Kitchen Safety and Sanitation

What is the first step when entering the kitchen?

• Run dishwater

• Wash hands

• Pre-heat oven

• Gather ingredients

If food is held in the danger zone for ______ hr.(s), throw it out.

• 1

• 2

• 3

• 4

What should you use to take something out of a hot oven?

• Tea towel

• Paper towel

• Oven mitts

• Your hands

What is the temperature range of the danger zone?

• 20-120 degrees

• 30-130 degrees

• 40-140 degrees

• 41-135 degrees

To what internal temperature should poultry/chicken be cooked to?

• 145 degrees

• 150 degrees

• 160 degrees

• 165 degrees

To what internal temperature should ground beef be cooked to?

• 145 degrees

• 155 degrees

• 160 degrees

• 165 degrees

If you are using a saucepan/skillet, where should the handle be facing?

• out

• out over the edge of the stove

• inwards

• over another stove eye

What should you never do when a grease fire occurs?

• Throw water on it

• Smother it with baking soda

• Smother it with the pan lid

• Turn off heat

Which of the following is not a step to taking items out of the oven?

• Taste food quickly to check for doneness.

• put oven door down completely, and stand to the side.

• Pull out oven rack.

• Use dry, thick potholders

What is the minimum amount of time you should wash your hands?

• 10 seconds

• 15 seconds

• 20 seconds

• 30 seconds