kitchen safety
1st aid
measurements
food borne illness
food temp
100
how do you prevent cross contamination?
wash your hand, utensils and work place before placing or touching different items.
100
What is the 1st thing you do when you cut yourself?
apply pressure
100
what is half 1 1/2 cup ?
3/4 cup
100
What is the danger zone?
40-140F 6-60C
200
what should you do after you spill something?
wipe up right away
200
how many tsp in a tbsp?
3
200
what should the internal temperature of poultry be?
165F
300
what is cross contamination?
when you touch something clean with something dirty.
300
what is the easiest way to measure 1/8 cup
2 tbsp
300
what should the internal temperature of whole cuts be? (beef, pork, lamb and veal)
145F
400
where should you store cleaning supplies?
far away from foods in a different cabnet.
400
how many tbsp in a 1/4 cup?
4
400
what is the reheating food temperature?
165F
500
how do you clean up glass?
use a broom to get the big pieces and use a wet paper towel to get all the tiny pieces.
500
food contaminated with food borne illness always looks and smells normal? True or False
True
500
what is the internal temperature should you cook a whole chicken to?
160F
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