FOOD SAFETY
KITCHEN SAFETY
MEASURING
RECIPES
LAB RULES
100
40 degrees F to 140 degrees F
What is the danger zone?
100
Most home accidents occur here.
What is the kitchen?
100
Number of quarts in a gallon.
What is 4?
100
This tells us what we must do to successfully prepare a food product.
What is a recipe?
100
Tie this back when cooking in the kitchen.
What is hair or long hair?
200
E. coli
What is a food borne illness
200
Always use this to reach high place.
What is a step ladder?
200
Number of teaspoons in a tablespoon.
What is 3?
200
To measure this ingredient, pack it down.
What is brown sugar or shortening?
200
Do this before handling food and any time they become contaminated.
What is wash your hands?
300
The time it takes you to sing "Happy Birthday"
What is how long should I wash my hands?
300
Overloaded electrical outlets.
What is a major cause of electrical fires?
300
Number of cups in two quarts.
What is 8?
300
Place this piece of kitchen equipment on a flat surface. Check at eye level.
What is a liquid measuring cup?
300
Place to find the dust pan and brush.
What is under the sink?
400
When raw foods come in contact with cooked foods.
What is cross contamination?
400
Hot oil
What is something that should never be left on the stove unattended?
400
Number of pints in two gallons?
What is 16?
400
To measure this ingredient, scoop a heaping amount and scrape off the excess.
What is flour, sugar or dry ingredients?
400
Place to return clean, dry custard cups.
What is the supply table?
500
Most foodborne illnesses start in this room of the house.
What is the kitchen?
500
Lift this away from you to avoid a scald or a burn.
What is a lid on a hot pan?
500
Number of pints in 1/2 gallon?
What is 4?
500
This is the number and size of portions in a recipe.
What is the yield?
500
How your sink should be left at the end of a lab?
What is clean and dry?
M
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