Kitchen Safety Pre- test
1. Store Food and utensils close to where you will be using them
2. Clean up spills after you have finished preparing a meal.
3. A sharp knife is less dangerous than a dull one.
4. When washing knives, place them in the dishwater all at the same time.
5. When slicing foods, slice them on a cutting board
6. Try to strain out the glass if you have broken a jar when opening it.
7. Turn pan handles toward the center of the range when cooking.
8. Direct steam away from your body when lifting up a lid.
9. It is acceptable to plug in an appliance with wet hands.
10. Use baking soda to smother a fire.
11. Put cold water in hot pans to soak the particles cooked on the pan.
12. After you have turned on the oven, check to see if anything is inside.
13. Place the racks in the oven where desired before turning on the oven.
14. Running cold water on a minor burn is the best treatment.
15. Do not use silverware or any metal object to get out a piece of toast when the toaster is plugged in.
16. Do not set hot pans or dishes on the range top or counter.
17. Steam does not burn the skin.
18. Use water to put out a grease fire.
- Use Pyrex or oven safe glass in the oven.
- Use your apron to remove a pan from the oven.
- Always wash your hands before preparing foods.
- Bacteria commonly found in chicken and eggs is salmonella and cannot be killed by cooking.
- Staph is natural bacteria found on your skin.
- The danger zone is 20º - 160º.
- Broil is to cook in a large amount of fat.
- You should have all of your ingredients and tools before you begin to cook.
- If it smells bad, looks bad possible tastes bad throw out the food.
- To take dishes out of the oven pull out the rack first.
- You should keep the fire extinguisher in the laundry room.
- Keep cabinet doors open in the kitchen while working in case you need a piece of equipment.