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Safety & Sanitation
Pathway to Safety
Food-borne Illness
Labs
Waste NOT!
100
How food is handled to prevent food-borne illness.
What is Food Safety
100
______ lead to injuries that could be prevented by not taking shortcuts.
What is Kitchen Accidents
100
______ is a food-borne illness usually caused by bacteria on raw chicken.
What is Salmonella
100
What is Step 1 of the work plan?
What is Select, Read, and Interpret the recipe.
100
Individuals can substantially _______, ________, and _______ waste and conserving resources.
What is Reduce, Reuse, and Recycle
200
Keeping food separated before and during preparation helps prevent
What is Cross Contamination
200
________ are conditions that lead to accidental injuries
What is Kitchen Hazards
200
________ is the main source of the food-borne illness E-Coli.
What is Ground Meats
200
The ________ is important to ensure the completion of recipes in food lab or at home.
What is time table
200
To reduce energy, you should not___________________ when baking.
What is Open the Oven
300
The Temperature Danger Zone for food service is
What is 41 - 135 degrees
300
What are the 7 types of kitchen accidents?
What is 1) Cuts 2) Burns and Fires 3) Falls 4) Electrical 5) Chemical Poisoning 6) Choking 7) Clothing and Hair
300
The four "key recommendations" for food safety are:
What is Clean, Separate, Cook and Chill
300
_____________ is in the 4th column of your timetable.
What is Cook Time.
300
To reduce packaging, you should _______________.
What is Buy in Bulk.
400
_____ can harbor bacteria in appliances if not taken care of.
What is Cracks or Crevices.
400
You should use ____________ or ___________ to put out a grease fire.
What is fire extinguisher or baking soda
400
__________ are ideal environments for bacterial growth.
What is Wet or Damp Dishcloths
400
Along with a timetable, you have to fill out ____________, which should also include your on-hand items.
What is Market Order.
400
What is it called when you decide to use a lamp for taking notes rather than the main lights?
What is Task Lighting.
500
Ground meat should be cook to ________ at home and ________ for food service.
What is 160 degrees for home and 155 degrees for food service.
500
Knives should be __________ to prevent you from cutting yourself.
What is Sharp.
500
Cook beef roasts and steaks to a _______ minimum internal temperature.
What is 145 ° F
500
What is step #2 of making a timetable?
What is List the pre-preparation times.
500
If you are planning meals so you can cook several foods at one time in the oven, you are __________ ____________.
What is Reducing Energy.