Kitchen Safety
Never put these utensils in a sink full of soapy water as they cannot always be seen and they may cut you.
What are knives?
Do before and after handling foods, using the bathroom, sneezing, leaving the kitchen area.
What is wash your hands?
The temperature danger zone
What is 40 degrees - 140 degrees
How many cups in a gallon?
Point ____________ towards the back of the stove to help prevent spills.
What is pot handles?
You should wash your hands for ___________ seconds.
What is 20 seconds?
Never use these again when cutting without washing.
What is cutting boards?
Double these ingredients.
2 1/4 c flour, 3 tsp salt, 3/4 tsp yeast, 1 1/2 cup of water
What is...4 1/2 c flour, 6 tsp salt or 2 T salt, 1 1/2 tsp yeast, 3 c water
Never leave the kitchen _____________ when something is cooking on the stove.
What is unattended?
To avoid bumps and bruise, _________ cupboards and drawers.
What is close?
You should keep loose sleeves and long hair _________ when working in the kitchen
What is pulled back/tied back/rolled up?
The 4 ways to properly thaw meat
What are in the refrigerator, in a cold water bath, in the microwave, or as a part of the cooking process?
What is the formula used to calculate a conversion factor when adjusting recipes?
What is New yield/old yield?
Keep these food items separated at all times
What are raw & cooked meats
Three ways to put out a grease fire.
What is a fire extinguisher, baking soda, salt, or smother with a lid.
The first step in dishwashing to keep your water clean.
What is scrape or wipe off food particles?
The acronym FIFO, as it relates to food safety storage, stands for
What is First In, First Out
1/4 cup equals _________ TBSP.
What is 4 TBSP?
gallon-gal, tsp- teaspoon, tbsp-tablespoon, c-cup, pt-pint, qt-quart, oz-ounce
Name the 5 common injuries in the kitchen.
What are cuts, fires/burns, electrical shock, poisioning, falls/slips/bumps.
Gathering ingredients and equipment before you begin cooking saves time and
keeps your hands clean while preparing food.
The four steps to food safety
What is clean, separate, cook, chill
The amount of product a recipe produces is called
What is yield?
What kitchen tool would you use to measuring 1 3/4 cup milk?