Kitchen Safety 101
What do you need to do before handling food in the school kitchen? Name three things.
Tie hair, roll up sleeves, remove jewelry, remove loose clothing, wash hands
What are the two things required to cook food?
Heat and time
A yield is also known as?
Serving size
Where do you hold a knife?
At the base of the handle
Which bacteria or parasite can you get from food AND a litterbox?
Toxoplasma (parasite)
How do you stop a grease fire in a pot?
Turn heat off, put the lid on.
How many types of cooking are there? Name them.
Moist, dry, and with fat
What three times need to be included on recipe cards?
Prep, cook, and total time
Why should you not use the tip of a knife?
Which bacteria or parasite likes cooler temperatures?
Listeria (bacteria)
You've borrowed a knife to cut up an ingredient. Describe the steps of borrowing a knife, to the point in which you return it
1. Inform Ms. D so your name is added to the list
2. Use the knife
3. Wash the knife when done
4. Dry, return, and remove name from board
What cooking method results in the loss of the fewest nutrients?
Steaming
What two things must you do to ensure your ingredient list is correct?
1. Include exact measurements
2. List ingredients in the order you use them
Small circles in a forward motion: slide, lift, pull, repeat
What is a toxin?
Poisonous chemicals produced by bacteria
What does PASS stand for?
Pin
Aim
Squeeze
Sweep
What should you never put in a microwave? Why?
Metal - it will go >>>BOOOM<<<
You find the perfect recipe online, and want to make it for your cooking lab. You change up a few things to make sure it caters to your group, but it's the same ingredients, right? You submit the recipe word-for-word, and picture-for-picture from the site you found it on. Why is this wrong?
1. You use different quantities of ingredients
2. Your equipment might require longer / shorter cook times
3. You need to include a picture of YOUR work
One hand must hold the food. What is this hand called?
"The Claw"
What is cysticercosis?
Worms in the brain
How do you use an epi-pen?
1. Flick off blue cap
2. Orange to the thigh, blue to the sky
3. Hold after you hear the click; massage the area
4. Call 911
What can you do to increase the nutrient value of a potato? (Hint: 3 things - you need to say 2)
1. Keep the skin on when cooking
2. Cook it whole
3. Add nutritious toppings
What are the three types of recipe cards known as?
Standard, active, and narrative
What does a julienne look like? (Draw the family of cuts it fits in, and circle the julienne).
drawing on board
Which two bacteria or parasites are naturally occurring in our bodies, and do not cause us harm?
E.coli and Salmonella