These are used to measure small amounts of dry, liquid, and moist ingredients.
What are measuring spoons?
100
These should be turned OFF and unplugged when not in use in the kitchen.
What are appliances?
100
This example of personal hygiene is the most effective way to stop the spread of food borne illnesses.
What is washing your hands?
100
For proper sanitation, hands, dishes, and countertops should be cleaned with this.
What is hot soapy water?
100
This is between 40-140 degrees F., where bacteria multiplies rapidly.
What is the Danger Zone?
200
Use _____ ___________ _______ to measure dry and moist ingredients like sugar and softened butter.
What are dry measuring cups?
200
If this happens in your kitchen, use a lid, baking soda, salt, or a fire extinguisher...NEVER water!
What is a grease fire?
200
These appear at the "onset" of a food-borne illness.
What are symptoms?
200
When this is set below 40 degrees F., bacteria still multiplies, but at a slower rate.
What is the refrigerator?
200
This states that perishable food should not be left at room temperature for more than 2 hours.
What is the 2-Hour Rule?
300
A ______ ________ ____________ _______ has markings on the sides and is used to measure larger amounts of liquid ingredients.
What is a glass liquid measuring cup?
300
If you touch a hot pot or pan with a wet potholder or oven mitt, you could get this type of injury.
What is a steam burn?
300
This is the word that means a food-borne illness "resolves" itself by running its course or getting treated.
What is the resolution?
300
When the freezer is set to 0 degrees F., bacteria stops multiplying, but still _________.
What is survives?
300
Pathogens are harmful living organisms (bacteria) that cause __________.
What are food-borne illnesses ?
400
This foodborne pathogen can cause liver damage & is the only one that has a vaccine available.
What is Hepatitis A?
400
The most important piece of equipment in the kitchen is one of these (with the letters "ABC" on it).
What is a fire extinguisher?
400
This happens when bacteria is transferred from one food to another by something a person does--such as using the SAME plate for raw meat and cooked meat.
What is cross-contamination?
400
An example of this is using one knife for cutting raw meat, and a DIFFERENT knife for slicing cooked meat.
What is separate?
400
Use proper safety & sanitation practices to help ________ a food-borne illness BEFORE you get it.
What is prevent?
500
This food-borne illness is a serious health risk for pregnant women, infants, and persons with weakened immune systems.
What is Listeria?
500
Instead of using chemicals, you can use the natural substitutes of lemon juice, vinegar, and baking soda to do this.
What is clean?
500
Foods may look, smell, and even taste normal, even though they are _____________.
What is contaminated?
500
Ground beef should be cooked to an internal temperature of ______ degrees F. to kill bacteria.
What is 160-165 degrees F.?
500
This states that food should be defrosted in the refrigerator, in the microwave, or in cold water...NEVER on the countertop!