The Danger Zone
The temperature range between 40°F and 140°F where foodborne bacteria multiply most rapidly.
The Danger Zone
Contrary to intuition, this type of knife is actually more dangerous than a sharp one because it slips easily under pressure.
A dull knife
You should NEVER pour this substance onto a grease fire, as it will cause an immediate explosion of flames.
water
According to safety guidelines, you should scrub your hands with soap and water for at least this many seconds.
30 seconds
You should never place this material (such as foil or gold-rimmed plates) inside a microwave.
Metal
The minimum internal cooking temperature recommended for safe poultry (chicken, turkey).
165 degrees Fahrenheit
The hand technique used to hold food safely while cutting, curling fingers inward to protect fingertips.
The "Claw" grip
Smothering a small pan fire on the stove can easily be done by sliding this over the top.
A lid or baking sheet
The transfer of harmful bacteria from raw foods (like raw chicken) to ready-to-eat foods.
Cross-contamination
Handles of pots and pans cooking on a stovetop should always be turned in this direction to prevent accidental spills.
Inward or toward the back or side of the stove
You should never thaw frozen meat at room temperature on this kitchen surface.
The counter (must thaw in the fridge, cold water bath or microwave)
If you accidentally drop a falling knife, this is the #1 rule you must follow.
Step back and let it fall/never try to catch it
This common baking ingredient can be used to extinguish a small grease fire in a pinch.
Baking soda (not powder!)
To prevent cross-contamination, commercial kitchens often use this color-coded equipment for raw meat vs. produce.
Cutting boards
The French culinary phrase meaning "everything in its place"—prepping all ingredients before you start cooking.
Mise en place
The maximum amount of time perishable food can safely sit out in the Danger Zone before it must be thrown away.
2-4 hours
Placing a damp paper towel underneath this piece of kitchen equipment keeps it from slipping on the counter.
Cutting board
The fire extinguisher operating acronym P.A.S.S. stands for Pull, Aim, Squeeze, and this final motion.
Sweep
These common kitchen textiles are notorious for harboring bacteria and should be changed or sanitized daily.
Sponges
The safest place to store heavy appliances and cast-iron cookware to prevent injury if dropped.
Lower cabinets or shelves
The maximum recommended temperature for a home refrigerator to keep food safely chilled.
40 degrees Fahrenheit or lower
The classic chopping motion where the tip of the knife blade stays in contact with the cutting board.
Rocking motion or rocking chop
The immediate first-aid step for treating a minor first-degree burn in the kitchen.
Running cool or lukewarm water over it
The official three-compartment sink setup in standard food service: Wash, Rinse, and this third step.
Sanitize
The pathogen most commonly associated with raw or undercooked eggs and poultry.
Salmonella