♫ Fi-i-re ♫
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In the Lab...
100
This type of fire burns grease, gas, oil and liquids under pressure
What is a CLASS B FIRE?
100
The best way to treat a 1st degree burn
What is COOL RUNNING WATER?
100
A simple cut or tear in the skin, that can be severe.
What is A LACERATION?
100
This piece of equipment is used to put out small fires.
What is A FIRE EXTINGUISHER?
100
The only uniform requirement YOU bring on Lab days.
What is CLOSED TOE/CLOSED HEEL SHOES?
200
A grounded outlet will have this many holes.
What is THREE?
200
A burn that results in blisters
What is A SECOND DEGREE BURN
200
A cut that removes a piece of skin or a body part.
What is AN AVULSION?
200
This piece of equipment is placed above cooking equipment and uses gases and chemicals to put out fires in the kitchen.
What is the HOOD SYSTEM?
200
Never place knives here, even at the end of the lab.
What is IN A SINK?
300
Two types of fire detectors are smoke detectors and this.
What is HEAT DETECTORS
300
A common injury, usually resulting from a fall.
What is A SPRAIN OR STRAIN
300
The safest way to carry a knife through the kitchen.
What is AT YOUR SIDE, BLADE DOWN?
300
This piece of the chef's uniform helps to prevent burns and scalding arms.
What is DOUBLE BREASTED JACKET?
300
This is the only part to the uniform that is kept in the lab which is REQUIRED when preparing food for others.
What is A HAT?
400
Water based fire extinguishers can only be used with this class of fire.
What is CLASS A: burning paper, wood, plastic & cloth
400
The best way to lift heavy or bulky objects.
What is TO BEND AT THE KNEE AND LIFT WITH YOUR LEGS?
400
The safest way to pass a knife to someone else.
What is PLACE KNIFE ON TABLE...LET THEM PICK IT UP?
400
In addition to keeping the food safe from hair, this uniform piece also helps to cool the chef in the hot kitchen.
What is A TOQUE?
400
This is used to make sure everyone knows how to prepare their lab assignments.
What is RECIPES from their JOURNAL?
500
The third step in the PASS system.
What is SQUEEZE THE TRIGGER?
500
This part of the chef's uniform helps to prevent most cases of slips and falls from wet or slippery floors.
What is CLOSED TOE/HEEL, SLIP-RESISTANT SHOES
500
The safest knife to use in a kitchen
What is A SHARP ONE?
500
Also known as the obstructed airway maneuver.
What is the HEIMLICH MANEUVER?
500
After putting on your lab uniform, this must be done before any lab assignment is started.
What is WASH YOUR HANDS?
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