Kitchen tools and equipment
You should always report broken equipment to the teacher. True or False
True
You should use this when handling hot pans
Oven mits
These should be washed before and after meals or handling food
hands
Never use these again when cutting without washing first
Chopping boards and knives
You should always wash these before consuming
fruits
Keep these facing inwards to prevent spills or accidents
Pot and pan handles
You should keep these clear of items when switched on.
Stove top or burners
How do you wash your hands correctly?
Turn tap on, wet and soap hands, rub hands together and dry with paper towel.
Letting harmful bacteria spread from raw foods to other foods
Cross contamination
Use these when poking a hole in plastic pouches after pulling them out of the microwave
forks
Give one knife safety rule
Answers will vary
The method of treating a burn or scald
Run under cool water
You should clean these up immediately when they happen
spills
When tasting food you should never do this
double dip
Use this to keep food warm but never in the microwave
foil
Used to hold hot food, such as cakes, breads, and cookies while cooling
Cooling rack or wire rack
Keep this up and away to prevent personal injury and contamination
Hair
These should be washed last separately
pots and pans
Keep these separated at all times
Raw and cooked foods
Never use electrical equipment with these defects
frayed or damaged cords
Wait for these before using unfamiliar equipment
Teacher instructions
These save your toes from hot spills and falling items
enclosed shoes
These hard surfaces should be sanatised at the end of each practical lesson
Counter tops, microwaves and stove tops
The temperature food poisoning bacteria grow best at
5°C -60°C
This is best kept between -15°C and -23°C
freezer temperature