SAFETY IN THE KITCHEN
HANDLES OF PANS SHOULD BE PLACED IN THIS POSITION.
WHAT IS THE CENTER OF THE STOVE?
A CARTON OF MILK NEEDS TO BE SERVED AT THIS TEMPERATURE OR BELOW?
WHAT IS 40 DEGREES F OR 4 DEGREES C?
WHEN PREPARING TO COOK, YOU NEED TO:
1. WASH YOUR __________
2. PULL YOUR __________ BACK.
3. PUT ON AN ___________.
WHAT ARE:
WASH YOUR HANDS
PULL YOUR HAIR BACK
PUT ON AN APRON
PLACES (2) CAN STORE COOKED FOODS.
___________________AND_________________
WHAT IS THE REFRIGERATOR AND FREEZER?
VINEGAR CAN BE USED TO REMOVE HARD WATER STAINS FROM GLASSES, CLEAN COFFEE MAKERS AND WINDOWS, AND ADDED TO THE DISHWASHER TO MAKE GLASSES SPARKLE.
WHAT IS TRUE?
WHEN LIFTING THE LID FROM A PAN, TIP THE LID THIS DIRECTION TO ALLOW THE STEAM TO ESCAPE.
WHAT IS AWAY FROM YOU?
HOT FOODS SUCH AS CHICKEN, SOUP, CASSEROLES, TACOS, AND EGGS NEED TO BE SERVED AT THIS TEMPERATURE OR ABOVE.
WHAT IS 140 DEGREES F OR 40 DEGREES C?
PAPER BAGS, POTHOLDERS, KITCHEN TOWELS, CURTAINS, PLASTIC CONTAINERS, AND HANDS
THINGS YOU KEEP AWAY FROM THE STOVE
FOODS THAT HAVE BEEN COOKED SHOULDN'T STAND AT ROOM TEMPERATURE FOR MORE THAN _____________ HOURS.
WHAT IS TWO HOURS?
STANDING ON A CHAIR OR THE COUNTERTOP IS THE SAFEST WAY TO REACH ITEMS ON A HIGH SHELF.
WHAT IS FALSE?
THESE SHOULD BE WASHED SEPARATELY WITH THE BLADE AWAY FROM YOU AND THE TIP DOWN.
WHAT IS A KNIFE?
THESE NEED TO BE PUT IN THE REFRIGERATOR OR FREEZER AFTER SERVING TO PREVENT FOOD POISONING.
WHAT ARE LEFTOVERS?
CRAMPING, THROWING UP, DIARRHEA, FOR 24 HOURS
WHAT IS FOOD POISONING?
CANS THAT ARE BULGING, LEAKING, OR DAMAGED SHOULD BE ____________________ AWAY.
WHAT IS THROWN?
DULL KNIVES ARE AS DANGEROUS AS SHARP KNIVES.
WHAT IS TRUE?
THIS IS THE BEST WAY TO CLEAN UP BROKEN GLASS.
WHAT IS A BROOM AND DUSTPAN AND A WET PAPER TOWEL?
FOODS NEED TO BE THAWED IN EITHER OF THESE TWO WAYS.
WHAT IS THE REFRIGERATOR OR MICROWAVE OVEN?
A ________________IS SOMETHING YOU NEED TO READ AHEAD OF TIME IN ORDER TO GET ALL THE INGREDIENTS AND COOKING EQUIPMENT READY.
WHAT IS A RECIPE?
IF A FOOD IS _______________ YOU NEED TO SERVE IT HOT AT 140 DEGREES F OR HIGHER AND IF IT IS COLD, AT 40 DEGREES F OR LOWER.
WHAT IS PERISHABLE?
POUR WATER ON A GREASE FIRE.
FALSE
THESE TWO TYPES OF BACTERIA CAN BE FOUND IN FOOD AND DRINKS AND CAN CAUSE FOOD POISONING.
WHAT IS E. COLI AND SALMONELLA?
AFTER HANDLING RAW MEAT, POUTRY, OR SEAFOOD, YOU NEED TO WASH THESE FOUR THINGS IN HOT, SOAPY WATER.
WHAT ARE HANDS, CUTTING BOARD, UTENSILS, AND COUNTERS?
A _____________________ IF AN ITEM OR SITUATION THAT CAN CAUSE AN ACCIDENT IN THE KITCHEN.
WHAT IS A HAZARD?
ALWAYS COVER STORED FOOD WITH LIDS, PLASTIC, OR FOIL TO PREVENT THIS.
WHAT IS CROSS-CONTAMINATION?
DISCONNECT APPLIANCES WITH DRY HANDS AND BY PULLING OUT THE PLUG, NOT BY TUGGING ON THE CORD.
WHAT IS TRUE?