Why should pants be worn in the kitchen?

so if you are cooking on the stove and it spills it won't burn you

So you don't have to shave your legs that day

so if something spills then it won't make your legs sticky

So you look cute while you cook

When working on the stove, what should you not do?

turn off the stove when not in use

lift the lid away from you to view the food in the pan.

When in the kitchen, what should you do with your hair?

pull a piece out and put it in the food

How do you open the oven?

stand off to the side when you open the stove door

tell people you are opening the door

Why should you not use a dull knife?

you have to apply more pressure and you could slip

How do you clean a knife?

wash it separately and put it away

put it in a sink with hot soapy water

how do you NOT carry a knife?

pointing outward with elbow bent

When should you clean up spills?

when your teacher notices you spilled something

Why should you NOT wear long sleeves on cooking days?

you could get food on your sleeve

you can wear long sleeves on cooking days

Why should meat be thawed on the bottom shelf of the fridge?

So juices don't drip on other foods

It is the warmest place in the fridge

Meat doesn't have to be thawed on the bottom shelf

Kitchen Safety

Authored by Jennifer Hutson

Physical Ed

7th - 8th Grade

Used 115+ times

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35 questions

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MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the greatest dangers to food safety?

Personal hygiene

Food born illnesses

Outbreaks

Cross Contamination

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Who can get a food born illness?

Anyone

Children and adults

babies and children

elderly people

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are NOT common foods that carry bacteria?

meat, poultry, fish

milk and milk products

eggs

spinach

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the danger zone?

40-135 degrees F

when bacteria multiply

when food born illnesses start

all of the above

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

If food has been left out for more than 4 hours what should you do with it?

microwave it for 10 minutes

throw it away

eat it

freeze it

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is an example of cross contamination?

Adding raw, contaminated ingredients to food that receive no further cooking

Hands that touch contaminated food and then touch cooked or RTE foods

Allowing raw food to touch or drip fluids onto cooked or RTE foods

All of the above are examples of cross contamination

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How long should you wash your hands?

10 seconds

20 seconds

30 seconds

Until you see suds

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Kitchen Safety