Basic First Aid
Basic Kitchen Safety
Sanitation
Knife Safety
Tools of the Trade
100
The first thing you should do after sustaining a burn
Run under cool water
100
Why is it dangerous to mix cleaners and different chemicals
Could create toxic product, cause a dangerous reaction, etc.
100
Some bacteria are necessary to make foods such as...
yogurt, cheese, vinegar
100
What should you do with your fingers on your guide hand
curl them away from the blade
100
The name and function of this tool
Colander
used to strain foods such as pasta or rice or to rinse vegetables.
200
Applying pressure to the affected area is the appropriate way to treat what kind of injury
Cuts
200
What is the minimum number of seconds you should wash your hands for
20 seconds
200
Describe how we should set up the sinks in the kitchen.
Left side: hot water and dish soap
Right Side: cool-warm water and 1 cap full of bleach
200
How should you walk safely with a knife?
with the point facing down and the knife close to your side
200
The name of this tool and its function is
Springform pan
remove product without damaging sides or tops (cheesecake)
300
Disconnecting an appliance is an appropriate reaction when someone is experiencing what
electric shock
300
These two things should be worn in the school kitchens at all times by everyone
Apron, close-toed shoes
300
An illness due to the ingestion of spoiled or poisonous food, contaminated by microorganisms or toxicants, which may occur at any stage during food processing from production to consumption.
Food-Borne Pathogen
300
Describe how you should safely wash your knife
- Don't put it in the dishwater to soak
- wash the not sharp side of the blade
- dry it completely and return it to the knife block
300
The name and function of this tool is
Zester or Microplane
To zest or finely grate
400
These should be worn in the kitchen if there is an open wound on one's hand
Gloves
400
Pot handles should always be turned where
To the back or middle of the range
400
What is the danger zone range for food (Fahrenheit or Celcius)
40-140 degrees Fahrenheit of 4°C or at 60°C
400
How can you prevent your cutting board from slipping
Place a grippy mat or damp towel underneath it
400
The name of these tools
Stand mixer attachments: whisk, paddle, dough hook
500
Ensuring that clothing is loose around the neck is an appropriate response to what kind of incident
Falls
500
Doing this regularly to knives ensures that they remain safe to use
sharpening
500
True or False: The freezer kills all bacteria
False: It slows the growth
500
Describe the difference between a chef's knife, a paring knife, and a serrated knife
chef's knife is large and used to chop and perform precise cuts
A paring knife is small and can be used for peeling
A serrated knife has teeth for cutting things like bread
500
The name of this tool
Tagine