First Aid
What are two reasons you should go see a doctor for a cut?
-If a cut is deep, you must go see a doctor to be evaluated for stitches
-If the cut becomes red and irritated around the edges and does not begin healing
-If the cut does not stop bleeding after applying pressure you must go see a doctor
-If the cut is longer than 2 inches long
-If the wound has dirt or gravel or other things in it before cleaning
-If the cut was caused by an animal or human bite
What must someone be doing in your kitchens at all times if you are using the stove or oven?
One person must be watching the stove/oven
How many days can leftovers be in the fridge?
4 days
What does our cutting stations consist of?
Cutting board, Damp towel/paper towel, Scrap Bowl
Knife.
How to we move around in the kitchen?
Walking, Slowly, Carefully
How do you treat a burn?
Run it under cold or luke warm water for 20 minutes
What are 3 things fire needs?
Oxygen,
Fuel,
Heat
How long can food be out on the counter before needing to be refridgerated?
2 hours
How do we walk with a knife?
How do we talk to our teammates in the kitchen?
Respectfully and Kindly
What medicine is used in an allergic reaction with anaphylaxis?
Epi Pen
What does PASS stand for?
Pull the Pin
Aim
Squeeze the handle
Sweep back and forth
What is one common food borne illness?
Salmonella
E. Coli
Listeria
Botulism
How should our hand look if we are holding food?
The Claw
Fingers curled
What will have you asked to sit out of the lab?
Any dangerous behavior with knives or goofing off in the kitchen,
Being unkind to teammates
What are 3 common allergies we mentioned?
Nuts, Seeds, Tree nuts, Seafood, Shell Fish, Bees, eggs, gluten
What should we never put on a grease fire?
Water
What are the Danger Zone temperatures?
40 Degrees to 140 degrees F.
How should we wash a knife?
By Folding the sponge over the spine of the blade and moving it in one direction, from handle to point.
Never putting it in a sink of soapy water.
How do we make sure we know what we are doing in the kitchens?
Listen to the Sous Chef who is our team leader,
Pay attention to the recipe analysis
ASK QUESTIONS THAT ARE RELEVANT TO THE CLASS'S SUCCESS
Who do we go see at school if we have an injury worse than a paper cut?
The Nurse
How do we put out a fire if a person's clothing is on fire?
If it is you, STOP DROP AND ROLL
If it is someone else Life Saving Fire Blanket
What are three ways we can prevent Food Borne Illness from happening?
Wash our hands
Store food correctly
Don't cook if you are sick
Wash fruits and vegetables
Don't let food sit out
Don't thaw food on the counter
What should you do before cooking with a knife?
Inspect the knife for damages, Cracks, Chips, Rust, and sharpness
Name 3 kitchen expectations we covered in our cooking contract
Follow teacher instructions
Clean kitchen area efficiently and safely
Use safe procedures when using kitchen equipment, knives, and kitchen appliances
long hair must be tied back
closed toed shoes
Stay within your own kitchen and stick to your job
treat everyone with respect and kindness
follow guidelines in class