Show:
Hand Washing
Hygiene
Kitchen Prep
Safety
Cleaning up
100
Before doing any work in the kitchen it is important to ...
What is Washing your hands with soap.
100
What could you wear on you finger if you have a cut?
What is A bandage or glove
100
What is the first thing you should do the counters before you start cooking?
What is Wash with soapy water
100
Why should you not run or fool around in the kitchen?
What is you could get cut, burned, slip and fall
100
Why is proper clean up of the kitchen important?
What is To prevent food borne illness from getting sick
200

What should the temperature of the water be when you wash your hands?

What is Warm/Hot as you can stand Water

200
What piece of clothing should you put on before you cook?
What is Apron
200
What should you use when using a knife to cut things?
What is cutting board
200
What should you use when you need to prevent a burn?
What is pot holder oven mitt
200

What are the 6 steps of washing dishes?

Scrape, spray, wash, rinse, sanitize, and dry

300

How many seconds do you need to scrub your hands for?

What is 10-15 seconds

300

What kind of shoes do you wear when cooking in the kitchen?

What is slip resistant and closed toed shoes

300

Why is it important to keep hot food hot?

What is will go bad you could get sick

300

What are the "Big 8" food allergens?

Milk, soy, eggs, wheat, fish, shellfish, peanuts, and tree nuts.

300
What would you use to clean up the floor?
What is A broom and dust pan
400

What do you put on a cut after you wash your hands?

What is A bandage and a glove

400
What is the rule for long hair?
What is Tie your hair back Use a hair net
400

Why is the temperature danger zone?

41-135

400
Why should you be careful when removing the lid off a pot?
What is You could get a steam burn
400
What would you use to clean a liquid spill on the floor?
What is a mop
500

When would you have to wash your hands again?

What is when changing food products, using the bathroom, touching your hair or face.

500
What is the most important Hygiene rule?
What is Hand washing
500
Why would you use a different cutting board for meat and vegetables?
What is Cross contamination Bacteria
500

Food should be cooled to 70 degrees in how many hours? And 41 in hour many hours?

2 hours

4 hours

500

Why is it important to clean equipment in the kitchen?

To keep it safe to use, prevent contamination, and keep the equipment in good condition