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Food/kitchen safety
Middle School
| Questions | Answer |
|---|---|
| What should you never use to put out a grease fire | water or flour |
| What should you use to put out a grease fire | salt, fire extinguisher, fire blanket, baking soda, pot lid |
| when should you wipe up spills | Immediately |
| What type of knife is safer sharp or dull | Sharp |
| When walking behind someone in the kitchen what should you call out | behind |
| where should you put dirty knives? | Next to the sink |
| Where should you store cleaning products | in original containers/away from food |
| What should you use when taking anything out of the oven or microwave? | Oven Mitt |
| All flammable substances and materials be kept away from | Stove tops/ovens |
| Which direction should your pan handle face on the stove top | outwards, towards a counter |
| what should you do if you smell smoke or gas | turn off oven and get the teacher |
| What should you do if you need to reach something up high that you cant reach | use a ladder or step stool |
| all cabinet and draws should be ___________ | closed |
| you should always cut towards yourself True or False | False- you should always cut away from your self |
| if something is dropped or fall you should ____________ | let it fall |
| Your hands should always be dry when plugging something in to avoid | Electrical Shock |
| You should always plug in and remove plugs by the _________ | Base |
| Appliances should always be ____________ when not in use | unplugged |
| appliances should out together after being plugged in (True or False) | False |
| You should never put this in the microwave | metal or non-microwave safe plastic |
| transferring harmful bacteria from one source to another is called | Cross Contamination |
| How can cross contamination be spread | food to food Food to utensil/surface Hands to food/utensils/surfaces |
| How do you prevent cross contamination | clean hands and surfaces properly cook foods keep refrigerated food cold avoid cross contamination (seperate) |
| How long should you wash your hands for? | 20 seconds |
| What causes food poisoning? | Ingesting harmful bacteria |
| You can't always see, _________, or taste if a food has harmful bacteria on it | Taste |
| How long can perishable foods be left out for and be considered safe to eat | 2 hours |
| What is the danger zone? | The temperature in which bacteria is most likely to grow rapidly |
| What temperature range is the danger zone | 40-140 degrees |
Created by:
Humphreyb
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