Tools
Food Safety
Step in the kitchen
Kitchen Safety
100
These are all examples of what tool name?
Chef's knife
100
What is used to un-stick the bacteria and viruses from our hands and dishes so that it can wash down the drain?
Soap
100
What does Mise en Place mean?
Everything in place
100
What are the 2 things you must do if you open your oven and see a fire?
Close the oven door and tell Mr. Sershen
200
What is the name of these tools?
Peeler
200
Sanitizing sprays like bleach kill bacteria and viruses. Where will you use the spray in the kitchen at the end of each cooking class?
Counters
200
Describe the proper way to measure white sugar
Scoop with appropriate measuring cup and level off.
200
What footwear is not allowed int he kitchens? Why?
Open-toed shoes are not allowed. If something falls it can hurt your open foot.
300
What is the name of this tool? When is it used? Can it be used if it is wet? Why?
Oven mitts, to handle hot equipment in the kitchen. No. If they are wet and you touch something hot you will get burned. The heat will go through the mitts.
300
Name the 2 ways we keep food safe and out of the danger zone before eating it.
Putting it in the refrigerator and cooking the food.
300
Describe the proper way to measure brown sugar
Pack it tightly into the appropriate measuring cup
300
What should you do to pot handles on the stove when you are not near them? Why?
Turn towards the center. To prevent someone from knocking into it.
400
Flat spatula used to level out dry ingredients
400
Explain the difference between cleaning and sanitizing.
Cleaning is removing the dirt and food. Sanitizing is removing or killing the bacteria and viruses.
400
Name 2 things that should be done after you finish cooking?
Turn off oven or other appliances. Wash all equipment and dishes, dry them, put them away, clean counters with a sanitizing spray, and dry the sink
400
Describe the proper way to hold a knife. How should your other hand be positioned?
Thumb and pointer should pinch the blade, remaining fingers wrap around the handle. Other hand should be in the "claw" position.
500
What is this tool? Provide an example of when you would use this tool in the kitchen.
Cooling rack, to cool off hot food. Anything hot should not go on the counters, it should go on the cooling rack.
500
What is the Danger Zone? What range of numbers are important to remember?
Zone in which bacteria can grow. 40F -140F
500
Name in the correct order the steps in the kitchens
put up long hair or long sleeves
wash hands (20 seconds) with soap
read recipe completely
preheat if it says
mise en place
follow directions
500
Why must you open the oven door all the way in your kitchens? What else should you do/say before opening the oven?
To make it easier to put something in or out. Watch out! Tell your kitchen team that you are opening the oven.