Kitchen Safety
Food Safety
CSCC
Measuring
Tools & Equipment
100
Burns, cuts, falls, electrocution, and food-born illness
What are the 5 common injuries in the kitchen
100
Food
Acidity
Temperature
Time
Oxygen
Moisture
what is FATTOM
100
Using chemicals or extreme heat to lessen contamination
what is sanitize
100
abbreviation of teaspoon
what is tsp
100
what is a whisk
200
keeping these stored away from food so not to get poisoned
what are chemicals
200
mold found on a loaf of bread is an example of
what is Biological Contamination
200
spreading harmful substances like bacteria, mold, microorganisms that can cause illness
what is cross contamination
200
3 types of ingredient measuring tools
what are measuring spoons, dry measuring cups, wet/liquid measuring cups
200
2 uses of a rolling pin
what are rolling out dough and crushing
300
Using a food probe thermometer to check this...
what is internal temperatures of meat
300
Tommy used the same scoop to get all his ingredients then got some peanut butter in the oatmeal container. Jen is allergic to peanuts. This is an example of...
what is physical contamination
and/or
cross contamination
300
Safe minimum internal temperature of chicken or other poulrty
what is 165 *F
300
special 1st step in measuring flour or other very fluffy/light ingredients
what is stir, mix or fluff in the container
300
Whisks, spatula, rubber spatulas, and rolling pins go in this drawer
what is baking drawer
400
Keep water away from equipment and unplug by pulling the plug, not the cord is to...
what is prevent electrocution
400
41 *F - 135*F
what is the Temperature Danger Zone
400
purpose of using a refrigerator and freezer is to preserve this kind of food
what is perishable or TCS
400
2 units of measurements we will use on wet/liquid measuring cups
what are cups and ounces
400
number of different sized measuring spoons we use
what is 6
500
3 ways to 100% avoid kitchen injury & illness
what are caution, paying attention, & planning
500
TCS Foods stands for...
what is time and temperature control for safety
500
4 steps in preventing food contamination and keeping food safety
what is Clean& Sanitize, Separate, Cook, Chill (CSCC)
500
ingredient that cannot level itself off
what is a dry ingredient
500
When using the stovetop, this indicates it is working and heating properly
what is a solid red light