Hand washing
Safety
Food Borne Illness
Reading Recipes
Food Safety
100
How long should you lather your hands when properly washing?
At least 20 seconds
100
Keeping appliance cords away from water in the kitchen is prevention of what hazards?
Electrical shock
100
Salmonella is commonly associated with what foods?
Undercooked poultry and eggs
100
What does T. stand for?
Tablespoon
100
What is the only way to test meat for doneness?
Using a clean cooking thermometer
200
Why should the water be as hot as you can stand when washing your hands?
To kill the bacteria
200
When should you wipe up spills in the kitchen?
Immediately
200
What are 3 symptoms of food borne illness?
Nausea, vomiting, diarrhea, bloody diarrhea, dizziness, headaches
200
What is the abbreviation for ounce?
Oz.
200
Where should a thermometer be inserted to check for doneness?
In the thickest part of the meat
300
What direction and for how long should you rinse your hands when washing properly?
Downwards for 10 seconds
300
What direction should pot handles be turned to avoid a burn hazard?
Toward the inside of the range
300
Which food borne illness can cause miscarriages or still-birth during pregnancy in pregnant women?
Listeria
300
What is the abbreviation for teaspoon?
tsp. or t.
300
What are the 4 steps to food safety?
Cook, Clean, Chill, Separate
400
What do you use to dry your hands after properly washing them?
Single-use paper towel
400
Where should chemicals be stored if possible?
In a locked cabinet
400
Which food borne illness is commonly associated with undercooked hamburgers or ground beef?
E. Coli
400
What does lb. stand for?
Pound
400
Separating raw meat from fruits and vegetables is a way to prevent what?
Cross-contamination
500
Why do you need to turn off the water faucet with a single-use paper towel?
To avoid recontamination of your hands
500
How do you put out a grease fire?
Cover with a lid or pour salt or baking soda on the flames
500
What is the only way to kill bacteria in food?
Through heating to proper temperatures
500
What does the yield tell you in a recipe?
How many people the recipe will feed/how much the recipe makes
500
Food should be refrigerated within how many hours?
2 hours
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