Knives
True or false: a sharp knife is the safest kind of knife
True
To properly wash your hands, you should use soap and water, and scrub for this amount of time
30 seconds
What type of clothing should you avoid when cooking?
Loose or dangly
If a person is choking but still coughing, that’s a good thing. It means there is still this happening
Airflow
The best way to prevent mice in the kitchen is to do this really well
Clean
You should never try to do this if you drop a knife
Catch it
Name one reason the P in PAWSE is important?
1. So hair won't get in your food - cross-contamination risk
2. So hair won't catch fire
You should never use water to put out this type of fire
Grease
Show me the universal sign for choking
(Hands crossed around neck)
You should never yank a cord to unplug something; instead, grab it by this part
Base
Which part of a knife are YOU holding when you’re handing it off to someone else?
The spine
Finish the phrase…”if you have time to lean, you have ______ __ _______”
Time to clean!
You should lift the lid of a pot in this direction when removing it
Away from you
During abdominal thrusts (Heimlich), you should push in this direction
Up
Kitchens are the number one place this physical kitchen hazard happens
Slips and falls
Knives are pointed in this direction when you walk with it
Down
What does the S in PAWSE stand for?
Set up your dishwashing station
Run this temperature water over a minor burn for 15 minutes
Cool
If a person is choking and you start back blows, what angle should the person’s upper body be at in relation to the floor?
90 degrees
Raw meat or seafood should be stored in this location in the refrigerator
The bottom shelf/In a covered container
You put this under a cutting board if it’s sliding around the counter
A damp towel
What is the official French term for “Putting everything in its place?”
Mise en place
You’re taking away this natural element when you smother a fire
Oxygen
If a person is choking and silent, you immediately start this numerical sequence. Name and explain both parts.
5x5. Bend the person at the waist so their upper body is at a 90 degree angle. Start with 5 back blows using the palm of your hand. Move to the Heimlich, using 5 upward thrusts. Repeat if necessary.
Name one place where cross-contamination usually happens
During food storage (raw meat drips on ready to eat food)
During food handling (not washing hands in between touching raw food and ready to eat food)