Show:
Food and Kitchen Safety 1
Food and kitchen safety 2
Food and Kitchen Safety 3
Kitchen safety
Getting ready to cook
100
The temperature danger zone
What is 41 degrees to 135 degrees
100
Toxins such as metals, cleaning compounds, food additives, and fertilizer found in food and water
What is chemical hazards
100

Storing freshly delivered food behind food you already have on hand so the oldest food gets used first is called the

What is first in first out FIFO

100

What should you do to put out a grease fire?

Put a lid on it

100

What is mise en place mean?

everything in its place

200
Proper way to thaw food
What is in the refrigerator overnight
200
When a glass breaks in an ice bin, what type of hazard is it
What is physical hazard
200
The freezing point is
What is 32 degrees
200

Metal in a _________________can cause a fire.

microwave

200

What is the first thing you should do when preparing to cook?

wash your hands

300
What should a food handler do after touching their face, hair or body
What is wash their hands
300
The first step in cleaning any electrical food preparation equipment is typically to
What is unplug the equipment
300
Foods that are left out at room temperature are
What is potentially hazardous
300

True or false? Steam can cause burns

True

300

What are the steps to mise en place?

read the recipe, gather equipment. prep ingredients, organize workspace, clean as you go

400
Biological hazard that can cause illness when it invades a cell
What is bacteria
400
proper procedure for handling a knife in the kitchen when transporting it
What is point down, blade facing away from you, and at your side
400
Cross contamination occurs when
What is When microorganisms are transferred from one food or surface to another
400

What is the main cause of foodborne illnesses

cross contamination

400

What type of measuring cup do you use to measure milk?

liquid measuring cup

500
Living organisms such as bacteria, viruses, fungi, and parasites, which are a health risk.
What is biological hazard
500
What are the conditions, known as FAT TOM, needed by microorganisms to grow...What doesn't it need to grow?
What is Food, Acidity, Time, Temperature, Oxygen, and Moisture, and what is light
500

Name 3 major food allergens

eggs, fish, shellfish, milk, treenuts, peanuts. wheat, and soybean

500

How should you turn the handle on a pot that is located on the stove?

toward the back

500

Name the three categories of kitchen hazards.

physical, chemical, biological