Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Kitchen Safety
Kitchen Safety Information
| Question | Answer |
|---|---|
| Do Not use food from cans that are leaking, bulged or_________________. | damaged |
| Extinguish a grease________with baking soda. | fire |
| Make sure matches are out by running water over them before you_____________them away. | throw |
| A safety hazard that is caused by hot objects are____________. | burns |
| ______________ occur when something is on the floor that shouldn't be. | Falls |
| When handling hot pans, be sure to use _________ holders and not damp dish towels or wash clothes. | pot |
| Handle all ______equipment with dry hands. | electrical |
| When tasting food, never put the tasting __________ back into the food. | spoon |
| _________ objects and knives should be stored separately to prevent cuts. | Sharp |
| Cutting boards need to be scrub bed thoroughly with a cleaner containing___________. | chlorine |
| Keep__________foods above 140 degrees until serving time. | hot |
| You should __________all accidents that happen in the class to the teacher. | report |
| Always wash __________________before cooking and if you touch something with germs. | hands |
| Do not buy food in __________jars or jars with bulging lids. | cracked |
| Tilt____________of pots and pans towards you so that steam will not burn your hands or face. | lids |
| Proper first-aid for severe bleeding is ___________pressure. | direct |
| ___________knives are dangerous because they require more pressure to cut foods | Dull |
| Keep these cold and do not buy crakced or soiled ones._____________ | eggs |
| Always use a cutting ___________________to cut your foods on while cooking. | board |
| The type of burn where the skin is read and blisters form is called a __________degree burn. | second |
| One of three rules to remember about keeping food safe is to keep it _____________. | clean |
| An ounce of _________is worth a pound of cure. | prevention |
| For an electrical fire, use a ____________fire extinguisher. | chemical |
| You should do this immediately when food is spilled on the floor. ___________up | wipe |
| This may happen to an electrical circuit too many appliances are used at the same time._______ | overload |
| Always ________matches away from you and hold them upright so the flame burns more slowly. | strike |
| A type of safety hazard that is caused sharp objects is_______________. | cuts |
| One way to keep food safe is to keep foods ___________. | cold |
| Learn to cut ________from you when cutting food or peeling vegetables. | away |
| To prevent falls... | Wipe up spills all at once, close cabinet doors & drawers, to reach things in high places use a step stool or somthing sturdy. |
| To prevent cuts ... | Keep knives sharp, use a cutting board, cut away from you, if something sharp falls get out of the way, dont catch it. |
| To prevent fires & burns... | Use salt or baking soda, not water, to put out a grease fire, if you smell gas, turn off all range & oven controls & tell someone. |
| To prevent electric shock... | Read appliance booklets before using appliances, before using an appliance make sure hands are dry & a dry surface. |
| To prevent microwave accidents,,, | Never turn on a microwave if there is nothing inside, don't heat sealed jars, cans or bottels in the microwave. |
Created by:
lkerns