Foodborne Illness 1
Foodborne Illness 2
Kitchen Safety 1
Kitchen Safety 2
Kitchen Safety 3
100

True or False. Freezing kills all bacteria in food.

False. It only keeps it from multiplying.

100

This is the time limit that perishable foods can be left at room temperature.

Two hours
100

What is the first thing you should do before touching anything in the kitchen?

wash your hands

100

What should you do with long hair before cooking?

Tie it back.

100

Use these to put in or take food out of the oven.

(Dry) oven mitts/ Pot holders

200

Where is the best place to thaw ground beef?

In the refrigerator.

200

What is the "danger zone"?

40 F to 140 F

200

What direction should you turn pot handles when cooking?

Inward, not sticking over the stove where it can be knocked over.

200

What do you do when you spill wet or dry ingredients on the floor?

Clean it up immediately.

200

What should you use to reach items that are on a high shelf?

A stool or step ladder

300

Using this is the best way to ensure that foods are cooked to the correct internal temperature.

food thermometer

300

What are the recommended temperatures for a refrigerator and freezer?

Refrigerator, 37-40 F; freezer 0 F.
300

Always keep cabinets and drawers...

closed

300

Don't use this on a grease fire...ever.

water

300

Which is more dangerous, a sharp knife or a dull knife?

Dull knife

400

Using one cutting board to cut up chicken and vegetables can result in...

Cross-contamination

400

Bacteria often found in raw or undercooked poultry.

Salmonella

400

Using a small appliance next a sink full of water increases the danger of this.

electrical shock/electrocution

400

Never unplug appliances by doing this.

pulling on the cord

400

Explain the order of actions to plug in an appliance with a removable electrical cord.

Plug the cord into the appliance, then plug the cord into the outlet.

500

What are the 4 steps to prevent food contamination. 

Clean Separate Cook Chill

500

A serious foodborne illness which is usually caused by improperly canned foods.

Botulism

500

Where should you never place dirty knives when waiting to be washed?

In a sink of soapy water.

500

To pick up tiny slivers of glass use what?

Damp paper towel 

500

How can you extinguish a grease fire?

Put a larger lid or baking pan on it, or use a fire blanket.