To know workplace hazards, and refusing unsafe work are examples of what?
What are workers/employee's rights.
100
Remaining clean, wearing clean clothes, removing jewelry and not touching your face or hair while working is taking care of your?
What is Personal hygiene.
100
The water displacement method of measuring is used for measuring what?
What is Fats
100
This is one of the most important factors in food safety
What is Food Temperature
100
What happens when food is stored improperly
What is Spoil, lose quality, and nutrients.
200
OHSA and WHMIS stand for this?
What is the Occupational Health and Safety Act and the Workplace Hazardous Materials Information System.
200
Letting micro-organisms from one food get into another.
What is Cross-contamination
200
Piling the ingredients lightly into cup, and leveling off with back of a knife is an example of?
What is Dry measurements
200
High temperatures, from 70C to 100C are responsible for what?
What is help kill many harmful bacteria.
200
Too little of this causes wilting, too much creates a bacteria breeding ground.
What is moisture
300
informing workers of all hazards, ensuring equipment is safe, staff are properly trained and follow safety guidelines while using PPE is an example of this?
What are Employer responsibilities.
300
At all times, you should avoid ________________ materials because they can hold and harbour bacteria.
What is Porous
300
An operation performed to determine if a recipe can have small changes in ingredients without ruining the recipe.
What is Tolerance testing
300
Bacteria grow rapidly when in the Danger Zone, what are the temperatures?
What is 40F-140F or 4C-60C
300
wilting, browning, going moldy, and damage such as holes, tears or bruises are examples of?
What is food spoilage
400
Burns, cuts and falls are examples of this hazard. As well, Causing poisoning from inhalation or contact is an example of this?
What are Physical and Chemical Hazards.
400
Poultry, fresh meat, seafood and fish are some of the main examples of food that carry ____________________ until they are cooked.
What is harmful bacteria
400
Use a level surface, bend down to eye level find the mark you want, fill until mark are the steps for what?
What is Measuring liquids
400
Using large, shallow containers are used for?
What is cooling down food rapidly
400
the length of time it can be stored and still retain its quality
What is Shelf-life
500
The most common hazard for a teacher would be?
What is Ergonomic hazards
500
What is the the proper order to wash dishes?
What is Glasses, cutlery, plates, kitchen utensils, and cookware.
500
Place an amount of water equal to the amount of fat, add fat and push under the water until the water level rises the desired amount.
What is the Water Displacement method
500
What are the two best ways of thawing foods?
What is thawing in the fridge or in cold water.
500
Storing new food behind the same kind of older food is what?