Safety and Sanitation in the kitchen

How do you get an item down from a high shelf?

• Jump

• Use a stepstool

• Climb onto the counter top

To be neat and safe while working in the kitchen, be sure to

• have hair secured (tied, covered)

• roll up long sleeves

• have a clean, dry potholder handy

• all of the above

To handle hot foods safely, one should

• stir with a metal spoon

• use a dishtowel

• use a dry potholder

• place in freezer to cool

For safety reasons, when working with cooking utensils, use a

• sharp knife, not a dull one

• cutting board, not a counter

• wooden spoon when stirring food over heat

• all of the above

To be neat and clean, a good cook should

• always wash hands before cooking

• cover mouth and turn head away from food when coughing or sneezing

• keep hands away from face and hair while cooking

• all of the above

When cleaning up broken glass, one should

• leave it, so you don’t get hurt

• sweep with a broom and dust pan

• pick it up with your fingers

• kick it under the counter

The Danger Zone, where microbes grow best, is (exact)

• 60-100°F

• 100-140°F

• 41-135°F

• 40-250°C

Has this meat gone bad? I’m not sure. “When in doubt…

• ….freeze it.”

• …throw it out.”

• ...let it sit at room temperature.”

• all of the above

Work like a pro...

• clean as you go.

• leave the dishes in a large pile for later.

• stick your finger in the food to taste test it.

• use whatever is handy to stir the hot soup.

What are three (3) of the four ways to safely thaw foods?

• leave out for 4 hours, cook from frozen, cut into small pieces

• thaw in microwave, under cold running water, in refrigerator

• let sit in a sink of hot water, sit on the counter, in refrigerator

• set outside in garage, sit in a sink of hot water, let the dog lick it