Burns, Fires and Electrical Shocks
Never put water on a grease fire. Remove the heat source if safe to do so, and use flour, baking soda, or cover with a tight fitting lid.
Why are there different types of knives?
Always use the right knife for the task. Don't use a large chef's knife for paring vegetables. Don't use a paring knife for slicing meat.
What is the "danger zone" and what is its temperature range?
The danger zone is the temperature at which food is at an increased risk for bacterial growth. It is 4 to 60 degrees Celsius (40 to 140 degrees Fahrenheit).
How can you prevent contaminating other ingredients with bacteria from raw meat?
Don't use the same cutting board or utensils between raw meats and other ingredients.
What are the Core Four Practices of food safety? (Partnership for Food Safety Education, 2021)
Clean, Separate, Cook, Chill
To avoid scalding yourself or others, how do you remove lids from hot pans? What is the safest way to open the oven door?
Lift lids from hot pans away from you. Stand to the side of the oven when opening the door.
What is the only acceptable surface for cutting food?
Always use a cutting board. It is an even, solid, stable and easy to clean surface for cutting food safely.
Provide examples of what to buy last and put away first when grocery shopping.
Anything requiring refrigeration or freezing.
What needs to be done to fruits, vegetables and herbs before preparing and consuming them?
They must be washed. (Note, how to do this is part of a different lesson.)
Why is it important to tie back long hair and loose fitting clothing?
To avoid catching fire, becoming caught in appliances and dunking them in food.
What is required for removing dishes from the oven?
Always wear oven mitts, and hold the dish using two hands.
Is it safer to cut food with a sharp or dull knife?
A sharp knife is much safer than a dull knife for cutting food. Dull knives can slip off the food and possibly cut your hand.
What are safe ways of thawing frozen food?
In the fridge, cold water, microwave. NOT in the sink or on the counter at room temperature.
For how long should you wash your hands? When?
Wash your hands for 20 seconds with soap and water. Do this frequently, after touching your face/hair, picking something up from the floor, using your phone, going to the bathroom, blowing your nose, sneezing, coughing, between ingredients...
What are the best ways to prevent slips and falls?
Clean up spills immediately. Use a step ladder for reaching high places (never a chair).
Where should the handle of a saucepan be when on the stove or counter?
The handle should be toward the middle or back of the stove/counter (never hanging over the edge).
How do you safely wash a chef's knife?
Use a cloth with soap and water. Keep the sharp edge of the blade away from your hand. NEVER leave a knife soaking in the sink as an unsuspecting person might cut themselves.
This bacteria can come from eating raw or undercooked eggs and chicken.
What steps need to be taking when cooking for someone with allergies to avoid cross-contamination?
Where should chemicals and cleaning products be stored? What should never be stored in this location?
Under the sink. Food and dishes should never be stored there.
Describe how to safely unplug an appliance.
With dry hands, hold the plug when unplugging the cord. (Always unplug appliances when emptying or cleaning.)
Describe how to hold/stabilize food being cut.
Curl your fingers back using the claw grip. This protects your fingertips from the knife blade.
This bacteria can be found in undercooked ground beef and unpasteurized milk.
E. Coli
Describe a safe and efficient workspace.
Wipe counters before, during and after cooking. Keep the workspace uncluttered.
What is the first thing to do for ANY kitchen accident?
Tell the teacher or supervisor immediately.