Food Safety
A hygiene practice you do before every lab for 20 seconds.
What is washing your hands?
Has a serrated blade, cuts through foods with a hard exterior and softer interior, such as crusty bread.
What is a bread knife?
These should be used when taking something out of the oven.
What are oven mitts?
This should be tied back out of the way during a food lab.
When an immune system response is triggered. May be life threatening.
Allergy
Perfect blade for small and delicate tasks such as cutting and peeling fruit and vegetables.
What is a paring knife?
An item used to put out fire on a person's clothing.
Use this to test the sharpness of a knife instead of your finger.
What is food?
Between 5 and 60 degrees Celsius.
What is the danger zone?
The correct way to pass someone a knife.
What is offering the handle not the blade?
This should never be used to put out a fat fire.
What is water?
This could happen if you use equipment with wet or frayed cords.
What is an electrical shock?
A virus or bacteria that causes disease to its host.
What is a pathogen?
A fine, non-uniform cut. It’s good for garlic, parsley, herbs and nuts. The tip here is to keep cutting and chopping until you think you are done, and then cut some more!
What is mincing?
Remove this from hot food, as it will also get hot.
What are utensils?
The proper way to position your fingers when chopping.
What is curled away from the knife?
Infants and young children, senior citizens and people with weakened immune systems.
Who are people most susceptible to food poisoning?
Can be used for zesting a lemon.
What is a cheese grater?
The first and second thing to do if you get a burn.
What is run it under cold water and let the teacher know?
These three things should never be worn during a cooking lab.
What is jewelry, baggy clothing, and flipflops?