KEEPING IT CLEAN!
The first step of any cooking experience...
What is wash your hands with soap and warm water!
How should you clean up surfaces or spills of raw foods like meat, poultry, seafood, and eggs?
What is with hot soapy water or antibacterial cleaner.
The reason that pot holders and dish towels should be kept away from the stove?
What is to prevent fire!
The reason for packing vegetables separate from meat and eggs.
What is the prevention of cross-contamination.
One way to get Salmonella bacteria poisoning.
What is raw or undercooked eggs, poultry or meat, unpasteurized milk or juice, contaminated (unwashed) fruit and vegetables.
In addition to washing hands before cooking, when should you wash hands again?
What is when they have handled raw food.
What category of ingredients should be cut last on a cutting board?
What is meat, poultry or seafood.
Which direction should pot handles face when on the stove?
What is toward the back of the stove.
How should any meal leftovers be handled?
What is refrigerate right away!
Difference between food-related illness and food-related disease.
What is illness is temporary and disease is chronic problem.
Cross-contamination occurs when this happens.
What is when harmful bacteria spread from person to person, person to object (food, cutting board), or object to person.
Difference between burns and scalds?
What is burns are caused by flame, hot objects, chemicals while scalds are caused by contact with hot liquids or steam.
What should you do if something catches fire in the oven?
What is close the oven door and turn off the oven.
What is refrigerate or freeze it overnight, use ice blocks, insulate with a blanket or tarp.
One example of a food-related disease.
What is diabetes, celiac disease, lactose intolerance, food allergy (any).
How should a cut be treated in the kitchen?
What is wash it, apply antibiotic ointment and bandaid and (ideally) put on a glove.
Reason for not cooking while you are sick.
The solution for a pan fire.
What is smother it with a lid or cookie sheet.
The proper temperature of a refrigerator or your camp cooler?
What is 40 degrees.
Best way to prevent a food-borne illness.
What is follow safe food handling procedures for the type of food being cooked.
Best way to get grease off dishes.
What is hot, soapy water and hot/warm water rinse.
How can you tell if your meat is done cooking?
What is check it with a meat thermometer (USDA has a safe temperature guide for all kinds of meat).
Which is hotter: steam or boiling water?
What is STEAM!
What is 1-2 days.
Reasons for knowing if there are food-related issues in your patrol.
What is to help everyone feel included in the meal, to prevent illness related to eating the wrong food.