Food-borne illness
What is cross-contamination.
When bacteria from one food gets onto another food.
What is sanitizing?
To remove harmful bacteria
How should you carry a knife?
With the blade pointing downward towards the floor.
What are four hazard categories in the kitchen?
fires, poisoning, cuts
What is the proper way to treat a burn?
Run it under cold water.
What are three signs of food poisioning?
vomiting, dirrahea, nausea
How long should you wash your hands?
15-20 seconds
What items are safe to put in the microwave?
glass, microwave safe bowls, paper towels
What should you use to wipe up spills in the kitchen?
a paper towel
What is the Heimlich maneuver?
first aid for a person that is choking
What is disinfection?
A process that eliminates many or all harmful bacteria
What order do you wash your dishes?
glasses, silverware, dishes, measuring equipment, pots and pans, the sink
What is the temperature danger zone?
40-140 degrees
What should you use to reach high in the kitchen?
step stool
What is CPR?
first aid for a person with no pulse or breathing
What are four bugs that cause food-borne illnesses?
bacteria, fungi, and viruses
What is the proper ratio for a sanitizing solution?
1 teaspoon bleach to 1 quart water
What is a conductor?
something that transfers heat and electricity
If a pan catches on fire, what should you do?
put the lid on it
What is the proper way to treat a fall victim?
do not move them and call for help
What does it mean if something is perishable?
that spoils quickly
what should you wear on your hand if you have a cut?
a glove
What do you use to pick up broken glass?
a damp paper towel
What do you use to help someone connected to electricity?
a cloth loop
Why should you not wear a band-aids in the kitchen?
band-aids could fall off into the food