Before You Cook
What should you wash before you start making food?
What is Your Hands?
What should you not do while holding a sharp object?
What is Run/Act in unsafe manner?
If food looks weird, what should you do?
What is Check to make sure it safe to eat? (Ie Looking at dates, what is stored properly, it is rotten, etc)
What food groups did our recipe use?
What is Vegetables and Protein?
What should you wipe down?
What is the space that you cook on?
How should you hold a knife while cutting?
What is Away from Yourself?
Why do we wash hands when switching to new foods?
What is Prevent the spread of Germs?
What are ways that you may prevent germs when you store leftovers?
What is Refrigerating/Freezing it?
What two food groups, when raw, should not touch?
What is Vegetables and Raw Meat?
When should you wash your hands while cooking?
What is Moving to a new Task/Food + If you touch your face?
Why is it unsafe to leave food out for over 2 hours?
What is It allows germs to spread?
What are signs that food has gone bad?
What is Different Color, Signs of Rot, Moldy, Changed Texture, Different Smell, etc?
What should be sheathed when not using it?
What is a sharp/cutting knife?
Where should you put dishes after you are done using them?
What is The Sink?
What can we check if we are unsure about whether a packaged food is bad or not?
What is Expiration Date, Best By Date, and Use by Date, etc?
What position should be put our free hand while we use a knife?
What is making like some sort of claw with your hand?
Why do we wash vegetables before we cut them?
What is Get rid of dirt/germs or make sure they are clean?
What should you clean after you cook your food?
What is your cooking surface (ie Counter, etc), dishes, and your hands?
If we drop a knife what should we do?
How long can food be safely stored in the fridge?
What is 3-4 Days?