Show:
Sanitation
Knife Safety
General
WHMIS
Food Satfey
100
When do we wash our hands, 5 examples.
What is after bathroom, touching raw meat, changing jobs, touching our hair, or phone, exiting the kitchen, .......
100
This goes between the cutting board and the table
What is a damp cloth
100
These make up the fire triangle.
What are oxygen, fuel, heat.
100
what does WHMIS stand for?
What is Workplace Hazardous Materials Information System
100
What is the danger zone temperature?
What is 4 - 60 degrees celcius
200
Two items we use to prevent cross contamination.
What are hair net, gloves, kitchen clothes, chefs hats,.......
200
which is safer a dull knife or sharp knife?
What is a sharp knife.
200
The first thing we do if there is a fire or accident.
What is "tell the teacher or instructor"
200
The number of different WHMIS classes.
What is 6 with 2 sub classes
200
fridge temperature and freezer temperature
What is 0-4 degrees and -18 degrees or less
300
This is the two best way to defrost items.
What is in the fridge overnight and under cold running water.
300
The names of 3 different knives we use in the kitchen and what they are used for.
What are paring, chef, boning, cleaver,...... small jobs, chopping, meat butchery, .......
300
FIFO stands for this.
What is "First In First Out."
300
The 3 D classes of WHMIS
What are toxic or poisonous acute, chronic, biohazards.
300
the food product associated with salmonella bacteria
What is poultry
400
This is the greatest cause of bacteria growth in a kitchen environment.
What is temperature
400
Three things we do to ensure we are safe using a chef knife.
What keeping our fingers clear (claw), hold the knife properly and firm, rocking motion (knife tip on the board), organized cutting board,......
400
What types of shoes are allowed in the kitchen.
What are closed toed shoes.
400
What does MSDS stand for?
What is Material Safety Data Sheets.
400
Where E.coli bacteria is found.
What is animal manure.
500
What FATTOM stands for.
What is food, acidity, time, temperature, oxygen, moisture
500
Three things we do when carrying a knife through the kitchen.
What are point down, sharp edge back, say "sharp behind", walk, don't run, no horseplay,......
500
The three classes of fire extinguishers and what types of fire they are used for.
What is A - paper, wood, cloth B - Flammable liquids C - Electrical equipment
500
All 6 classes in WHMIS.
What are compressed gas, flammable, oxidizing, poisonous, corrosive, dangerously reactive
500
3 food-borne pathogens not including e.coli.
What are salmonella, botulism, listeria, trichinosis.