Food-borne illness
Sanitation
Safety
Hazards
first aid
100
What is cross-contamination
when bacteria from one food gets onto another food
100

What is sanitizing?

to remove harmful bacteria

100
How should you carry a knife?
with the blade pointing downward towards the floor
100
What are four hazard categories in the kitchen?
fires, poisoning, electrical shock, falls, cuts
100
What is the proper way to treat a burn?
run it under cold water.
200
What are three signs of food poisioning?
vomiting, dirrahea, nausea
200
How long should you wash your hands?
15-20 seconds
200
What items are safe to put in the microwave?
glass, microwave safe bowls, paper towels
200
What should you use to wipe up spills in the kitchen?
a paper towel
200
What is the Heimlich maneuver?
first aid for a person that is choking
300
What is pasteurization?
the process of heating a food sufficiently to remove harmful bacteria
300
What order do you wash your dishes?
glasses, silverware, dishes, measuring equipment, pots and pans, the sink
300
What is the temperature danger zone?
40-140 degrees farenheit
300
What should you use to reach high in the kitchen?
step stool
300
What is Cardiopulminary Recussitation
first aid for a person with no pulse or breathing
400
What are four microorganisms that cause food-borne illnesses?
parasites, bacteria, fungi, and viruses
400
What is the proper ratio for a sanitizing solution?
1 teaspoon bleach to 1 quart water
400
What is a conductor?
something that transfers heat and electricity
400
If a pan catches on fire, what should you do?
put the lid on it
400
What is the proper way to treat a fall victim?
do not move them and call for help
500

What is the definition of perishable

something that spoils quickly

500
what should you wear on your hand if you have a cut?
a glove
500
What do you use to pick up broken glass?
a damp paper towel
500
What do you use to help someone connected to electricity?
a cloth loop
500
Why should you not wear a bandaid in the kitchen?
bandaids could fall off into the food
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