Show:
Contaminated Food
Keeping Food Safe
Culinary Terms
Kitchen Hazards
Appliances
100
During Sara's shift, several food items were found to be between 41 and 135 degrees.
What is the temperature danger zone?
100
The last day a food product is to be sold: allows for a short storage time in consumer's refrigerator.
What is Sell-by date?
100
A French phrase which means "putting in place", as in set up.
What is mise en place.
100
The way to treat a burn.
What is clean with cool tap water, apply burn gel to the burn and wrapping it with clean gauze or a clean cloth, while bandaging with gloves?
100
Three major appliances in the kitchen.
What is a dishwasher, a range (stove top), and a refrigerator?
200
Three instances where food workers should wash their hands.
What is after using the bathroom, between kitchen tasks, and after touching your hair?
200
The four things that are needed in order for bacteria to grow.
What is food, temperature (heat), moisture and time?
200
Drizzling marinade used to prepare steak, onto the cooked and prepared steak off the grill.
What is cross contamination?
200
Names of five kitchen hazards.
What is [falls, burns, cuts, strains, shocks, poisoning and choking]?
200
A kitchen appliance used to chop, dice or puree food.
What is a food processor?
300
Food sources of this food borne illness include under-cooked ground meats and bagged spinach.
What is E. Coli?
300
A comparison of cleaning and sanitizing.
What is wiping a counter vs. using a chemical solution to get rid of most harmful and invisible bacteria?
300
The near-to-invisible growing organism(s) on food, including bacterium, virus or fungus.
What is microorganism?
300
Two ways to keep knifes safe for storing and cooking.
What is keeping knifes in a separate knife block and keeping knifes sharp?
300
A small kitchen appliance used to cut through cut pieces of chilled butter and flour to make a flaky pie crust.
What is a pastry blender?
400
The six steps to washing your hands.
What is wetting your hands, applying soap, lathering and scrubbing for 20 seconds, rinsing for 10 seconds, drying your hands with a paper towel and turning off the faucet with your paper towel?
400
The minimum internal cooking temperatures for fish, ground beef and poultry.
What is 145 degrees, 155 degrees, and 165 degrees, respectfully.
400
The chemistry reason of why ketchup is less likely to grow bacteria than asparagus.
What is food acidity OR pH?
400
Three ways to prevent falls in the kitchen.
What is keeping floors clean and dry, walking (not running), wearing low-heeled shoes, and looking where you are going?
400
The difference of liquid measuring and dry measuring.
What is a cup with a spout used for measurements on the side of the cup and cups that are meant to be filled right up to the top and leveled with a straight edge of some sort?
500
Contamination sources for salmonella, staphylococcus, E-coli, and botulism.
What is infected food handlers and animals for salmonella, infected handler for staphylococcus, intestinal track of animals for E. Coli, and soil or dust for botulism?
500
An explanation of the four ways to keep foods safe.
What is CLEANING by washing hands, utensils and counter tops, keeping foods SEPARATE to prevent cross-contamination, COOKING foods to proper internal temperatures, and CHILLING perishable foods within two hours.
500
Three codependent words, the first is about PREVENTION, the second is the EVENT that happens when preventative measures don't happen, and thirdly CHECKING to be sure hazards don't cause accidents.
What is safety, accident, and inspection?
500
Two ways each to prevent burns, cuts and shocks.
What is [using oven mitts when you handle hot pans, staying away from hot grease, keeping handles in pans turned in, not wearing loose fitted clothes, etc], [using the correct knife for the job, always cut things on a cutting board, cutting away from the body, keeping your knife safe, etc], and [pull out a cord by the plug, not the cord, unplug an appliance before washing it, never operate an appliance with wet hands, etc]
500
The comparison of a convection oven and a conventional oven.
What is an oven where hot air rises, leading to hotter areas in parts of the oven vs. an oven that uses a fan to circulate the heated air to cook food faster and with better distribution of heat?