Safety and Sanitation in the Kitchen

Front

How long should hands be washed for? (minimum)

Back

20 Seconds

Front

What can be used to extinguish a grease fire?

Back

Baking Soda

Front

What is the best option for drying your hands after washing? Options: Dish Towel, Pants, Paper Towel, Air Dry

Back

Paper Towel

Front

A sharp knife is more dangerous than a dull knife.

Back

False

Front

Cross contamination is _______

Back

Letting microorganisms move from one food to another, using the same knife and cutting board to cut meats and vegetables, and not washing your hands after sneezing or using the bathroom.

Front

What item should not be put in the microwave? Options: Plastic, Metal, Wood, Glass

Back

Metal

Front

What food items should be stored on the bottom shelf of the refrigerator?

Back

Raw Meat

Front

Items should be washed in the following order: Glassware, Flatware, Tableware, Serving Dishes, Pots and Pans

Back

Glassware, Flatware, Tableware, Serving Dishes, Pots and Pans

Front

The Danger Zone, when bacteria grow most rapidly is from: 40 degrees F to 140 degrees F, 35 degrees F to 110 degrees F, 35 degrees F to 140 degrees F, 40 degrees F to 110 degrees F

Back

40 degrees F to 140 degrees F

Front

Tables should be sanitized every lab.

Back

True