Fire and Heat Safety
This is the minimum amount of time you should wash your hands with soap and warm water before cooking.
this type of knife is actually considered more dangerous than a sharp one because it requires more pressure and is prone to slipping.
Dull knife
This term refers to the transfer of harmful bacteria from one food or surface to another.
Cross contamination
You should never use this liquid to put out a grease fire.
Water
When cutting food, you should always move the blade in this direction relative to your body.
Away from your self
To prevent drips from contaminating other foods, raw meat should always be stored on this shelf of the refrigerator.
Bottom shelf
To prevent accidental bumps and spills, pot and pan handles should always be turned in this direction on the stove.
Towards the center of the stove
To safely clean up tiny slivers of broken glass, you should use this household item instead of your bare hands.
Damp paper towel
This temperature range, between and , is where bacteria multiply most rapidly.
Danger zone
When removing a lid from a steaming pot, you should always lift the lid in this direction to avoid burns to your face.
Away from you
You should never put knives in a sink filled with this, as it hides the blades from view.
With soup water
Perishable foods should never be left out at room temperature for longer than this many hours
2 hours
This common kitchen item can be used to smother a small grease fire if a lid is not available.
Baking soda, or salt
If a knife begins to fall off a counter, you should never try to do this.
catch It
What’s the worst thing to ask Ms.Laternou?
Are we cooking today?!