NW: Safety & Sanitation 2019/2020

Clean up any water or grease spills on the floor

• immediately

• when someone gets to it

• at the end of the hour

• when you are finished cooking

knives should be

• washed and dried separately

• washed with other dishes

• never washed, just wiped and put away

• just rinsed off

You should store knives

• with a knife guard

• with other utensils

• in a box

After using a dish towel in the kitchen

• put it in the washing machine

• lay it over the faucet to allow it to dry

• hand it to the teacher

• leave it in the kitchen sink for the next class

Pour salt or baking soda into a pan

• to protect from splatters

• to assure the food will be cooked thoroughly

• that has a grease fire to smother the flames

Which of the following is an example of cross contamination?

• cutting a tomato and lettuce on the same cutting board

• cutting raw chicken then a tomato on the same cutting board

• washing the cutting board with hot water and soap before cutting each ingredient

Perishable means that a food

• spoils quickly

• tastes great

• is healthy

Use _____ to dry your hands in the kitchen

• paper towel

• cloth towel

• apron

The symptoms of a food borne illness may closely resemble

• the flu

• a sports injury

• the measles

Turn off the stove when you walk away from it or when you are finished cooking to

• save money

• save time

• reduce the risks of starting a fire