Safety Hazards
You should always do this when you spill water on the floor.
What is mop it up immediately?
What you do to treat a minor burn
What is run it under cold water?
What is it called when a food with bacteria touches another food
Cross contamination
What speed should you go in the foods room?
Slow, walking speed!
Towel whipping
Playing with bubbles
Running
Etc.
You will place this on the counter when chopping vegetables.
What is a cutting board?
Something you use to clean up broken glass
Broom and dustpan, or moist paper towel for small shards of glass.
Most common symptoms of food poisoning (name 2)
What are nausea, abdominal pain, vomiting, diarrhea, fever and overall weakness?
What type of Good Chef footwear AND clothing rules will we have? (name at least 3 things)
1. Closed-toe solid shoes
2. No baggy sleeves
3. No rings, bracelets, etc.
Clean out any food debris left in the sink
Keep this out of soapy dish water until ready to wash it.
What is a knife?
Putting this in the microwave can cause a fire or shock.
What is metal?
The food sources that bacteria thrive best on.
What are protein-rich foods like meat, dairy, eggs and fish and foods high in moisture like fruit.
Can viruses or bacteria be destroyed by cooking in the microwave?
Heck no
(some might but not hot enough/long enough to kill all of them)
Objects that are safe to microwave
Glass
Ceramic
No plastic or metal!
Always wear these when putting things in or taking things out of the oven
What are oven mitts?
Never use with wet hands
What are electrical applicances?
Temperature between 4 – 60 degrees Celsius.
What is “room temperature,” or "the danger zone" where bacteria grow most rapidly?
nDon’t eat that raw cookie dough, you might get this bacteria, found in raw eggs, poultry, meat and seafood.
What is salmonella?
Things that need to be done during clean-up (4 things)
Sweep floor
Wipe counters and stove
Wash, dry, put away dishes
Clean the sink and empty the drain plug
Etc.
Do this to put out a grease fire
What is smother it (with lid or baking soda)
Why shouldn't you use a damp oven mitt?
Steam burns
What Good Chef hair rules will be have in the lab?
Longer than chin length needs to be restrained (hair tie, scarf, hat, hair net--we don't have those)
This bacteria may spread through unwashed produce and raw beef.
What is E. coli?
What to do if you want to make more than the recipe (i.e. double, triple recipe, for example)
What is ask? But this likely will not be allowed due to limited ingredients.