Show:
Spills, slips and burns
cross contamination
Kitchen organization
Kitchen procedures
Kitchen Safety
100
This is what you do when you spill something
What is alert others about the spill, stand over it, and get help in cleaning it up.
100
This is something you can do to prevent cross contamination in your refrigerator at home.
What is store meat lower on the shelf than other foods and store separated from other items.
100
These are the two locations where you will find the kitchen towels (not paper)
What is the 2 drawers to the left of the sink and the drawer by the coffee station.
100
This is the first thing a female cooking student must do before entering class
What is put your hair back.
100
This is what you say when you are putting something into or out of the oven.
What is "Oven open"
200
This is needed every time you touch a hot item
What are oven mitts
200
This is what you should do with your hands to prevent cross contamination
What is wash hands with hot soapy water and wear gloves
200
This is where you can find the measuring cups, pots, pans, mixers, spatulas, etc.
What is the kitchen storage cabinet in the janitorial closet
200
This is the first thing for all cooking students to do at the beginning of class
What is wash your hands!
200
This is where the fire extinguisher is located
What is near the door by the small trash can
300
This is what you do with pot handles on the stove while cooking
What is turning away the handles to avoid being burned.
300
This is the reason why you do not use the same cutting board to cut meat and fruit or veggies
What is cross contamination
300
This is where you can find flour, sugar, chocolate, spices, and most everything that is not perishable.
What is the pantry cabinet above the hand washing sink!
300
This is the direction that the dishes go as they enter the sink to get washed.
What is left side (dirty), into the sink to wash, into the right side of sink to be rinsed then clean dishes on the right side.
300
This is the proper way to carry a knife
What is at your side, by the handle, with the point down.
400
This is why you should open a pot lid away from yourself while cooking
What is melting your face off
400
These are common symptoms of salmonella
What is stomach cramps, fever, diarrhea, vomiting, chills and other nastiness!
400
How do you distinguish "our" fridge?
What is the black one in the lunchroom!
400
This is the proper storage placement of extra soaps, tools, etc. in the storage cabinet.
What is tools up top, soaps on the bottom.
400
These are the years that Miss Rachael and Mrs. Smith graduated from Culinary school.
What is 2011 and 1988.
500
This is what you say when carrying a hot item in the kitchen
What is "Hot, behind you"
500
This is what you may come down with as a result of cross contamination
What is salmonella
500
This is where the soap and the sponge are located for washing dishes
What is under the sink (soap) and next to the faucet (sponge).
500
This is what you need to bring to class each day.
What is water, pen/pencil, paper
500
This is what you must treat your instructors with in order to pass the class.
What is respect