Hazards
Knives
Food Safety
Kitchen Fundamentals
Misc.
100

What does C.C.C.S stand for?

What are Cool, Chill, Cook and Separate

100

What type of knife has a curved blade?


What is a chef's/French knife.

100

What temperature should chicken, hamburger and eggs be cooked to?

What is 165 degrees

100

How should you hold your fingers when using a knife?

What is the bear claw.


100

what should you use to stir hot foods?

What is a wooden spoon

200

How do you use a fire extinguisher?

What is P.A.S.S. 

Pull the pin, Aim at the base of the fire, Squeeze the lever and Sweep from side to side

200

What type of steel will not rust?

What is stainless steel.

200

What makes up a sanitizing solution.

What is 1 teaspoon bleach per 1 quart of water.

200

What type of food would you use a serrated knife on?

What are foods that are soft on the inside and hard on the outside.

200
How do you pick up broken glass?

Use a broom and dustpan to get larger pieces and then a damp paper towel to get the smaller pieces. 

300

How do you put out a grease fire?

What is putting the lid on it or putting baking soda on it.

300

True or False:

All knives have teeth.

What is True


300

List 3 ways food can become cross contaminated.

What is from a cutting surface, from a knife, and from thawing in the refrigerator.

300

How do you keep your cutting board from sliding?

What is by putting a damp towel between the board and the counter.

300

True or False:

You can wear long sleeves on kitchen days

What is false.

400
How do you save someone from choking.

What is 5 Back Blows and 5 Abdominal Thrusts and repeat until obstruction is dislodged.

400

What are 5 types of knives

What are Chinese cleavers, peeler, paring, chef's/French, roast or bread.

400

What is the proper temperature to keep your fridge?

what is 40 degrees or below

400

A medium dice is roughly ___ inches?

What is 1/2 in

400
How do you pass a knife to someone else.

Hold the spine of the knife and present the handle to them

500

Name the 6 hazards of a kitchen.

What are burns and scalds, cuts and wounds, slips and falls, electrocution, food contamination, caustic poisoning.

500

How do you was knives?

What is separate, dry immediately, don't run the dish cloth in the direction of the sharp edge.

500

Name 5 ways to prevent food-borne illness

By avoiding foods from unsafe sources, separate foods, cook meat/poultry/eggs thoroughly, chill food at proper temperature, clean produce/hands/surfaces.

500

What are the primary materials for making cutting boards

What are Wood and Polypropylene

500
What is the Golden Rule of the Kitchen?

What is leave the kitchen the way you would want to come into the kitchen.

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