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Lab Procedures
Sanitation
Kitchen Safety
Equipment
Personal Hygiene
100

What are the six kitchen colors in our foods lab? 

Red, Green, Blue, Yellow, Orange and Purple

100
What do you need to do before and after lab? 

Wipe down your counters with hot soapy water

100

Name one way to prevent burns from occurring in the kitchen. 

Answers will vary

100

What equipment will you use to chop, dice and mince most ingredients. 

Chefs Knife

100

How long should you wash your hands for? 

Minimum of 20 seconds

200

What do you take to the supply table to carry your ingredients after you have measured them? 

Tray (Blue Tray)

200

What should each person in your kitchen group be wearing during lab

Apron

200
What should you never throw on a grease fire? 

Water

200

What will you place underneath your cutting board 

Damp Towel

200

Describe how long hair should be while working in the lab

Pulled back

300

What is the name of the person that is in charge of the majority of the food preparation and getting out the equipment/supplies from your own kitchen? 

Head Chef

300

What is the term to describe the transfer of bacteria from a contaminated source to an uncontaminated source

Cross Contamination

300

Name one way to prevent electrical shocks while working in the kitchen 

Answers will vary

300

What equipment will you use to stir over high heat.

Wooden Spoon

300

What is the number one way to prevent food borne illness and the spread of diseases? 

Wash your hands

400

What is the name of the person that is in charge of going to the supply table to measure out ingredients and bring them back to your kitchen? 

Assistant Chef

400
What is the minimum/safe internal cooking temperature for raw chicken? 

165F

400
You should always open pot lids_________  from yourself

Away

400

What knife will you use to cut soft ingredients like cakes and pastries or tomatoes? 

Serrated Knife

400
What should you do with an open wound or cut while preparing food? 

Cover it with a bandage

500
What is the French term used to describe the following:  having everything in place and set up before starting to cook? 

Mis En Place

500
Summarize the steps to proper dishwashing 

Rinse, Sanitize, Rinse, Dry

500

What is the correct way to hold your ingredients when cutting (the name of the grip that is used)

What is the claw grip

500

What equipment will you use to stir fry ingredients: a traditional equipment used in japan and china? 

Wok

500

Name the food borne illness that is most often associated with food that has been contaminated from open wounds and cuts

Staph