Fire/Burn Safety
Microwave Safety
Knife Safety
Sanitation
Cooking Terms
100
Oven Mitts
What is item to use when removing food from the oven
100
metal
What is material not okay in microwave
100
Cutting Board
What is used when cutting items
100
Wash Hands
What is the first step before cooking
100
To cut into think flat pieces
What is slice
200
Inwards toward stove
What is how pan/pot handles should be turned
200
Seals/Plastic Wrap
What is to be removed before put in microwave
200
Hand Wash
What is the way to clean knives
200
20 seconds
What is how long to wash hands for
200
to mix or blend two or more ingredients
What is combine
300
Spoons/Tongs
What is equipment used to remove food from hot liquid
300
Stirring
What is how to distribute heat after microwaving
300
Fingers Curled In
What is how to hold food when cutting
300
Hot Soapy Water
What is used when wiping counter tops
300
To cook with vapor produced by hot liquid
What is steam
400
Away From Face
What is how to open a pot/pan lid
400
potholders
What is used to remove food from microwave
400
Sharp Knife
What is a way to reduce risk of cuts
400
Open Wound
What is needs to be bandaged and covered before cooking
400
to cook in small amount of hot fat
What is Saute
500
Baking Soda
What is used to put out grease fires
500
Empty
What is a reason to not use microwave
500
Rocking Motion
What is how to effectively use a chef's knife
500
Immediately
What is when to put cooked food in the refridgerator
500
Combine solid fat with flour
What is cut in
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