Show:
Healthy Hands
Don't Cross me: Contamination
Safety First
Min Internal Temp
Kitchen Lingo
100
What is the first thing you do before cooking?
What is wash your hands
100
What is cross contamination?
When cooked /ready to eat food cross or touches raw food or equipment.
100
What is the safest way to carry a knife?
At your side with the knife pointed down at the floor
100

Internal temperature of seafood?

What is 

Fish 158F

Shellfish 165F

100
What is the Food Danger Zone?
What is 40-140 degrees
200
Wearing false or painted _________ can hide dirt and lead to physical contamination of food.
What is nails
200
When using both ready to eat foods and raw foods which do you prepare first to avoid cross contamination?
What is ready to eat
200
What is the safest way to pass a knife?
laying it down on the cutting board for them to pick up
200

Ground Beef?

What is 

160F

200
Getting ready to cook, gathering materials and tools is____________________.
What is mis en place?
300
When serving food at an event such as a dinner, servers should wear _________ .
What is gloves
300
Which foods should you always keep separate to avoid cross-contamination? a. Fresh vegetables and raw meat. b. Raw chicken. c. Fresh peeled potatoes d. Cooked meat and vegetables.
What is A- fresh vegetables and raw meat
300

When in doubt...

...throw it out!

300

Whole pork roast?

What is

160F

300
What is FATTOM?
Food, Acid, Time, Temperature, Oxygen and Moisture
400
Before handling food, you should wash your hands for a minimum of how many seconds?
What is 20 seconds
400
What can you do to your work area to avoid cross contamination?
What is wash, sanitize, and dry.
400
Where do you put your knife at the sink when you are ready for it to be washed?
What is on the shelf
400

Leftovers?

What is

165F

400
What does FIFO mean?
What is First in First out
500
Licking raw cookie dough off the mixing spoon or eating raw eggs could cause this foodborne illness.
What is Salmonella
500
What are the three types of contamination?
What is Chemical, Physical and Bacterial
500
In an emergency what is the first thing you do?
What is notify a teacher or adult
500

Veal chop?

What is

145F (medium rare)

160F (medium)

170F (well done)

500
Why is wearing a uniform in the kitchen important?
Safety and Sanitation