair

200

Ground Meats:

155°F

200

Foods held in the danger zone for longer than __ hours should be thrown out.

4 hours

200

What is Mise en place?

to put in place

300

Turn handles __________ from the front of the range.

away

300

________________ before putting on gloves.

wash hands

300

Poultry Whole or Ground and Reheated food:

165°F

300

What is RTE food?

Ready to eat food

300

3 tsp =

1 Tbsp

400

Use ___________ or ____________ for handling hot baking pans

hot pads or oven mitts

400

Temperature Danger Zone: ?????

41-135 degrees

400

Refrigerator/Cold Food:

41°F or below

400

Steps to cleaning and sanitizing: 1. __________2. Wash 3. Rinse 4. ________5. Air dry

Scrape and rinse

Sanitize 

400

8 fl. oz.=

1 cup

500

Hold onto the knife handle while cleaning, do not ________

soak

500

Common symptoms of a food borne illness include_____________________________

fever, headache, nausea, vomiting and diarrhea.

500

Holding Hot Foods:

135°F

500

The big 8 allergens include: Name 4 of 8

tree nuts, eggs, milk, soy, wheat, peanuts, fish, and shellfish

500

Name 3 of the 6 different knife cuts?

1. Batonnet, 2. Julienne 3. Brunoise 4. Dice, small, medium, large 5. Chiffonade 6. Diagonal

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