You Call That a Knife?!
Safety 1st
Safety 2nd
Tools & Equip
Food Slogans
100

Used for Slicing, dicing and Chopping

French/Chef Knife

100

Most important way to stop from spreading germs.

Proper Handwashing 

100

Cutting board colour used for fruit and veg.

Green

100

Used to measure small amounts of liquids and/or dry ingredients.

Measuring Spoons

100

Magically Delicious

Lucky Charms

200

Fine detailed work

Paring Knife

200

Proper shelf for raw meats.

Bottom

200

How long do we leave the sanitizing solution on the countertop before wiping off. 

2 minutes

200

Used to measure milk or vegetable oil. 

Liquid measuring cup

200

They're Great

Frosted Flakes

300

Used for soft items such as bread.

Serrated Knife

300

Raw meat cutting board colour.

Red

300

Keep me away from hot oil.

Water

300

Used to incorporate air into a product. 

Whip

300

Give Me a Break

Kit Kat

400

Removes bone from meat.

Boning Knife

400

Can be used to extinguish a kitchen fire if no fire extinguisher is available.

Baking Soda, lid

400

Proper internal temperature for most foods. "___ out the door."

74 Celsius

400

Used to scoop a specific portion of food. Example - cream cheese or cookie dough.

Portion Scoop

400

Come Hungry, Leave Happy

IHop

500

Used to spread icing/frosting. 

Palette Knife 

500

Proper temperature range for a refrigerator.

1 -4 Celcius

500

What does DEPT stand for?

Direct Pressure, Elevate, Pressure Point, Tourniquet 

500

Used to grate items such as cheese or carrots.

Box Grater

500

We've Got the Meats

Arby's

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