FIRE
These are the two things you need to do in Culinary Tech if a fire starts in the kitchen (after alerting the teacher).
What is to turn off the heat source and evacuate the area?
What is the first aid step for treating a first degree burn?
What is running it under cold running water for a minimum of five minutes?
What is the correct way to hold a knife while cutting?
What is to hold the handle firmly and keep fingers away from the blade (bear claw)?
These are two common - and easily avoided - slip hazards in the kitchen.
What are spilled liquids and food?
This is the safe minimum internal cooking temperature for poultry.
What is 165 F or 74 C?
You never throw this on a grease fire because it will cause an explosion-like reaction.
What is water?
What kind of clothing should you avoid wearing while cooking to reduce burn risk?
What is loose-fitting clothing?
Why should you always use a cutting board when chopping?
What is to protect your countertop and provides stability?
You do this if you discover frayed electrical cords in the kitchen.
What is to discard them and replace them immediately?
This is the danger zone for food temperature (in degrees Fahrenheit or Celsius).
What is between 40 F and 140 F, or 4.4 C and 60 C?
This is one of the most common causes of kitchen fires, but can be easily avoided.
What is leaving the stove unattended?
What is the difference between first-degree and second-degree burns?
What is that second-degree burns affect deeper layers of skin and cause blisters?
How should knives be stored to ensure safety?
What is a knife block or magnetic strip?
This is how you can prevent cross-contamination when handling raw meat and produce during food preparation.
What is to use separate cutting boards for raw meat and vegetables, or wash well with hot soapy water in between?
Or
What is washing your hands and surfaces with hot soapy water after handling raw meat?
This is how long can food be safely left out at room temperature before it becomes unsafe to eat.
Bonus: This is how long it can safely be left out on a hot day.
What is two hours?
Bonus: What is one hour on a hot day?
These are the two best practices for handling grease fires.
What is sliding a lid, pan, or fire blanket on top, or using baking soda?
How can you prevent steam burns when cooking?
What is to always lift lids away, and pour hot water away, from your body?
True or false: It is safe to soak your knives in a sink of hot, soapy water.
What is false?
This is a potential hazard of using glass dishes in the microwave.
What is that they can shatter if heated too quickly?
This is the purpose of using a food thermometer.
What is to ensure food is cooked to a safe internal temperature?
You do this with the hot pan on the stove once the grease fire has been extinguished.
What is turn off the heat and don't move the pan until it cools?
How do you handle a third degree burn?
What is elevating the burned area above your head and calling 911?
In what direction should you be cutting?
What is away from the body?
This material will cause a fire if used in the microwave.
What is metal?
This is the recommended temperature for storing refrigerated foods. (In Celsius or Fahrenheit.)
What is at or below 40 F or 4 C?