Safety
What should you do if you spill something on the floor?
Clean it up immediately
How many seconds should you wash your hands for?
20 seconds
What is another word for foodborne illness?
Food poisoning
What should you never put in the microwave?
Metal or foil
What should you do if a glass breaks?
Clean it up immediately
Where should the recipe always be while cooking?
On the microwave
What is cleaning?
Removing food and dirt from a surface
Microorganisms associated with foodborne illness. Carried by people, animals, insects, and objects.
Bacteria
What do use to pull a hot pan out of the oven?
Oven mitt or potholder
Which finger should never go on the spine of a chef’s knife while cutting?
Pointer finger
How should you carry a knife?
Carry a knife with blade down
What is sanitizing?
What is contaminated foods?
Where are you supposed to stand when opening a hot oven?
To the side
What you should always use when cutting ingredients?
Cutting board
Where should you place a dirty knife before washing it?
On the side of the sink
Cutting raw meats on the same cutting board with vegetables
Cross-contamination
What is cross-contamination?
Letting microorganisms from one food to get into another
What does the acronym PASS stand for?
Pull
Aim
Squeeze
Sweep
Why shouldn't you place a knife in the sink?
You can't see the knife in the hot soapy water and you could cut yourself
How should the fingers on your guiding hand be placed when cutting with a chef’s knife?
Fingers should be curled in
What is the temperature danger zone?
40-140 degrees Fahrenheit
What are perishable foods?
Foods that can become unsafe or spoil quickly if not refrigerated or frozen
What do we use to put out a grease fire?
Baking soda
What is more safe a dull knife or sharp knife?
Sharp knife