Safety
What should you wear to protect your feet while working in a kitchen?
Closed toe
Which knife has a long, serrated blade and is commonly used to slice bread?
Serrated knife.
What knife cut produces small, square pieces of food?
Dice.
What type of hazard involves harmful bacteria, viruses, or other disease-causing microorganisms?
Biological hazard
What should you do before handling food?
Wash your hands properly with soap and running water.
What should you do if you spill water on the kitchen floor?
Clean it up immediately to prevent someone from slipping.
Which small knife is best for peeling an apple or making small, precise cuts?
Paring knife.
What knife cut produces thin, flat pieces of food, such as sliced cucumbers?
Slice.
A small piece of broken glass falls into a bowl of food. What type of hazard is this?
Physical hazard
What should you do with a kitchen countertop before preparing food on it?
Clean the countertop to remove dirt and food particles, then sanitize it to reduce harmful microorganisms.
Why should you never run in the kitchen?
You could slip, fall, or collide with someone carrying hot food or sharp equipment.
Which large, versatile knife is commonly used to chop vegetables and mince herbs?
Chef's knife.
What knife cut produces thin, matchstick-shaped pieces of vegetables?
Julienne.
A student sprays cleaning chemicals near uncovered food. What type of hazard could occur?
Chemical hazard
Why should you use separate cutting boards or properly clean and sanitize them between raw meat and ready-to-eat foods?
To prevent cross-contamination and the spread of harmful microorganisms.
You see a classmate using a knife while distracted and talking to a friend. What safety rule should they follow?
Stop talking, focus on the task, and handle the knife carefully.
Which knife is designed to separate meat from bones?
Boning knife.
What knife cut produces very small, uniform cubes, often used for onions and vegetables?
Small dice.
A student uses the same cutting board for raw chicken and lettuce without washing and sanitizing it. What hazard is the main concern?
Biological hazard due to possible cross-contamination.
You finish cutting raw chicken and need to prepare lettuce. Describe the steps you should take before preparing the lettuce.
Put away the raw chicken, wash your hands, clean and sanitize the cutting board and work area, and use clean utensils.
A grease fire starts in a pan on the stove. Should you pour water on it? Explain what you should do instead.
No! Water can spread a grease fire.
Which knife do you use for foods with hard outside to not crush them?
Serrated knife.
A chef wants long, thin strips of bell pepper for fajitas. Which knife cut should the chef use, and why?
Julienne, because it creates thin, matchstick-shaped strips.
A student finds a metal staple in a bag of flour, while another student discovers that a spray cleaner contaminated a countertop used for food preparation. Identify both hazards and explain the difference.
The metal staple is a physical hazard because it is a foreign object. The cleaner is a chemical hazard because it can contaminate food or food-contact surfaces with harmful chemicals.
Your group finishes cooking, but the counters have food scraps, the cutting boards are dirty, and dirty dishes are piled in the sink. Explain the correct steps your group should follow to leave the kitchen clean and safe.
Remove food scraps, wash dishes and equipment, clean food-contact surfaces, sanitize the appropriate surfaces, allow them to air-dry as directed, put equipment away, and dispose of trash properly.