Show:
Bacteria
Kitchen Safety
Food Safety
Cooking Temps
Clean Up Procedures
100

The type of environment with a low pH that bacteria do not thrive in

What is acidic environment

100

You should never, ever put water on this type of fire

What is a grease fire

100

The temperature between 40 F and 140 F.

What is the danger zone?

100

the safer type of cut of meat?

What is whole cuts of meat

100

The person who wipes all crumbs off counters, stoves, and the floor

Who is the counter and floor cleaner

200

What is the difference between lemon juice and bleach in terms of cleaning safety

What is a disinfectant versus an antibacterial cleaning agent.

200

What you should do for treatment after receiving a minor burn

What is run under cool water

200

 the time food can safely be left sitting out.

What is two hours 

200

the temperature all poultry should be cooked to

What is 165. 

200
The person who cleans all utensils, plates, pans using soap and water
Who is the dish washer
300
Organisms that are typically big enough to see with the naked eye, need a host to survive, and steal nutrients from the host

What are parasites?

300

Do this to your knife to help prevent cuts

What is keep the knife sharpened

300

Babies, pregnant women, elderly, immune compromised, those without immune disorders

Who can be affected by a food borne illness?

300

 the temperature all whole cuts of beef, pork, and lamb should be cooked to?

What is  145

300
Whose job is to fill in when a team member is gone, is the last to leave their kitchen, and whose job it is to clean any messes left behind.

Who is the supervisor.

400

the type of bacteria that is often found in improper canned foods.

What is botulism 

400

You should do this if there is a fire in the oven or microwave

What is leave it shut

400

Abdominal cramps, diarrhea, fatigue, headache, fever, vomiting typically only lasting two days

What are symptoms of a food borne illness

400

the correct cooking temperature for ground beef, pork, and lamb?

What is 160

400

The person who seals all food properly, puts it away, and then checks with the teacher to help.

Who is the food/tools person

500

he type of bacteria that is often found in raw beef, and can also be found in your large intestine?

What is E. Coli

500
Name the three components of the fire triangle

1. Heat

2. Fuel (what ever it is burning)

3. Oxygen

500

the safest meat to consume in terms of food safety.

What is pork

500

the correct amount of time to cook oysters, clams, and mussels?

What is until their shells open

500

This will happen if you are compromising your or another classmates safety

What is receive a zero and be kicked out of the lab.