Kitchen Safety 1
Kitchen Safety 2
Kitchen Abbreviations
Kitchen Tools
Kitchen Hygiene
100
How long do you wash your hands for?
At least 30 seconds
100
TRUE or FALSE? When washing dishes it is best to put knives at the bottom of the dish bin and wash last.
FALSE. You wash knives first and put them away after using it.
100
T or Tbsp stands for...
Tablespoon
100
This tool is used to scrape bowl and fold ingredients?
Spatula.
100
If you sneeze or cough, you must sneeze or cough into your _______ (elbow/air) then wash your ______.
If you sneeze or cough, you must sneeze or cough into your ELBOW and wash your HANDS.
200
Name 3 causes for kitchen accidents.
Falls, burns, cuts, fire, electrocution, poisoning
200
Name two actions that are required to remove hot foods from the oven safely.
Use oven mitts, stand to side when opening door, pull out tray, bend knees, use two hands to remove object, place onto nearby surface (stove top or bench).
200
Tsp stands for
teaspoon
200
This tool measures small amounts of both wet and dry ingredients.
measuring spoons
200
TRUE or FALSE?
Metals items can be placed into the microwave?
Oil fires are best managed by throwing water onto them.
FALSE
FALSE
300
1. __________(Cleaning/drying) removes germs, dirt, and impurities from surfaces or objects.
2. ________(Sanitizing/bleaching) lowers the number of germs on surfaces or objects to a safe level, as judged by public health standards or requirements.
1.cleaning--2. sanitizing
300
Describe how to put out a kitchen fire.
Turn off gas or electricity, throw a fire blanket over it, use a fire extinguisher.
300
mL stands for
Milliliters
300
This tool is used to level off dry ingredients as well as used to frost cakes.
straight edge spatula
300
Long hair must be ______ up when working with food.
Nails should be kept ______ and clean.
Tied up
Short
400
What direction do you NOT put the handle of your saucepan when cooking?
A. Inward
B. Outward
Outward
400
While working in a kitchen, name 2 proper clothing styles that one must wear or do for safety.
Closed toed, NON-slip shoes, an apron, tied up long hair, non baggy clothes and no jewelry.
400
g and kg stands for
grams and kilograms
400
A four-sided device for grating foods that has a different type of grating surface on each side Shred the cheese using the large holes of a box grater
grater
400
What is the danger zone in relation to temperature when working with foods? Provide two numbers.
And explain what temperatures below and above these numbers do to bacteria.
5 degrees to 60 degrees.
Temperatures below 5 degrees stop bacterial growth.
Temperatures above 60 degrees destroy most bacteria.
500
The number one cause of kitchen accidents
A. Cuts, lacerations
B. Burns
C. Falls
Cuts or lacerations
500
The coloured chopping boards are used for particular food. What is the green board used for and what is the Red meat used for?
Green- vegetables and fruits
Brown - cooked meat
White - bread and dairy
Yellow - chicken (uncooked)
Blue - seafood
Red - red meat (uncooked)
500
Name the abbreviations for the following:
gram
kilogram
millilitre
litre
g
kg
ml
L
500
Spatula or Egg Flip.
500
TRUE or FALSE? EXPLAIN YOUR ANSWER
If you have a fever, are vomiting, have a runny nose, or a sore throat - you cannot work with food. You should stay home until you feel better.
TRUE. This is EXTRA important since we will be working with food to serve to customers. We cannot be sick and work with food, because that would make our customers sick and leave us with bad reviews!