Knife Safety
The way in which you should hold food in your non-cutting hand when using a knife.
What is a claw grip?
What is washing your hands?
When touching a pot or pan, you should always assume that it is this.
What is hot?
These knives are dangerous because they can slip more easily when cutting.
What is a dull knife?
Tiny living things that are too small to be seen.
What are microorganisms?
What you should never use to put out an oil fire.
What is water?
The two things you should set up before you cut into something.
What is a cutting board and wet cloth?
The temperature range that lets bacteria grow easily, also known as the danger zone.
What is 4°C (40°F) and 60°C (140°F)?
When taking off a pot lid safety, it is important to lift it in this direction.
What is away from your body?
What is putting the knife down?
The longest amount of time that food can be safely left out of a refrigerator or cooler for.
When a pot or pan is on heat, the handle should always be pointing this way.
What is away from the edge and other burners?
This should be done before using a knife on different ingrediance.
What is cleaning the knife?
Tiny organisms that can cause disease.
What are pathogens?
When taking something out of the oven, you should always use this to hold the sheet pan.
What is an oven mit?