Kitchen 101

Personal Hygiene

100

1. Before you handle food

2. When you change food preparation tasks
3. After using the toilet
4. After touching your face/ hair/ mask

You should do what?

Wash your hands!

200

What type of shoes are appropriate for our kitchen space?

Closed-toed, non-slip shoes

300

True or False? You can keep your apron on when going to the bathroom.

FALSE; you must remove your apron BEFORE going.

400

Why might you need to wear an apron when cooking?

To cover/protect your clothes.

500

Give three reasons WHY you should practice hygiene in the kitchen. 

Answers will vary. 

Dishwashing

100

Complete the sentence:

Dishes must be washed in.....

HOT SOAPY WATER!

200

What must you do before you put clean dishes on the counter?

Sanitize/wipe the counter!

300

Why should dishes be left to drain upside down?

So that the water drains off them 

400

Where do the dirty cloths and towels go once you have finished washing and drying the dishes and sanitizing your station?

Into the dirty-washing basket 

500

Name 3 items of equipment you need to WASH dishes

Brush, dish soap/detergent, dish rack

Food Handling

100

How would you protect yourself from the chemicals sometimes found on fresh fruit and vegetables?

Wash produce before eating.

200

Ingesting bacteria or parasites or other contaminants on improperly prepared food can cause....?

Foodborne illness, food poisoning

300

Why should you chill leftovers within 2 hours?

Leaving food at room temperature for too long can cause bacteria to multiply rapidly

400

True or false:

Cooking or freezing food kills most foodborne bacteria?

False.

It is a myth that bacteria are killed at temperatures below 4 degrees. In fact, bacteria growth is slowed, but not stopped. The only way to kill bacteria by temperature is by cooking food at temperatures of 75 degrees or more.

500

Why can't you store fresh and cooked meat together in the fridge?

Cross-contamination 

contaminants can be transferred from the raw meat to the cooked meat.

Kitchen equipment

100

What would you use to measure 2 cups of milk?

a. liquid measuring cup

b. ruler

c. dry measuring cup

liquid measuring cup

200

What is the abbreviation for tablespoon? 

T

Tbsp

300

What does t or tsp mean?

teaspoon

400

Why should you always use clean utensils to measure ingredients?

to avoid cross-contamination

500

What does this abbreviation stand for? fl. oz. 

fluid ounces 

Kitchen Hazards

100

Name 2 causes of cuts in the kitchen

Any 2 of:

knives, sharp equipment, broken glass

200

How can you avoid starting a fire in the kitchen? 

Answers will vary. 

300

If you notice that water or other liquid has been spilled on the floor you should.... 

a. Clean it up

b. Alert people nearby

c. Tell the teacher

d. Yell at the person who spilt it until they clean it up. 

 

a. Clean it up

b. Alert people nearby

400

Name 3 ways you could become burned in the kitchen

Any 3 of:

Oven, stove-top, hot water, hot food, hot equipment, steam, fire

500

Name the 3 major injury risks in the kitchen. 

Cuts

Burns

Slips and trips