Show:
Cleanliness & Sanitation
Preventing Burns & Fires
Preventing Cuts
Miscellaneous
Food Safety
100
The amount of time you should wash your hands with soap in hot water in order to kill most bacteria.
At least 20 seconds
100
Explain the proper way to remove a baking sheet of cookies from the oven (be specific)
Wear oven mitts, stand to side and open door completely, pull oven rack out halfway, lift baking sheet with both hands and place on top of stove or on cooling rack, push oven rack in, close door
100
What should you never put in soapy dishwater and why?
knives and any other blades...can't see them and may get cut reaching in the soapy water
100
Name 1 item that should never be put in the microwave
silverware, foil
100
Name 3 foods that are common causes of foodborne illness (food poisoning).
poultry, eggs, meat
200
The accidental transfer of bacteria from one food to another is called...
Cross contamination
200
List 3 flammable items commonly found in the kitchen that should be kept away from the stovetop at all times.
rags, towels, aprons, cookbooks, curtains, sponges
200
What is the best and safest way to store knives?
In a knife-block
200
What is the safest way to reach an item in an overhead cupboard?
Stand on a step stool.
200
How long can perishable foods sit at room temperature before they must be discarded?
2 hours
300
What is the piece of kitchen equipment most commonly associated with cross-contamination?
cutting board
300
Identify 2 ways you can prevent scalding while working in the kitchen.
pan handles not hanging over edge of stove, lift lids away from you to allow steam to escape
300
Name 3 ways cuts occur in the kitchen, other than knives
blender, food processor, garbage disposal, can opener, cans, broken glass, slicer, grater, peeler
300
Why shouldn't you pour grease down the drain?
Animal fat is solid at room temperature. It will solidify as it cools and clog the drain.
300
Name a food you would wash before preparing and explain how you would wash it.
vegetables, fruit, chicken Cold running water, use a scrub brush for many vegetabes
400
Name 3 measures we take before we begin a lab to ensure cleanliness and safe food handling in the kitchens.
pull hair back, wash hands, wear an apron, wipe down countertops, remove wrist and finger jewelry, remove persoal items from the tables
400
Describe 2 safe methods for putting out a grease fire.
Turn off heat source and smother with a (non-glass) lid or damp kitchen towel. Fire extinguisher (turn off heat source) Pour baking soda or sand on the fire (turn off heat source).
400
What is the safest type of knife to use and why?
A sharp knife because you don't have to apply as much pressure and are less likely to slip
400
Explain how to properly clean up broken glass.
sweep up large pieces with a broom and dustpan. Clean small shards with a wet paper towel. Put broken glass in a paper bag before disposing.
400
What is the safest way to thaw frozen meat and poultry?
In the refrigerator for a day
500
Why should you use a dish rag instead of a sponge to wash dishes?
Sponges contain approximately 7.2 billion germs! We wash dish rags after each use.
500
What does the acronym PASS stand for when using a fire extinguisher?
PULL (the pin), AIM (at the base of the fire), SPRAY (squeeze trigger), SWEEP (back and forth until empty)
500
What is the proper placement of the fingers when slicing a carrot or stalk of celery?
"The claw" http://www.seriouseats.com/2010/05/knife-skills-how-to-hold-a-knife.html
500
Explain how meat and poultry should be stored in the refrigerator.
wrapped, on bottom shelf, with something underneath to catch any drippings
500
What is the danger zone for food?
40-140 degrees Fahrenheit; the temperature range in which bacteria multiplies rapidly