Knife safety
Kitchen safety
Knife parts
culinary definitions
100
Why shouldn’t you put a knife in the sink
Because you get can get injured
100
how long should you wash your hands for
20 seconds
100
What part of the knife is A?
point
100
important about chopping
equal size parts
200
Why should you NEVER try to catch a falling knife
Because it can hurt you
200
If you spill something on the floor what should you do
Clean it up immediately
200
Identify bTip
200
mince
smallest chopping size
300
Why is a sharp knife a safe knife
Because it cuts easier
300
What should you use to take something out of the oven
Oven mitts
300
seconds
Identify gShank
300
Mise en place
Everything in it's place or
Preparation and organization
400
Why should you point a knife down when walking
to avoid hurting or stabbing someone
400
Where do you put something that you have just taken out of the oven
On a wooden board
400
Identify j Tang
400
Sauteing
to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan
500
Why do I need to announce, "Knife behind!" when I'm walking with a knife?
To communicate to others so they can be aware of the possible danger
500
The washing process of a knife
Wash, rinse, sanitize, dry, and put away. DON'T LEAVE IN SINK!
500
seconds
Identify ebolster or shank
500
Whisk
A cooking utensil used to blend ingredients in a process such as whipping