Food Safety
You do this before, during, and after handling food, especially raw meat.
What is washing hands?
These implements are used scoop liquids.
What is a Ladel?
Using a flat cooking surface with heat applied underneath.
What is Griddle Cooking? (or Pan Frying)
This USDA chart can help with portioning.
What is MyPlate?
The "3 Bucket Method" is a common outdoor format for this.
What is Washing Dishes?
The food "Danger Zone" of 40°F to 140°F should be avoided for this reason.
What is preventing spoilage and bacteria growth? (accept 1 or both)
These implements are used to safely grab individual items without touching them.
What are Tongs?
Using a fire directly such as when cooking marshmallows.
What is Open Fire Cooking? (or Campfire Cooking)
A well balanced diet should have plenty of these fiber rich foods.
What are Vegetables?
This method is used to treat airway blockages.
What is the "Heimlich Maneuver"?
What are "Back Blows and Abdominal Thrusts"?
Checking labels can warn you against these common hazards.
What are Contaminants or Allergens? (accept 1 or both)
Use this device to check if meat has been cooked correctly.
What is a Meat Thermometer?
Using a contained environment with heat applied indirectly from all sides.
What is Baking?
In addition to calories, a Nutrition Label tells you the size and number of these per container.
What are Servings?
The finger tuck method is used to prevent this common injury.
What is a Cut or Laceration?
This issue arises from contact between raw and cooked foods, or by using unclean preparation surfaces.
What is Cross Contamination?
While they come in many shapes and sizes, these kitchen tools are the best way to estimate the volume of wet or dry ingredients.
What are Measuring Cups? (similar names acceptable)
Using low heat for longer periods of time.
What is Simmering?
These 3 categories referred to as Macro Nutrients make up the calories in food.
What are Fats, Carbohydrates, and Protein?
This type of fire will grow when water is used in an attempt to extinguish.
What is a Grease Fire?
E.Coli, Salmonella, Norovirus, Trichinella, and Listeria are a few examples of these.
What are Foodborne Illnesses?
This bowl shaped utensil is used to strain solids from liquids by pouring through.
What are Colanders? (Sieves also acceptable, not strainer)
Using a direct heat source from the top.
What is Broiling?
Calcium, Ascorbic Acid, Iron, Niacin, Riboflavin, Zinc, Potassium, and Folic Acid are some examples of these.
What are Micro Nutrients? (also accept: Vitamins and Minerals)
There are 6 Degrees of this common kitchen injury. 2nd Degree is indicated by blisters or white spots.
What is a Burn?