Kitchen Safety and Procedures Flashcard

Front

The safest footwear for kitchen labs is: Flip‑flops, Open‑toe sandals, Close‑toed, non‑slip shoes, Barefoot

Back

Close‑toed, non‑slip shoes

Front

Horseplay or misusing equipment in the lab results in:

Back

A zero for the assignment and possible removal from lab

Front

All accidents, spills, and injuries must be:

Back

Reported to the teacher immediately

Front

To handle hot equipment safely, you should:

Back

Use oven mitts or dry towels and turn pot handles inward

Front

Leaving your station dirty at the end of lab will:

Back

Result in points deducted

Front

Proper food storage is important mainly to:

Back

Prevent contamination and foodborne illness

Front

Hands must be washed with warm water and soap for at least:

Back

20 seconds

Front

What is the correct order for the 3‑compartment sink?

Back

Wash → Rinse → Sanitize

Front

How should a knife be carried through the kitchen?

Back

At your side, point down, saying “Knife, behind”

Front

Cross‑contamination happens when:

Back

Raw foods touch ready‑to‑eat foods or clean surfaces