Food Prep
What should you ALWAYS check?
The sell-by or use-by dates.
What temperature of water should be used to wash dishes?
Hot water.
Where should you place all dirty dishes?
Into the sink.
After you hand wash dishes, where do you place them?
In the drying rack.
How can you keep your kitchen sanitary?
You should wash and dry your hands and make sure your hair is kept away from the food.
What areas should you focus on cleaning?
Those that come in contact with germs.
After ingredients are used where do you put them?
Back where they belong (fridge, pantry, etc).
Back where they belong.
How do you avoid spreading bacteria?
Refrigerate promptly, and cover food..
What do sponges trap?
Bacteria.
The countertops and the ground.
What should you always check before putting away dishes?
That they are completely dry.
How can you prevent Cross-Contamination?
By using separate cutting boards, plates, and utensils for raw meats, fruits, and vegetables.
What should not be left on hand washed items?
Food residue or grease.
How do you avoid contamination?
By covering all food items.
What ALWAYS needs to be scrubbed so that build up doesn't occur?
The drying rack.
How should you use a knife? Where are they stored?
You should curve your fingers in when slicing, and return all knives to a drawer behind teacher's desk after washed clean.
How should cups and bowls be placed in the dishwasher?
Cups should be in a straight line facing down and bowls should be at an incline.
What should you clean cutting boards with and why?
Food-grade mineral oil to avoid spreading bacteria.
What should you avoid when drying unless necessary? Why?
Avoid towel-drying because they can transfer bacteria and cause cross-contamination. Instead let the dishes air-dry.
When and how should you wash your hands while you are in the kitchen?
Handwashing should be done with soap and warm water for at least 20 secs before any work, after handling raw food, and after touching your hair or face